Review: Pacifica Vodka
Pacifica Vodka was released in the summer of 2017. It is crafted by owner and Master Distiller Jason Tripp at the Tripp Distillery in Pacifica California. They also produce a gin and rum. More spirits will follow. Pacifica Vodka is made from 200 pounds of organic cane juice sourced from Paraguay and 200 gallons of water. It sits and ferments for 7 days before it is pumped into a hand made 220 gallon, hour glass shaped still for 16 hours. The spirits rests for 30 days in stainless steel and is then distilled another 16 hours. The spirit, now a rum is kept in oak barrels just long enough for the chemical reactions between oxygen, carbon, and alcohol to settle the bold flavors of the spirit. Once mellowed, the rum is filtered through coconut shells for 4 days and then redistilled by hand in a copper pot still, where it is reborn as Pacifica Vodka. It is hand bottled and labeled at 80 proof. The bottles neck is hand dipped in wax. The aroma is vanilla, banana bread, caramel, and green grass. The sweet vanilla and cane sugar entry builds to a caramel vanilla peak. It fades with roasted banana and cane sugar. The finish is warm and semidry with burnt sugar and a hint of coconut. It seems to me a little cliché to call this a rum drinkers vodka, but Pacifica Vodka has all the flavor characteristics I like best in the rums I enjoy.
Blueberry Lemonade
2 Oz. Pacifica Vodka
4 Oz. Lemonade
Serve in an Ice Filled Tall Glass
Float 1 Tablespoon Blue Berry Juice
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40% Alcohol
Flavor: 93
Finish: 93
Final Score: 93
Award: Gold Medal