RedTerra is an agave-based vodka, which is made especially discordant due to the heavy Russian imagery — red, black, and an eagle — used on the bottle label. But RedTerra starts with 100% real blue agave harvested in the Jalisco Highlands. It’s then traditionally (for vodka, anyway) column distilled and bottled in Portland, Oregon. (The reason it comes out as vodka and not tequila is largely the proof to which the liquid is distilled; it’s the same reason you can turn rye or wheat into either vodka or whiskey.)
The traces of agave in the finished product are fleeting, but they are there: On the nose this comes across with modest but spicy herbal overtones — a bit of eucalyptus and cayenne, then a rush of ethyl alcohol heat. On the palate, it’s gently sweet, showing a little brown sugar at first, then some more herbal hints as the body evolves on the tongue. This ends up showing itself as a dusting of nutmeg and some brown butter. Again, a hint of cayenne heat on the back — and a finish that definitely recalls the vodka’s agave origins.
If nothing else, it’s different — and accessible to both the casual vodka drinker and the tequila fan looking for something that pairs a little better with vermouth.
B+ / $40 / redterravodka.com
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