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Vodka Ciroc Coconut – Sành rượu: Wine & Spirits
Rượu Vodka Ciroc Coconut – Ciroc dừa, Là dòng Vodka cao cấp được sản xuất từ những trái nho ngon nhất và được chưng cất 5 lần.
Source: sanhruou.com
Date Published: 11/6/2022
View: 560
RƯỢU CIROC COCONUT
RƯỢU CIROC COCONUT. Mã sản phẩm: CIROC COCONUT Xuất xứ : Pháp Dung tích : 750ml. Nồng độ : 37,5% Tình trạng: Còn hàng. Giá tham khảo: 790,000đ. Số lượng:.
Source: ruouphache.com.vn
Date Published: 11/21/2021
View: 5360
Ciroc Alcohol Killing People in Dominican Republic
It may be some sort of plastic or polymer, but it Looks like it may be coconut oil also. Pure coconut oil solifies when it gets ice cold too.
Source: joseph-morris.com
Date Published: 3/8/2021
View: 9472
Coconut oil infused Campari – Pinterest
May 6, 2020 – – Add 1 tbsp coconut oil per 1/2 cup Campari. – Let infuse for 4-5 hours. – Place in freezer overnight to solify oil. – Remove large pieces.
Source: www.pinterest.com
Date Published: 7/17/2022
View: 1789
Coconut From A to Z: 26 Interesting Things to Know
The term “butter coconut” may refer to solified coconut oil or to special … province which produces most ‘Lambanóg’ or “coconut vodka”.
Source: www.finedininglovers.com
Date Published: 7/16/2022
View: 4161
Brewing Recipe Development: Brewing with Coconut
If you have ever used coconut oil you know it comes sol, but easily melts and solifies. We had a stretch of time where every time we brewed …
Source: www.txbrewing.com
Date Published: 8/2/2021
View: 4358
Black Man Creates Million Dollar Vodka Brand Made From …
Black Man Creates Million Dollar Vodka Brand Made From Coconut Water … Not surprisingly, DJ has just solified a deal with Premier …
Source: www.thehungryblackman.com
Date Published: 1/1/2022
View: 6804
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주제에 대한 기사 평가 coconut ciroc solidifying
- Author: Intoxicated Opinions
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- Date Published: 2022. 3. 29.
- Video Url link: https://www.youtube.com/watch?v=QAEA82YCsSk
Rượu Vodka Ciroc Coconut
Rượu Vodka Ciroc Coconut – Ciroc dừa, Là dòng Vodka cao cấp được sản xuất từ những trái nho ngon nhất và được chưng cất 5 lần.
Ciroc Alcohol Killing People in Dominican Republic: Women allegedly mixes Ciroc with ice and it turns into WAX
A woman in Dominican Republic believes people are dying from Ciroc. The liqueur when mixed with just ice appears to turn into a waxy substance. If you like content like this be sure to smash that like button and subscribe to my channel.
Puff Daddy has got some explaining to do.
I think we can all agree that going to a third world country for a vacation comes up with it’s ups and downs. But is it possible that fake bottles of alcohol is the reason so many tourists are dying in the Dominican Republic? One commenter states that the alcohol is possibly cut with methanol and recommends to get your beers in unopened bottles from proven local brands saying that it’s best to leave the top shelf stuff alone because it’s all fake.
But what I want to know is what do you think? Sound off in the comments below and don’t forget to subscribe!
Coconut From A to Z: 26 Interesting Things to Know
A
Apical bud. The edible “heart of palm” – also known as “palm cabbage” obtained from a fully grown tree is used to make the so-called “millionaire’s salad”: a prized delicacy since its harvesting kills the tree.
Butter. The term “butter coconut” may refer to solidified coconut oil or to special products deriving from solidified coconut milk, or even a sort of paste made from coconut flesh puréed and mixed with oil.
Coir. This is the fibrous material– lightweight densely packed woody fibres – to be found between the hard, internal shell and the outer coat of a coconut. This is what enables the coconut to float; it is extremely waterproof and one of the few natural fibres resistant to salt water. There is a considerable market demand for coir.
Drupe. Coconut is not actually a nut: it is a drupe, that is to say a fleshy fruit containing a single hard seed.
