FRÏS Vodka, 70cl, ABV 37.5%

Product Information

Huh… I didn’t expect this to be number one. I’ve drunk my fair share, but it was never a bottle I really bought (or buy now, to be honest). Looking at it from the blind taste, this was refined while also casting the widest net when it came to classic vodka flavors. The softness of the water on the mouthfeel was distinct without being bland. It was well-rounded and felt like there was a real “there” there. This French vodka is made with 100 percent Ugni Blanc grapes. It’s then distilled five times in a bespoke copper still. Finally, the spirit is cut with local water and bottled. Fris, like the claim on the bottle, has a great mouthfeel. It’s mildly bitter in the mouth, but the bitterness gets more pronounced after the swallow. However, there is little-to-no burn at that point. My mouth is slightly numb on the tip of the tongue (try saying that three times fast after a shot of vodka), but there is nothing unpleasant about this vodka. I made it without a chaser, for what it’s worth. The Mixed Drink Yes, pure distilled vodka (and other distilled spirits like brandy, tequila, rum, whiskey, and gin) is theoretically considered gluten-free, even if made with glutenous grains such as wheat, barley, or rye. OK,what are you doing.I’ve been drinking Fris for 4 yrs.Now i can’t find it at my stores.One store said you were making a new bottle.It did’nt stop me from buying vodka last time you change your bottle.So what is up? Parker

The vodka, at 95.6 percent, is then diluted to around 50% with purified or spring water before being distilled again, at which point infusions can be added. The spirit is finished in the pot before common additives like honey or sugar are added. Before the final step, every bottle of vodka goes through a particle filter before it’s chilled and sold. What are the different types of vodka? Infusing vodka with fruits or herbs lengthens the creation process by around three weeks. These vodkas have much stronger flavor profiles than plain vodka and can be found on the market in different colors with varying aromas. It’s a similar process to what’s done when producing gin (as vodka and gin production start off the same way) and results in any number of different varieties. Flavored vodka To make vodka, the potato or grain is heated to form a mash before being mixed with yeast to produce ethanol. This fermentation process can take anything from one day to two weeks before the liquid is purified to remove any odors or off-notes. Then, it’s distilled in column stills or pot stills to reach its desired purity.Mix it into a highball glass with tomato juice, Worcestershire sauce, ice, and any other spices and flavorings to complement the flavors before stirring and garnishing with a celery stalk. I tied this stuff at your suggestion and I was blown away. I actually prefer it to the more premium stuff I’ve had. It burns for a second then that burn is replaced by a sort of happy warmth in my chest. This is the only vodka that’s ever done that for me. This Japanese vodka is made with a mash of polished white rice and koji rice and then double distilled in both pot and column stills. The spirit is then filtered through bamboo charcoal before getting proofed down with super soft spring water. After some careful research and beings that I work for a liquor store I found out why it is so smooth. Where as normal heat distillation heats the mash ( or wart ) to between 173 and 212 degrees and then collects the gas into liquid form as alcohol it leaves behind fusal alcohols ( that burn taste ), basically impurities…now Fris traps those fusal alcohols by freeze distillation, pulls them out leaving a pure spirit free of harsh impurities. I love this vodka…quite possibly my favorite. FRÏS Vodka is distilled four times and undergoes a freeze filtration process which removes impurities. Once distilled, the spirit is then blended with water that has been naturally filtered. This creates a clean, crisp taste.

Frïs is a great vodka for the dollar. It’s not the best budget shooter (Svedka or Sobieski would be my recommendation) but it isn’t bad. Let us know what you think!Indeed, most research concludes that any gluten protein is technically removed from the spirits during the extensive distillation process. The name “Frïs” links the Swedish word for "freeze" ( frysa) and the Danish word for "ice" ( is). The name refers both to Scandinavia and to its patented process of freeze filtration. [2] However, the letter ï (I with a double dot) does not appear in any Scandinavian language except for Southern Sami.