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A consistent staple behind the bar, vodka just goes with everything, writes spirits expert Tash McGill.
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s war broke out in Ukraine earlier this year, many retailers and venues surveyed their vodka bottles and boycotted Russian brands by way of protest. Globally, Russia remains the largest producer of vodka by volume, with 30% of total production. However, given that 90% of the vodka Russia produces is consumed internally, according to IWSR, the global protest was more about intention than impact. Russian vodka accounts for under 3% of all vodka consumed in Europe and in the USA – the world’s second largest vodka market – it accounts for less than 1% of all vodka consumed. The reality is that brands formerly synonymous with Russian vodka are no longer produced in Russia, such as Stoli which is now headquartered in Luxembourg and produces its vodka in Latvia. Their recent rebrand to Stoli was another endeavour to put more distance between the history of the brand and its future. 16 THE SHOUT NZ – SEPTEMBER 2022
VODKA AND KIWI WATER One direction for the future of vodka is clear… crystal clear, like the water in New Zealand’s own Blue Spring. Known as one of the purest water sources in the world, it provided the inspiration (and the water) for the Stolichnaya Elit New Zealand Edition Pristine Series. Limited to only 300 bottles, the vodka is made following Elit’s meticulous process, resulting in a remarkably clean spirit with subtle aromas of citrus and fruit blossoms. The finished product is delivered in a crystal bottle, custom blown by artisans at Royale de Champagne Cristallerie in France. The bottle features an embellishment emulating the New Zealand Silver Fern and comes in a case made from ancient Kauri wood, found in New Zealand’s remote Northland region. While very few bottles remain for retail sale, Ahi in Auckland’s Commercial Bay recently hosted a dinner designed to match the incredible mouthfeel and
Tash McGill is a spirits and hospitality writer who regularly hosts tastings and education classes for those wanting to know more about spirits and their uses – from cocktails to culinary food matches. She has been in the spirits and cocktail industry for more than 10 years, writing, tasting and judging competitions.