Around this time in the Pacific Northwest, the end of the tomatoes season brings us fruit that is just about as good as it gets. If you are lucky enough to have your own tomato plants, you know that this is usually when we are picking the last of fruit and it all seems to come at once! In any way you can, get your hands on your favorite variety and try this modified Glass Vodka Tomato soup recipe inspired Cristina and Jose Chesa, owners of Spanish destination Ataula in NW Portland.
Glass Vodka Tomato Soup
Serves 4-6 (yields 1 liter)
8 ripe tomatoes, diced
1 cup strawberries, diced
½ cup cucumber, diced
½ cup red bell pepper, diced
½ cup Anaheim Pepper, diced
½ cup Walla Walla sweet onions, diced
3 garlic cloves, diced
1 cup French bread, can be cubed or torn into chunks
1-2 cups olive oil
1 cup Glass Vodka
2 cups water, to taste
Sherry vinegar, to taste
Salt and pepper, to taste
Place all vegetables, fruit and bread into a blender and mix until smooth, 4-5 minutes on medium speed. Add the olive oil and sherry vinegar and season to taste. Add Glass Vodka then the water to desired texture and taste, then add salt and pepper to taste. Bring mixture to boil for 8 minutes and serve piping hot with a chunk of hot fresh French bread.
All stories have a beginning. The same is true for making the sweet decadent honey we all know and love. The process is studied by many chemists around the world and some dedicate their entire lives to perfecting the craft of honey-making.
The process is complicated, a true science. First, bees are attracted to the sweet nectaries of a flower (all depending on the amount of sugar in each plant). When the honey production process first starts out, it is in its nectar form. Nectar is chemically different than the end product of honey. It is made up of about 80% water and it is not as sweet! Through the use of chemistry, bees are actually able to produce an enzyme and take the nectar and make simple sugars out of the product. By doing this, the honey gets sweeter and sweeter every time there is simple sugar added through a process called hydrolysis.
Sweet as honey, smooth as glass, our Glass Nectar honey-infused vodka is smooth as can bee. Made with hand-gathered honey, this award winning vodka is a sweet sensation fit for any cocktail. Our honey is hand-gathered from a local beekeeper, Danny Sullivan from Ballard, Washington. Glass Distillery believes in the power of sourcing local, and in return, our vodka has sweet notes and an extravagant floral finish from the nectar.
Glass Vodka is one of the few distilleries world-wide to tackle a honey vodka. Why did our founder, Ian Macneil decide to incorporate honey as one of his infused vodka lines? The answer is supplied through our relationship with Salish Resort & Spa located East of Seattle who asked our founder Ian MacNeil if he could make something with the honey the resort makes. Ian agreed and Glass Nectar was born. Ian wanted to pair his delicious flagship vodka, Glass with a sweet note that would be able be so good, you can drink it on the rocks. The sweet and elegant notes of the nectar leave a sweet, but subtle taste in your mouth.
So next time you go to pour honey in your tea, on your toast, or simply straight into your mouth, thank the little guys who make the whole thing possible and check out these artisan craft cocktails made with Glass Nectar!
Glass Nectar Recipes
The Glass Slipper
Created by bartender and served by Dan Roberts of Loulay Restaurant, Seattle, WA
1 ½ oz Glass Nectar vodka
½ oz Aperol
Dash of Vermouth
Combine all ingredients in a shaker with ice. Shake vigorously for 15 seconds and serve up in a martini glass with a citrus twist.
Glass French Twist
1½ oz Glass Nectar vodka
½ oz St Germaine
2 oz grapefruit juice
¼ oz lemon juice
¼ oz simple syrup
Mint leaf for garnish
Combine all ingredients in a shaker with ice. Shake vigorously for 15 seconds and serve up in a coupe glass and garnish with mint leaf.
1½ oz Glass Nectar vodka
3 oz Champagne
¼ oz Lemon Juice
Shake Nectar and lemon juice over ice and strain into coupe or flute. Top off with champagne. Garnish with two or three pomegranate arils.
2 oz. Glass Nectar vodka
½ oz lime juice
1 oz pomegranate juice
1 oz pineapple juice
2 small slices of jalapeño
Slices of jalapeño (garnish)
Salt to taste (garnish)
Muddle two slices of jalapeño in a cocktail shaker. Shake the remaining ingredients, with the exception of the garnish, with ice until chilled. Pour into a martini glass with a salted rim and garnish with a slice of jalapeño.
In honor of the 60th anniversary of the Spirit of Detroit, Glass Vodka designed special edition bottles etched with the Spirit of Detroit statue. Our founder, Ian MacNeil grew up in the Detroit metro area and wanted to pay tribute to his childhood roots.
The Spirit of Detroit statue was created in 1955 by Marshall M. Fredericks. The statue is made out of bronze and represents the relationship between human relationships and God. A fun fact about the statue that many locals rave about is when any Michigan team makes the playoffs, the statue bears a jersey in celebration and support!
Amazing enough, Ian MacNeil’s mother-in-law is the Marshall M. Fredericks museum board chair, which is where he found the connection to this historic landmark. The museum highlights the life work of Marshall M. Fredericks and his pieces that are featured in over 150 public locations and stretch around the world. Some of his most notable contributions: The Cleveland War Memorial, Expanding Universe Fountain in Washington D.C., and of course, the Spirit of Detroit.
