This article appears in Spring 2021: Issue No. 61 of Edible Brooklyn.
Good Vodka Gives You Permission
Illustrations by Patti Blau
“I dread that question!” laughs Mark Byrne, co-founder of Good Liquorworks, the distillery behind Good Vodka. As part of the team behind the first vodka made from coffee cherries, the pulpy fruit that encases coffee beans, it’s not the first time he’s been asked whether his spirit tastes like coffee.
As it turns out, Good Vodka doesn’t. The coffee fruit imparts a remarkably silky texture, and discreet flavors of pepper, anise, and vanilla, but not coffee. The vodka distilled at Finger Lakes Distillery in Burdette, NY retains enough of vodka’s Zelig-like neutrality to blend well in cocktails while still offering something unique for discerning drinkers.
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A Brand New Day for the 20th Century | Edible Manhattan
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This article appears in Spring 2021: Issue No. 61 of Edible Brooklyn.
By Clark Moore
Illustrations by Patti Blau
Call me old fashioned. I’m not even going to qualify that with a “but.” I’m old fashioned, with a mindset fixed on 20th Century sentiments. Don’t worry, this isn’t another lament for the good old days when we could drink freely in bars to all hours of the morning. The 20th Century I’m referring to is the cocktail, which is the first one that came to mind after sampling Good Vodka.
Distilled from the discarded husks of coffee fruit, Good Vodka has a character unlike any other vodka I’ve tasted. There’s a richness to it, and texture. Yes, there’s an expression of coffee, but not as in a coffee-flavored vodka, or even a coffee liqueur. It’s far more subtle and complex, and truly more evocative of chocolate than coffee. Which makes sense, for as any chef will tell you, nothing brings out the essence of coffee like chocolate, and vice versa.