

I worked at a place that got 2 bottles of "3" soy vodka, made in Chicago. It
is very difficult, in my opinion, to add anything to the current glut of
high-end vodkas on the market and we taste-tested the first bottle dry to
anyone who was interested. The bar was medium to high priced for the area and
most of the tasters were Belvidere, Chopin, Grey Goose, and Ketel fans with
only a few Absolut, Finlandia, or Stoli drinkers.
The results weren't promising. Everyone commented that it had a stronger
alcohol nose than they expected, was a smooth drink, but had a peculiar
"mouth-feel." In the end, most of the drinkers liked it, said it was premium
to super-premium quality, and about as smooth as they would like it. However,
in the end, no one asked for a second taste and there were no converts.
In the end, the boss sort of snorted, and said, "find a place on the shelf for
it next to the Thor's Hammer, Blavod, Van Gogh, Stoli Kaffee, Hanger 1, Banff
Ice, and all the others we need to pour off."
Some of these products are quite good, but if I ask my boss to carry one more
vodka.....
Current thread (3 messages):
|
How do I pour? What is 'cl', 'oz' and 'pt'? How should I handle glassware?.
Find the answers in The Bartender's Handbook.
|
Home · Drink Recipes · Bookstore · Barstore · Handbook · Web Index · Feedback
Copyright © The Webtender.
About | Disclaimer | Privacy policy