Glass Vodka only produced 36 of these engraved and numbered edition bottles! 6 are available at our Vodka tasting room in Seattle, and the rest of the bottles will be sold exclusively at Athens Liquor in Detroit. For every bottle sold, a donation will be made to the Marshall M. Fredericks sculpture museum!
Jackie Chen once said, “coffee is a language in itself” and we couldn’t agree more. The rich history, the vibrant color, and the advanced cultivation practices used by countries around the world, is art in its purest form. Sit back, relax, and grab a cup of steaming hot coffee. Or better yet? A glass of Glass Kona. Today we are learning more about the rich history of the tiny bean that changed humanity.
The (Debated) History of the Martini
The Martini. A blank canvas ready to be touched by the stroke of a brush. A connoisseur’s bliss. A simple, yet extravagant, indulgence. Throughout the course of history, the origin of this simple cocktail has become one of the world’s greatest debates.
Legend has it that the martini originated in Martinez, California during the gold rush. A man came into a bar after finding his share of gold and asked for a glass of Champagne to celebrate his new-found riches. Unfortunately, the bar was out of champagne, and didn’t know what to do. The bartender told the man that he had something better and then proceeded to make a cocktail using the ingredients he had in stock: vermouth, gin, and ice. The “Martinez Special” was born. Due to popular demand, it received the name “Martini” for short.
Other historians argue it was invented by the vermouth company “Martini & Rossi” in 1911. There is even minor proof that it could’ve been invented in Italy in the 1800’s. While we will never know just who invented the martini, we all know how popular the drink will forever be.
A cocktail that once started with gin, gradually progressed to form the vodka martini. After a surge in the vodka industry in the 17th century, many bartenders didn’t know what to do with the vodka they were given because it was still a very unknown form of liquor. After some experimentation, they substituted the gin in a traditional martini, and a new era was born. Some bartenders called it the Kangaroo, others called it the Kamikaze; today, we call it the vodka martini.
Regardless of the true origin, the traditional martini – as well as the vodka martini – has even touched and shaped American business history. In the 50’s, the era of the “three martini lunch” was booming. This term referred to long, luxurious lunches for business purposes, normally when making important deals or decisions. The catch? Executives could write their alcohol off as a tax-break for “business expenses”.
With so many people taking advantage of their martini lunch breaks, it even became a talking point during a presidential elections. Some candidates stated that the three martini lunch was taking away from the working-class, others like President Ford, responded to the critics by declaring, “the three-martini lunch is the epitome of American efficiency. Where else can you get an earful, a bellyful and a snootful at the same time?” The drink became a monumental icon for American business and forever changed the way deals were made.
Today, the martini can be seen as a modern form of art with never-ending craft cocktail possibilities. Shaken or stirred, dirty or neat, olives or a citrus twist, Glass Vodka takes the martini to a whole new level with a collection of vodkas made from the finest wine grapes grown in the Pacific Northwest. While we still honor the history of the martini, we’ve explored some new directions with these recipes featuring our flagship vodka and a few other naturally-infused options such as Glass Nectar (honey), Glass Kona (coffee), and Glass Spice (cinnamon).
3 oz Glass Vodka
Add vodka and ice to shaker and shake for 15 seconds then strain into a chilled martini glass. Garnish with your favorite citrus – ours is an orange twist.
(created by our Founder and Chief Distiller, Ian MacNeil)
Kona Mocha Martini
1 oz Glass Kona Vodka
¾ oz Frangelico
¾ oz Kahlua
¾ oz Bailey’s
In a mixing glass add all ingredients. Fill with ice, shake and strain into cold martini glass. Garnish with three coffee beans.
(created and featured at the Fairmont Olympic Hotel in Seattle, WA)
Glass Lemon Drop
2 ½ oz Glass Nectar vodka
1 oz fresh squeezed lemon juice
1 tsp powdered sugar
Add vodka and lemon juice to a shaker filled with ice and shake for 20 seconds. Strain into a martini glass over a powdered sugar rim. Garnish with a lemon twist. (created by Ben Gingras and featured at Eddie V’s in Dallas, TX)
Glass Cinnamon Toast Martini
1 oz Glass Spice vodka
½ oz Glass Vodka
3 oz RumChata
1 tsp of vanilla
Combine all ingredients in a shaker filled with ice and shake for 15 seconds. Strain into a martini glass and serve up.
(created by our Founder and Chief Distiller, Ian MacNeil)
From the video description : “On this episode of Teeqlife Tastings, Mike and Don review Glass Vodka, a premium vodka made from grapes grown in the state of Washington. More than just a premium vodka, this bottle is nothing short of glass art. It actually was designed by a glass artist to provide the customer with a decanter worthy of saving and reusing. But how’s the vodka? Tune in to find out. We also have a surprise in this episode as we do something we’ve never done on Teeqlife Tastings before. What could it be? Have you ever had a vodka made from grapes? This is your chance to try it with us!”
My favorite quote from the review (around the 4 and a half minute mark) :
“You’re up in that range of the big boys that advertise the shit out of their product and honestly this is by far a superior product in my opinion versus the Vodkas of the world”.
We couldn’t agree more.
The video is nearly 20 minutes, and totally worth watching.
If you watch all the way through, they also review Glass Nectar!
Check them out online
We are honored to have the Glass Vodka Founder, Ian MacNeil, featured by QuickBooks in their “Own It Everyday” video series.
