Cheers to Mother Earth!
Wining/Mixing, food, April08 April 19th, 2008
By Robbie Sipes, April 2008
The ‘greening’ of today’s marketplace has almost reached every corner; healthy and sustainable choices are everywhere. A rapidly expanding variety of organic spirits is also rising to the occasion.
The nation’s micro-distilling movement is gaining popularity because we consumers have a growing awareness and desire. Not that everyone drinking a margarita is thinking about the global impact of conventional farming practices, but they may have chosen a local organic lime. Consumer demand for organic alternatives is creating an entirely new generation of organic elixirs. Made from traditionally harvested local grain and other ingredients grown without the use of chemical fertilizers, herbicides and pesticides, organic liquors differ from mega-distilled products by virtue of both quantity and quality; and just by virtue itself.
In terms of quality, it starts and ends with the ingredients. Organic micro-distillers boast superior ingredients that get processed and refined in small batches, often incorporating unique blends of botanicals that yield pure flavors. Many of these organic spirits possess characteristics that would be impossible to achieve with mass-production efforts. For instance, producers almost always use natural yeast instead of cultivated yeast, which results in a milder, less harsh drink. Using superior ingredients in organic production also reduces the need for excessive filtration or the addition of glycerol to create an artificially smooth flavor. In general, organic liquor offers flavors that are more genuine and mellow than commercially produced options.
Unfortunately, there are many more options available online than at my regular liquor store. The most readily available I’ve found locally is Rain Vodka from Kentucky. It is made from not only organic white corn, but also an organic yeast strain that has been cultivated on the corn farm itself. They add limestone water after distillation then filter it through diamond dust and charcoal to remove impurities. Colorado’s Vodka 14 uses organic grains and de-ionized water from a 200-foot deep well in the Rockies. Idaho’s Liquid Ice is made by distilling five grains, wheat, corn, barley, rye and oat. It is the only vodka that can claim it is completely organic in its own certified organic distillery near the Snake River, the source of the water used to ‘polish’ the raw spirit. In Wyoming, Square One uses organic American rye and water from deep aquifers in the Tetons. Beyond vodka, the waters of organic liquor in the United States are virtually uncharted.
For organic rum, tequila, gin, grappa and brandy you need to order remotely, if your local liquor store won’t stock it, or cannot obtain it. While vodka tops the organic liquor choices in availability, there is a tequila called 4 Copas which is made from 100 percent organic agave. Standard agave is mono-cropped with a reliance on herbicide. Since grappa is made from the leftover crushed skins and seeds from wine making, and because brandy and eaux de vie are made with whole fruit, it is even more important that they be organic, since chemical residues are usually higher in the skins of fruits. The producers believe that organic production also allows for the development of a very different microbial flora, which gives the product a distinctive fragrance and taste.
Maintaining an intimate relationship with our food sources is what an “organic” lifestyle is all about. Making conscious organic food choices, we demonstrate that we care about how our food came to us. It makes sense to drink organic liquor if you care how the growing of that grain or fruit (in that mixed drink in front of you) impacted the environment, and how it’s going to affect your body.
Have a Blessed Earth Day and enjoy these spring inspired cocktails!
April Rain:
Wet the rim of an ice cold martini glass with a wedge of lime. Dip the rim in sugar. In a shaker full of ice, mix 2 parts vodka, 1 part lime juice and a splash of dry vermouth. Strain into the sugared glass and garnish with the lime wedge.
April Showers:
In a glass of ice, combine 2 parts brandy and 1 part yellow Chartreuse. Top with orange juice.
Leave a Reply
Cheers to Mother Earth!
Wining/Mixing, food, April08 April 19th, 2008
By Robbie Sipes, April 2008
The ‘greening’ of today’s marketplace has almost reached every corner; healthy and sustainable choices are everywhere. A rapidly expanding variety of organic spirits is also rising to the occasion.
The nation’s micro-distilling movement is gaining popularity because we consumers have a growing awareness and desire. Not that everyone drinking a margarita is thinking about the global impact of conventional farming practices, but they may have chosen a local organic lime. Consumer demand for organic alternatives is creating an entirely new generation of organic elixirs. Made from traditionally harvested local grain and other ingredients grown without the use of chemical fertilizers, herbicides and pesticides, organic liquors differ from mega-distilled products by virtue of both quantity and quality; and just by virtue itself.
In terms of quality, it starts and ends with the ingredients. Organic micro-distillers boast superior ingredients that get processed and refined in small batches, often incorporating unique blends of botanicals that yield pure flavors. Many of these organic spirits possess characteristics that would be impossible to achieve with mass-production efforts. For instance, producers almost always use natural yeast instead of cultivated yeast, which results in a milder, less harsh drink. Using superior ingredients in organic production also reduces the need for excessive filtration or the addition of glycerol to create an artificially smooth flavor. In general, organic liquor offers flavors that are more genuine and mellow than commercially produced options.
Unfortunately, there are many more options available online than at my regular liquor store. The most readily available I’ve found locally is Rain Vodka from Kentucky. It is made from not only organic white corn, but also an organic yeast strain that has been cultivated on the corn farm itself. They add limestone water after distillation then filter it through diamond dust and charcoal to remove impurities. Colorado’s Vodka 14 uses organic grains and de-ionized water from a 200-foot deep well in the Rockies. Idaho’s Liquid Ice is made by distilling five grains, wheat, corn, barley, rye and oat. It is the only vodka that can claim it is completely organic in its own certified organic distillery near the Snake River, the source of the water used to ‘polish’ the raw spirit. In Wyoming, Square One uses organic American rye and water from deep aquifers in the Tetons. Beyond vodka, the waters of organic liquor in the United States are virtually uncharted.
