Review: Skyy Vodka
Skyy Vodka was introduced in 1992 and while they may be best known for their Cobalt Blue bottle, they are responsible for popularizing the term congener-free. Maurice Kanbar claimed he developed a new distilling method that removed most of the congeners. Congeners are a natural by-product of alcohol production blamed for bitter taste and hangovers. It is made with grain in Pekin Illinois where it’s distilled in four column stills and triple distilled through California limestone. It is then delivered by railcar to San Jose California where it is mixed with water further filtered through reverse osmosis before bottling at 80 proof.The aroma is grain alcohol. The subtle entry builds in flavor as it warms in my mouth. First taking on a creamy wheat flavor before building to an almost citrus tasting peak. While there is none of the alcohol flavor I anticipated from the aroma, it finishes with a little pepper and sting.
Made in the US
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Grade 90 Award Silver Medal