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The first went to Desi Daru Mango Vodka, which Rodriguez-Curtis enjoyed for its “fleshy and vibrant” nose. He said: “The palate is smooth, pleasant, good level of mango flavour and good level of enjoyability. The mango has a brilliant freshness. Chilled out of the fridge or freezer, this vodka would be brilliant to enjoy.” Chou noted: “I can see some very expressive combinations of flavours, and some of them did very well in bringing different flavour profiles. The fruity ones were a little bit watered down, and too fake. But the more herbal, savoury ones did very well. There were expressive characters.”
Smith called the flight a “step up in interest and complexity from the previous category, with a more developed character from some of these products”. Shaken, stirred or sipped neat, there are plenty of quality options to discover in this year’s resultsSix Golds and 13 Silvers were also awarded. Koskenkorva won three Golds for its 7 Botanicals, Lemon Lime Yarrow, and Sauna Barrel expressions. The largest flight of the competition, Flavoured/Infused Vodka, saw Desi Daru Mango Vodka come out on top. Jones said that it offered: “Lovely natural mango aromas and more pulpy on the palate with a hint of tannic structure. Smooth and well-integrated alcohol.” Sarah Lawson, head of marketing for softs at SHS Drinks, added: “While this is the first time we’ve put the brand name to an alcohol product, all Bottlegreen drinks are crafted using specialist, flavour-enhancing processes traditionally employed by winemakers, so the alcohol category isn’t totally alien to us.” Three Silvers were given out in the penultimate flight, Flavoured/Infused Vodka-Based Spirit Drink, including two for White Claw Spirits Co. Our panel – made up of 10-accredited spirits experts and vodka-loving consumers – put 20 vodkas to the test. Each was tried neat and blind, to avoid brand bias, then followed by some water to dilute and soften the alcohol and bring out the core flavours.
Proud of their 100-year potato growing heritage, firm British roots, provenance and family are truly at the heart of the distillery. They truly believe that quality British vodka made from locally grown, raw ingredients could transcend the popular craft market and conquer the premium spirits industry. They set out to prove that quality produce, originating from their own farms across Lincolnshire & beyond, could create a premium single-estate potato vodka, from a simple ingredient on their doorstep that they already knew so well. While sales appear to be stagnant for the category in the US, producers continue to invest in new products, capitalising on trends such as sustainability, low-ABV and provenance. Even ready-to-drink brands, such as White Claw and Truly, have made moves into the vodka category as demand for hard seltzers falters. Filer said of the Premium flight: “A flight with impressive quality, considering the value of the products; some still have the distinctive ‘cheap vodka’ flavour and texture, but some present a balance and complexity that is impressive for the price point.”
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Other Golds went to Koskenkorva Vodka Climate Action, enjoyed for its “delicate sweetness and hints of white chocolate and earthy spice”, the “sweet and earthy” Jean Marc XO Vodka, and the “clean and crisp” White Claw Spirits Triple Wave Filtered Premium Vodka. Melita Kiely, editor of The Spirits Business, and chair of The Global Spirits Masters Competitions (GMSC) led the third panel, which included: Matt Chambers, spirits writer and co-founder of the Whisky For Everyone blog; Joyce Chou, Wine & Spirit Education Trust’s translation project manager; Zaloren Gonzalez Fontes, assistant manager of Hometipple; and Herchelle Perez Terrado, founder of Drinks Partnership.
Meanwhile, a trio of Master medals were found in the Organic flight. The first went to Pluto Vodka, described by Rodriguez-Curtis as being “smooth, very well done, rounded, creamy and enjoyable. It would work in a killer Martini”. Eleven Golds were given out, including one to Neft Vodka, enjoyed for its “smooth palate with a nice body and texture”, and Sapling Climate Positive Vodka, with its nose of “fresh and toasted grain” and “nutty sweetness” on the palate. The team at Edwards have control of the whole process from the sowing and growing to the brewing and distilling – a true British soil to spirit vodka. Once the potatoes have been harvested and washed, they arrive in the distillery where every step of the process is watched by the meticulous eyes of the distilling team. The “bright and elegant” Muff Vodka and Altumura Vodka with its “luxurious texture” took home Gold medals.Moving on to vodkas with different bases, and a flight of Grain Blend bottlings were sampled next. Golds were given to Meili Vodka, with its “vanilla and white chocolate” aroma, and Short Story Grain Vodka, described as “tangy and vibrant” with “lots of lime zest and a hint of fresh basil”. Silver medal winner Pur Sang completed the flight. They make all of their alcohol from 100% raw ingredients that have been grown locally by their founding members for over 100 years. Their unique single variety recipe, using the local Lincolnshire King Edward potato contributes to the distinctive flavour of Edwards 1902, and allows them to control the entire process ‘from soil to spirit’ to create a remarkably smooth, luxurious and now award-winning vodka. Vodka can be made from almost anything. We’ve tested those made from potatoes, grains, grapes and even sugarcane. This is then fermented, before being distilled (often multiple times) to remove impurities — look out for this on the label. The joint venture is the first time two British companies have come together to produce an elderflower liqueur.
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