Flavored Vodka

[Chicago Jake]

As a purist, manly-man, and all around tough guy, I know that I shouldn't be drinking flavored vodkas in the first place. But every once in a while one just sounds too tempting to pass up.

And I'm glad I bought this bottle of Pinnacle Chocolate Whipped Vodka (on sale for around eleven bucks for 750 mL). The chocolate and the whipped cream flavors were not too strong and not too weak, but juuuust right, and went together perfectly. A great before-dinner (or after-dinner for that matter) sippin' vodka.



So, what flavored vodkas do you enjoy? And do you drink them in secret as a guilty pleasure? Or do you consider it perfectly normal and acceptable behavior?

[Ardbeg... innit]

Really Jake!?! You go down that path and I think, "OK, Lemon Vodka would due if the drink calls for Vodka with a lemon twist", a bit on the lazy side, but I wouldnt fault you... BUT Chocolate Whipped Vodka?? Your "Man Card" is close to being revoked

That being said, I am not a vodka connoisseur, but I am willing to stretch the definition as some others have and say that the only "infused vodka" that interests me is good gin.

[Chicago Jake]

Jul 4, 2012 17:25:05 GMT -6 Ardbeg... innit said:

Really Jake!?! You go down that path and I think, "OK, Lemon Vodka would due if the drink calls for Vodka with a lemon twist", a bit on the lazy side, but I wouldnt fault you... BUT Chocolate Whipped Vodka?? Your "Man Card" is close to being revoked

That being said, I am not a vodka connoisseur, but I am willing to stretch the definition as some others have and say that the only "infused vodka" that interests me is good gin.

Well it's still 35% alcohol. Anybody asking for my man-card had better not be swilling a 4% brewski or a 12% chardonnay.

[♥ COVID-19♥]

Are you sure it's only 35% alcohol? That would make it 70 proof. To be sold as vodka in the U.S., an odorless, colorless, tasteless spirit usually needs to be 80 proof (40% alcohol). At 70 proof, it's almost a liqueur.

[Chicago Jake]

I don't know what the US laws are, but I do know what's on the shelf at the local liquor store. Virtually all flavored vodkas (and the occasional flavored gin) are 70 proof. The only exception I've found is Svedka, whose flavored vodkas are 75 proof. I haven't seen ANY flavored vodkas at 80 proof.

Maybe since they don't claim to be "odorless, colorless, tasteless" they don't have to adhere to the 80 proof requirement?

And 70 proof is hardly in liqueur territory. Most liqueurs are around 35 proof. Kid stuff.

[Ardbeg... innit]

This discussion can only lead to one miserable place... a dialogue on fruit flavored cigars.

[Chicago Jake]

i don't mind a Swisher Sweet or a Backwoods now and then.

[♥ COVID-19♥]

Jul 4, 2012 23:02:49 GMT -6 Chicago Jake said:

Maybe since they don't claim to be "odorless, colorless, tasteless" they don't have to adhere to the 80 proof requirement?

Makes sense to me. Blame more guv'mint interference on this one, go'tdambit!

U.S. Dept. Of Treasury - Alcohol & Tobacco Tax & Trade Bureau

The standard of identity for vodka was promulgated in 1949, in T.D. 5707, 1949-2 C.B. 252. The standard for vodka provided that it was neutral spirits distilled from any material at or above 190 proof, reduced to not more than 110 proof and not less than 80 proof and, after such reduction in proof, so treated as to be without distinctive character, aroma, or taste. Although no explicit definition of the term "distinctive" could be found in the hearing record, the testimony indicates that vodka is to be as tasteless and odorless as possible.

In 1956, Revenue Ruling 56-98, 1956-1 C.B. 811, concluded that citric acid and sugar were not considered to be flavoring ingredients which would materially affect the taste of vodka or ch-ch-change its basic character so long as the sugar did not exceed two-tenths of 1 percent and citric acid was only added in a "trace amount." The ruling did not quantify "trace amount." Nevertheless, it is clear that citric acid usage was intended as a smoothing agent to correct objectionable tastes which might result from such things as the water used in reducing the proof, the charcoal used in distillation, or the glass in which packaged. Available information indicates that the use of citric acid from this time until the 1980's was in the range of approximately 49 to 150 parts per million (ppm). However, starting in the 1980's, the quantity of citric acid added to vodka increased significantly.

While I agree that 70 proof is not typical liqueur, this brand sounds a little somewhere in-between, almost as if it was a blend of vodka with (clear) crème de cacao.