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Skyy Vodka made an enormous splash when it arrived on the scene in 1992, a high-end vodka made in San Francisco (and in an iconic blue bottle) at a time when it was thought that the one good vodkas got here from Europe or past. Now owned by Campari, Skyy just lately underwent a reformulation, possible largely as a result of it’s now not made in California however reasonably in Pekin, Illinois. There’s quite a lot of lip service to it’s origin story — “Skyy Vodka is made with water enhanced by minerals, together with Pacific minerals sourced from the San Francisco Bay Space, and filtered via California Limestone” — nevertheless it’s not really made right here, ya know?
With that prologue, let’s give the brand new Skyy a strive. (The bottle’s been tweaked a bit, too.)
Adjustments or no, Skyy stays a wonderfully acceptable and versatile vodka, exceptionally clear from begin to end. A light-weight medicinal be aware informs a steely mineral high quality on the nostril, plus a touch of pepper that holds at bay what appears to be some sweeter parts. Once more it’s fairly light-bodied and refreshing on the palate, although clearly sweeter than the nostril would point out, with a light-weight vanilla character within the combine. Rounded and evenly creamy in physique, the end is brilliant with only a trace of lemon. Once more: Wholly versatile (if innocuous), and a steal in any respect of 11 bucks a bottle.
A- / $11 / skyyvodka.com