Blog: Dowd On Drinks

Rumors of vodka’s death are greatly exaggerated

Posted on April 21, 2009 by William M. Dowd

Brandon 5 May 2009
7:30 am

A very well played response to Mr. Felton’s article.

However, I too feel that vodka is becoming pass

William M. Dowd 6 May 2009
3:24 pm

From Steve Barnes, Albany NY:

Well and convincingly argued.

William M. Dowd 6 May 2009
3:25 pm

From I Know Truth Is Mine:

According to a friend of mine who works in a liquor store, vodka is the early morning choice for both blue and white collar workers on the way to work, especially in the half to full pint size.

As long as people need that early morning jolt to make their day of work bearable, the colorless and less easily detected on the breath potable will always have a dominate place in the hearts of American labor.

William M. Dowd 6 May 2009
3:26 pm

From Anonymous, writing to

Hear, hear. Don’t give up on vodkas just yet. Vodkas are the tabla rasa of spirits for the craft distillers.

Artisan Spirits in Oregon makes a vodka from scratch out of syrah and another one from fermented honey. Trace elements of the original ferment shows through nicely.

Highball and Cascade Peak, also both in Oregon, make organic vodkas that are crisp and true. Cascade Peak in Ashland, OR, grows their own rye for their vodka base and for a rye on oak they are making. Sub Rosa Spirits uses fresh tarragon, fennel fronds and mint in their line of food inspired vodka.

For all the tanker car loads of industrial vodka, there are great examples of regional vodkas that are getting a bit of respect.

Sure, tons of Burnett pints go out the door, but there are interesting vodkas being made still.

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