Discovering an Artisa by Beth Golden
July days were oppressively hot and humid on the East Co as they often are, and deserving of an occasional swing by store in pursuit of the makings of icy cold relief. One such having just returned from a trip out west that included a w jaunt through Montana and Wyoming, my eyes scanned th of familiar faces and quickly zeroed in on a new guy in tow Vodka. Rocky Mountain spring water? Idaho potatoes? F charcoal distilled? Count me in.
Some will insist you can’t really tell the difference in the taste but having tried Glacier (numerous times now, I’ll confess) I not return to other brands – most of which incidentally are m grain or rye. And apparently many others agree, as sales o have increased 20% over just the last year according to Terr President of Niche Imports, a New Jersey-based company r Glacier and 159 other labels of artisanal liquors and liqueu
“People are looking for differentiation,” said Nelson. “The same liquors in the same stores all of the time. The age o coming back. Consumers want to create their own buzz a excitement instead of using just the norm.”
While Glacier was new to me, Nelson said that her compan bought the brand back in 1998 and has had a close relatio DRinc Distilled Resources Inc., an Idaho-based custom alco that prides itself on singularity of source – meaning they go bottle” at one location under a specific set of quality control
“I was at a tasting in Boston recently with a customer trying for the first time,” said Nelson. “Even drinking it straight th
GLACIER DOWNTOWNER - 1.5 oz. Teton Glacier Potato Vodka, .5 oz Triple Sec, 1.5 oz fresh orang Shake with ice and serve garnished with a mint sprig.
- Jels & Elliott, American Park Cafe, Battery Pa
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