San Francisco fog vodka isn’t just a name — it’s what the spirit is made from.
Alameda, California-based distillery Hangar 1 set out to capture the essence of the City by the Bay’s legendary fog through the use of a “fog-catching netting technology,” according to the East Bay company’s head distiller Caley Shoemaker.
The water in its gaseous form is converted to its liquid form and combined with another California staple — Napa Valley wine.
This in turn is distilled and is sold as “Fog Point Vodka” in a limited quantity — just 5,000 bottles — at $134 a bottle, about three to four times the cost of Hangar 1’s other spirits.
But for the distillery it’s not just about profits and gimmickry. Hangar 1 wants to use the spirit to promote awareness of water conversation.
Conservation awareness is all well and good, but MarketWatch set out to find out how it tasted.
“Fortunately, the Fog Point Vodka is not an empty suit of a spirit,” the publication’s Charles Passy wrote. “There’s a beguiling sweetness to this vodka — we suspect that has something to do with the wine more than the fog — that gives it a very sippable quality. Hangar 1’s Shoemaker says you should pick up notes of vanilla and honeysuckle, but she does say the fog lends elements of salinity and minerality to the mix.”
Shoemaker suggests sipping it neat or on the rocks — although it can be enjoyed with a mixer.
Several people believed that capturing fog could only be the beginning.
Still another observed this sad fact:
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