Essence. Not only an excellent ingredient for use in cooking and the preparation of cocktails: when added to milk it makes a delectable artificial coconut milk!
Fido’s birthday. Would you like to make a birthday cake for your dog? Replace wheat flour with coconut flour to avoid any problem of canine food intolerance.
Great Britain. Great Britain is mad about coconut: the consumption of coconut oil – practically unheard of by most of the population until a few years ago – has doubled annually for the past three years; coconut water is the fastest growing soft drink in the country. And the start-ups associated with these products are springing up like mushrooms.
Head. The word “coconut” derives from the Spanish word “coco”, meaning “head”, “skull” or “face” (that of a monkey) owing to the three notches (eyes) on its hairy shell.
Indonesia. Coconut is a fundamental ingredient of Indonesian cuisine. Rendang, a dish from the island of Sumatra which topped the 2011 ranking of the “World’s 50 Most Delicious Foods (Readers’ Pick)” by the CNN (a survey carried out among 35,000 people), is a caramelized beef curry cooked in coconut milk.
Jaggery. A traditional unrefined sugar, usually sold in truncated conical blocks, is mainly produced from cane juice and date palm, but also from coconut palm. Kopyor. A coconut mutant which grows wild in some countries such as Indonesia. It has an abnormal development of the endosperm or coconut flesh, which becomes soft and jelly-like.
Lorenzo. Most people associate coconut palms with the Caribbean. In actual fact, the first coconut palms came from the Pacific and Far East and were planted in Porto Rico in 1625 by a priest called Diego Lorenzo.
Milk. Coconut milk is totally different from coconut water and is obtained by pressing grated coconut to extract a juice, which may be filtered with our without water. Once the milk has been extracted and left to settle in a cool place, the “coconut cream” will separate from the liquid and rise to the surface.
Neera. Also called palm nectar or “sweet toddy”, it is extracted from the inflorescence of the plant. It is highly nutritious with a deliciously sweet taste and will start to ferment after just a few hours at ambient temperature, to become “toddy”, or palm wine.
Oil. Coconut oil is extracted from the copra, that is to say the pulp of the kernel, dried to a greater or lesser extent. Apart from its use in cooking, coconut oil is also a health and beauty multitasker: from dental hygiene to eyelash extension, from hair care to raising the metabolic rate.
Palm. The botanical name of the coconut palm is Cocus Nucifera, one of the ten most important plants on our planet; it can usually live for as long as 80 years or more.
Quezon. This is the Philippine province which produces most ‘Lambanóg’ or “coconut vodka”. It is distilled from the sap of unopened coconut flowers and has a particularly high alcohol content, in the range of 40 to 45°.
Rice. Coconut oil reduces the calorie intake of rice by 50-60%. This amazing finding has emerged from a survey carried out recently by the College of Chemical Sciences in Colombo, Sri Lanka. Just add a spoonful of coconut oil when cooking the rice and leave it to rest 12 hours before serving. This method actually increases the concentration of resistant starch, the part that normally escapes digestion in the small intestine and turns into glucose.
Sugar. This is one of the ingredients – together with salt, propylene glycol and sodium metabisulfite – frequently added to dessicated coconut: so shredded dessicated coconut is often more than just coconut.
Tender. Like many plant shoots, newly germinated coconuts contain a fluff produced by the endosperm to nourish the developing embryo. Going under the name of coconut sprouts, the fluff is tender and edible with a marshmallow-like consistency.
Uruttu chanmanti. This is a type of coconut chutney prepared in Southern India. It may vary in density and the spices it contains will very much depend on its region of origin. However, it almost always includes chilli pepper, ginger and shallots.
Vietnamese candy. Delicious Vietnamese cuisine depends heavily on coconut. Among its various specialities, ‘Kẹo dừa’ or coconut candy is mainly to be found in the Bến Tre province, also known as “land of coconuts”.
Water. Contained in young coconuts, coconut water is rich in vitamins, mineral salts and other nutrients, which make it an ideal natural drink – of growing popularity – for those who practise sports or just need to rehydrate. It is also good for the circulation and digestion, as well as protecting the cardiovascular and immune systems. Invaluable during pregnancy, it helps maintain amniotic fluid volumes.
