Three Olives Rosé Vodka

Distilled by Three Olives Rosé

Flavored with “natural flavors and certified colors,” employing Welsh “lake water.”

Grain: English wheat.

ABV: 30%

Appearance: Pink, as one might expect from a beverage billing itself as a “Rosé Vodka,” but without the chromatic depth seen in most high-quality rosé wines.

Nose: Fruity (no surprise there), but I suspect that’s a function of the added flavors rather than the spirit.

Flavor: Pleasant enough, inoffensive, but lacking the complexity one expects from a premium vodka.

Finish: Long, light, mildy spicy, and faintly saccharine.

Conclusions: This is a new entry in an increasingly crowded field. While I won’t be sipping this neat, I can see myself serving it on the rocks with a splash of soda and enjoying it with friends on a warm summer’s evening.

Cocktail Recommendation: This is a tough one, in part because I have trouble imagining wanting to modify this very delicate juice, in part because, in a manner of speaking, it’s already a cocktail, and tastes like a high-proof Frosé. So my cocktail recommendation is simply this: Place the bottle in the freezer overnight and then pour it over crushed ice for a pleasant, refreshing, comparatively low-sugar—and very cold—adult beverage.

Score: 85/100

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.

No Comments Yet

Comments are closed