Belvedere Single Estate Rye Series

PROMOTE

Belvedere Single Estate Rye Series SMOGÓRY FOREST & LAKE BARTĘŻEK

You’ve heard of terroir in wine before, possibly terroir in tequila or mezcal, but terroir in vodka?

Belvedere has changed the conversation on terroir in spirits with the release of its new Single Estate Rye Series, consisting of two vodkas made from the same rye but two different estates, for two very distinct flavour profiles. An innovative step-change in the way we see spirits... Smogóry Forest and Lake Bartężek, which will you choose?

This story starts in Belvedere’s heartland, Poland, a country of polarising landscapes and climates, from the vast forests of Smogóry in the deep west, to the frozen lakes that stretch across the north, home to Lake Bartężek.

The distinctive terroir in these locations lends to growing rye of original character. Distilled, unfiltered and captured in the bottle, Belvedere Single Estate Rye Series proves origin matters.

“Terroir is not simply a notional concept, it really does shine through in our food and drink and enables us to experience the history and traditions of a place through our palate and senses,” Matt Pomeroy, Global Education and Advocacy Director of Belvedere Vodka explains.

Of the eight farmers Belvedere works with, just two were chosen to create the Single Estate Rye Series. Smogóry Forest and Lake Bartężek mark the names of the regions the Polish Dankowskie Diamond Rye was grown in.

Two regions, several seasons, and the rye was ready to harvest. In the nutritious and natural forests surrounding Smogóry, the rye grew through a warm summer and short winter, aided by continental weather fronts and the thick trees that protect its pristine pockets of soil. Smogóry Forest is bold and savoury, like its origin. The rye has imbued nuanced flavours of salted caramel, a touch of honey and white pepper on the vodka, creating a complex and special experience for the drinker.

Further afield, in a region known as The Land of a Thousand Lakes, the Polish Dankowskie Diamond Rye has seen harsher conditions. Buried deep in snow for 80 days during winter, but benefiting from the pure and crystal-clear water of Lake Bartężek, the rye imparts rich and spicy characters, reminiscent of its origin. Drinkers will discover black pepper, toasted nuts and cream, finishing delicate and fresh.

Matt Pomeroy says, “We hope this innovation will leave people with a better understanding of terroir and a fresh perspective on vodka and its potential to be much more than a neutral spirit. We’ve always championed that vodka has taste character and complexity, and this series is further evidence of the approach to vodka that defines vodka.”

Smogóry Forest and Lake Bartężek are best recommended neat or on the rocks, while bartenders at some of Australia’s top venues have been experimenting with the flavour profiles. Find out more on the next page.

“Terroir is not simply a notional concept, it really does shine through in our food and drink and enables us to experience the history and traditions of a place through our palate and senses”

Smogóry Forest: farmer in the field

TASTING NOTES

SMOGÓRY FOREST

Nose

Intense aromas of sea air, toasted rye bread and caramel.

Palate

Rich and mellow with initial impressions of salted caramel, cereal and a touch of honey. Persistent with delicate notes of toasted bread, white pepper and fudge. The mouthfeel is rich, well-rounded and luscious.

Finish

Long and salty/sweet. Notes of baked bread, sea salt and caramel.

LAKE BARTĘŻEK

Nose

Bright and fragrant with notes of freshly cut rye grain, grass and a hint of almond.

Palate

Medium-bodied and delicate with notes of spearmint, fresh hay and a hint of biscuit.

Finish

Clean and crisp with persistent notes of menthol, fresh grass and rye bread.

COCKTAILS

THE WOODS

By Sam Egerton – Charlie Parkers, Sydney

TOP OF THE LAKE

By Jeremy Shipley - Smoke, Sydney

Ingredients:

Belvedere Smogóry Forest Olorosso sherry Mirin Atomised moss distillate Autumn leaf

Ingredients:

Belvedere Lake Bartężek Elderflower liqueur Pickled quandong and vanilla shrub Absinthe mist

The Woods by Sam Egerton

Top of the Lake by Jeremy Shipley

The Cut by Felix Allsop

DARK FOREST

By Aaron Clark – Ghanem Group, Brisbane

Ingredients:

Belvedere Smogóry Forest Blackberry Lime juice Native Australian bush honey Smoked paper bark

THE CUT

By Felix Allsop – The Everleigh, Melbourne

Ingredients:

Belvedere Lake Bartężek Fino sherry Cocchi Americano Absinthe Lemon zest