Tasting: Beak & Skiff Apple Vodka

I have to confess that I love a good vodka and I've come to appreciate high quality products. I'm always looking to try something new. Fortunately, like Dorothy Gale, I didn't have to look any further than my own back yard. Central NY is known for apples and Beak & Skiff is one of the region's oldest and largest orchard. Recently they have branched out and opened their very own distillery. Their first offering is an apple vodka.

The first thing you have to understand is that this is not an apple-flavored vodka, but rather a vodka distilled from apples. While I generally prefer traditional potato or grain based vodkas, I enjoyed Beak & Skiff's vodka.  It is crystal clear with a very clean nose, but not antiseptic. The first taste introduces a very subtle apple overtone, but it is brief and in no way interferes with the drink. I found it exceptionally smooth with gentle finish, that again offers a whiff of apple. I enjoyed sipping it neat but I imagine it would be quite bracing chilled. When used in a cocktail, the apple tones fade away as you might hope and expect. Again, this isn't a flavored vodka.

If you appreciate fine vodka and get you hands on a bottle, I think you'll enjoy this. You can purchase Beak & Skiff's apple vodka at their distillery (which has a tasting bar) or in a few select stores in Central NY. I recommend checking the  Beak & Skiff web site for the latestinformation.

Book Review: Medium Raw

Former chef and culinary globetrotter Anthony Bourdain is one of those people you either like or you don't. His snarky, often aggressive prose and attitude leaves little middle ground. Mr. Bourdain's latest offering of culinary reflections proves this isn't going to change. I recently finished, Medium Raw: A Bloody Valentine to the World of Food and the People Who Cook (Ecco 2010) and it was a delicious read.

I was fascinated with Mr. Bourdain's breakthrough memoir Kitchen Confidential. I couldn't get enough of the  raucous and riotous world of a professional kitchen. It was if he had propped open the door for all of use to peer in and marvel at the hidden world of all the people involved in making our culinary experiences memorable. I approached Medium Raw with the same anticipation and was not disappointed.

If anything, I think Mr. Bourdain has evolved as a writer, albeit often foul-mouthed. But this no holds-barred approach is what I think many readers and fans find appealing. If something is crap, he'll say so and explain why. For example, I especially enjoyed his chapter on heroes and villains in the world of food. I can't say I agree 100% with every choice, but his opinions are anything but subtle, yet reasoned.

I found it interesting that Mr. Bourdain has also matured professionally and isn't afraid to say so. While he still poo-poos, sometimes with real acid, members of the Food Network family, I was glad to see him express his admiration and respect for chefs like Mario Batali and Emeril Lagasse. Even Mr. Bourdain realizes, to his chagrin I imagine, that he has become one of the culinariti that he used to mock. I also believe that the last few years hopping around the world has opened his eyes, and that too is reflected in this book.

Now, don't go thinking Tony has gone soft. There is still plenty of rant, served with a zesty sauce of profanity. Medium Raw is often insightful, brutally to the point and recommended reading for any aspiring foodie, cook, or gourmand.