Artisanal Absurdity

Paleo Retiree writes:

I present to you (drum roll, please) vodka distilled from fair-trade-certified quinoa:

ne_nyc_2013_11_village_astor_wines_quinoa_vodka01 copyAs someone who can’t taste much difference between vodkas, at least once we’re out of the “rotgut” category, I’ll be giving this treat a pass.

A few chuckles at the silliness of it all indulged and a straight face put back on, I continue to be amazed and delighted by how fizzy the American food scene is, particularly the artisansal/locavore nexus of it. This is a trend I didn’t see coming at all but it’s one I’m extremely happy to explore and enjoy. I’m touched and inspired by the number of young people who have devoted themselves to creating good food, and to trying to make lives for themselves as quality-food producers. And, man, have I done a lot of good eating in the past five years. Does the artisanal/locavore food scene qualify as one of our currently most vital culture-fields? Alongside social networking and Tumblr porn blogs, I mean.

About Paleo Retiree

Onetime media flunky and movie buff and very glad to have left that mess behind. Formerly Michael Blowhard of the cultureblog Now a rootless parasite and bon vivant on a quest to find the perfectly-crafted artisanal cocktail.
This entry was posted in Food and health, Personal reflections, Shopping, The Good Life, Trends and tagged , , , , , . Bookmark the permalink.

4 Responses to Artisanal Absurdity

  1. Fenster says:

    That quinoa vodka may be fair trade but that probably means it isn’t local!!!


  2. ironrailsironweights says:

    Oh no … I just checked my bottle of Thunderbird and it does not have a Fair Trade certification 😦



  3. Handle says:

    Somehow it makes me want to buy a bottle of something with a label “UNFAIR!” Maybe just call it “LIFE” and put in a small font subtitle ‘is unfair; deal with it’

    And then I was going to say, “Meh, wake me up when they make a Quinoa Whiskey,” but of course they already did. Add some VeeV Acai spirits liqueur and some non-GMO Agave nectar for a cocktail I can only name “The SWPL”.


  4. Will S. says:

    If a vodka is distilled by copper pot stills rather than column stills, you can distinguish between different pot still vodkas of different grains, easily.

    However, if you use a column still, you lose the complexities of flavour, and it hardly matters what grain you use, as all column-distilled vodkas end up tasting pretty similar to each other, alas.


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s