New K&L Exclusive Baraillon Armagnac

Another boat has just landed in Oakland and our latest container of Armagnac was on board. This time, we've got four new expressions from one of our most popular producers -- now with some more affordable options. We know that the 1985 Baraillon has been a huge hit with our customers, so it's time to dip into some of the younger expressions from the Claverie family.

Baraillon 10 Year Old K&L Exclusive  Armagnac $52.99After so much success with the older vintage Armagnacs from Domaine de Baraillon, we thought it was time to introduce you to their younger selections. This 10 year old marriage of brandies was created specifically for K&L and offers the richer, rounder mouthfeel, but without the big burst of caramel. It's more vinous, more oily, more earthy in style and rounder on the finish. Compared to our other selections this one is far more gentle. It's a great entry level foray into country Armagnac as it's entirely unpolished in style. This tastes like it was made on a farm in the middle of the country by a rustic family who might also have chickens and pigs. And guess what: it was!!

1998 Baraillon K&L Exclusive Folle Blanche Vintage Armagnac $69.99We've expanded our selection from one of our favorite Armagnac producers: Domaine de Baraillon. After the success of last year's 1985 vintage brandy, we wanted to introduce you to their younger Folle Blanche selections. This 15 year old Armagnac is distilled from 100% Folle Blanche and exhibits that same unctuous, rich, caramel-laden profile but with more spice and a dusty finish. It's a big time crowd-pleaser of an Armagnac, the kind of thing that will taste good to your great uncle Larry, but still scratch that spirits geek itch in the back of your throat. One heckuva deal as well since we brought it in directly.

1893 Baraillon K&L Exclusive Vintage Armagnac $2499.99 – What happened in 1893? The great northern railway connected Seattle with the East Coast. Grover Cleveland was inaugurated for his second term as U.S. president. The Ferris Wheel debuted at the World's Fair in Chicago. Dvoráks New World Symphony premiered at Carnegie Hall. And....the Claverie family distilled this Armagnac at their small farm in Gascony. Made from pre-phylloxera grapes, and distilled by Mr. Claverie's great-grandfather, the 1893 Armagnac from Chateau Baraillon is a family heirloom, a piece of 19th Century history, and one amazing bottle of brandy. Big spice, incredible richness, and lots of spice dominate the palate. The brandy is nuanced, powerful, and almost other-worldly. Maple syrup, exotic spices, lean on the finish and slightly oxidized, but in a good way. But, really, this isn't so much about the flavor, is it? This is a chance to say, "That '93 Armagnac was pretty incredible. Oh....I meant 1893, by the way, not 1993."

1933 Baraillon K&L Exclusive Vintage Armagnac $799.99What happened in 1933? Construction began on the Golden Gate bridge. The United States voted to give the Philippines its independence. Hitler was in charge of Germany. FDR introduced his New Deal. And....the Claverie family distilled this batch of Armagnac at their small farm in Gascony and there it sat until we had it bottled for K&L 80 years later. The 1933 Baraillon has a fragrant nose of spicy ginger with loads of oak barrel accents. The flavors are alive and full of fruit, brimming with wood spices and even a bit of pine or cedar. The finish is almost like sandelwood or incense. This is a historic brandy, incredibily limited, and only available at K&L!

One of my favorite things about the Baraillon Armagnacs is that they taste a little farmy. They're rustic and unpolished, despite their supple richness. But that's authenticity because look at the above picture -- this is the guy who made your brandy, Mr. Claverie. He took off his hat to come taste us on some new expressions, but after we left he went right back out to the barn.

-David Driscoll


Understanding Vodka โ€“ Part V: Summation

What have I learned after a week of drinking nothing but vodka?

I've learned that, despite the fact that we're distilling alcohol until it is neutral, vodka is not a neutral spirit. In a blind tasting, vodkas can be differentiated from one another based on flavor and texture.

I've learned that, despite the fact that vodka can be made from nearly anything today (quinoa, grapes, even whey), I found the traditional rye, wheat, and potato-based vodkas to be the most pleasurable. While I don't think I would be able to identify the characteristics of each one blindly (or even knowingly), it's just the way it turned out.

