Crystal Head Vodka is a Vodka Brand created by Dan Aykroyd (Canadian Actor and Comedian) and John Alexander (Artist) in 2007. This is a corn spirit made from a brand of corn called Peaches and Cream. I have actually grown this corn varietal in my garden. It is very good, sweet with both light and dark corn kernels (hence the name, Peaches and Cream.)
The spirit is quadruple-distilled in Newfoundland and Labrador, Canada by Globefill Inc. at the Newfoundland and Labrador Liquor Corporation distillery. After distillation the spirit is filtered seven times, the final 3 of which are through a filter which are layered with Herkimer Diamond crystals.
Rather than sampling the spirit in isolation as I did seven years ago, I tasted the spirit, side by side with two others, the new Crystal Head Aurora (reviewed here), and a Vodka which I am very familiar with Sobieski (review pending). All three Vodkas were chilled on my back deck for several hours (it was a very cold minus 18 degrees Celsius outside), and when I brought them in my thermometer indicated they had chilled to just above the freezing point of water (1 degree Celsius).
Here is a link to my full review:
Review: Crystal Head Vodka
Please enjoy my review which contains two cocktail recommendations, Comopolitan and the Moscow Mule.
Chimo!
The Last Straw Distillery Blackstrap is one the few white spirits in the world actually made from blackstrap molasses rather than sweet molasses. One of the reasons there are so few is because blackstrap is much harder to work with than sweet molasses as the sugar content is lower, and the sugars are harder for the yeast to access. The trade-off is that blackstrap molasses gives a richer, more robust flavour when it is distilled. It took the Distillery about 6 months (of experimentation) to discover a method to obtain reasonable yields out of blackstrap molasses without sacrificing flavour.
Hacienda Corralejo was established in 1775 by Don Pedro Sanchez de Tagle in the Mexican State of Guanajuato. The distillery (Nom 1368 CRT) uses traditional methods of fermentation and distillation with clay ovens used to cook the agave and copper pot stills for the distillation.
The Rum Howler Blog 