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Keep the Clouds in Your Head with Aermoor Vodka

By Sam Slaughter Feb 16, 2018 4:00 PM

Ever looked up at the clouds and wondered what they tasted like? It’s okay to admit, especially if the clouds were shaped like tacos or a delicious barbecue sandwich — we’ve been there too. While physically consuming a cloud may be out of the realm of possibility, a new vodka from South Carolina is allowing you to get a taste of the clouds in liquid form.

Aermoor Vodka, crafted by Hilton Head Distillery (located exactly where you think it is), uses water harvested from the clouds and atmosphere to create an 80-proof vodka that will give eager drinkers a chance to explore what the sky tastes like (and not sound like a crazy person if you say the words “I’m going to drink the sky” out loud).

Aermoor Vodka — Image used with permission by copyright holder

To make Aermoor, Hilton Head Distillery’s proprietor Joe Fenten uses an atmospheric water generator to first, in essence, suck in the air around the distillery (which, in South Carolina, is practically dripping wet for most of the year anyway). The air then condenses on a coil and falls into a collection area. The resulting product is a pure alkaline water.

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“Aermoor Vodka is a product of Hilton Head’s radiant environment and we’ve used the finest water source there is: water sourced directly from the atmosphere. The result is crisp and delicious vodka that will appeal to everyone,” Fenten says.

Aermoor is made from fresh molasses and distilled forty-nine times before being proofed down with the cloud water. (Note: This indicates the amount of plates that a spirit goes through in the column, not the number of times the spirit is run through the whole cycle).

While this may be the first vodka that is created using water pulled from the clouds, this isn’t the first time a vodka company has captured part of the natural environment to make a spirit. Hangar 1 Vodka, based in Alameda, California, produced a vodka — Fog Point — by capturing Northern California fog. (Fog Point, sadly, had a limited run and is sold out. For those that are of the malty persuasion, this Chilean beer is also made from fog.)

What makes Aermoor stand out is that, as long as they can keep extracting water from the clouds, they can keep making the spirit.

Produced in small batches, Aermoor is currently available only in South Carolina at select retail shops. If you want more from Hilton Head Distillery, check out this delicious espresso rum that goes great in (or in place of) your morning coffee.

Tom Brady-backed Hero launches low-carb pasta for National Pasta Month

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October is National Pasta Month — and if you ask me, it’s not getting nearly enough hype. There’s never a bad time for pasta, but the high carbohydrate content can keep people running the other way. Luckily, Hero has us covered, bringing back pasta night with three new low-carb pasta shapes. Backed by celeb athletes like Tom Brady and Kevin Durant, the Hero Pasta collection now includes Elbow Macaroni, Penne and Mini Spirals. All three deliver the taste, texture, and bite of traditional pasta with a fraction of the carbs.

Every box of Hero Noodles has the same nutrition profile: 5g net carbs, 0g sugar, 32g fiber, 12g plant-based protein, and 80 calories per serving. With over 40,000 5-star reviews, Hero has shown that pasta lovers no longer have to settle for pea-based noodles, spaghetti squash, or cauliflower stand-ins. For someone like me who has followed a generally low-carb diet for years, innovations like Hero’s low-carb noodles are a true game changer (and make it possible to enjoy National Pasta Month just like everyone else).

Europe is slowly embracing wine in pouches instead of bottles. Is America next?

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Boxed wine gets a bad rap because, well, it’s wine in a box. You’ve heard all the negative connotations by now: They’re cheap, unsophisticated, and downright boring. You walk into any party with boxed wine, and you’ll not only raise eyebrows, but also be persona non grata at the next shindig. I’ve personally never sipped wine from a box, though that has a lot to do with the fact that my introduction to wine happened when a date of mine from more than 20 years ago ordered a bottle of Château Ste. Michelle Riesling at a restaurant I frequented. The Riesling was sweet, crisp, and truly delicious for someone who runs on beer, tequila, rum, and whiskey. That bottle of Riesling, however, sparked curiosity: Buying a dozen red and white bottles of wine from my local shop in Pasadena, California. The bottles sat mostly on my wine rack collecting dust. I’d open one every few months when guests preferred something buttery or fruity over carbonated or oaky booze.

It wasn’t until my trip across Tuscany in April 2018 that I really learned to appreciate wine. After touring the tiny village, one wine came out on top, and it’s one I order every chance I get when dining out: Chianti Classico. But always make sure the bottle carries the black rooster symbol. The older I get, the more I appreciate a glass of wine. Heck, last summer while visiting Cuban Creations Cigar Bar in New Orleans, the lovely waitress recommended a glass of Cabernet Sauvignon for the Arturo Fuente Gran Reserva cigar I was about to light. It was a great recommendation.

Bowmore is bringing a new 20-year-old Islay single malt to the US

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Twenty years is a long time to wait for anything, let alone a whisky, but Bowmore is betting its newest release is one worth the delay.

The distillery, founded in 1779 in the town of Bowmore, is the oldest licensed distillery on Islay. It’s also the second-oldest in Scotland, and one of the few that still runs its own floor maltings, using peat smoke to dry the barley on-site.