Iceberg Vodka: The Upside of Global Warming

Global warming might be hard on polar bears, but it is inspiring some lovely cocktails. And no, I speak not of equal parts greenhouse gases, solar variation and Texas hubris, shaken and garnished with a slice of shut the hell up.

By cocktails I mean martinis and the like. Because the inconvenient truth is that icebergs, the ones that have been collapsing into the oceans at an alarming rate, are quite refreshing in a cocktail shaker. While I have not tried this directly, I can attest that icebergs can be used to make a fine vodka.

Specifically, Iceberg Vodka. This Canadian treat is, as advertised, made from icebergs. Which to green-minded folk may seem like making hamburger out of spotted owls. But, rest assured, this would only be true if the owls had first died of natural causes. For the Canucks who make this vodka “harvest” the icebergs. That is, they scoop up the chunks that have broken off and floated toward Newfoundland.

Why icebergs? Icebergs are comprised of fresh water that is about as pure as you can get. Formed 12,000 years ago, icebergs contain barely any measurable contaminates.

Some the fuss vodka marketers make about the water in their vodka may be nonsense (see “Gensac spring water from the Cognac area”), but it is kinda important. Vodka is 60% water by volume. And if you don’t think that matters, why do we drink so much bottled spring water?

I had never thought much before about the effect water has on the taste of vodka, but Iceberg convinced me it's not insignificant. It is really clean. The finish left by the sweet corn used to make Iceberg is somewhat astringent, but on the top end Iceberg is damn near perfect.

And it gives me great pleasure after recommending a $50 vodka to tell you that Iceberg can be had for a mere $14.99. Sort of mitigates the dear cost of global warming. Seek this one out.