Xylose. A sugar extracted from wood and coconut shells. It is a sweetener with a low glycemic index (35 compared to 50 of Muscovado brown sugar and 80 of refined sugar). It is a raw material for xylitol, a widely used ingredient for chewing gum, sweeteners, confectionery and toothpaste.
Yeast. Coconut palm oil is used instead of yeast for making the traditional bread served for breakfast in the Indian state of Kerala, the extremely soft ‘appam’ bread which, when prepared with toddy, is called ‘kallappam’ – “kallu” being the name for toddy.
Zulu Social Aid & Pleasure Club. With its century-long history, this is the largest African-American carnival organization of New Orleans, particularly famous for the painted coconuts it throws during the Mardi Gras parade.
Coconut Washed Rum
Subtle hints of coconut added to your favorite rum make coconut washed rum the perfect base to all your tropical cocktails, and with only two ingredients, this delicious alcohol infusion couldn’t be easier to make.
Here are the basic differences between infused alcohols like cherry vodka or cranberry vodka and washed alcohols:
Infusions use fruits, herbs, and other ingredients that aren’t fat soluble and they take 3-7 days to complete.
use fruits, herbs, and other ingredients that aren’t fat soluble and they take 3-7 days to complete. Washed alcohol uses various fats to flavor the alcohol, and fat washing can be completed in a day.
The two reasons I wanted to make this special rum are #1, because one of my favorite restaurants serves a delicious cocktail (which I’ll be blogging about shortly) that calls for coconut washed rum, and #2, because it’s fun to concoct these delicious washes and infusions, and I want you to see how easy they are.
This post may contain affiliate links, which means I get a small commission if you click the link and buy something. You can read my disclosure here.
Helpful tips
Use organic, extra virgin, cold pressed and unrefined coconut oil because you want it as minimally processed as possible.
They say that refined coconut oil has less of a coconut taste than unrefined, but I find them to be equal in taste.
You are going to use cheesecloth to strain the coconut oil out of the rum. Buy a cheesecloth that’s as finely meshed as you can. I also recommend unbleached cheesecloth. The beauty of the product I bought is it can be washed and used over and over again until it stops straining well.
Be aware that you will have to run the rum through the cheesecloth a few times if you don’t have the ultra fine cloth.
After you add the oil to the rum, you are going to let it rest on the counter for at least four hours.
After the jar sits on counter, you will put the jar in the freezer for at least 2 hours but I usually leave it in overnight. You want the oil to become solid.
How to make coconut washed rum
Pre-step
Get a jar and small saucepan.
Step one
Gather the ingredients – white rum and coconut oil.
Step two
Measure out a heaping ⅓ cup of coconut oil and pour 24 ounces of rum into the jar. (A)
Step three
Add coconut oil to a small saucepan and melt the oil on medium/low heat. Stand there at the stove to watch it and stir as needed. (B)
Step four
Pour the melted coconut oil into the rum in the jar. (C)
You can easily see the oil infiltrating the rum.
Step five
Cap the jar and shake so the coconut oil gets disbursed. (D)
Step six
Let the jar of mixed rum stand on the counter for 4 – 8 hours. I usually let it sit around 6 hours. (E)
You can clearly see that the fats have started to raise to the top. (E)
Step seven
Place in the freezer for at least 2 hours, but I usually let it sit there overnight. (F)
Step eight
Get a large glass bowl, a sieve and ultra fine cheesecloth.
I was able to take the disc of frozen coconut oil out of the jar after I carefully broke it in pieces with a knife, but if you can’t get pieces to break off (the disc will be slippery, so it’s a challenge), use a knife to cut a hole in the disc and pour the rum out through that hole. (G)
Step nine
Place the sieve in the large bowl and lay the cheesecloth in the sieve.
Step ten
Pour the rum through the cheesecloth and sieve. (H)
Here’s what the rum should look like.
Step eleven
Transfer the rum to a jar and now it’s ready to make a cocktail.
I hope you enjoyed this coconut washed rum. I can’t wait to share with you the special restaurant cocktail that inspired me to make it. In the meantime, give it a test drive, using my sweet poison cocktail recipe!
