LCBO Food & Drink Summer 2017

What’s the difference? There was a time when vodka was required to be as neutral a spirit as possible—an invisible presence in a cocktail. Now connoisseurs relish nuances of aroma, texture and taste, and big companies and craft distillers alike are happy to oblige them. The big question isn’t where a vodka comes from, it’s what was used to make it. If a grain, what kind or kinds of grain? Spicy, peppery rye or sweet, full-bodied corn? Rich malted barley or sharper winter wheat? And it doesn’t stop there. Potato vodka has always had a following and now we have one made from quinoa. Spirits with grapes or milk as the base can’t legally be called vodka in Canada, but you’ll find our chosen examples in the vodka section of the store.

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