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CLEARLY AMAZING
Local entrepreneurs rock the vodka industry.
WRITTEN BY BARBARA TWITCHELL
PHOTOS BY CHRIS HOLLOMAN
Matt Levitt admits it. He was never much of a vodka drinker.
That may not seem strange until you learn that he is the primary catalyst, visionary, and creator of Tahoe Blue Vodka (http://www.tahoebluevodka.com), a highly praised, award-winning vodka that recently has come on the scene.
He adds that none of his business partners, who include Melody his wife and good friends, Chris and Kristen DeMay, is a vodka connoisseur. Yet, that didn’t stop them from coming up with a winning recipe.
“We figured that you really didn’t have to be an expert to know what you like,” Levitt says. “And not being a huge vodka drinker, I figured that if I love it, maybe most of the consumers will love it.”
In fact, that seems to be the case. Fewer than two years on the market and Tahoe Blue Vodka has been well received in the Northern Nevada and Northern California markets where it was introduced. And both consumers and industry experts have been favorably impressed. The fledgling vodka has been entered in six tasting competitions around the country and medaled every time.
“We are consistently winning awards in a field of 50 or 100 and finishing in the Top 3,” Levitt says. “So one thing is obvious: It’s good vodka.”
Out of the Blue
While vacationing with friends, Levitt woke up one morning with this idea of creating a vodka that reflected the smoothness and clarity of Lake Tahoe, where he lives. From the start he vividly envisioned the branding — the frosty bottle with the images of the lake and snow-capped Mt. Tallac, the name Tahoe Blue, and even the idea to donate portions of the proceeds to help preserve the lake’s natural beauty.
After intensive Internet research, Levitt found the resources to create the bottle he envisioned.
He believed the packaging was special enough to attract attention on the shelf and sell the product, he says.
“But I wanted something unique and exciting inside the bottle to bring people back,” he says.
Blending Spirits
Exhaustive efforts finally helped him locate an artisan distiller in Mountain View, Calif., who was willing to work with him on developing the special product he sought — a truly smooth vodka without the typical bite present in most. They began to experiment by creating vodkas from different sources and blending them — something that is rarely, if ever, done with vodka.
“Most vodka is made from a single source. In the U.S., almost all are made from grain,” Levitt says. “What makes this one unique is that it’s a blend of vodkas, made from three different sources: grape, grain, and sugarcane. Three vodkas, three times distilled, creating a very smooth drink.”
He adds that it is distilled by hand, in small batches, ensuring the quality and integrity befitting premium vodka. Also, because the grain they use is corn, it is gluten free.
While a three-vodka blend appears to be the recipe to their success, perhaps the real magic formula is one great idea, plus a lot of hard work and a ton of moxie.
This past spring, the partners took a big chance and entered the Ultimate Spirits Challenge 2013, one of the most widely known and revered international competitions. In a true David versus Goliath situation, Tahoe Blue Vodka went up against some of the biggest, most renowned vodkas in the world in a blind taste test. To even make it to the finals would have been a major accomplishment for this newcomer.
It did considerably better than that. Tahoe Blue Vodka took first place, The Chairman’s Trophy, and was named Best Unflavored Vodka. The partners were shocked. But probably not as shocked as certain big-name vodka makers.
Never underestimate the power of moxie.
Reno writer Barbara Twitchell loves a feel-good product, and she doesn’t mean the effects of the vodka. She applauds the owners of Tahoe Blue Vodka for donating a portion of their proceeds to Northern Nevada and Northern California communities, supporting groups that help preserve Lake Tahoe, but also no fewer than 25 other charitable causes in those areas.
Sierra Sunset
(courtesy of Erick Martinez. Serves 1)
This was a winner at a Tahoe Blue Vodka cocktail contest, held at Riva Grill in South Lake Tahoe. The contest was a fundraiser for South Lake’s Barton Foundation. The recipe was created by Erick Martinez, a bartender at Riva. Matt Levitt says, “It’s easy to make and very tasty.”
1¼ ounces Tahoe Blue Vodka
½ ounce Cointreau
4 to 5 muddled raspberries
4 basil leaves, ripped
2 ounces sweet and sour mix
½ ounce lemonade
Mix all ingredients over ice and top off with soda water.
Tahoe Mule (or Moscow Mule)
(courtesy of Matt Levitt, owner and director of operations, Tahoe Spirits LLC, maker of Tahoe Blue Vodka. Serves 1)
2 ounces Tahoe Blue Vodka
6 to 8 ounces ginger beer
½ ounce lime juice or juice from ½ freshly squeezed lime
Lime wedge to garnish
Pour all ingredients over ice, stir, and garnish with lime wedge.
Apple Delight
(courtesy of Matt Levitt, owner and director of operations, Tahoe Spirits LLC, maker of Tahoe Blue Vodka. Serves 1)
1 ounce Tahoe Blue Vodka
1 ounce apple juice
½ ounce Tuaca
¼ ounce Triple Sec
¼ teaspoon grated ginger
Squeeze orange or tangelo juice
Dollop whipped cream
Sprinkle pumpkin pie spice
Combine all ingredients in cocktail shaker, shake, and pour into a martini glass. Garnish with a rim of sugar and/or pumpkin pie spice and a tangelo or orange slice. Add a touch of whipped cream lightly sprinkled with pumpkin pie spice.
