May 13, 2009

Oval Vodka Review

oval_vodka_sparkles.jpgWe've been looking forward to reviewing Oval Vodka ever since we got the bottle a little bit ago. We've finally had time to sit down and give it the look-see (and smell-taste) it deserves, and we're excited to share the results. Ever since we heard about the 11 day "structuring" process Oval goes through, we've been excited about giving it a go - after all, who makes a vodka with a proof as strange as 84 unless there's a damned good reason? Find out why after the jump.

Oval Super Premium Vodka
Imported from Austria
84 Proof (42% ABV)
Typical Price: $35-$40
Where to Find Oval Vodka

The Look: We were impressed with this stuff from the get-go, with its unique-looking bottle and classy vibe. This award-winning bottle is just about as oval as you can get and still have a flat bottom, but with flattened sides that evoke the structuring process that is the hallmark of the brand.

The Nose: Sweet and light with no alcohol burn. This vodka is slightly over-proof, but we'd be hard-pressed to tell that by smell alone.

The Taste: Once again, the 11 day "structuring" process this vodka undergoes seems to treat it well. Don't ask us what the process is all about because we're not in the know, but we do know it takes away a lot of the burn we usually associate with vodka. Russian homeopathic scientist Valery Sorokin patented the structuring process, and we can see why. This is a vodka that disappears when you chill it, leaving the tasteless, odorless, buzz-inducing fluid that vodka makers have been chasing for centuries.

The Verdict: Quite simply, we dug the hell out of this smooth and tasty vodka. We liked it in drinks in which it didn't get stepped on, like mixed with soda water or some other light mixer, as well as in vodka martinis and other refined drinks in which the vodka is supposed to take a back seat. It might seem strange to spend extra for a vodka that will disappear in your drink, but we're pretty sure you won't regret it.

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Posted by Jake Jamieson at May 13, 2009 8:42 PM
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