Speaking of base materials, I'm not sure that I now agree with a commonly-held assumption in the liquor world that potato vodkas are creamier and have a more supple mouthfeel. The two roundest vodkas I tasted this week were the Absolut Elyx and the Jewel of Russia vodkas. Both are distilled from wheat. Even the Russian Standard (wheat and ginseng) was rounder on the palate than the Corbin Sweet Potato vodka or the Chopin Potato vodka. Based on everything I tasted this week, wheat vodkas seemed to be the creamiest.

I've learned that when you remove almost all flavor from alcohol, you're left with the purest form of alcohol appreciation. While many people decry the absence of flavor in vodka (usually saying something like "I want to taste my alcohol"), I'm not sure you can get a more alcohol-y flavor that straight vodka. When you drink gin you're not "tasting alcohol" you're tasting herbs and spices that have been macerated in vodka. When you drink whiskey you're not tasting the alcohol as much as you're tasting the wood. Vodka appreciation is alcohol appreciation in its truest, purest, least-pretentious form. Much like vodka itself, one's enjoyment of booze gets distilled until everything becomes clear and pure and there's nowhere to hide. Vodka is about drinking. Good vodka is about enjoying each sip. I've never been more sure of how much I like to drink as I have been while drinking vodka.

I've also learned that agriculture plays a big role in my perception of vodka. I'm not simply interested in the best tasting vodka, but rather the most traditional. I appreciate the process and the story. I appreciate the idea of vodka as a way to make use of extra grain and I like the idea of "farm vodka."

So which vodkas were my favorites? That's tough to say outright, but I think I could categorize them:

Easiest vodka to recognize quality in: Absolut Elyx. My wife and I both picked this out of a blind tasting. It tastes expensive. It also is more expensive than any vodka I tasted this week.

Best bang for your buck: Belvedere. The Polish juggernaut was one of the first "premium" vodkas on the market and it continues to be a hot deal for the quality. I'm going to get the price down to $22 next week. For that price you can get two bottles for the price of one Elyx. All rye-based, if you're pulling bottles from the freezer this really hits the spot.

Creamiest vodka: I know that some people are mainly interested in the "smoothest" spirits. Jewel of Russia is definitely the smoothest vodka I've tasted.

Best Artisanal Vodka: Potocki Polish vodka. Also rye-based, you'll pay a little more for the bottle, but the quality is there. A bit lighter and leaner on the palate, almost watery, but in a good way.

Vodka that's too cheap to be good?: Greek Mark. It's really, really good vodka and it's $12. You can taste the difference if you do a side-by-side comparison with more expensive brands, but how many of us are going to do that?

Best Russian vodka that's not Russian: If you're feeling political right now, there's a great vodka we just started carrying called Real Russian vodka which is made by a Russian guy who lives in Chicago from midwestern wheat. It's $18 and we're the only store in CA to have it. It has that same wheat texture that some of the "real" Russian vodkas had.

Personal Favorite: I can't really explain why, but I'm really feeling the Russian Standard Gold right now. It's round and slightly herbaceous. I've got it in the freezer and I had two glasses last night before bed. Yum.

-David Driscoll


More Letters From the Mailbox

David -- You used to get larger allocations of American whiskies in the past, but lately I've noticed that all limited edition items are being raffled to your insider whiskey email list. Is it just that demand has increased for these products, or are you getting fewer bottles? If you are getting fewer, is that because you're not buying as much from these companies as you once were?

Wow! Not only are those are great questions, they're great questions that I would love to answer in a very public sphere so that others can understand the situation that's going on. It is definitely the case that we're getting smaller limited edition whiskey allocations than we were in the past, yet ironically enough we're probably buying more from Sazerac, Heaven Hill, and other companies than ever in our company's history. The problem isn't that we're doing less business. Here is the problem and it's a multi-faceted one:

1) There is the exact same amount of extra-mature, limited edition whiskey this year (i.e. Pappy, Stagg) as there was last year, despite the fact that demand for these whiskies is higher than it's ever been. The available stock of items like the Buffalo Trace Antique Collection, Pappy Van Winkle, and Parker's Heritage is based on production forecasts from the late 1990s. For example, the available amount of Pappy 15 year is based on whatever Buffalo Trace decided to put aside in 1998 -- and, believe me, Bourbon wasn't that big of a deal back in 1998. Production didn't increase until sales began increasing and that was around 2007 -- meaning we won't see an increase in 10 year old stocks until 2017, and 15 year old stocks until 2022.

2) Since the consumer interest in whiskey has spiked dramatically over the past few years there have been a number of new accounts opened across California -- bars, restaurants, and retailers -- that are catering to this new whiskey-loving consumer.

