DrinkWire is Liquor.com's showcase for the best articles, recipe and reviews from the web's top writers and bloggers. In this post, Drinking in America takes a look at a new spirit made from surprising source materials.
The people at Boardroom Spirits outside Philadelphia turn beets into what they call, simply, B: “a specially drink distilled from 100% raw red beets.” Boardroom sources local beets then cleans, processes, ferments, and distills them in house.
B is totally clear and colorless, with none of the blood-red color making it into the bottle. And the flavor? Boardroom describes it as earthy, peaty, peppery, and clean, with a lingering beet persistence. (Lingering Beet Persistence is also a great band name).
Drew Lazor from The Philadelphia Inquirer was brave enough to give beets a chance. His colorful description of B: “Pungent. Funky. A transporting aroma that drops you in the dirt of a beet farm at the peak of harvest, ankle-deep in veiny leaves.”
So would you try it?
Beetini – From Boardroom Spirits
- 2 oz vodka
- 1/2 oz Boardroom Beet “B” specialty spirit
- 1 oz beet kvass (Kvass is a nonalcoholic European drink made of fermented bread and sold in specialty stores. If unavailable, the brine from pickled beets can be substituted.)
- 1/2 oz Bloody Mary mix (Graziano’s brand preferred)
- In a cocktail shaker filled with ice, combine all ingredients and shake vigorously for 10 seconds
- Strain into a chilled martini glass
- Garnish with a pickled beet and serve