About Slovenia Vodka
They call it the ‘culinary vodka’ since it was created by one of York State’s finest - chef Peter X. Kelly. It is produced in Slovenia, where chef Kelly first inspired the drink while exploring the pristine nature and diverse culinary culture.
The Fructal distillery from Ajdovščina first started operating (in a much smaller capacity) in 1945 in an abandoned textile factory when only 5 workers took up distilling spirits. Its long-standing reputation is built on excellent work, top-of-the-line products, flexibility, and respect for the environment.
Chef Kelly’s name is synonymous with Hudson Valley cuisine. Among his many accolades, there’s winemaking. Since the fated visit of Slovenia - the Slovenia vodka received many awards at its release, thus remaining a favorite among vodka enthusiasts and foodies alike. Which is nice, considering it was created to compliment exquisite dishes.
The drinks mash bill consists of the best winter wheat and a touch of buckwheat. The water used to make Slovenia Vodka is the purest one from underneath the Julian Alps. The result is a clear and creamy spirit, as close to perfection as humanly possible.
Historians are not clear on the exact origin of vodka since different sources link its beginning to both Russia and Poland. But one thing is clear: this somewhat simple spirit, first used as a medicinal concoction, has become one of the most versatile drinks in the world.
It can be distilled from any type of grains, potatoes, or even grapes worldwide. Due to its simplicity, this unaged spirit's main flavor factor is the quality of water and the ingredients used in the distillation process.
Primarily used in cocktails, vodka can also stand its ground when enjoyed neat.
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