3) The numerous accounts that already existed, but were never serious customers -- bars, restaurants, and retailers -- have also decided that, even though they were never interested in high-end whiskey before, they're now interested as well. Their customers have been asking for new, exciting whiskies and they now want to cater to these customers.

4) If you're the Sazerac rep in charge of California allocations, you've got the exact same amount of Pappy as you had last year. Let's say it's 500 bottles of each expression. Whereas seven years ago maybe only thirty accounts wanted in on those 500 bottles, now you've got more than 1,000 calling you for their cut. I talked to one of my reps the other day who told he doesn't even have enough product to cover the Bay Area's demand, let alone all the new growth in Sacramento and the Central Valley.

5) With all of the new bars, restaurants, and retailers interested in their share of limited whiskey allocations, it's drastically cut into the amount of whiskey that we get.

Were you interested in the Elijah Craig Barrel Strength whiskey? Well I only got three bottles and they're gone. THREE bottles. Were you interested in one of the new St. George Single Malt Lot 13 whiskies? I only got twelve bottles total. I've had more than 100 people call me about this whiskey in the last 24 hours.

Like the reps that work for these companies, I'm being forced to deal with smaller allocations of limited edition whiskies for a larger number of interested customers. Like the reps that have to decide who gets to have Pappy and who doesn't, I have to decide which of our customers get Pappy and which do not. If we simply release these whiskies on a first-come, first-served basis then we risk selling off our most-prized possessions to customers who might simply be cherry-picking and flipping. If we release the bottles on the internet during the day, then we unfairly penalize the guys who don't work at a computer. If we release the bottles in-store only, then we penalize the guys who don't live locally. No matter what we do, we're always upsetting someone.

It's no fun, believe me. With demand where it is right now, and supply getting tighter, I've never witnessed so much hysteria around the spirits department. And, yes, it is getting worse.

-David Driscoll


Understanding Vodka โ€“ Part IV: American "Craft"

In 2006, when the new "premium" vodka craze was in full swing, the Wall Street Journal released an article titled "The Emperor's New Vodka," a rather sarcastic swipe at the idea of vodka being a luxury good. This was right at the beginning of the pre-prohibition cocktail movement (you can tell because the author uses the term, "alcohol delivery device," which was very popular among anti-vodka folks back then) and author Eric Felton began that piece with a rather haughty statement, ripe with pedantic architecture references:

I'm not surprised by the growth of vodka in general -- as an alcohol delivery device in mixed drinks, it has the advantage of a relative absence of flavor. But I find myself puzzled as to why vodka has become a luxury good -- puzzled in the same way Tom Wolfe was by the tyranny of Bauhaus architecture in the 1960s. Like a Mies van der Rohe glass box, vodka is austere and unornamented. Mr. Wolfe scratched his head at how "Mies pitches worker housing up thirty-eight stories, and capitalists use it as corporate headquarters." And now the socialist worker's tipple has been pitched up to $38 a bottle and capitalists use it as a marker of status.

Ah yes, we all remember Tom Wolfe's famous Bauhaus statements. In fact, I was just talking to my good friend Thomas Pynchon about this the other day. We talk on the phone every now and again, it's no big deal, and this subject usually comes up. All kidding aside, this type of mockery was, and still is, commonplace for those who consider themselves cultured cocktailians. What the article does rightfully mock, however, is the fact that most "artisanal" vodka producers are really just fancy rectifiers. They're not farmers utilizing left over grains, they're not creating an old recipe passed down from previous generations, they're not practicing a cultural tradition, and they're definitely not bringing anything new to the party. So why the designer price tag? Because some brand passes their market-purchased grain neutral spirit through a pot still a few times? Felton definitely makes his point here.

Why do microdistilleries buy GNS and then rectify it? It's cheap! As Felton writes:

The distillation of nearly pure alcohol is a task best-suited to industrial stills, which use tall columns that repeatedly vaporize and condense the spirit in a continuous process of "rectification." Prof. Kris Berglund runs a craft distilling program at Michigan State University. "While it is possible to produce vodka using a still," he writes in his textbook, Artisan Distilling, "it requires repeated redistillation that is both expensive and inefficient with low yield."

