Blue Ice American Potato Vodka

Bottled by 21st Century Spirits, Rigby, Idaho.

ABV: 40%

Appearance: Long legs but not viscous.

Nose: Mild and welcoming.

Flavor: A creamy mouth, super oily right off the bat; sweet, as in corn, although this vodka is distilled from russet potatoes; redolent of coconut water, in the very best way.

Finish: A long, slow burn, but not hot.

Conclusions: A delightful sipper and distinctive mixer, this vodka, from eye to nose, from palate to finish, is a true standout, and at a bargain price point, no less.

Cocktail Recommendation: Chi Chi, or any vodka-based Tiki cocktail where complementing a coconut presence is desired.

Philip Dobard
Philip Dobard

Philip Dobard is Vice President of the National Food & Beverage Foundation (NatFAB) and plays an integral role in all its programs. He serves as Director of The Museum of the American Cocktail and President of Pacific Food & Beverage, NatFAB’s Los Angeles-based West Coast operations. He leads Nitty Grits Media and produces NatFAB's Pacific Taste, The Thoughtful Feast, and Touring the Cocktail events. Under the Nitty Grits Media banner, he’s executive producing several web series, among them Drinking Heads, Eating Heads, Touring the Cocktail, and World Eats. Philip produced the series Deadtime Stories for Nickelodeon, and his film Grave Secrets enjoyed its world premiere at the San Diego Film Festival. He served as General Director of Opera Columbus and Professor of Arts Policy and Administration at The Ohio State University. At the University of New Orleans, Philip directed the Graduate Program in Arts Administration and conducted research sponsored by the National Endowment for the Arts and Pew Charitable Trusts. He completed graduate studies at UCLA, is an advisor to the Art Institute of California, Los Angeles, contributes to several publications, among them Bonfort's Wine and Spirits Journal, Drink Me Magazine, Nitty Grits, and The Tasting Panel Magazine, and regularly serves as a judge at cocktail, spirits, and cooking competitions.

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