Seattle Distilling Vodka

Distilled by Seattle Distilling Company, Vashon Island, Washington.

Grain: Hard red winter wheat grown in Moses Lake, Washington.

ABV: 40%

Appearance: Cloudy, but less so than one would expect from an unfiltered vodka, with particularly long legs.

Nose: Malt and then more malt.

Flavor: A full and creamy mouth, with high notes of black pepper and citrus.

Finish: Long, with a slow, peppery burn.

Conclusions: This vodka is no blank canvas. In fact, it’s one of the more distinctive ones I’ve tasted, and its price reflects that.

Cocktail Recommendation: Because it’s characterful to the point of aggressive, I don’t think it’s a sipper. Rather, I think its highest and best use is in any standard vodka cocktail where one wants the vodka to play a featured role and not serve as mere spirited background.

Score: 92/100

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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