Here’s a look at the 5-part video series by Quickbooks with our founder, Ian MacNeil.
Ian MacNeil created his unique business making grape-based vodka to honor Washington’s rich wine industry and carve his own niche in the huge spirits industry.
Ian MacNeil started his own small grape-based Vodka business knowing that success comes from laying a solid foundation first.
Ian attracts new customers by mixing a strong social media presence that highlights spirit-focused recipes with invitations to try his grape-based vodka.
Ian cares deeply about how his business and his bottle are branded. There’s meaning behind each choice he makes to tell his business’s story.
Ian recognizes the importance of his business giving back to the community for good branding and good will.
More about our founder, Ian MacNeil
In 2012, Ian G. MacNeil launched Glass Distillery to introduce his flagship spirit, Glass Vodka, to the public. His goal was to create a vodka that was pure, smooth and artfully crafted, with a deep appreciation for the environment from which it was born.
Never one to shy away from the spotlight or quietly accept convention, Ian wanted Glass Vodka to represent a taste for curious rebellion.
Ian is a renaissance man, an entrepreneur, an artist, a pilot, a chef – a connoisseur of a variety of areas in life from food to wine to spirits to travel – and a consummate student of science, art and life. He is committed to producing the highest quality vodka in a place he loves. His ties and support for the Northwest community extends beyond the sourcing of grapes from local vineyards. Glass Distillery is honored to support the talent of the region’s glassblowing artists from which the name “Glass” is inspired.
His new guard vodka celebrates all that life has to offer from refinement and beauty, to conflict and creativity. He invites you to taste and share his dream that is Glass Vodka.
Bartender Who Created Detroit’s Classic Hummer Cocktail Has Died.
Jerome Adams worked for more than 50 years at the Bayview Yacht Club.
Adams was a longtime fixture at the Bayview Yacht Club and celebrated his 50th anniversarybehind the bar at the club in June 2017. Adams, who was originally from Georgia, started out at the Bayview Yacht Club as a dishwasher 1967 and over the course of a year worked his way up to tending bar, according to Punch.
It was there, in 1968, that Adams reportedly invented the hummer — a blended shake made with white rum, Kahlua, vanilla ice cream, and ice cubes. As Adam told it in countless interviews over the years, he was behind the bar and experimenting with a new blended drink for the menu when several customers including Ed Jacoby of Jacoby’s in downtown Detroit walked in. The group insisted on trying the new drink. “So I gave him and his two buddies three of ‘em, and they drank it and said, ‘You got any more?’ I said, ‘No, but I could make up some,’” Adams recalled to Metro Times in 2011.
Adams says, when they asked, he told the men that the drink didn’t have a name and one of them remarked, “You know what? After two of these damn things, kinda makes you wanna hum,’” he said. Thus, the hummer was born. Today, the boozy milkshake can be found on bar menus in Detroit and around the world.
Is it time to upgrade your home bar?
The team at Glass vodka thinks so.
For a limited time only, Glass Vodka is giving away the ultimate home bar experience. They will overhaul one home bar with everything from a custom bar cart to all the cocktail-making accessories you need for the perfect martini. A $500 Value. Glass will select one name from our list on June 18th 2018 (Previously listed as May 1 2018). One entry per person.
UPDATE: This Giveaway is OVER.
About Glass Vodka
Editors note: There have been a number of these type of articles, but we thought this was a great one. For an answer to the more specific question Is Vodka Gluten Free check out our post on the subject. This article is a re-print from supercall.com. You may also want to check out this incredibly insightful article: Gluten & Celiac Disease: Everything You Need To Know.
Is Alcohol Gluten Free?
by NICHOLAS MANCALL-BITEL
You might think the stakes are high when you order a cocktail and hope it’s worth the $14 you paid. But that’s nothing compared to what people with Celiac or Non-Celiac Gluten Sensitivity face every time they go in for a sip of an unfamiliar drink. For those whose bodies can’t handle gluten for one reason or another, ingesting it can cause gastrointestinal distress like diarrhea or constipation, migraines, fatigue, breakouts, or—for those with Celiac—higher risk of developing cancer. So maybe don’t be so peeved about that $14 rip off.
There’s a lot of false information floating around the internet about gluten at the bar. To make sure those with gluten-related conditions can drink in peace, we talked to Emily Luxford—a registered dietitian, owner of deLUX nutrition and a member of the Celiac Disease Foundation board of directors—to learn just which drinks are truly gluten (and worry) free. Luxford explains that the FDA doesn’t require alcohol to be labeled gluten-free or even an ingredient list (which can give some hint to the gluten content of food items that lack specific gluten-free labeling), so there’s usually no way to tell if a bottle is gluten-free if the brand doesn’t advertise it prominently (the FDA and TTB are currently working to standardize labeling on gluten). So the best way to protect yourself from gluten is to get educated.
While Gluten is a protein found in wheat, barley, rye and contaminated oats (oats are naturally gluten-free but we contaminate them in how we process them), Luxford explains that few drinks created from these grains contain gluten.
“For the general population, all distilled alcohol is fine, unless [distillers] were to add some sort of flavoring agent or some sort of item that might have gluten in it, but that’s very rare,” Luxford says. “Once the alcohol goes through the distillation process and becomes pure alcohol, the gluten content is negligible and doesn’t affect those populations [with gluten-related conditions].” Trace amounts of gluten may remain after distillation, but as long as that amount is less than 20 parts per million (ppm), the FDA limit, the product is considered gluten-free and safe to consume. Wine is generally safe as well.
