With the current trend of bacon-everything (stop into Mars & Venus on Whyte Ave. sometime for bacon gumballs or bacon scented soap), it’s no surprise to see bacon infused alcohol on the market.
When I first popped the cork from the bottle of Bakon Vodka and took a sniff, curiosity overtook my senses. The bottle said vodka but my brain said bacon. It really gives liquid breakfast new meaning.
Seattle’s Black Rock Spirits started experimenting with different flavour combinations in 2007 before landing on a concoction that infuses pure column-distilled potato vodka with Canada’s favourite breakfast meat.
It's become quite popular in the U.S., none in the least as a novelty, and now it's available in Edmonton at such liquor stores as Liquor Depot (13620 93 St.), Tops Liquor (7440 82 Ave.) and Solo Liquor in St. Albert (3507 Tudor Glen Market).
Drunk straight up, Bakon Vodka is odd. It’s very salty and didn’t sit right on my palette, neither going in nor going down. It left a burned aftertaste.
The side of the bottle says, “The only vodka you’ll ever want to use to make a Bloody Mary.” And that wasn’t a lie.
With tomato juice and spices, the combined flavours result in deliciously smoky Bloody Mary, though one that’s still unusual; it tastes closer to a gourmet soup than party drink.
So, don’t discount Bakon Vodka on the first try. The trick is to find the right flavours, and for that the website provides various recipes.
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