Cutwater Fugu Hibiscus Vodka

Agua de Jamaica is the ruby-red hibiscus drink in the big glass jars at every taco shop in San Diego — tart, floral, and refreshing — and Cutwater put it in a vodka. The brand built its Fugu flavors, in its own words, on the tastes served up at neighborhood taco shops: spicy habanero, creamy horchata, and aguas frescas with sweet Jamaica hibiscus or juicy pineapple. This is the hibiscus. Made about fifteen minutes up the road from Pacific Beach at Cutwater's Miramar distillery, the spin-off of Ballast Point Brewing that became one of the largest craft distilleries in the country, it starts with Fugu Vodka — corn-based, filtered fifteen times — and infuses it with hibiscus flower, bottled at 40% ABV. Naturally gluten-free. It pours a natural pink-red from the flower. Expect a fragrant, floral nose of hibiscus with a cranberry-like tartness, opening into a clean vodka palate where the flower reads bright and slightly tart rather than sweet — the agua fresca, not the syrup — finishing crisp and refreshing. Honest note: it's a floral flavored vodka, and purists should reach for the plain Fugu; drinkers who love a Hibiscus Margarita will feel at home. It's built for a hibiscus vodka soda with lime, a Jamaica Mule, a hibiscus spritz with sparkling wine, a pink Paloma-style highball, or a Hibiscus Martini with a squeeze of lemon. San Diego's agua fresca, grown up.

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