Park Bird's Eye offers a chili-flavored vodka, which was awarded the Bronze prize for the national Canadian Artisan Spirit Competition. The spicy spirit pairs well with Umami flavors. Some featured tasting notes include a medium to hot spice, depending on the drinker's tolerance, as well as a gentle finish of lingering heat.
According to Park Bird's Eye, the Chili Vodka boasts a back-of-mouth heat. This spirit is 100% sustainably-farmed with Alberta triticale grain and chilies from Thailand. Each 750 ML bottle includes three chilies, while the 200 ML bottles are complete with one chili. The company recommends mixing the spicy vodka into a cocktail dubbed the Sawback. Consumers can visit the Park Bird's Eye website for more details about the cocktail's ingredients.
Image Credit: Park Bird's Eye
What's Driving This Trend
- Spicy Spirits
- Innovative spicy-flavored spirits are gaining popularity and can pose as new avenues for experimentation in the beverage industry.
- Sustainable Farming
- The trend towards sustainably-farmed spirits presents a great opportunity for the beverage industry to promote more environmentally-friendly production methods.
- Umami-pairing
- As chili-flavored spirits like Park Bird's Eye complement umami-rich foods, there is a potential for new collaborations between the beverage and culinary industries.
Who This Affects Most
- Beverage
- The introduction of chili-flavored spirits and sustainable farming practices in the beverage industry can pave way for disruptive innovation in the field.
- Agriculture
- As Park Bird's Eye uses sustainably-farmed triticale grain and chilies, there is a chance for disruptive innovation in the agricultural industry.
- Culinary
- Collaborations between the beverage and culinary industries can lead to innovative pairings, exploring the relationship between spirits' flavors and food.
