Chicago Tribune: Lansdale’s Boardroom Spirits Carrot Based Spirit is a Hit

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boardroom spirits
Lansdale’s Boardroom Spirits has followed up on the success of its beet distilled B Spirit with one distilled completely from carrots. (Image via Chicago Tribune)

Lansdale’s Boardroom Spirits has followed up on the success of its beet distilled B Spirit with one distilled completely from carrots named C Spirit, writes Lisa Futterman for Chicago Tribune.

C Spirit needs over 12 pounds of carrots to make just one 375-milliliter bottle. But the taste is worth the effort, as it highlights the natural sweetness of the vegetable along with a hint of fennel and natural fruit aromas.

Co-founder, Marat Mamedov pointed out that distilling with vegetables is more challenging than with fruit. This is due to their lack of the natural enzymes necessary for proper distillation and fermentation.

Mamedov, said they started experimenting with vegetable based spirits to put a twist on the traditions of his Armenian heritage and the Hungarian roots of his wife, Zsuzsa.

Despite the challenges, the team persisted and 85 recipes later, finally got it right. Now, after two successful vegetable based spirits, Boardroom is ready to go for the trifecta with one made from celery root.

However, this will have to wait until after they have finished with the apple and peach seasons.

Read more about Boardroom’s latest spirit at Chicago Tribune by clicking here.

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