Siderit Vodka Lactée, forget grain or potatoes! This one is made from milk! And it’s spectacular!

Remember your (grand)parents telling you to drink more milk? Well, we have the solution for you: it’s Milk Spirit and it’s delicious! Siderit Vodka really blew us away, the texture is almost… creamy, believe it or not. Read the story below.

The history of vodka is hazy and debated, just like any conversation between two people and a bottle of the stuff. It’s either Polish or Russian and some historians dare to put its origin as far back as the 8th century (which is stretching it a bit, according to us). Also it wasn’t called vodka, but ‘Gorzalka‘, which means as much as “burning thing or burnt”, like our “brandewijn or brandy”. I think it’s save to say that vodka – almost as we know it – emerged around the beginning of the 16th century, when it was referred to as a drink and served in taverns, although of much lower ABV than now.

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Now we all know vodka is made from many things, not just grains or potatoes, but also molasses, sugar beets, rice, soybeans, etc… And as of this moment you can add another to the list: Milk!

frightening-milk
Huh?

Yes, milk. Siderit Vodka Lactée is the brainchild of two Spanish gentlemen who were working in the milk sector in Cantabria. Cantabria is known as the Milk-county of Spain and Ruben and David were responsible for developing installations to produce milk. Even before the very beginning of the gin-hype, which originated in Spain, they were already very interested in the whole distillation process. It took them 15 years of research and development to finally create their own very unique custom reflux fractional distillation column, made entirely from glass!

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Why glass? Well, in their own words: “This equipment prevents cross-contamination, intensifies the distillation and enhances the aromas and the purity of the end product.” Like two veritable alchemists they seek out to make the purest spirit possible. Now, the problem is, the purer the spirit, the more ethereal the flavours become, so to speak. So taste-wise everything depends on a good base product and you’re probably aiming for a rich texture. And after researching and trying every Cantabrian grain or potato they actually said to each other: “why not milk?”

Siderit distilling column
Here you see the glass distillation column through the eyes of a cow.

And so Vodka Lactée was born. You need 17 litres of milk to make one bottle of Vodka, so two cows produce three bottles of Vodka per day!! Muuuuuuy bien! The taste is fantastic, it’s pure (hint), sweety (think warm milk) with a touch of caramel and spice in the end, but the mouthfeel, the texture, is amazing, it’s creamy, like the stuff they put on cappuccinos almost. And it lasts long with no burn at all.

Dairy-Cow-Calf
That’s a whole lotta vodka!

The bottle also is very nice. They quickly made the obvious connection: milk – milky way or galaxy, so the bottle itself actually represents the atmosphere and space. Just above the blue atmosphere, in the space part, you see what seems like star signs, but they’re actually a representation of milk molecules.

Vodka Lactée was an immediate success, winning several awards and milk vodka became a thing. As of now there are three milk vodkas on the market by different producers, one of them no other than the famous Robert De Niro. After vodka, Siderit began to focus on gin and they are producing four different gins by now, also covered in medals. We highly recommend the Vodka and their London Dry Gin.

GAMA SIDERIT_ VERMUT- GIN CLASSIC - VODKA
Siderit Vermut, London Dry Gin and Vodka

Conclusion: Probably one of the best vodkas we’ve ever tasted. It also does wonders in cocktails, especially stirred ones where it can transfer some of its texture, but it’s at its most beautiful in its pure form. A glass of Vodka Lactée will swiftly take you beyond the final frontier flying to a galaxy, far, far away. 😉

Available for Belgium at: Carrefour Hypermarkets and Delhaize stores.

Cheers!

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