Ever since Tito’s vodka broke through the Texas distilling laws and danced onto the scene in 1997, the craft Texas spirit world has exploded with a number of different products from orange-flavored liqueurs (Paula’s Texas Orange) to blue corn whiskies (Balcones Distilling Baby Blue Whisky). We even have Texas gin, rum and bourbon—more on each of these in the following months. But vodka seems to be the choice spirit for producers across the state. There are more than eight Texas vodkas in addition to Tito’s including Savvy, Dripping Springs, Deep Eddy and Famous to name a few.

One of the latest to join the scene is Cinco Vodka out of San Antonio. And while it bares the same spirit name as its circle of Texas-made liquors, Cinco stands out as the only vodka made in the classic European tradition using wheat as the key grain ingredient. All other Texas vodka is made with corn.

What makes wheat different than corn? If you ask cocktail guru David Alan, aptly referred to as the Tipsy Texan, you’ll find that the wheat component brings a different characteristic to the spirit altogether.

“I think wheat is what lends the spirit that creaminess on the palate. Many of the premium international brands—Grey Goose, Ketel One, Absolut—are made from wheat so there is little question whose market share they are going after,” says Alan, who has consulted on the cocktail menus for myriad recent bar openings throughout Central Texas including The Esquire Tavern in San Antonio and Annie’s Cafe & Bar in Austin. “Personally, I think they’ve done a great job at targeting their market specifically to the Martini drinker. It is sweet, with a creamy mouth feel, and impeccably smooth.”

To Alan’s point, the Alamo City vodka is marketed as “The Martini Lover’s Vodka,” leaving no question as to how crisp and clean the spirit must be. After all, a good martini—if you’re not going to use gin—is simply a handy helping of vodka with an obligatory waft of a vermouth bottle over a glass garnished with a few olives leaving vodka as the star of the cocktail.

Does Cinco measure up? In Alan’s opinion, absolutely. And I heartily second his judgement, if not for the creamy, layered flavor, then certainly for the balance. With a spirit this strong, it’s easy to feel that familiar burn at the back of your throat. While Cinco certainly adds a warming sensation, it’s smooth enough to go down without that pesky burn.

Made from Idaho amber wheat, Cinco is distilled five times, which basically means it’s distilled enough to make it taste clean, but not too much that all of the flavors have been stripped out of it. Three of the distillations are in a column still in Idaho, but I’m willing to forgive them of the out-of-state beginnings knowing that the final two distillations are in a hand-hammered copper kettle still in San Antonio. It also helps that 60 percent of this 80 proof vodka is water straight from the Edward’s Aquifer in Central Texas.

With a little more than a year on the market, Cinco has exploded into restaurants and liquor stores across the Lone Star state. I even happened upon a sizable display of the beautifully pressed-glass bottle in a small liquor store on the outskirts of Fort Stockton, a.k.a. The Middle of Nowhere.

How to enjoy Cinco? If it’s not going to be a straight pour over a few cubes of ice, then consider a few of the recipes from the website. I particularly like the Moscow Gimlet for its tangy citrus and ginger nuances as well as the Fashionista primarily because it gives a nod to Texas wine Messina Hof Port. But in truth, it’s best to enjoy this spirit as the makers intend; in a martini.

“Vodka is a perfect platform for flavor in cocktails, if you have produce or a modifying spirit you want to show off. If you want to taste the base spirit though, the best way to do it is in a vodka Martini,” says Alan. “A small amount of fresh vermouth. Stirred, by all means, not shaken—despite Mr. Bond’s advice.”

According to Alan, a stirred Vodka martini is “viscous, luscious, coats the palate, and really shows off the spirit. Shaking it just gives you a watery mess.”

Lastly, Alan suggest that if you are going to make a Martini with vodka, don’t chill the spirit in the freezer first. If it is frozen, you won’t get the dilution you need. Dilution in the right amount is critical to a cocktail’s texture and flavor.

Cincotini

3 oz Cinco Vodka

.5 oz Noillyprat dry vermouth

1 dash orange bitters

3 olives as garnish

Combine the liquid ingredients in a mixing glass and stir with ice to chill. Strain into a chilled martini glass and garnish with 3 olives.

Moscow Gimlet

2 oz Cinco Vodka

.75 oz fresh lime juice

.5 oz simple syrup

8 mint leaves, plus 1 for garnish

1.5 oz ginger beer

In a shaker, combine first 4 ingredients and top with ice. Shake vigorously to release the mint oils and double strain into a chilled martini glass. Top with chilled ginger beer. Garnish by floating a large mint leaf.

Fashionista

2 oz Cinco Vodka

.5 oz fresh lime juice

.5 oz simple syrup

1.5 oz Messina Hof Port (or similar)

Lemon twist as garnish

In a shaker, combine first three ingredients and top with ice. Shake vigorously and strain into a well-chilled martini glass. Top with port. Garnish with lemon twist.

- Jessica Dupuy

Tagged: Cinco Vodka, David Alan, Deep Eddy, Dripping Springs, Famous, Jessica Dupuy, Savvy, Texas Spirits, Tipsy Texan, Tito's