Beluga

Beluga

‘Made with Pride’.

It’s great to read this statement when looking into a brand for the first time. It evokes feelings of wonder as you ponder the craftsmanship that has been placed into creating the liquid. The question is though, does it actually define the brand? Or is it a loose term to gain some sense of credibility from the get-go? Beluga use such a statement, so lets dive in and see if it backs itself up.

Beluga was first created back in 2002, produced at the Mariinsky Distillery in Siberia. The distillery itself has been in operation since 1900 and is close to 300 metre deep Siberian artesian wells, a key component within Beluga (actually makes up 60% of the Beluga formula and is filtered three times).
A malt spirit is the base of the recipe, which isn’t widely used in vodka production due to its high-cost and and labor-intensive production. Another method rarely seen in vodka is maturation, but Beluga introduce this into their final stages, varying between one and three months depending on the grade.

But how does it fare? Well below, I give to you my tasting notes –

Beluga – 40%

On the nose, a thick, soft malt aroma comes through, which carries onto the palate, albeit a cleaner feel. Fresh, with hints of sugar and some slight herbal notes produce a long, powerful finish.

Quite a vodka here, and one that packs a good punch when drunk straight (although not the classic ‘vodka burn’ that many seem to describe when drinking vodka neat. Although if you’d rather see this as a good base cocktail, perhaps this could sway you –

Beluga - Russian Porto
Russian Porto

Russian Porto

Glass – Rocks

Ingredients – 

50 ml Beluga
40 ml White Porto
3 drops Angostura Bitters

Method – 

Pour the Beluga, White Port and Angostura Bitters into a mixing glass and add ice. Stir and pour into a rocks glass filled with ice. Add a cocktail cherry to garnish.

Something a little different for sure, but I think Beluga works that well with their use of maturation and malt spirit. One for the drinks cabinet, and one you can safely say that it really is ‘made with pride’. I mean, to use such methods, such ingredients, such serving suggestions; it’s almost as if they wanted to make a cracking vodka!

© David Marsland and Drinks Enthusiast 2016. Unauthorized use and/or duplication of this material without express and written permission from this blog/sites author and owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to David Marsland and Drinks Enthusiast with appropriate and specific direction to the original content.

Mamont Tasting Notes

MAMONT

I’m a sucker for quirky bottles. I’ve always found them to be eye-catching and I’ll head straight for them if I ever see any on a shelf. There’s a Siberian vodka that had this effect on me going by the name of Mamont, and lately I’ve been lucky enough to try it out. But before I come onto my tasting notes, lets take a look at Mamont, how it came about and how it differs from all the others.

Mamont says that the difference between themselves and others lies in the unique Siberian ingredients and craftmanship. Using Siberian water from artesian wells which are filtered through layers of volcanic rock, it is combined with grains of local wheat and distilled five times. It’s treated with Siberian birch charcoal and triple filtration before cedar nuts are added in homage to the Mammoths favourite food. The Mammoth is also the inspiration for the tusk shaped bottle that holds Mamont.

So with a Mammoth task (see what I did their!) to create something unique, how does it all fare? Well below, I give to you my tasting notes –

Mamont – 40%

Slightly harsh vanilla on the nose with the aroma of the cedar nuts coming through slowly. The slight sharpness returns on the palate and feels heavy. A little spice creates a lingering finish.

A great sip, and works rather well in one of these –

French Kiss
French Kiss

French Kiss

Glass –

Martini

Ingredients –

50 ml Mamont
25 ml Chambord
15 ml Dry Vermouth
15 ml Pineapple juice

Method –

In a mixing glass with ice, combine the vodka and vermouth. Stir well and strain into a Martini glass. Top off with the Chambord and garnish with a cocktail cherry.

A great all-rounder cocktail to try, and indeed a great vodka to purchase over ice either at the bar or as part of your own collection.

© David Marsland and Drinks Enthusiast 2013. Unauthorized use and/or duplication of this material without express and written permission from this blog/sites author and owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to David Marsland and Drinks Enthusiast with appropriate and specific direction to the original content.