Complex Numbers

Little Water

First of all, I want to thank everyone involved in this year's Quill awards: nominators, judges, and espeically JayNaNoOhNo for selecting this blog once again. Also congrats to all the other Quill nominees and winners. I'm grateful. But I'm also pissed off, because that means I have to keep up the quality and avoid slacking off, which violates my ethical principles.

That said, today's link doesn't require a lot of brainpower. In fact, the less, the better.

Why Is Minneapolis-based Tattersall Distilling making vodka for Arby’s?  
The fast food chain is releasing an “extremely limited” line of fry-flavored vodkas, and it tapped two Minneapolis companies to help.

I'm sure you'd expect me, a soi-disant connoisseur (goddammit, French lessons) of quality adult beverage, to have Opinions on this. After all, I've come down strongly against Chicago "pizza," Cincinnatti "chili," and several other abominations of the Midwest. And, well, I do have opinions, but it's more complicated than that.

Arby’s really is releasing two variations of fry-flavored vodka, and two Minneapolis liquor companies are helping with the rollout.

Hurk.

Arby’s picked Minneapolis-based Tattersall Distilling to develop the liquor and Surdyk’s to distribute it.

I've only been to Minneapolis once, and I focused on beer; I'd never heard of Tattersall. Some of their stuff   looks quite good. They even have an Aquavit, which is rare in the US, and is an example of yet another name for a distilled spirit that roughly translates to "water of life." Appropriately.

Slated to be available exclusively online starting Nov. 18, the vodka will come in two flavors: curly fry and crinkle fry. And yes, there’s a difference between the two, said Kreidler. Both are potato vodkas, but the crinkle fries are flavored with Kosher salt and sugar, while the curly fries are flavored with cayenne, paprika, onion, and black pepper, he said.

I have a pepper vodka in my stash. Ghost pepper. I keep meaning to make Bloody Marys with it.

Incidentally, there's a persistent misconception that all vodka (which is not "life water" but just "little water") is potato vodka. It's not. You can make vodka from just about anything you can distill: yeast eats sugar, and it's basic chemistry to convert starches into sugars. The whole point of vodka is to distill it so that the taste of the original grain is barely noticeable, if at all.

But then they keep adding flavors to the stuff, like vanilla or chocolate or, as I noted above, ghost pepper. A lot of people like it, as is evidenced by the fact that they keep selling it. For me, the jury's still out.

And yet potato is really the only choice for something like this.

Since the announcement on Tuesday, the response from consumers has been varied. On Instagram, one user decried the vodkas as “heinous swill.” Others accused Tattersall of being a “sell-out.” But there were plenty of social media users who seemed excited at the prospect of fry-flavored liquor.

Well, they got people talking about it and forming opinions before even trying the vodka. Mission accomplished.

“You really can’t claim to be ‘craft’ and then attach yourself to a massive fast food chain,” Keller says. “That doesn’t exactly present well to an existing audience. … Consumer culture sees right through that stuff.”

Yeah, that's Gatekeeping 101.

Now, this article was from last November. I haven't looked into it since then. As it was intended as a limited release, it's probably a -- pun intended, of course -- flash in the pan.

That's okay; I have no burning desire to sample it. And yeah, I do think it sounds like an abomination, but I don't give a shit about the corporate connection. Also, if it sounds good to you, and you can find some? Try it. If it doesn't? Don't drink it.

Just... if someone tries to make Big Mac flavored vodka, don't tell me; I don't want to know.