Beer, on the other hand, is a whole keg of worms. Luxford breaks down beer into three categories: traditional beer, beer that’s made from cereals that don’t contain gluten, and beer that has been modified to remove the gluten. While traditional beers made from wheat, barley and rye are obviously out, Luxford also suggests avoiding the modified variety because there have been no conclusive studies on them and many people still report issues after drinking them. Beers made from non-gluten cereals are the way to go for gluten-sensitive beer lovers. Anything made from millet, rice, sorghum, buckwheat or corn will work.
This is about the point where we reach the limits of our scientific knowledge and enter the theoretical. Dig around on the internet and you’ll find plenty of people with gluten sensitivity that report symptoms after drinking pure alcohol distilled from grains. This probably doesn’t mean gluten is getting through distillation, but Luxford lays out a few possible explanations for the trouble.
For one thing, like other food sensitivities, those with gluten sensitivity may be susceptible to other ingredients as well. Another possibility is that the damage done to someone’s intestines during years of eating gluten with an undiagnosed gluten sensitivity may make them extra sensitive to the miniscule amount of gluten below 20 ppm. Finally, alcohol could exacerbate “leaky gut,” a condition that’s disputed among physicians but may make the intestines more permeable to harmful gluten and other nutrients. No matter the cause of distress from ostensibly gluten-free products, Luxford suggests those feeling symptoms after drinking some pure whiskey ought to consult directly with their doctors.
While all of these general guidelines are a good start to understanding gluten in your booze, it can be hard to find accurate information about specific brands. When in doubt, Luxford suggests sticking to tried and true gluten-free brands like Tito’s Vodka, Bacardi and Bombay Sapphire.
Originally Published 3/2/2018 at Supercall.com
For more details on our upcoming events, check out the new event directory. Here are some events coming up soon!
For more details on our upcoming events, check out the new event directory. Here are some events coming up soon!
Join us on Saturday, July 28 as we ride together to raise money and awareness in the fight against cystic fibrosis. Get your wheels in motion and cycle at your own pace. We’ll start and finish our event at Wilmot Gateway Park in Woodinville (just 20 minutes north of Seattle), and ride through some of the most scenic terrain in Western Washington. You’ll begin your ride in the heart of Woodinville, and continue through quiet rolling hills and beautiful landscapes showcasing the best scenery our region has to offer.
We will be closing the Vodka Boutique and Tasting Room for the dates of December 24th 2017 through January 2nd 2018 so be sure to get stocked up for your celebrations before then!
By Ashley Strickland, CNN
- Diluting whiskey with water may enhance its flavor
- Water pushes alcohol and taste molecules up to the top of your glass
(CNN)If anyone has suggested adding a little water to your whiskey, you may want to give it a try. Rather than watering it down, the addition may act as a flavor enhancement, and we now know the science behind it, thanks to a new study.
The combination is a bit counterintuitive, which is part of the reason researchers wanted to look at the molecular chemistry behind what’s happening in your whiskey glass.
On the surface, whiskey seems simple: It’s mostly barley malt and water that goes through a specific process. But from a chemistry standpoint, whiskey includes a complex variety of molecules that contribute to its unique taste. One of those is the compound guaiacol, which lends itself to the smokiness associated with some whiskeys.
Guaiacol is the molecule that two researchers from the Linnaeus University Center for Biomaterials Chemistry in Sweden focused on for their study, published Thursday in the journal Scientific Reports.
The researchers looked at both bottled and cask-strength whiskey. Bottled whiskey has been diluted to about 40% alcohol by volume, down from 70% after distilling. Cask whiskey is stronger, at about 55% to 65% alcohol by volume, even if some alcohol evaporates as it matures in barrels for at least three years.
What they discovered is that guaiacol is most present at the surface of diluted whiskey, which is why whiskey with added water tastes better: The taste molecules are at the top of your glass.
“From a molecular perspective, water and alcohol don’t completely mix,” co-author Ran Friedman wrote in an email. “Instead, we have clusters of water molecules and clusters of alcohol molecules. When whisky is diluted, the alcohol is driven to the surface, and many of the taste molecules follow it because they like to be in a slightly less aqueous environment. The taste that we experience is therefore enhanced — but there’s a limit. If we dilute the whisky too much the concentration of the taste compounds is reduced and the drink will be meager.”
In higher-alcohol whiskey, the flavor is different because the taste molecules aren’t reacting to the presence of water.
“The most interesting finding was that at high alcohol by volume concentrations — 59% and up, cask-strength whisky — the taste compound was surrounded by ethanol molecules in the solution,” Friedman wrote.
Friedman and colleague Bjorn Karlsson didn’t discover this through taste, although both like whiskey, but by using computer simulations of the molecules.
“They enable us to follow on chemical processes as if we’re watching a molecular movie. We usually work on problems that have something to do with biology or human health, but at some point got interested in understanding why dilution affects the taste of whisky,” Friedman said.
The researchers believe their findings can be applied to other aged spirits, like brandy, rum and tequila, because they have similar solutions, taste compounds and alcohol by volume.