And as always, may all your dishes/drinks be delish!
If you’ve tried this recipe, I’d love the know what you thought about it in the comments below. I love hearing from you! You can also FOLLOW ME on FACEBOOK, TWITTER, INSTAGRAM and PINTEREST to see more of my delicious food and delightful cocktails!
Coconut Blast #3 Recipe
A simple coconut-washed spirit offers a fast track to tropical flavor in just about any drink. If done correctly, the solution should be crystal clear and remain uncloudy when added to drinks. The Rockwell team suggests four dashes as the standard, but feel free to use more or less as necessary. “I’ve heard that a few dashes in coffee before a shift is quite nice,” they say.
Brewing Recipe Development: Brewing with Coconut
There are very few ingredients we use in brewing that we have such a love hate relationship with like coconut. Love/Hate as in I love to use it, but Michael not so much. Although he normally comes around once we have the final product. I tend to think that sometimes it’s a battle to use, but the rewards are great, while he cusses and swears we will never use coconut again. So, to save you some of the battles we have experienced, I will share the many ways we used coconut and some ways even I might have to experiment with.
The Real Deal
We will start with my preferred way: raw natural coconut. If you’re climbing coconut trees, breaking them open, shredding the flesh and using that; you’re a bad ass and much respect to you, but I’m assuming that most of you will get your coconut the same why I do, the baking aisle of the grocery store. There are a few things to look for and not all coconut is the same. While I did use already toasted coconut the first time I ventured into the ingredient, I have learned a few things since. Coconut, like so many things at the store, can have preservatives. You want to find unsweetened natural coconut. Flip the bag over and check the list of ingredients. If it lists only coconut, then you are golden. I tend to grab the organic large flaked coconut, but have used regular shredded many times. The bags are generally 7 oz and I use two in a 5-gal batch, but you can do more or less for your taste preferences. Just remember that coconut can absorb a lot of beer and you can lose some volume.
To toast or not to toast–that is the question. I say it depends on your desired outcome. For darker beers I like the nutty character that toasted coconut imparts, but for lighter beers I prefer the untoasted method. Toasting the coconut has a few advantages over untoasted. First and foremost is the release of coconut oil. Any oils in your beer can destroy head retention and mouthfeel. By toasting the coconut some of the oil is released before it comes in contact with your beer. I say some because it is impossible to get a uniform toast. To toast coconut, you spread it out on a cookie sheet (on top of foil, it makes gathering it later easier). Set your oven to its lowest setting and stare at it. I’m serious it can go from raw to burnt in a blink. My oven starts at 200 and I stand there, door open with a spatula in hand ready to stir at a second’s notice. I also spend time picking out pieces that are darker than I want them to be from the final product. It is a very quick process. The pace in my kitchen goes something like nothing, nothing, oh crap! Once I’m satisfied with the toast, I let it cool put it in a muslin bag, put it in an airtight container and a few days before pitching throw some vodka over that. Using raw untoasted is as simple as putting it in a muslin bag, putting it in a container and throwing vodka over it.
So, lets address my use of the vodka and the muslin bag. My preference is to use coconut in secondary. So, I treat coconut as a more delicate flavor to extract. At first, I put it in the boil, but that only killed my head retention and did not infuse more coconut flavor into my beer, which I had hoped. Now, I add it in secondary only and I sanitize with vodka. I also always use a muslin bag to contain it. Coconut floats, it doesn’t always sink to the bottom like hops or trub. My first batch using coconut was affectionately named Cluster F*ck after a very long night fighting with a clogged auto-siphon. Lesson learned. Always control your coconut additions with a bag or something like a stainless steel and mesh keg hopper.
Tinctures
A tincture is basically what we described above–soaking the coconut in vodka for a few days to withdraw flavor beyond simple sanititation. The difference is that in using a tincture you are only using the alcohol with the extracted flavors, not the actual bag of coconut. I am sure most homebrewers have at one time or another decided to dump or not dump the sanitizing alcohol into the brew. This can be an interesting way to use different alcohols (cleaner spirits like vodka versus flavored spirits like rum–which can add complimentary flavors). But definitely use caution. First, taste the extract before dumping it into your finished beer–you don’t want to over do it. Second, taste it with the beer as you add it, so you don’t go overboard. Start with 1 oz per 5 gals and decide if it needs more based on tasting. It does not have to be done all at once. Of course, you are limited by how much you made to start with. I haven’t done this without also adding the infusing ingredient, but I can testify that the vodka my coconut soaks in tastes amazing. Using a tincture over the raw ingredient should eliminate the extraction of oils and therefore not affect head retention and mouthfeel.
