Photo by Jonathan Udkow
Sometimes you can't believe a beverage until you actually taste it for yourself. Such was the case with the newest flavor of vodka at St. George Spirits in Alameda.
Home of Hangar One Vodka, known for using real fruit and no additives, it was no surprise when St. George became the first American producer of absinthe in nearly 100 years. Distiller Lance Winters had already been working on the formula years before the ban was lifted, and the first batch sold out in hours.
Fast forward a bit, and is it any wonder Winters would pair up to make a vodka infused with foie gras, with chef Chris Cosentino, known for his love of offals? The trek from San Francisco to Alameda is not that far, and the two were able to experiment with foie gras, comparing duck vs. goose. Turns out, duck was the winner. The version I tasted, diluted with water, was not as rich as expected. It was earthy and full, with a hint of butter on the finish. A nice vacation from the norm for the palate.
Taking the foie gras vodka a step further, enter chocolate onto the scene. (If you like chocolate and bacon, another seemingly strange combination that works, maybe this doesn't seem that far off.) This first sip was definitely sweet, though still a little harsh. The addition of vanilla was somewhat overpowering, though distiller Dave Smith said he plans to leave it out next time. It is not something you would sit around drinking except for the sake of itself, but like the plain foie vodka, an interesting break from the regular routine.
Unfortunately, unless you know someone, you won't be able to taste it. The crazy schemers plan on doing more experimentation, so maybe the next go round, that will change. It doesn't help that Anthony Bourdain made a trip to St. George to taste absinthe and the specialty vodka, and even though the clip didn't make the cut for the San Francisco episode airing tonight, the video is up on the Travel Channel's website. It will definitely have foodies and drinkers clamoring to taste the unusual brew. However, they'll have to make do with flavors like kaffir lime, Buddha's hand, Fraser River Raspberry and chipotle, a personal favorite.
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