Though they didn’t drink any whiskey during the study, the two researchers enjoy traditional Swedish snaps (what we might call schnapps), ice-cold and undiluted.
“We believe that the principles we describe are true for a long list of taste compounds,” Friedman said. “In that case, one can find an optimal alcohol content for a spirit to taste best for many drinkers. The conclusions may also apply for the food industry, as some extracts that are used in the industry are stored in diluted alcohol solutions.”
When it comes to whiskey and how best to enjoy it, it can be a very personal choice.
As a mixologist at the Bar at Husk Restaurant in Charleston, South Carolina, Rod Weaver likes to offer a pour of bourbon or rye whiskey in two ways: neat and over ice. “This approach allows the drinker to compare the two; one room temp, and the other throughout the natural dilution as the ice melts over time,” Weaver wrote in an email. “There will be considerable change as it ‘opens up.’ This can also happen with oxidation.”
But as a whiskey lover, he recommends becoming acquainted with the type of whiskey “just the way the maker intended” before changing it in any way, whether it’s “a 10-year plus, non-chill filtered, barrel-proof ‘Haz-Mat’ (over 140 proof) face-melting monster, or a 6-month-young local and grainy infant” whiskey.
He believes that Scots were most likely the first to dilute their whiskey in the glass, while blenders and distillers of whiskey decide how much to dilute their products individually.
“But the best way to taste bourbon is hot, straight out the bottle,” Weaver said. “Chew it around your mouth, swallow, and feel the Kentucky hug.”
LeNell Camacho Santa Ana, owner of LeNell’s Beverage Boutique in Alabama, tells people to drink whiskey however they like it best. She isn’t one to say there’s a “proper” way to drink.
She also sells her own brand of whiskey called Red Hook Rye, and includes a formula for how to add water to reduce proof in the packaging of her barrels. The formula comes from Chuck Cowdery’s book “Bourbon, Straight”.
“Divide the proof you have by the proof you want and subtract one,” she wrote in an email. “Multiply that number by the amount of whiskey you want to dilute and the result will be the amount of water to add. For example, to reduce 2 ounces of 135 proof whiskey to 100 proof, divide 135 by 100 and subtract one. Multiply that number by 2 ounces. You add 0.7 ounces water to 2 ounces Red Hook Rye to make it 100 proof.
“The only time I do highly recommend adding water is when drinking a cask-strength whiskey, a whiskey that has been bottled straight from the barrel to the bottle without addition of water,” Smothers said. “Those high proofs are fine for a sip to taste the power of the spirit; however, if you drink barrel-proof whiskeys, the strength could damage the lining of your esophagus, besides the fact you may end up with a nasty hangover.”
Originally published here. References to Selkirk added by Glass Vodka.
PLEASE JOIN US FOR GLASS VODKA BOUTIQUE’S HOLIDAY OPEN HOUSE WEDNESDAY, DEC. 13TH 4PM – 7PM
• Complimentary Tastings
• Holiday Hors d’oeuvres
• Special Gift Packages
• Free Gift Wrapping
• 15% off any purchase in the Boutique
Glass Vodka Boutique and Tasting Room
1712 1st Avenue S
Seattle WA 98134
Is Vodka Gluten-Free?
In an age of heightened awareness toward food sensitivities, and what we put into our bodies generally, more people are asking questions about the foods and drinks they consume. That’s a good thing, as it keeps manufacturers honest and consumers safe. But it has also opened up an entirely new marketing channel, as those same manufacturers—from cereal magnates to gourmet retailers to liquor brands—have used this opportunity to target people with certain dietary restrictions. Some restrictions due to legitimate health reasons, and others due to lifestyle choices.
The result: labels touting everything from gluten-free alcohol to grass-fed beef and non-GMO vegetables. Overall, more transparency is a good thing, especially when it comes to our food and drink. But about that first one…
Is vodka gluten-free? Is whiskey? How about gin? The short answer to all of these questions is “yes.” But there’s more to it.
In many cases, spirits are distilled from potatoes, corn, agave, sugar cane and grapes, foods that do not contain gluten. So whenever imbibing a distilled liquor derived from such ingredients—regardless of what the label does or does not state—you can rest assured that you’re not consuming any gluten. Well, that’s provided that the company isn’t incorporating any gluten-laced flavors or additives before bottling—a rare practice.
What if its from Wheat, Barley, or Rye?
But is vodka gluten-free if it’s distilled from wheat, barley or rye? These grains absolutely contain gluten, a scourge to those suffering from celiac disease and other select digestive disorders. The question here isn’t whether the raw ingredients contain gluten, but whether the gluten from the grain carries over into the distillation process.
Conventional thinking—from scientists, mind you—is that distilled alcohol does not contain gluten because gluten peptides, which are amino acid-containing molecules, are too large to survive the distillation process and be carried over into the final product. Distillation turns the fermented, liquid-y grain mash into vapor, which travels through the still, where it’s cooled and condensed into ethanol. At no point do those gluten peptides join in the party—instead they’re left in the mash—so gluten won’t be present in the final product. At least, not enough to matter.
Technically, any product containing less than 20 parts per million of gluten can be labeled “gluten-free.” In this range, products should be safe for those with celiac disease and gluten sensitivities. Of course, everyone is different, and some people with severe cases of celiac disease have reported feeling ill effects after drinking spirits, though it’s rare.
Here’s a quote from the Celiac Disease Foundation, an organization that knows a thing or two about gluten and its effects.
