It’s been a while since Belvedere was the darling of the spirit world. It was introduced in 1996 as the first super premium vodka, distilled four times and filtered twice for a crisp smooth taste. It has such an impact that it is often credited with starting the luxury vodka industry that gave life to brands like Ciroc and Grey Goose in North America. It’s subtle sweetness and clean finish emanate from its Dankowskie Gold Rye foundation.
But as the 90s turned to the millennium and gold turned to platinum, so has Belvedere evolved to its next phase of evolution. They have added a new item to their portfolio, Belvedere Intense Unfiltered 80. Its foundation is Dankowskie Diamond Rye, which was registered in 2008 as a super-premium “baker’s grade” grain. It’s still distilled four times, but in an effort to keep the characteristic flavor of the rye, Belvedere has abandoned the filtration process that makes their original so clean. The result is vodka full of flavor.
Belvedere held a tasting in its Manhattan offices to introduce the US market and invited guests to the rich flavor of its new baby. We were not disappointed. We were served neat martinis with olive to introduce us to the pure flavor of the Intense Unfiltered 80, and in cocktail form with a Collins. The pure form was smooth with a rear throated spice. It rolls across the tongue with a smooth mixture of sweet and salt with elements of the rye. In the Collins cocktail, the lemon, simple syrup and black pepper hints bounce off each other perfectly. It had a summer time, lemonade feel, built for roof tops and beaches. But don’t take my word for it. The event was hosted by Belvedere’s Head of Spirit Creation & Mixology, Claire Smith. We’ll let her do the talking:
Intense Unfiltered 8- proof will be available in three sizes 375ml, 750 ml and 1 Litre and will be made available in premium liquor stores in select markets and increasing outlets throughout 2011.
Tasting Notes:
Nose-Intense aromas of sea air, baked bread and finished with toasted nuts
Palate-Full but mellow, salted caramel, freshly baked bread and touches of honey. Mid palate evolves into fresh minerality with some stone and flint characteristics. Back palate is refeshing with notes of sea salt and hints of white pepper.
Finish-Long and smooth, with both sweet and salt. Notes of baked bread vanilla and cream.
Follow Us on Twitter @ http://twitter.com/planetill
Follow Odeisel on Twitter @ http://twitter.com/odeisel
Join Us on the Planet Ill Facebook Group for more discussion
Follow us on Networked Blogs
I liked the video presentation