This explains why most distilleries don't ferment their own grain and distill their own base material. Yet, if it's cheaper to contract and there's no real difference between market-bought agricultural spirit and your own home-grown moonshine, then why do it? I doubt that Russian Standard and Absolut are in it for the street cred. These businesses are run by capitalists, so they're definitely looking for the cheapest possible way to create their products while maintaining quality. So why do it that way? Why spend money on a farm? Why source everything locally? Why pay for better water? Why even try to communicate that story?

If all grain alcohol is of the same quality then why do some taste like battery acid and some taste clean as water? Why do cheap grain spirits leave my head pounding the following morning, while today I woke up fresh as a daisy and was able to run five miles despite the fact that I was taking "premium" vodka shots long into the previous evening? There is a difference between clean, pure, delicious vodka without congeners and cheap slop, in my opinion. Let's keep going! Why do we distill anything to begin with? Why are there even distilled spirits? Because we like to get drunk, that's why. Why distill vodka from grain? Because farmers couldn't always eat everything they grew. It would go to waste if they didn't find some way of preserving it. What better way to utilize that extra grain than by distilling alcohol? While Felton claims that pot stills are sexy and that a cool back story is even sexier, I'd say the sexiest part of the vodka story for me is the agriculture.

Where is the sexier destination for your money? To a microdistillery that had nothing to do with the first 80% of the vodka-distillation process, or to the actual farmer? I'll let you in on the sexiest, most-romantic, "craft" vodka story I've yet to find with the quality to back it up.

Behold. Sweet potatoes of the California central valley. For one hundred years the Souza family has owned farmland near Atwater – not far from where I grew up in Modesto (we played Atwater High School in all sports). When David Souza took over the reigns of his family's sweet potato business he found himself facing a situation that many farmers throughout history have faced: what should we do with these extra potatoes? How can we make something different and expand upon what we already do? Distillation, baby. After nearly a decade of experimenting with different distillation techniques and various recipes of potato mash (pardon the pun), Corbin Sweet Potato Vodka was finally born.

I haven't had the chance to meet Mr. Souza or visit the distillery, but we have exchanged a few emails. We're one of a handful of retailers who carry the product right now, so he was happy to oblige all of my questions.

How much land is currently devoted to sweet potatoes? How much of that goes into the Corbin vodka?

We have 1000 acres devoted to sweet potatoes, 300 acres devoted to rye which will be the source of one of our whiskeys coming out, as well as 700 acres of almonds. Currently at our start up size we are only using 2-3% of sweet potato production for vodka.

Fermentation tanks at the Souza distilleryWhat can you tell me about fermentation?

We start by grinding the potatoes and cooking them into a sweet potato soup consistency. We use a blend of commercial enzymes to convert starches instead of malt. This way our product is 100% sweet potato based and gluten free. Fermentation times range 5-7 days depending on size of the batch, temperature, and the yeast used. Our wort is an ABV average of 7.5% We have an Arnold Holstein Still with a total of 17 distillation plates. We do one pass through the rectifier and our filtration process averages five days.

Water is very important to the flavor of the vodka. Where do you get your water from?

All the water we use comes from the same source. A 300 foot natural spring located on the farm. We do add a percentage of natural spring water into the pot before rectification. Also, all our mash waste and excess water is recycled as cattle feed for a neighboring dairy, or reused in our fields as fertilizer and dust control.

And there you have it! A tale as old as distillation. A farmer who uses excess agricultural product to create a little bit of joy for himself and anyone else looking to buy a bottle. The Souza farm is sustainable and every step of the process is estate controlled. But how does the vodka taste? Clean, fresh, round, and pure – it's definitely on the same qualitative level as the Eastern European products I've been tasting all week.

Felton's WSJ article summarizes the "craft" vodka movement in a manner that might sound familiar to K&L spirit blog readers:

There are plenty of spirits that microdistillers can -- and do -- focus on that mirror the craft-brewers' quest for rich flavor and entertaining variety. Fruit brandy can be made beautifully in pot stills using local cherries, pears, apples or other fruit. And microdistillers have a distinct advantage in producing flavored vodkas: They can steep fresh, ripe and rare fruits in the neutral spirit, while the taste of many mass-market flavored vodkas smacks of industrial additives. But when it comes to straight vodka, there isn't much point.

