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[title]Make space on your bar cart, alcohol shelf or wherever else you store your liquor (no judgment here) for a bottle of the newly launched Mother of Pearl Vodka. It's a premium grape-based Australian Vodka that will soon be served in international hotels and airline lounges globally, so get in early and be among the first to taste it.
If you thought fermented grapes were for making wine and not vodka, you're not alone. Vodka is primarily distilled from grains, corn or potatoes, but it turns out that it can also be made from sweet fruits such as grapes. The brains behind Mother of Pearl Vodka (hotelier and restauranteur Nic Hancock and international fashion brand director Nicola Thompson-Hancock) began their journey by searching for high-quality pinot gris grapes.
They found what they were looking for in world-class producers along Victoria’s Mornington Peninsula, and South Australia’s Limestone Coast. The grapes are picked late off the vine and distilled through a mature multi-level process using Australian spring waters. This special filtration process is what results in the spirit's pearl-like creaminess and subtle mouthfeel.
The product has been specifically designed for the discerning female palate, appealing to a "generation of women who are forging their own path with an appreciation for the distinctly unique Australian lifestyle," says Thompson-Hancock.
Because of its smooth finish and neutral flavour, it serves as the perfect vodka base for making a wide variety of cocktails. It's also low in calories and has zero carbohydrates or sugars. If that wasn't enough to earn it a spot on your bar cart, the eye-catching sea-blue bottle might put it over the edge. It's sustainably made and comes with a removable sleeve designed to encourage recycling and repurposing; use it for a water bottle or a vase when you're through, which we suspect won't take too long.
If you'd rather get your drinks made by a pro, check out our round-up of the 50 best bars in Melbourne right now.