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Can You Believe a Chipotle Vodka?

by Dave Dewitt on March 27, 2011 · 0 comments

Hangar One Vodka

The fine folks at Hangar One Vodka sent me a bottle of their new vodka, so I had to give it a try.  I pulled it out of the freezer (see ice crystals, left), poured a little into a shot glass, and sipped it.  Big flavor!  Then the heat, which was medium hot.  Very nice.  Then the smokiness hit, and it really worked.  Then the crucial test, a bloody mary.  Tomato juice, Hangar One, a little lime juice, a touch of Worcestershire sauce over ice, stirred, not shaken.  Delicious–even my non-bloody-mary-drinking wife Mary Jane liked it–but because of the dilution of the vodka, not quite hot enough.  A few dashes of hot sauce solved that and I wondered: how is this made?  The back label provided the answer by Master Distiller Lance Winters: “We’re blending infusions and distillations of beautifully roasted chipotle peppers, green jalapeños, red bells, and Scoville-scorching habaneros.  Each pepper was smoked by my friends at T-Rex Barbecue in Berkeley, California.”  In my humble opinion, this is a wonderful, spiced up vodka, and again proves my long held belief: vodka is the only alcoholic beverage that works with chile peppers.  Chiles do not improve mediocre wines and beers and ruin fine ones.


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