INFUSED VODKA
VODKA INFUSED
Infused (or flavoured) vodka is making a comeback. For many, this conjures up memories of $2 shooters at a bar or drinks mixed with juice or pop to hide the taste as we entered the world of alco- hol consumption. While these were formative memories, the vodka we drank (and regretted the next morn- ing) left a lot to be desired. For the longest time, the vodka in our market has been mass produced, distilled beyond recognition and flavoured with artificial ingredients. But lately, there’s been a revolution in our own backyard. The espresso martini cocktail fad has furthered this transformation. There have been many products released to market — including espresso-infused vodka or even pre-made espresso martini cocktails — that have made enjoying this cocktail at home a lot easier. And they are far from the flavoured vodka products of our youth. Savour magazine’s Alex Allardyce sat down with Martin Pacak of Baltic Brothers to talk about vodka infu- sions, Polish history and tradition, the future of vodka and the espresso martini in the Manitoba market.
46 SAVOUR MANITOBA | FALL 25
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