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Potocki Wodka pronounced Po toh tski vood ka is a 100% rye Polish vodka crafted in small batches according to the noble Potocki family's 200 year old tradition. This artisanal product is created from freshly harvested rye double distilled and unfiltered for a distinctive sweet and nutty flavour. Take a look at the bottle. It is inspired by the Potocki family tradition. Its angular flask shape resembles 19th century hand blown models from their distillery at the Lancut Estate in Poland it carries their name and coat of arms. Yet the bottle manages to retain a modern, classic look. This is exactly what Potocki Wodka is timeless. Potocki Wodka is best enjoyed pure and ice cold, accompanying a meal. Smoked fish and caviar are traditional companions, but Potocki also marries well with smoked or cured meats and with sweets such as chocolate, lemon, or mocha desserts. Alternatively, by shaking with ice, adding perhaps some dry vermouth and a garnish, the perfect dry martini is born. Try Potocki Wodka before a meal with hors d'oeuvres, during dinner with rich foods, or after coffee with a fine cigar. Keep your bottle in the freezer, the refrigerator, or on ice like a bottle of champagne. But regardless of how you choose to store it, make sure you serve it chilled not frozen, so as to allow the vodka's flavour to emerge. The faint bouquet of vodka is noticeable on the nose, but most of the action takes place on your palate. Good vodka can be flavourful enough to take it over and keep you entertained for a good half a minute, Potocki does that. At first it is soft and slightly sweet on the tongue. Its rich texture envelops the mouth, gradually arousing the taste buds, and you can soon see yourself ordering dinner and asking for a refill. While you are still toying in your mind with various menu options, the flavour moves to the back, turning into a long dry finish with nutty notes which are the trademark taste of Polish rye vodka. This pleasant experience is concluded by a warm feeling in your chest and your heart. American critic Paul Pacult writes of a multilayered bouquet that begs for a half hour of sniffing and evaluation, and Robert Plotkin calls it a remarkable achievement, one worthy of top shelf treatment. British Class Magazine notes that its creamy, nutty, rye notes combine with a hint of spice to deliver an incredibly long finish.
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