Today, October 4 is National Vodka Day. It should come as no surprise that the best-selling spirit in the U.S., has its own day. However, with annual nationwide consumption topping 75 million cases, it is surprising it has not be granted an entire month.
Vodka’s popularity in recent decades has been driven by the fact that this “neutral spirit” is anything but that. Setting aside all the creative marketing, one must honestly ask why would there be liquor store shelves overflowing with different brands of unflavored vodka if the spirit truly was “without distinctive character, aroma, taste or color” (a description even the U.S. government has been forced to retire).
Nigeria-born Washingtonian Kevin Larkai certain believes his Blackleaf Vodka has plenty of distinction. Produced in France in collaboration with the Maison Rene Laclie, a leading independent distillery with a 120-year history of producing Cognacs and other fine spirits.
The first French-made organic vodka on the market, Blackleaf is made using copper pot distillation and with organic winter wheat and spring water natural filtered through champagne limestone.
Blackleaf Vodka can now be found in nearly two dozen liquor stores across the District.
Blackleaf Kombucha
- 2 oz Blackleaf Vodka
- .5 oz Fresh lime juice
- .5 oz St. Germain elderflower liqueur
- 1.5 oz Beet juice
- 1.5 oz Ginger kombucha
Blackleaf Mule
- 2 oz Blackleaf Vodka
- 2 oz Fresh pink grapefruit juice
- .5 oz Fresh lime juice
- 2.5 oz Ginger beer
- .5 oz Ginger simple syrup
Black Excellence 2.0
- 1.5 oz Blackleaf Vodka
- 1 oz Chamomile tea
- .5 oz Pineau des Charentes
- .5 oz Agave syrup
- .25 oz Yuzu juice
- .5 tsp. (one capsule) Activated charcoal