For organic rum, tequila, gin, grappa and brandy you need to order remotely, if your local liquor store won’t stock it, or cannot obtain it. While vodka tops the organic liquor choices in availability, there is a tequila called 4 Copas which is made from 100 percent organic agave. Standard agave is mono-cropped with a reliance on herbicide. Since grappa is made from the leftover crushed skins and seeds from wine making, and because brandy and eaux de vie are made with whole fruit, it is even more important that they be organic, since chemical residues are usually higher in the skins of fruits. The producers believe that organic production also allows for the development of a very different microbial flora, which gives the product a distinctive fragrance and taste.
Maintaining an intimate relationship with our food sources is what an “organic” lifestyle is all about. Making conscious organic food choices, we demonstrate that we care about how our food came to us. It makes sense to drink organic liquor if you care how the growing of that grain or fruit (in that mixed drink in front of you) impacted the environment, and how it’s going to affect your body.
Have a Blessed Earth Day and enjoy these spring inspired cocktails!
April Rain:
Wet the rim of an ice cold martini glass with a wedge of lime. Dip the rim in sugar. In a shaker full of ice, mix 2 parts vodka, 1 part lime juice and a splash of dry vermouth. Strain into the sugared glass and garnish with the lime wedge.
April Showers:
In a glass of ice, combine 2 parts brandy and 1 part yellow Chartreuse. Top with orange juice.
Leave a Reply
Cheers to Mother Earth!
Wining/Mixing, food, April08 April 19th, 2008
By Robbie Sipes, April 2008
The ‘greening’ of today’s marketplace has almost reached every corner; healthy and sustainable choices are everywhere. A rapidly expanding variety of organic spirits is also rising to the occasion.
The nation’s micro-distilling movement is gaining popularity because we consumers have a growing awareness and desire. Not that everyone drinking a margarita is thinking about the global impact of conventional farming practices, but they may have chosen a local organic lime. Consumer demand for organic alternatives is creating an entirely new generation of organic elixirs. Made from traditionally harvested local grain and other ingredients grown without the use of chemical fertilizers, herbicides and pesticides, organic liquors differ from mega-distilled products by virtue of both quantity and quality; and just by virtue itself.
In terms of quality, it starts and ends with the ingredients. Organic micro-distillers boast superior ingredients that get processed and refined in small batches, often incorporating unique blends of botanicals that yield pure flavors. Many of these organic spirits possess characteristics that would be impossible to achieve with mass-production efforts. For instance, producers almost always use natural yeast instead of cultivated yeast, which results in a milder, less harsh drink. Using superior ingredients in organic production also reduces the need for excessive filtration or the addition of glycerol to create an artificially smooth flavor. In general, organic liquor offers flavors that are more genuine and mellow than commercially produced options.
Unfortunately, there are many more options available online than at my regular liquor store. The most readily available I’ve found locally is Rain Vodka from Kentucky. It is made from not only organic white corn, but also an organic yeast strain that has been cultivated on the corn farm itself. They add limestone water after distillation then filter it through diamond dust and charcoal to remove impurities. Colorado’s Vodka 14 uses organic grains and de-ionized water from a 200-foot deep well in the Rockies. Idaho’s Liquid Ice is made by distilling five grains, wheat, corn, barley, rye and oat. It is the only vodka that can claim it is completely organic in its own certified organic distillery near the Snake River, the source of the water used to ‘polish’ the raw spirit. In Wyoming, Square One uses organic American rye and water from deep aquifers in the Tetons. Beyond vodka, the waters of organic liquor in the United States are virtually uncharted.
For organic rum, tequila, gin, grappa and brandy you need to order remotely, if your local liquor store won’t stock it, or cannot obtain it. While vodka tops the organic liquor choices in availability, there is a tequila called 4 Copas which is made from 100 percent organic agave. Standard agave is mono-cropped with a reliance on herbicide. Since grappa is made from the leftover crushed skins and seeds from wine making, and because brandy and eaux de vie are made with whole fruit, it is even more important that they be organic, since chemical residues are usually higher in the skins of fruits. The producers believe that organic production also allows for the development of a very different microbial flora, which gives the product a distinctive fragrance and taste.
Maintaining an intimate relationship with our food sources is what an “organic” lifestyle is all about. Making conscious organic food choices, we demonstrate that we care about how our food came to us. It makes sense to drink organic liquor if you care how the growing of that grain or fruit (in that mixed drink in front of you) impacted the environment, and how it’s going to affect your body.
Have a Blessed Earth Day and enjoy these spring inspired cocktails!
April Rain:
Wet the rim of an ice cold martini glass with a wedge of lime. Dip the rim in sugar. In a shaker full of ice, mix 2 parts vodka, 1 part lime juice and a splash of dry vermouth. Strain into the sugared glass and garnish with the lime wedge.
April Showers:
In a glass of ice, combine 2 parts brandy and 1 part yellow Chartreuse. Top with orange juice.