“Alcoholic beverages, including wines and hard liquor/distilled liquors/hard ciders are gluten-free.” Source.
This organization takes gluten seriously, and doesn’t want to steer anyone with celiac disease toward an unpleasant experience. So their vote of confidence is worth noting.
So What’s The Deal?
And yet, despite the fact that alcohol is, indeed, gluten-free, you can still find splashy labels on liquor bottles touting gluten-free alcohol. It smacks of a marketing gimmick—a “me-too” mentality that capitalizes on this trend and values buzz words over candor.
The first liquor brand to receive the go-ahead from the Alcohol and Tobacco Tax and Trade Bureau (TTB) to put “gluten-free” on its label was a potato-based vodka out of Idaho. This was back in 2013. Potatoes don’t and never did contain gluten. The company said this initiative was a proactive means of ensuring the increasingly gluten-aware population could be assured they were drinking a gluten-free product. Whatever the case, it started a trend, and today, dozens of spirits across several categories now tout their products as being free from pesky gluten.
So, to recap the question at top: is vodka gluten-free? Yes, and so is every other spirit, including grain-based whiskeys and gins, agave spirits like tequila and mezcal, fruit-based brandies and sugar cane-derived rum. If you see the words “gluten-free” on a spirits label, the product isn’t special—it’s simply following the same general production process of every other distilled spirit. The label isn’t a marker of quality, or even one of uniqueness. It’s just a marketing choice employed by a company in a climate where some people make buying decisions based on such labels.
A distilled spirit brand that opts to exclude this label is not selling products with discernibly higher levels of gluten. They simply chose not to announce what’s always been—the fact that alcohol is gluten-free.
Location, price, distilling prowess, heck—even a bottle’s artwork—are all legitimate reasons to pick up a bottle of vodka at the store. But choosing said vodka based on a disingenuous label… well, that one’s hard to support.
Our Glass Vodkas are all distilled from (gluten free!) grapes that are harvested from the rich soils of the Pacific Northwest, which is home to some of the world’s top wineries. The terroir you’ll find in the grapes and soil imparts nuanced flavors and characteristics into the vodka that leads to a light, floral nose, a silky mid-palate and a cool, clean finish.
For more on our award-winning Seattle-based vodka, check out the full lineup, from the flagship sipping vodka to flavored varieties infused with ingredients including cold brew coffee, Ceylon cinnamon and honey.
We are so proud Glass Vodka is featured in many of our home state’s finest establishments. Please make a reservation at any (or all!) of these creatively impressive restaurants. Not only will you experience the best cuisine Washington has to offer, but you can order up a cocktail of your favorite Connoisseur Class spirit in the following locations. We thank you for being part of the Glass Vodka family!
Deadline / Seattle
Front Street Grill / Coupeville
Monsoon / Bellevue
T. Maccarone’s / Wallla Walla
Fiction @ J. Bookwalter / Richland
Place Pigalle / Seattle
Prime Steakhouse / Redmond
Stay tuned here for updates on where you can enjoy Glass Vodka in Washington State!
One of our favorite customers in Dallas, popular chef and restaurateur Janice Provost of Parigi Restaurant located in the hot/hip Uptown area returned to the James Beard House June 26th to a sold out dinner met with raves and applause!
Her “American in Paris” dinner featured cuisine from her Parigi Restaurant’s French Bistro with a little bit of Italian and American thrown in. Janice asked Glass Vodka to join her for the night and our founder, Ian MacNeil was mixing cocktails and introducing our Connoisseur Class Spirits to the lucky guests. A great time was had by all!
Be the first to experience Glass Vodka’s limited edition release Selkirk.
Rested in a charred oak barrel for over a year, Selkirk presents a taste profile of vanilla, caramel and oak with the finesse of Glass Vodka. This is a very limited release, only 1000 bottles have been produced and will only be sold at the Glass Vodka Boutique in Seattle, WA. All bottles are hand numbered and signed by Ian MacNeil, our founder.
The name and our coat of arms on the bottle, pays homage to Ian’s homeland of Scotland and his beloved Labrador, Selkirk.
Come visit us and be one of the first to indulge in this new experience.
More news from Michigan! We are so proud Glass Vodka is featured in many of the state’s finest establishments. Plan a trip to experience our Connoisseur Class spirits in the following locations. We thank you for being part of the Glass Vodka family.
Ann Arbor Chop House / Ann Arbor
La Lanterna / Detroit
2 FOG’s Pub / Howell
Morton’s Steakhouse / Troy
The Union Cabaret and Grille / Kalamazoo
Chandler’s / Petoskey
We will showcase many more in the coming months, stay tuned. Even though we are based in Seattle, WA, Glass Vodka is “Pure Michigan!”
As you walk into the posh new wine cellar in the newly remodeled Fred Meyer in Bellevue, WA, you might think you are walking into an art gallery. Front and center in the new wood lined space you are surprised to encounter the dramatic art piece, Escape Velocity by Harry Pollitt. This one-of-a-kind experience is shown in partnership exclusively with the Traver Glallery in Seattle. Surrounding the piece, also exclusively, is another art form, the elegant and exquisite Glass Vodka. From the crystal bottle who’s very form was inspired by the Glass Art Movement to what’s inside, the clean, modern spirit conceived from an artist’s passion. Stop in, take a break and drink in the culture in the room.
