Savoury deliciousness with Belvedere Bloody Mary

I had the rare pleasure last week to sit next to the most glamorous woman in drinks, Belvedere ambassador and head of spirit creation Claire Smith. She was in the lucky country launching her latest expression of Belvedere, Bloody Mary.

The spirit is crafted out of a blend of rye based macerated distillates. For those of you who don’t spend your days talking distillation, that means that a whole lot of vegetable or spices are chopped up and left in raw spirit to flavour it, the resulting liquid is then run through the still. Each individual flavour is distilled on its own and then blended together into the final product, to ensure a consistent tasting liquid in every bottle.

The Bloody Mary is flavoured with tomato, black pepper, horseradish, capsicum, chilli, vinegar and lemon. The tasting notes claim a dramatic an complex nose, and I’d agree that the result is unlike much that can be readily found bottled for consumption. It performs well enough on it’s own, bringing memories of mile-high Bloody Mary’s flooding to my mind.

In cocktails it lays down well with cucumber, elderflower, citrus, tomato juice and practically any herb. A delightful surprise can be found with some pineapple juice, a squeeze of lime, a dash of orange bitters and a good pinch of smoky paprika.

I’m playing with a bottle at home and am loving a world of savoury based creations that this spirit opens up.

Expect ten cents back from seventy bucks if you’re picking one up from Dan Murphy.