I received a terrifying email from a colleague of mine in the Wine Media Guild this past weekend. Grub Street San Francisco, just this past Friday, reported on what it’s calling “a newish category of lite booze...‘vodka,’ ‘rum,’ and ‘tequila’ made from orange wine and agave wine.”
It continues: “The so-called advantage? These babies clock in under 24% alcohol, or 48 proof — the legal limit for a beverage served under a beer-and-wine license in California and a number of other states.”
Every week, I personally receive dozens of press releases about new fermented products, and the majority of them are pretty interesting: Specialty spirits, artisanally distilled concoctions, and the like. But once in a while, I’ll receive information about a product that would never pop into existence without the evil-genius work of some food and alcohol scientist with a will and a really bad idea. These low-alcohol concoctions seem to fall into the category of the latter.
My personal opinion is pretty straightforward: It’s a crime against nature and your liver (not to mention your poor, abused taste buds) to subject them to these lab-created abominations. Drink a grown-up cocktail, or order a Shirley Temple and get on with your meal.
Hemingway, Sinatra, and every other respectable devotee of the cocktail are all spinning in their final resting places as a result.