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Vemma Energy Drink Review

On paper, Vemma’s Verve Energy Drink kind of reads like a dream come true. It is marketed as “insanely healthy energy,” and with the controversy over normal energy drinks like Red Bull and Monster being bad for your health, this seems like it could be a winner. Or is it?

Crack open a can of the bright orange Verve original, Bold, Partea (really?), or the Zero Sugar and you are greeted with a a nice aroma of citrus. The taste somewhat resembles a citrus blend of pineapple and orange juice that has vitamins added to it. There actually is no orange juice or pineapple in it, so I believe this is what the main ingredient, Mangosteen, tastes like. The citrus is somewhat consistent throughout the line of drinks, with the Bold being a little more…well…bolder, for lack of a better word, and the Sugar Free being a little less sweet. The Partea, being my favorite of them all, taste like orange juice and slightly sweet tea mixed together. It may not sound all that tasty, but it was delicious. There was no aftertaste at all to speak of which I am quite happy about. Overall, all of the drinks were crisp, refreshingly tropical in flavor, and had a hint of carbonation but not overpowering.

Now, looking at the nutrition labels, and you can see why it is labeled as a “healthy” energy drink.  The fact sheet says there are three products inside Verve. A “refreshing, fast-acting energy blend. An ultra-premium vitamin and mineral supplement. And a powerful super juice with mangosteen and aloe phytonutrients.” All of these are natural ingredients that come from plants and there are no artificial flavors or colors in the formula.

To compare to the equivalent 8.4 oz RedBull, Verve is packing less caffeine, (which is probably why I did not feel any buzz from it,) less calories, less sugar, and less carbs. All of which are by a margin of 9g or more, which may not sound like a lot, but it can make a big difference.

Just looking at the labels, it does indeed look like the Verve is a slightly healthier choice from the current energy drink dominators. The taste is pretty good, and the ingredients all come from nature which is a huge advantage. If you happen to come across one at the supermarket, and my guess would be that it would most likely be in a Whole Foods or Central Market, you might as well pick one up and try it for yourself.

Since this IS susiedrinksdallas.com, we’re going to offer the obligatory cocktail recipes to use Verve in the most boozy (and delicious) ways.  We tried out a couple, and our favorites were definitely the Citrus and the Orange.

Verve! Caribbean Passion
1 Can Verve! Bold Energy
2 Ounces Raspberry Vodka
2 Ounces Malibu
2 Ounces Cranberry Juice
Splash of Sprite

Verve! Orange
1 Can Verve! PARTEA
2 Ounces Orange Vodka
1 Ounce Peach Schnapps
Splash of Sprite

Verve! Cosmo
½  Can Verve! Zero Sugar
2 Ounces Vodka
½  Ounce Triple Sec
1 ounce Cranberry Juice
1 Cup Lime Juice

Verve! Creamsicle
1 Can Verve! Original
2 Ounces Captain Morgan
2 Splashes of Sprite

Verve! Citrus
½  Can Verve! Low-Carb Shot
2 Ounces Citrus Vodka
1 Ounce Chambord Liqueur
½  cup Grapefruit Juice
A splash of Sweet n’ Sour mix

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Event Recap: La Marca Happy Hour at Times Ten Cellar

I am lucky to have some friends who can pinch hit when my day job heats up.  Thanks to Rachael Kohler for stepping in! (She’s also a legit sommelier, so her notes are going to be better than mine ever could be anyway!)  

written by Rachael Evans Kohler

Times Ten Cellar hosted the event, and was as rustic yet elegant as ever.

I was lucky enough to grab a minute with Carmen J. Castorina, Director of Communications for E&J Gallo Winery, and wine maker of La Marca, Fabrizio Gatto.  Both gentlemen were extremely charming and very enthusiastic on America’s perception of prosecco, and particularly the big interest from Texans!
I had the good luck to sit next to Meredith Steele, a food blogger/freelance food writer.  Her perception of the wine was interesting because she instantly commented on how friendly the wine was to the charcuterie we were enjoying. Not all wines are pleasant around cured meats, aged cheeses, and spiced sauces!
  • La Marca is now a DOC* and produces 35% of all prosecco in it’s designated region- biggest producer
  • They only produce this sparkling wine using the Charmat method, basically fermenting the juice in large tanks rather than inside the bottles as they do in Champagne.  This keeps it very light, fruity, and fresh.
  • They are not  trying to make a serious, intense, yeasty champagne-style wine, but rather a fan-pleasing style that goes with anyone, any food, and any time.
  • They’ve come a long way in the last 8 years, from two guys driving across the US trying to sell this unknown wine, to flying around the country to meet the demands of interested buyers.
  • The blue label and packaging are extremely close to “Tiffany Blue”- a point they swear is just coincidence … but one that works in their favor!
For the hour that I was there, I thoroughly enjoyed myself.  La Marca accomplished its intensions by opening up conversations, turning strangers into friends, and the demise of a delicious appetizer by everyone at the table.
*DOC means ”controlled designation of origin”.  Basically it is a classification of where a product came from. Read more.