If you missed Glass Vodka at this year’s Susan G. Komen’s Grace Notes Gala “A Night at the Races,” you are going to have to make plans now for next year’s soiree.
One of the most fun items that raises a ton of money is the Martini Table Service by none other than our Founder, Ian MacNeil. He comes to your table and personally mixes up a batch of Glass Vodka cocktails for you and all of your guests during the auction. This year the item went for $16,000! And the Glass Vodka dinner party for 10 people at the distillery went for $4500. This is a very worthy event that benefits our Seattle community and we are very honored to be a part of it.
Glass Vodka is pleased to kick off a new recycling program that’s pretty tasty. Bring your empty Glass Vodka bottles to the Vodka Boutique and receive $5 off a purchase of another bottle of our Connoisseur-Class® spirit. Recycling feels good and tastes exceptional! Everyday… here at Glass Vodka.
Glass Vodka is proud to be a part of Arcade Lights at the Pike Place Market in Seattle. Arcade Lights is an artisan food, craft beer, cider and cocktail tasting event that benefits seniors and families in the Pike Place Market.
Over 70 of Seattle’s premier food and beverage companies will be in attendance. Glass Vodka will be serving tastings of our Connoisseur Class Spirits. Use this link to purchase tickets and join us.
Date: October 19, 2016
The wildly popular Wild Ginger Asian Restaurant & Satay Bar in Seattle features the wildly delicious Glass Gimlet and customers crave it. The perfect night – a Glass Gimlet and Seven Flavor Beef and Wild Ginger Fragrant Duck.
Recipe for making for your home celebrations:
Lightly muddle a slice of cucumber and three leaves of Thai Basil.
Shake 1.75 oz. of Glass Vodka with 1.5 oz. of fresh lemonade and ice until chilled; serve in a glass with crisp cucumber, and garnish with a sprig of Thai basil.
Date: October 15, 2016
Find your Glass Vodka in only the most exclusive places. The superbly elegant Neiman Marcus Zodiac and Mariposa restaurants in Dallas now feature a number of enchanting Glass cocktails. Picture yourself here… on a break from shopping… Honey Glass Martini in hand…. the perfect afternoon.
Glass Vodka is privileged to join Stanley Korshak and 505 Ranch Club to support the AIM at Melanoma fundraiser. The event takes place at Stanley Korshak with a fashion show and live auction. And the official signature cocktail comes from yours truly!
Date: October 20, 2016 / Denver, CO
Glass Vodka was a sponsor of the James Beard Celebrity Chef tour and was the exclusive vodka for dinners during 2016 in Grosse Pointe, Boulder and Denver. On March 4, 2017, Glass Vodka sponsored the Celebrity Chef dinner in Seattle hosted by Chef Tyler Hefford of the Columbia Tower Club which featured courses from Oregon restaurants Ox, Imperial and Jory with San Francisco’s RN74, Seattle’s Altura and Team Sawyer Restaurants from Cleveland rounding out the dinner. The evening began with a cocktail reception featuring Glass Vodka, followed by a multi-course, wine paired dinner with other Glass Vodka cocktails featured throughout the evening.
We’re excited to be back with the Seattle Wine and Food Experience.
Friday night we are at McCaw Hall with all the movers and shakers for POP! Bubble and Seafood. We’ll be mixing up the Glass Pop! cocktail for attendees so please stop by!
The Glass Pop!
1 ½ oz Glass Vodka
½ oz lemon juice
3 oz San Pellegrino Melograno E Arancia (Pomegranate and Orange)
3 dashes bitters
Stir in shaker with ice and pour into glass with ice
On Sunday at The Grand Tasting, we are sampling Glass Vodka through an ice luge – an experience not to be missed!
Glass Vodka is taking Valentine’s Day and Blowing it wide open!
A sensuous six course tasting menu paired with Glass vodka, champagne and perfectly selected wines presented in an intimate setting. Only 28 people will be able to experience this exquisite evening celebrating the love of flavor. Don’t miss out. $100 per person.
And on the 10th day of Christmas…Our CEO, Ian MacNeil joins the festivities at Dallas Arboretum and Botanical Garden‘s Holiday at the Arboretum event today! He’ll be mixing a yummy cocktail and tasting Glass Vodka in celebration of the 12 days of Christmas theme. The featured cocktail can be found on a recipe card at the event which highlights 12 different cocktails from twelve Dallas restaurants that feature Glass Vodka. Thank you to all these amazing restaurants and their delicious recipes: Parigi Restaurant, The Tipsy Alchemist, Neiman Marcus Mermaid Bar, Mariposa and The Zodiac, Dragonfly Restaurant, Eddie V’s Prime Seafood, Ida Claire, La Bodega, Del Frisco’s Double Eagle Steak House, Dakota’s Steakhouse, Savor Gastropub, Al Biernat’s, and DISH Preston Hollow.
Awww, shucks…(pun intended). Our Holiday Open House was full of many sweet moments, just like this one. The evening included complimentary vodka tastings, oysters and cocktails. If you couldn’t make it this year, there will be more parties to come so stay tuned to Glass Vodka!
Our Holiday Open House in our Vodka Boutique is the place to be for all of your holiday shopping. Join us for complimentary vodka tastings, tasty treats, specialty cocktails, gift wrapping and more. After a bit a holiday cheer, take home gifts for every connoisseur on your list.
