Vodka From Montana
With the number of artisanal spirits in the market growing each year, it can be difficult for enthusiasts to keep up with all the latest options. Nowhere has this been more apparent than with vodka and other white spirits. As there are no ageing requirements, distillers can experiment with new methods and flavors and have them on the shelves within months.
With the number of artisanal spirits in the market growing each year, it can be difficult for enthusiasts to keep up with all the latest options. Nowhere has this been more apparent than with vodka and other white spirits. As there are no ageing requirements, distillers can experiment with new methods and flavors and have them on the shelves within months.
A perfect example
of this dynamic is Flathead Distillers of NW Montana.
Former IT consultant and Baltimore/DC metro native David Lehenky was also a
keen home brewer and winemaker, but
had the vision of setting
up his own commercial distillery. In 2008
he took the big leap,
setting up shop on his
property just outside of Eureka, Montana
and receiving his Federal and state permits to operate in 2009.
Montana is an ideal
place to distill,
with a wealth of natural
ingredients and pure glacial water. While most traditional
vodkas are distilled
from grain such as wheat or barley, David decided to use sugar beets as his source of carbohydrate.
Why
choose sugar beets? Firstly, they are sourced locally within the state. Secondly, they have been used in parts of Europe for vodka product in the past, but are difficult
to
find in today’s market. Finally, they are gluten free, making them a safe choice
for the growing number
of people with wheat allergies and intolerances.
His cherry
vodka is also quite unique.
Instead of adding a syrupy concentrate,
David steeps sought
after Flathead cherries directly in the spirit, adding
about 4 pounds of organic fruit from his neighbors, the Orchard at
Flathead Lake, for each case of vodka. The result
is a terrifically
ripe, fruity aroma that stays very fresh on
the palate. The addition of a
hint of Madagascar vanilla
bean in the recipe makes for a very round and
smooth
finish.
Hand bottling around 48 cases a batch, David is not intending to knock the likes
of Stoly
or Absolut off
the shelves. He
is offering something different,
made with a
lot of care and enthusiasm, which he hopes people
will connect with. It
also retails at a very competitive price,
so when you are next in to stock up
your bar I highly recommend giving this ago.
Felix Milner
http://cellar.com/Search.aspx?SEARCH=Flathead
Felix Milner
http://cellar.com/Search.aspx?SEARCH=Flathead
