One of the more intriguing spirit launches this year was that of Belvedere 10 vodka, a new “luxury vodka” that aims to redefine the vodka category. — Photo: MICHAEL CHEANG/The Star
Those who have been following me since the early days of Tipsy-Turvy may recall that I was quite a big fan of vodka. I don’t drink as much of it these days (except in Vespers and other cocktails), but I still fancy a good one now and then.
One of the more intriguing spirit launches this year was that of Belvedere 10 vodka, a new “luxury vodka” that aims to redefine the vodka category the same way the original Belvedere vodka did when help kickstart the premium vodka category years ago.
Instantly recognisable by its beautifully tall, white and multi-faceted bottle, Belvedere 10 is based on a recipe that dates back to 1910. Made exclusively from diamond rye harvested from one field, its first distillation is in a copper column still, followed by three more cycles in a steel column still. It is then rested for 10 months in steel tanks.
Now, it is important to understand that not all vodkas are made this way. In fact, while vodka continues to be one of the top spirit categories in terms of volume worldwide, it is arguably one of the simplest and also most overlooked of the six major base spirits (the others being whisky, brandy, tequila, rum, and gin).
The original Belvedere vodka helped kickstart the “premium vodka” category years ago.
A lot of it has to do with the nature of vodka itself. The word “vodka” is derived from the Slavic “voda”, which means “little water”. It is traditionally made from potatoes or grain, which produces a largely colourless and flavourless spirit that is then diluted with water. There are also vodkas that are distilled from other products such as fruits, sugarcane, and more.
Due to its relative lack of flavour, vodka tends to be used to add more alcohol to a drink, rather than to impart flavour (we're not counting flavoured vodkas here, by the way). Hence, it’s commonly used in classics such as the Screwdriver, Espresso Martini, or a Moscow Mule, where the flavour of the vodka is usually considered inconsequential.
However, it has to be said that a really good vodka CAN really help elevate some of the more spirit forward vodka drinks such as the Vesper, Vodka Martini, or Cosmopolitan.
It is also relatively large category with plenty of choices out there, including major commercial brands such as Absolut and Smirnoff, artisanal ones like Reyka, Japanese brands Haku vodka and Nikka Coffey Vodka, and even ultra-premium ones like Beluga Vodka.
The Vesper is one of the most famous drinks that has vodka in it. — Photo: Filepic
This brings us back neatly to Belvedere 10, which is being touted by Moet Hennessy as “the world’s first luxury vodka”, with a price point that reflects that as well. Fortunately, the spirit itself also lives up to the hype, with it being arguably one of the best vodkas I've tasted in a while.
Personally, the flagship Belvedere has always been one of my go-to vodkas because 1) I have a soft spot for Polish vodka; and 2) the use of rye gives it a slightly maltier and hint of spicy sweetness, and it is softer and cleaner than most vodka.
However, the difference between the Belvedere 10 and the core expression is quite prominent, especially when tasted side by side.
For a vodka, the Belvedere 10 is good enough to drink neat, and does really well over a block of ice as well. — Photo: MICHAEL CHEANG/The Star
On the nose, the Belvedere 10 has a stunningly bright hit of creamy grain notes, with citrus, vanilla wafting around. It’s soft too, with none of the sharper alcohol bite that many other vodkas tend to have.
The palate is where it really shines. The creaminess you detect on the nose comes through wonderfully here, coating your mouth with hints of elegant spice and honey, a soft grassiness, a subtle vanilla sweetness, and swift flashes of chocolate drizzling throughout, ending with sweet grain notes on the tongue.
It's good enough to drink neat, and does really well over a block of ice as well, with the slower dilution bringing out the creamier notes better.
The Elysian cocktail, by Bar Trigona. — Photo: MICHAEL CHEANG/The Star
As for cocktails, Bar Trigona at Four Seasons Hotel KL has come up with a drink called The Elysian, which is essentially a Martini that uses a housemade vermouth made with a base of Premier Cru Chablis, lemon bitters, and paired with Trigona Tropical Caviar.
The most unique aspect of the drink is a piece of frozen 100% Himalayan Salt that helps to keep the drink chilled, because according to the hotel’s beverage manager Rohan Matmary, “not everyone drinks a Martini at the same pace”.
All in all, Belvedere 10 really is an excellent vodka, one that deserves to be made into a cocktail that highlights its flavours, and not drunk with nonsense mixers in a club. It is a vodka that deserves respect (and commands a price tag that reflects that as well), and it’ll be interesting to see if it’s enough to kickstart the next vodka revolution.
Michael Cheang is used to drinking his vodka on the rocks. Follow him on Facebook (fb.com/mytipsyturvy) or Instagram (@mytipsyturvy).
