Smoked salmon-flavored vodka will be sold in Washington liquor stores soon, courtesy of Palmer-based Alaska Distillery…. “We know how it sounds, but the moment you try it, you’ll never want another bloody Mary without it,” said distillery founder Toby Foster. The vodka is said to have a “smoky” taste. (I’m guessing that reads better than “fishy” on a label.) The Consumerist reports it’s made by removing the skins of smoked salmon and grinding up the meat. That’s mixed with ethanol, which produces a liquid that contains the “essence of the salmon.”
I love salmon…and I enjoy vodka now and again. This being the Pacific Northwest and all, I suppose it was just a matter of time before someone decided that putting the two together would be a REALLY good idea. Being the confirmed skeptic that I am, I can’t help but wonder what sort of innovation this might inspire. How long before someone in Florida comes up with a Key Lime Pie-flavored vodka? Will someone in Minnesota come up with a Hot Dish-flavored vodka? How about someone in Texas trying to market a Brisket-flavored vodka? Someone in Maine might think a Lobster-flavored vodka could be a hit. Or someone in Colorado might try to market a Rocky Mountain Oyster-flavored vodka. Hmm…the possibilities seem virtually limitless. I shudder to think what folks in Kentucky or West Virginia might come up with…Roadkill-flavored vodka??
And don’t even get me started on Canada (Poutine-flavored or Back Bacon-flavored vodka??)….
Sometimes the original doesn’t always need to be improve on, knowhutimean??