Unleash your inner mixologist this holiday season with Glass Vodka! Every weekend in December, the Boutique will highlight a signature holiday cocktail coupled with tastings of all our products. Join us each week to learn new cocktail recipes to add to your repertoire.
Here’s the line up:
Dec. 3 – The Winter’s Kick made with Glass Nectar. Our take on the Moscow Mule that will have you kicking up your dancing shoes!
Dec. 10 – This weekend experience the “sizzling, spicy, ultimate brunch essential like you’ve never experienced before,” Bloody Mary made with Glass Vodka.
Dec. 17 – With a cold wave hitting the U.S., “Baby It’s Cold Outside” feels like the perfect holiday cocktail to feature at the Boutique this weekend. Shop for all the vodka-lovers in your life while you sip on this delicious drink.
Dec. 23 – “You know who” will be coming down your chimney this week and he’ll be expecting more than cookies and milk. “The Spicy Santa” is the naughty and nice answer that will make Mr. Claus glow and Mrs. Claus sparkle on Christmas Eve!
Dec. 30 – Ring in the new year with a “kiss!” Mix sweet, citrus and a few surprises with the smoothest vodka this side of heaven – the “New Year’s Kiss!”
All recipes are in the recipe section of our website.
You are going to love the build-a-mule bar at Seattle Magazine’s 50th Anniversary Party! Glass Vodka along with Westland Distillery, Heritage Distilling Company, Inc, Copperworks Distilling & Tasting Room, DRY Sparkling, Soda Jerk Soda and Timber City Ginger Beer all come together for the “Craft Your Own Cocktail” bar. Let’s raise a glass with that cocktail and toast Seattle Magazine for a great 50 years.
Today, the ever-impressive Melaina is celebrating her one-year anniversary as Glass Vodka’s Head Distiller. She continues to dazzle us with her creativity & distilling expertise, and has also won a handful of awards. We can’t wait to see what she does next! Well here’s a little clue…. she’s setting the stage for a new ten-year product working with Charlie Hoppes of Fidelatas winery. Melaina – we are waiting in anticipation for your first Brandy.
Today we had the pleasure of hosting a wonderful crew from Seattle Met Magazine, Mary’s Place, Washington State Auto Dealers Association and Silver Scout Partners.. all in the name of a good cause. Brad from Brotherton Cadillac Buick GMC purchased Ian MacNeil‘s painted car at the Washington State Auto Dealers Association fundraiser for $2,500. The money was donated to Mary’s Place, a women’s and children’s homeless shelter. Our event was in conjunction with Starbucks‘s December giving initiative. Starbucks will match every dollar donated by customers in participating King County Starbucks stores between Dec 1-31. Thank you Brad Brotherton and of course, thank you Starbucks, the Schultz Family Foundation and Mary’s Place for helping to give every child a bed to sleep in!
What a privilege it is to be invited to the Lincoln “Luxury is” event in Los Angeles. Glass Vodka CEO, Ian MacNeil was there with Christi Meshell of House of Matriach perfumes making a signature cocktail and introducing the influencers to the perfect combination of perfume and vodka in a glass. What an exquisite treat!
Very exciting news for Glass Vodka! Our Vodka Boutique and Tasting Room has been launched on October 15th and is now open. All of the silky, smooth, sultry flavors of Glass Vodka, Nectar, Kona, Spice and GridIron are presented together for your sipping pleasure. The vodka, the great service and the beautifully artistic design of the boutique come together for a true Connoisseur Class Lifestyle experience.
Glass and pedal cars come together for a good cause! Ian was selected to be one of the artists to create a cool art car that was auctioned off at the VIP Preview Party at the Seattle International Auto Show. The WSADA’s “Art Cars For Kids” cause” brings together artists, and new car and truck dealers. Ian and Glass Vodka were humbled to be able to choose the charity the money raised from his car was going to. The money raised from his car will go to. Mary’s Place, a women’s and children’s homeless shelter. Ian’s car ion display at Pacific Place Seattle until Nov 7 & then at the Seattle International Auto Show on Nov 10.
Off to Portland for the James Beard Foundation’s Taste America dinner. Chris Cosentino of Cockscomb and Boccalone both of which are widely acclaimed and award winning restaurants in San Francisco was the featured chef. Our founder, Ian MacNeil (of the acclaimed and multi-award winning Glass Vodka which hails from Seattle Washington) was there too, serving up cocktails. It was a distinct privilege to partner with such an accomplished and passionate craftsman.
Also appearing at the new Delta Sky Club — The Glass Sky! Glass Vodka’s signature cocktail is exclusively served at the Club in the Seattle International Airport. Stop on by, grab a cocktail and relax while you wait for your flight.
What an entrance Ian MacNeil shines on the “blue carpet” at the opening of the new Delta Sky Club – Seattle-Tacoma International Airport. Ian was there serving up Glass Vodka signature cocktails and marveling at the beautiful and amazing new Sky Club.
Congratulations Delta and thank you for a great partnership!
True story: Intuit interviewed our founder and CEO Ian MacNeil in Seattle ON National Vodka Day. Teaser – Ian gives his tips on a successful vodka business. He mixed his passions for wine and cocktails together and a connoisseur class spirit was born! Learn more about the intricacies of the distilling business and how the Seattle art scene played a part in the naming of his company.