Paleo Retiree writes:
I present to you (drum roll, please) vodka distilled from fair-trade-certified quinoa:
As 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.
Blowhard, Esq.
Callowman
Sherbrooke
Eddie Pensier
Enzo Nakamura
Epaminondas
Fabrizio del Wrongo
Fenster
Brundle Guy
Glynn Marshes
Paleo Retiree
Atypical Neurotic
Question Lady
Sax von Stroheim
Sir Barken Hyena
The Mistaken
Uncouth Reflections 
That quinoa vodka may be fair trade but that probably means it isn’t local!!!
http://www.npr.org/blogs/thesalt/2012/11/29/166155875/quinoa-craze-inspires-north-america-to-start-growing-its-own
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Oh no … I just checked my bottle of Thunderbird and it does not have a Fair Trade certification 😦
Peter
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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”.
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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.
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