Disclaimer: If you go the raw or toasted route, there should be a moment for disclaimers. Also, a moment of silence please for beers dumped that were probably perfectly fine. If you have ever used coconut oil you know it comes solid, but easily melts and solidifies. We had a stretch of time where every time we brewed with coconut, the batch ended up “infected” this led to A LOT of dumped beer and thrown away plastic fermenters. Also, plenty of the above referenced cursing. Then one of our friends pointed out that when we were cold crashing prior to packaging as we do almost all our beers that the oil from the coconut was solidifying on top of the beer (because oil is lighter then water) and what we perceived as an infected beer was just solid coconut oil. So, if you go the raw/toasted route and you pop open the lid to see floating oil, be sure to TASTE it! If it tastes good, then package and just be careful to leave the oil layer undisturbed as much as possible.
Extract
I will be honest in saying that extract is my least favorite way of adding flavor to any beer. But there are occasions when it is the only way I will use an ingredient. For example, peanut butter. For my tastes, it is the only way to add real authentic peanut butter flavor and not just peanut flavor. My advice for using coconut extract however is to Taste, Taste, TASTE. A little goes a long way and you will be threading the needle to find the balance between coconut flavor and “Oh wow, this tastes like sunscreen.” However, this does 100% eliminate any head killing oil from getting in your beer. If I was dead set against using real coconut, I would probably make a tincture instead of using a premade extract. Just my 2 cents.
Candi Syrup
A few months ago, I decided to use toasted coconut and a few other ingredients in a British Brown Ale. After yet another “Oh no! Is this infected?!” scare we decided to brew that same beer using the Toasted Coconut candi syrup from Cascade Beer Candi instead of real toasted coconut. We used the Corpus Coconut Ale as guidance and added half the syrup to the boil and the other half to secondary. When thinking about the differences between the batches, I wish we hadn’t blown the kegs at a serving event and could try them side by side. Based on memory the results are amazingly similar with one notable exception: the beer using the candi syrup is missing a bit of the body and mouthfeel that we kept using the real thing. Thankfully this is an easy fix. We intend to mash a little higher next time around 166F instead of the 162F we normally use on the recipe. Any time you are using a highly fermentable sugar in a beer that doesn’t normally call for it, you want to mash a touch higher so that you do not experience the “thinning out” in the mouthfeel.
Hops
You might be surprised by this, but to go along side the existing tropical and juicy hops, there are a few varieties that will impart a coconut like flavor to your brew. I recommend these in IPA’s and Pale Ales you want to dose with a light coconut flavor. It trends towards a hint of coconut and not so much a heavy dose. So, if you are leaning towards a Pina Colada IPA you might want to add coconut in another form in addition to hopping for it. Some hop varieties with a coconut profile include Cashmere and Sabro. I recommend using these as dry hop or very late additions to coax the coconut flavors out.
Coconut Water
This is one that falls into the experimental category. I’ve never done it and can’t find much information outside of some experiences of professional brewers who have done it successfully including Dogfish Head, so I feel its worth trying. To cover some basics, we are talking about coconut WATER not coconut MILK. Coconut Milk is made from the grated pulp of coconuts. It is extremely high in fat content and we have already discussed how bad that is for head retention. Coconut Water is the clear liquid found inside when you open a coconut. The information I found recommends using Coconut water as your mash and/or sparge water. Since this is a yet to be brewed experiment, I can’t speak to how much flavor this imparts. I will let you know how it turns out once we brew it. Or if you decide to do it let us know your results!
Final Thoughts
While not for everyone, coconut is easily one of my favorite brewing ingredients. I have successfully used it in everything from a Stout to a Cream Ale with much success. Just remember that coconut is a delicate flavor that fades over time, so these beers are usually best drank fresh!