There's no point in microdistilling vodka because making smaller batches of vodka won't improve on what the big guys can already do? NO SHIT!? It sounds like "craft" whiskey and "craft" vodka are in the same boat. But there's a difference between charging someone thirty bucks for some GNS you bought and rectified and charging someone thirty bucks for your family's sweet potato harvest that you distilled from scratch. Selling someone GNS-rectified "craft" vodka is like telling someone you're an Italian chef and then cooking them dried pasta out of a box with tomato sauce from a jar. Sure, you can put your little spin on it, add some fresh vegetables or cheese, but you're really just polishing up someone else's foundation. If you can make the pasta from scratch using tomatoes from your own garden for the sauce, it's much more impressive.

Does it always taste better to do it from scratch? Not always, and that's my problem with "craft" spirits as a whole. It's not always the better way of doing things. Sometimes I'd rather just eat the box of pasta. However, with the Corbin Sweet Potato Vodka, the quality is there and that's what's important. Quality comes first, then we can focus on the romantic story.

David Souza made his vodka from scratch. And it does taste better, so I'm willing to buy into that. Like a Mies van der Rohe glass box, both the Corbin vodka and the Souza story itself are simple and clear, yet the beauty is in the details.

-David Driscoll


Understanding Vodka โ€“ Part III: Scandinavian Design

When I first visited Stockholm in 2004 I was completely taken aback by the clean architecture and stark landscape of the city – glass and metal abound, reflecting both the deep blue waters of Riddarfjärden and the brooding greys of the clouds above. The propensity to use science and technology in conjunction with nature is something I greatly admire and it's a Swedish trait that seems to extend beyond architecture and into distillation as well. Absolut vodka's 2013 Elyx release, for example, utilized stunning packaging, state of the art distillation, and locally-sourced, responsibly-grown wheat from a historic farm more than 600 years old. Most of the furniture in my house is from IKEA, so maybe I'm just unconsciously biased, but it seems like Sweden really understands how to design things in a stylish, yet forward-thinking manner.

The Absolut Elyx was recently awarded the title of "best vodka in the world" at the 2013 San Francisco Spirits Competition. That's a pretty heavy accolade. Having tasted it along side other Polish, Russian, and American vodkas, I don't disagree that it stands out above the crowd. Why is it, however, that the Elyx shines not only brighter than other Absolut products, but also than the most highly-regarded Eastern European vodkas in production? That's what I asked Absolut this week and here's what I found out about their production.

Traditional European vodka distillation has always centered around which grains were readily available. Polish vodka is traditionally rye-based because rye was the dominant grain for the region, as was wheat in Russia. Wheat and barley were the grains of choice in Sweden (explaining the vibrant beer culture in the region). Wheat has been sown in southern Sweden for centuries, specifically winter wheat, which is specifically suited for growing in the Skåne region. Absolut has relationships with approximately 450 farms across the region and in an average year about 300 of these farms will supply the wheat that is used to make Absolut Vodka. The wheat used to make Absolut accounts for around 20% of the total wheat production for the whole region. This is approximately 125,000 tons per year. A selection of wheat is made from a list of seven varieties which is reviewed each year. In 2012 these varieties were Audi, Skalmeje, Olivin, Cubus, Opus, Oakley and Boomer. With the Elyx, however, Absolut decided to source all the winter wheat sourced from a single estate called Råbelöf (located 15 miles from the distillery) that has been growing wheat since the 1400s.

It's important to stress here that, unlike most American vodka distilleries, Absolut is handling every step of the process themselves. They grow their own wheat, mill it and mash it, perform their own fermentation, and perform each distillation personally. Very, very few vodka companies can claim this level of ownership over the production process. They're more than willing to share information about this process as well. Take a look at what they told me:

From the moment the grain arrives at the distillery it undergoes constant quality checks and even when it is milled, the flour is checked to ensure it is of the correct particle size. The wheat is thoroughly checked to ensure it meets the required standards for Absolut, this includes:

– Check on water content (no more than 14%).

– Other particles (no more than 0.3%) specific density.

– Mold traces.

– Starch content (<69%).

– Bacterial and mold toxins.

– Heavy metals.

– Test conducted to ensure no pesticides, dioxins or arsenic are present.

As a further precaution, the wheat is also emptied into a large cleaning facility which sieves the wheat and vacuums up any dust particles before being placed in a large storage silo outside of the main distillery building. The wheat is then blown via an underground passage and then up to a hopper on the roof of the distillery. The wheat then passes down to the mill inside the distillery where it is milled to a maximum size of 1.5mm. The flour from the mill falls down to a sizing machine where any particles larger than 1.5mm are returned to the mill and ground to a finer size.

