California Food And Wine Magazine had nothing but praise for Ikon Vodka in their review......
Russians for an Evening
By Dan Clarke
And what does a wine reviewer do on his day off?
Last Friday one of them attempted to stretch his wings. Maybe expanding the education of his tastebuds would be a better way to put it. Analyzing upwards of 1,000 newly-released wines each year is part of being a wine writer. It’s not the worst duty I’ve ever had to suffer, but after a while, sipping the latest delivery of yet one more Chardonnay or Merlot gets tedious. So when a bottle of Ikon Russian vodka was delivered recently it piqued my palate, you might say.
California Wine and Food and Taste California Travel review wines. We have no plans to initiate regular reviews of spirits. But we’re not unfamiliar with beverages other than wine. When the vodka was delivered it seemed appropriate to put together a tasting panel of sorts—preferably people who drink vodka more often than I do. Several friends and colleagues agreed to convene at my house for a Happy Hour or two. I put out some nibbles and Gary and Marge arrived with olives, cheeses and pate. It was all tasty stuff, but maybe not authentic Russian fare. Making borscht seemed like a lot of work and really good caviar would have been pricey. Other options to “theme” the little party went unexercised. Music always helps create a mood, but what? Tchaikovsky? Nah, too heavy. Lara’s Theme from Dr. Zhivago? Pretty, but kind of sappy. Eventually we found a station on satellite radio that played great pop tunes from the 50’s and 60’s. Though everything sounded familiar we had to play a “guess the artist” game for each selection.
Maybe being Russians for an evening wasn’t the point. All but one of us were Californians, anyway. That other person had been here for about 10 days. Emiliano Scoccimarra was a houseguest who’d recently arrived from Italy. He’s a bartender from south of Rome who’s here checking out employment opportunities. Emiliano is very serious about his work. He knows his stuff and enjoys making cocktails with flair—“freestyle” is a phrase he uses to describe the theatrical moves nightclub barmen use at home. His presence meant our choices that night no longer needed to be limited to “Beer, wine or a shot of vodka?”
So we had various influences: A flashy mixologist from Campobasso, who could speak only slightly more English than the rest of us could speak Italian. A bottle of genuine Russian vodka. Some tasty appetizers. This was not the perfect environment for rigorous and analytical tasting of wine, vodka or anything else. It was, however, a combination that made for an enjoyable two or three hours.
When all were assembled, we would deal with the serious vodka tasting. Meanwhile, as folks arrived, we put Emiliano to work. He suggested we open with Vodka Sours. Maybe these wasn’t the composition that would show off the subtleties of great sippin’ vodka, but they did taste good. A late arrival opted for a Campari and soda and Emiliano dutifully prepared that, too. A trend was started. More Camparis and Vodka Sours followed.
Before the bottle of Ikon went empty I poured six of us straight vodka, but not into shot glasses. We used stemless, bell-shaped vessels about the size of an Old Fashioned glass. If there were any aroma to this vodka, these would give us the best chance of experiencing it. We didn’t have glasses of water and spit buckets in front of us, nor were there any palate-cleansing plain crackers at the table. It wasn’t the ascetic circumstances of a serious wine tasting. However, we all have pretty good palates, drink a lot of wine and are not unfamiliar with the charms of spirits, vodka included. We were having fun. All of us had enjoyed a couple of drinks on a Friday night, but we still had our wits about us.
We sniffed. We sipped. We swallowed. All agreed that it was very smooth. It went down easy. There seemed to be a little aroma and there was some taste, though not pronounced. The consensus was, “This is damn good stuff.” The two Mikes liked it, as did Gary and Marge. Emiliano seemed to approve, though I couldn’t be sure. Would I appreciate vodka more—specifically, this vodka—if I experienced more of it, I wondered? When I drink Martinis, they’re made of gin and vermouth, but I could see an Ikon Martini as worthy alternative.
Our analysis was less than scientific, but we decided that we liked the product. Besides, the exercise gave some friends the excuse to get together and have some fun. How could that be bad?
Editor’s note: If there are vodka buffs who’d like more info about this product, they can visit www.ikonvodka.net.
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