Nike Zoom Shoes 2015

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Foster and Scotti MacDonald, another partner, said the current formula took 48 tries, and some of the first 47 attempts were downright disgusting.

"There's definitely an interest, and I think something missing in the Nike Metcon New Release Date

The key to Nike Zoom Shoes 2015 the newest vodka's flavor is how they smoke the salmon, and that's a trade secret.

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"Bacon does lend a nice umami flavor, it's that richness," she said. "Smoked salmon is going to add that same type of richness, but from a lighter perspective."

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At the Bear Tooth Grill in Anchorage, chefs used the local vodka for a cream sauce served over salmon and pasta.

"In the past few months, Bakon Vodka came out on the market. However, smoked salmon vodka is the most unique that we've heard of," Eddy said by cell phone from Scotland, where she was attending an industry event.

Vodka is the highest selling spirits category in the country, and in the last five or six years, flavored vodkas have been taking off, said Danielle Eddy, spokeswoman for the Distilled Spirits Council of the United States.

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Foster's intent was to market a local vodka which would stand out among the numerous other bottles on the liquor store shelves.

the salmon.

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"I think there was some madness and some drunkenness involved, honestly," said Toby Foster, an Alaska Distillery partner and the one charged with coming up with new flavors with Alaska themes.

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The five year old Alaska Distillery uses all Alaska products when it can: grain from Delta Junction, potatoes from the Matanuska Susitna valley, glacier ice from Prince William Sound, and now salmon caught in the Gulf of Alaska.

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"But once we got it down and honed in on where the real secret was in making this, it was fun and games after that," she said.

Besides chipotle Bloody Marys, bartender Ken Ryther has served it straight and one of his fisherman customers had back to back martinis with the salmon vodka.

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"Definitely the first few times we had our heave bucket close by," MacDonald said. "It was pretty bad, and you know, greasy."

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The idea turned out to be the easy part. Finding the right formula was a little more challenging.

"It's good for all of us because it takes it out of the stage of a novelty, and especially when you see these flavors in cocktail lounges, it's not just something weird to do," Liden said.

Vodka, about a year after the Seattle based Black Rock Spirits introduced a bacon flavored vodka.

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The bacon infused vodka has found versatile uses, from being used in cream based drinks with chocolate to a drink called a Luau, a mixture of vodka, pineapple juice and a dash of butterscotch.

There's growing demand for the smoked salmon vodka beyond Alaska. The first shipment was sent to Texas on June 16, and it's expected to be on the shelves in California within a month. Alaska Distillery also will make a pitch before the Washington State Liquor Control Board, and Foster hopes to have the product available there soon.

market," he said.

For those wanting a meatier drink, Black Rock Spirits partner Sven Liden said Bakon Vodka will be available in Alaska and 19 other states within a month.

"From there, we strain it out, and we take the fluid, which now is very concentrated smoked salmon essence, and we add that to our vodka. We do a cold infusion process, we filter it a couple more times, and out the door it goes," Foster said.

Once the fish is smoked, the skin is removed and employees masticate the fillets. The chunks are placed into a large vat, where highly concentrated ethanol is mixed in.

The Alaska Distillery in Wasilla just recently launched its Smoked Salmon Flavored Nike Metcon Designs

"I was trying to think of something Alaskan. What's more Alaskan than smoked salmon? It was one of those epiphanies, I suppose," he said.

Both vodkas have found uses beyond their intended use in a Bloody Mary.

flavored vodkas moving in

From that stew is pulled the flavor, rich color and essence of Nike Lebron Vii

WASILLA, Alaska (AP) Prepare your palate for carnivorous cocktails.

Fruit flavors were first, followed by vegetables and herbs even a Russian garlic vodka.

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