I want to start out by confessing: I’m still not sure how to pronounce the name of this vodka. VDKA6100 even devotes a section on their website to explaining how they got their name–it’s the distance between the territorial waters of New Zealand, from which the product is sourced, to those of the United States, where the brand was born, is 6,100 miles. Unfortunately, it doesn’t give any clues as to how one might pronounce it. Ultimately, I concluded it doesn’t really matter; you can call it whatever you want, and it’s not going to change the fact that this is a damn fine vodka.
VDKA6100 is made in Reproof, near Lake Taupo on the North Island of New Zealand. Their vodka is produced using fresh, seasonal whey sourced from the Bay of Plenty Region. That whey is fermented using a rare strain of yeast, imported from Ireland over 30 years ago.
Given the purity of the ingredients, VDKA6100 requires limited distilling in order to ensure the character of the vodka is retained. VDKA6100 is filtered through carbon “rockets” (I hope these are half as cool as I’m imagining) and blended with locally sourced New Zealand spring water. The result is a vodka that is sugar-free, gluten-free, lactose-free (because …. vodka), and free from chemical additives.
Before experimenting with any cocktails, I decided to try VDKA6100 straight up in order to form a real opinion on the quality of the vodka. Right away, I noticed the lack of that all-too-familiar burn that accompanies so many lesser vodkas. VDKA6100, on the other hand, was silky smooth with a very soft mouth feel. I initially noted a crisp citrus flavor and a faint but pleasant hint of vanilla with a kick of peppery spice on the finish.
VDKA6100 is perfect for crafting the classic martini. (I think James Bond would agree.)
VDKA 6100 Martini
2.5oz of VDKA 6100
0.5oz dry vermouth
Glassware: Martini glass
Garnish: Lemon twist
Combine VDKA 6100, dry vermouth and ice in a cocktail shaker, Sitr until cold, Strain into a martini glass. Top with a lemon twist.
ABV: 40% / 80 proof