|Photo by Gina Chersevani|
Set to launch this spring, The Bay Vodka is infused with the herbs and spices traditional to the Chesapeake Bay region (similar to the crab-happy seasoning Old Bay). It’s designed to be perfect in savory drinks like Bloody Marys, dirty martinis and oyster shooters.
Master distiller Rob Cassell is using a blend of grains for the spirit, and is still tweaking the spice recipe. The flavor was inspired by distillery president Andrew Auwerda, who fell in love with the flavor combo while attending the University of Maryland.
If all goes well and the new liquor gets PLCB approval, you’ll start seeing The Bay Vodka on Fine Wine & Spirits shelves by the end of March. If things take longer, you’ll still be able to buy bottles directly at the PD facility in the Northeast, or in D.C. and Maryland, where the vodka is already set for distribution. We've always wanted to use a crab claw as a cocktail garnish, looks like we'll get the chance.