Boyd & Blair Cucumber Flavored Vodka

Boyd & Blair's Cucumber is a potato vodka with cucumber in it — and given that the base is one of the most textured vodkas in America, that changes what a cucumber vodka can be. The flagship has been made since 2008 in a former glassworks in Glenshaw, outside Pittsburgh: 100% Pennsylvania potatoes from Somerset, Butler, and Schuylkill counties, fermented with champagne yeast and distilled by founder Barry Young in a 1,200-liter copper hybrid still, with only the heart of each run kept — the vodka Wine Enthusiast said drinks almost like a white rum, with a creamy palate and a bold, fruity nose. For this expression, the distillery infuses that vodka with natural cucumber and bottles it at 80 proof. Where most cucumber vodkas sit on a neutral grain spirit and taste like cucumber water, this one has the potato's plush body underneath: expect a fresh, green, just-sliced cucumber aroma, opening into a cool, clean palate where the cucumber reads crisp and vegetal rather than sweet, the potato base adds a round, creamy texture and a subtle earthy sweetness, and the finish is refreshing and clean. Honest note: it's a flavored vodka, and purists should reach for the original. Where it shines is the obvious place: a cucumber vodka soda with a squeeze of lime, a cucumber Collins, a Cucumber Martini with a dash of dry vermouth, a spa-day highball with mint and tonic, or a Bloody Mary that already has the garnish built in. Pennsylvania potatoes, garden cucumber, nothing neutral about it.

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