Glen Pharmer Bhut Vodka

Bhut Vodka from Glen Pharmer takes its name from "bhut," the word associated with the bhut jolokia, or ghost pepper. That suggests a pepper-infused style rather than a neutral spirit, but the product details don't confirm a flavor, base ingredient or ABV. Check the label for those. Chile-infused vodkas usually show the pepper first as a green, fruity aroma, followed by a slow warmth at the back of the throat and on the finish. The heat is a different sensation from the alcohol burn of an unflavored vodka, and it tends to build with each sip. If this bottle is instead a clean, unflavored vodka, the guidance below on chilling and glassware still applies. Serve it well chilled, kept in the freezer if you like, because cold mutes the heat and keeps the texture smooth. A small neat pour in a chilled rocks glass or a stemmed shot glass works for tasting. If you're testing an infused vodka for the first time, try it neat before mixing so you know how hot it runs. Cocktails are where a pepper-forward vodka tends to do best. In a Bloody Mary, the heat sits comfortably alongside tomato juice, horseradish and Worcestershire sauce. It can replace a hot sauce, so add the usual dashes of sauce gradually. A Moscow Mule is another good fit. Ginger beer and lime juice give sweetness and acidity to balance the chile, and a copper mug or a tall glass over plenty of ice keeps it cold. A Cosmopolitan with cranberry and lime lets the vodka add a warm edge, and a Martini, shaken or stirred and strained into a chilled coupe or martini glass, gives you the most direct taste of the infusion. A garnish of olive or a lime twist suits it. The Espresso Martini is the one to treat carefully. Pepper heat and coffee bitterness can clash, so make a trial portion first and keep the sugar syrup on the generous side. With food, expect it to go well with salty or fatty dishes such as oysters, smoked fish, tacos and grilled meats, where the heat acts like a spice.