–Sandra DiPretore
Cicerone Certified Beer Server, Homebrewer, and Tireless Recipe Researcher
Black Man Creates Million Dollar Vodka Brand Made From Coconut Water
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In college I remember having my first alcoholic drink. I hated the taste of alcohol. Then I got a job at Shula’s Steakhouse and met Ms. Rhonda, an amazing bartender who taught me how and what to drink, among other things. I was only 21, she was 35, and she introduced me to a whole new world that turned me into a lover of wine and spirits.
Soon spirit and wine festivals, competitions, mixologist and tasting courses, along with educational workshops were a part of my social life. I wanted to learn and immerse myself in this new brave world. This thirst (literally and figuratively), became the groundwork for “Thehungryblackman” in many respects.
Years later, I began hosting a monthly supper club where I created a featured cocktail. After a friend recommended I give Toast Vodka a try, I reluctantly obliged, only to be pleasantly surprised.
Of course, I had to pour myself a shot before using it for a cocktail or mixed drink, so I purchased a 750ml bottle and placed it in the freezer about an hour (Vodka should be served cold and never on the rocks). After chilling the vodka, I poured it neat (“Neat” is the terminology when you want a drink without ice) and gave it a try.
Good God! It was excellent. I was surprised at the smoothness, given its corn base. I am partial to vodka from grapes, which is more of the French fashion. Similar to Belvedere with its smoothness, Toast totally blew Grey Goose and Cîroc out the water with its amazing balance, flavor, and traces of coconut water; which it is made with resulting in an amazing freshness when you drink it straight.
As with any other brand I like, I began to do my research on its history, and I was pleasantly surprised to discover this wonderful brand was created and owned by a black man—Mr. Dieuveny Louis, known by everyone as “DJ”.
Another pleasant surprise was my discovery that the CEO and creator headquarters is right here in Miami. Cameraman Korey and I met DJ at his downtown Miami office, a beautiful space overlooking the downtown Miami skyline and with Toast brand bottles adorning the window ledges, on display cases, and on his modern work desk.
DJ originally from Haiti, migrated to West Palm Beach when he was only 10 years old and, believe it or not, his background in the church indirectly led to his current role as purveyor of the fine Toast brand. Raised in the church, DJ loved and studied music, becoming a phenomenal guitarist. By age 14 DJ’s musical and technical skills evolved, and he began collaborating with musicians and artists to produce tracks. This activity turned into a lucrative business at an early age, eventually getting him involved in the musical nightlife of clubs and bars.
After relocating to Miami, FL at the age of 21, he got involved in the Miami club scene, which spiraled to an event/concert management company. With a heart for the community, DJ began planning a small benefit concert to assist youth in Haiti and the U.S. The small benefit concert quickly morphed into a major festival, bringing acts like Wyclef Jean and Rick Ross as headliners. Thousands poured into the concert grounds and DJ was able to do great charitable work in Haiti and the U.S. with the proceeds.
As fate would have it, on January 12, 2010, DJ was in Haiti volunteering and in talks with officials on rehabbing a hospital. He checked into his hotel, planning to take a nap, but intense hunger prompted him to leave the hotel to search for food. Within minutes of leaving the hotel, a 7.0 magnitude earthquake hit the island, killing everyone inside DJ’s hotel.
The reality of his close call caused DJ to become hyper aware of life’s finality. As a result, he set out to create vodka that would be a “toast” to life and a celebration of giving and living.
“As a black male entrepreneur, I find it important to do your best and work hard. I know that my journey can possibly be more difficult, so I set my mind to always outperform my previous success. I came up with the Toast slogan, ‘To Life, to Love, to Us,’ as a constant reminder of what life is all about. The brand name itself is homage to life.”
He partnered with a Tampa based distillery and worked four years in developing the first batch of Toast Vodka. Cameraman Korey and I had the privilege of having a private tasting in the Toast offices. The Toast brand also has a gin, tequila, and rum; all amazing and smooth, but the vodka is truly the show stopper. There will be flavored varieties hitting stores within two years, and I can’t wait.