 The flour is ground to this specific size to ensure that 100% of the starch is available to be converted into sugars during the mashing process. The mashing process uses enzymes to convert the large starch molecules in the flour into simple sugars, which can be fermented by the yeast. The milled wheat is then mixed with water from the distillery’s own well and is pumped into the first of three stainless steel mashing tanks. This water is from the same source as the water used to dilute the vodka. However it has only been sand filtered to remove iron and still contains other minerals.

In the first tank the water and flour mixture (mash) has a liquefaction enzyme added to break the starch granules into longer chain polysaccharides and heated to 95 degrees Celsius to help the process and pasteurize the mash. It passes continuously through the 3 tanks constantly being heated and cooled. As the mash enters the fermentation tank more water is added and a second saccharification enzyme; this converts the long chain polysaccharides molecules into simple sugars and also cools the mash to 35 degrees Celsius, a temperature at which the yeast can survive. The heat recovered from the fermentation process is recycled to help drive the heating during the mashing process.

Nöbbelöv, Absolut's distillery, has 10 massive stainless steel fermentation tanks, each with a capacity of 600,000 liters. The tanks are made from stainless steel as this helps ensure the strict hygiene standards are met during cleaning and maintenance. The yeast is a specific strain, only used to make Absolut. It is supplied as dried yeast, blended with water and then gets added to the tanks where it spends the first 8 hours or so growing and multiplying. After approximately eight hours the yeast starts working on the sugars in the mash, converting them into alcohol and giving off carbon dioxide. After 48 hours the fermented mash has an alcohol content of about 10% abv.

Wow! That's a lot of technical talk! I've never really asked anyone about how wheat is milled and fermented before being distilled, so it's great to finally get some insight into the process. Also, take a look at what a grain distillery looks like. There's a reason Scotland only has a few of these in operation and why most distilleries don't produce grain whisky – they're gigantic!. Driving by Girvan is no different – efficient grain distilleries have huge column stills that look like factories. Now that we understand the process of Absolut in general, we still need to know what makes the Elyx different from the standard Absolut. We already know that the Elyx is made from single estate wheat, but how does the production differ?

I talked to Chris Patino, the director of brand education for the company, for some clarification. He told me that the first difference is the copper. If you're unfamiliar with copper's role in distillation, most pot stills are made out of copper because it helps pull the sulphurous notes out from the spirit (it's also why some people drop old copper pennies in their wine if too much sulphur was used in the bottling). The initial distillation for the Elyx is done at Nöbbelöv, where the vapors of all Absolut vodka are run through a bed of copper during this process. That copper, however, is not changed throughout the day as new batches are introduced into the still. Every time a fresh batch of Elyx is distilled, however, the copper is also fresh. The first run of Elyx brings it from a 10% wheat wort up to about 50% ABV.

From there, that raw Elyx spirit is transported to the old Absolut distillery that is still fully operational. Apparently, Nöbbelöv is shut down for a few weeks out of the year for cleaning and inspection and during that time the "old distillery," as it is literally referred to, as becomes the hub. The still at the "old distillery" was controlled in 1920 by the Swedish government who monopolized distillation at that time. Much like the grape farmers in Armagnac, the wheat, potato, and barley farmers could bring their excess grains to the "old distillery" and use the government still to produce their own spirit, paying the proper fees and taxation during the process. These spirits were called brännvin (burnt wine), of which vodka was considered the highest quality. The old still at the "old distillery" is five stories high, made entirely of copper, and is completely manual. It requires three or four guys to operate a series of cranks and pullies and the power is generated from an old steam belt. The rest is gravity!

The old still at the old distillery is where the rectification for Elyx is done. Because of the limited capacity of the old still, Absolut Elyx is distilled in batches, which are then blended together to create the final product. The result is a creamy spirit with a distilled water-like purity that stands among some of the best vodkas I've ever tasted. The package is also incredible, with its 1960s art-deco look allowing me to make believe I'm Roger Sterling with the bottle on my desk. The overall product is exactly what I think of when I think of my visit to Stockholm – a clean, beautiful, striking experience that's modernly-designed, yet conscious of nature and history.

Is it the best vodka in the world? Maybe. But I've still got more work to do.

-David Driscoll