Blended from golden wheat from Bourgogne, France and Swedish spring water, Cape North vodka has hopped the Atlantic and available in U.S. bars, thanks to Long Tail Libations, a subsidiary of Anheuser-Busch, Inc.
According to Anheuser-Busch, Cape North is “created in much the same way as the world’s finest cognacs, [it] is handmade in small batches through five-fold distillation in traditional copper pots under the careful supervision of master distiller Jean Battault of Gabriel Boudier. This allows the fermented grain to distill slowly, preserving and enhancing the delicate flavors of vanilla and subtle citrus notes.”
Apparently, not too many people would argue with their declarations. Since its introduction to the European market in 2004, Cape North has received accolades such as silver placement in the 2008 Vodka Masters in Cannes, France, and Four Stars from renowned spirits expert, Paul Pacult.
It has the creamy qualities I love in a wheat-based vodka, and my mouth watered at the company’s suggestions of how to enjoy Cape North:
- Serve a dill-infused Cape North Martini with a lobster and langostine tartar.
- Mix a Cape North cocktail with fresh rhubarb and sweet white wine. Serve with goose foie gras topped with sauternes caviar on roasted brioche.
Cape de Festival
40 ml. Cape North vodka
5 ml. peach liqueur, fruit tea (passion, raspberry, etc.)
10 ml. freshly-squeezed lemon juice.
Add ice and ingredients to shaker, mix thoroughly, strain into ice filled Collins glass. Garnish with mint and sliced cucumber wheel.