Jeff Cioletti, editor in chief of Beverage World, told Outside Magazine that water is very important to the quality of liquor.
“It’s the quality of something so special and so old,†Lindquist told Outside.
So, between September and May of the tourist offseason, Lindquist and his crew scour Prince William Sound, collecting 10,000 to 20,000 pounds of icebergs that have broken off from the Harding Icefield formed over 10,000 years ago during the ice age.
Lindquist has poor eyesight, but he still manages to find icebergs that are just right for his vodka.
From Outside Magazine:
Like any seasoned hunter, he’s picky about his prey. We pass by some errant bergs that are no good, he tells me, because they’ve been exposed to the sun too long, becoming so porous that the oldest and tastiest inner crystals evaporate away. Lindquist prefers clean, round pieces that roll in the water from their own weight, shedding debris from their edges as they go. When he captures one, he’ll take it back to the distillery and cut the rind off with a chainsaw, getting down to the inner core, roughly two feet in diameter—pure, dense ice preserved for eons.
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