After our brief interview, DJ suggested a South Beach bar & lounge that carries his spirit. There, we challenged their house mixologist to create some of their featured cocktails, but replacing their suggested spirit with Toast vodka. The mixologist did one better on us, and created a unique carrot inspired cocktail with Toast along with other craft cocktails. The mixologist’s amazing skills coupled with the remarkable vodka created a refreshing and oddly healthy-feeling cocktail. I know that’s stupid, but the drink felt as if it were giving me life (I’m not an alcoholic, stop judging me).
As we conversed over the beautiful cocktails, DJ explained how his ultra-premium vodka TOAST, was the official vodka of the 35th America’s Cup (www.americascup.com/en/news/2161_Toast-to-the-Americas-Cup-TOAST-Vodka-named-as-Official-Vodka.html#).
First contested in 1851, the America’s Cup is not only yachting’s biggest prize, it is also the oldest trophy in international sport, predating the modern Olympic Games by 45 years. As you can imagine, many who attend this event are from “old money,” and DJ had the opportunity to rub shoulders with some of the world’s most wealthy families and individuals, even meeting Prince William of Great Britain.
Far from a [email protected]#& story about some rapper or rock stars vodka company, Toast is the real deal. So confident of his brand’s quality, DJ proclaimed the company will never have a Puffy, Jay Z, or famous face in front of his vodka.
“I believe my brand will speak for itself. The quality and love that is inside my vodka is all the celebrity it needs.”
I honestly couldn’t agree more. With great taste and a beautifully designed frosted bottle, Toast is set to take the industry by storm. Racking up awards and attention both nationally and internationally, in 2015, TOAST was awarded GOLD in the Los Angeles International Spirits Competition – beating out well known brands such as Grey Goose, Titos, and Deep Eddy. I love Deep Eddy Vodka out of Texas, but absolutely hate Grey Goose and Tito’s – which is cheap and bitter tasting.
Not surprisingly, DJ has just solidified a deal with Premier Beverage Distributors which will allow the brand to be easily accessed around the nation in stores and restaurants.
DJ and Toast are perfect examples of my personal standards for spirits and my hope that people, especially people of color, will become more selective. Toast is both GMO and gluten free.
Below are guidelines for judging the quality of vodka:
Look : Judge vodka by pouring it in a clear glass and holding it up to a light. The vodka should have a slightly thick liquid appearance. High quality vodka that has been in the freezer may have a hint of blue or cream color. You may also notice a gentle sheen or soft glow. This is what I experienced when examining Toast, which was an excellent sign this is a quality product.
Smell : Unflavored vodka should NEVER have a medicinal smell reminiscent of ethyl spirits. Quality vodka should be as close to odorless as possible. This was the case with Toast, which had a very light, to nonexistent smell.
Taste : Ok, my people. This is what separates premium vodka from the rest. Unlike Smirnoff and Grey Goose, which both have a watery, harsh/caustic, bitter and gross taste; Toast is smooth, crisp, and honestly a bit refreshing; easily drinkable straight with a nice squeeze of lime. Just never have vodka on the rocks, which is a recipe for watering it down and creating a disgusting watery mess on your hands. This vodka is very smooth on the palate, unlike other non-premium vodkas that cause you to make those super ugly faces when sampling them. Quality vodka should taste smooth and soft, point blank period.
CEO and creator DJ has outdone himself with this well-crafted vodka. Even though the mixologist changed my life with the cocktails, you may want to try the vodka straight, neat, and chilled before mixing it.
Although it is fabulous in cocktails, you will do yourself a disservice if you don’t try it straight first. Toast is available online and in hundreds of restaurants and liquor stores across the U.S. To find a location where you can find this black owned vodka, visit, http://www.toastvodka.com/buy-toast/. Call (305) 531-5551 for more information on ordering and purchasing TOAST.
We will have some more awesome cocktail recopies available when I’ve gotten the measurement for you all. I will post them here. Don’t forget to follow us on Facebook and Instagram at The Hungry Black Man and subscribe to the blog for great material weekly!
키워드에 대한 정보 coconut ciroc solidifying
다음은 Bing에서 coconut ciroc solidifying 주제에 대한 검색 결과입니다. 필요한 경우 더 읽을 수 있습니다.
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사람들이 주제에 대해 자주 검색하는 키워드 Taste Test – Ciroc Coconut
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