Review: Skyy Infusions Vodka – Citrus, Raspberry, Grape, and Cherry

Review: Skyy Infusions Vodka – Citrus, Raspberry, Grape, and Cherry

Skyy is a big player in the flavored vodka market and is unique for its dedication to only using natural flavors in its concoctions. After raving about its passion fruit version, I tasted four of its classic, more versatile flavors to get a better feel for the line. All are 70 proof. Some thoughts follow.

Skyy Infusions Citrus Vodka – This is a very light flavored vodka, much like the effect of dropping a wheel of orange into a tall glass of water. The flavor is brisk and predominantly orange. Great with a cosmo or any other time you want a hint of orange flavor without overpowering the drink. A-

Skyy Infusions Raspberry Vodka – Sounds like a winner, but in cocktails it invariably forces the flavor toward something strikingly like cough syrup. No better on its own, this one just doesn’t taste like raspberry. Perhaps a different fruit source is in order. C-

Skyy Infusions Grape Vodka – The perfect essence of grape… Kool-Aid. Tastes like melted Jello shots. That’s not a bad thing — though it brings back all kinds of memories of wasted youth — but it’s not like eating Concord grapes by the bunch. B

Skyy Infusions Cherry Vodka – There are so many good ways to get cherry flavor into a drink (Heering, Maraschino liqueur, Kirsch), that a cherry vodka seems a little superfluous… though I guess the same can be said of orange flavor. Cherry suffers from the same cough syrup character as the raspberry, but not so severely. There’s a good cherry character here, but then it fades back into medicine. Hit-and-miss. Better in cocktails. C+

all $15

Skyy Infusions Citrus Vodka

$15
9

Rating

9.0/10

A veteran journalist, the author of four books, a published poet, and an award-winning winemaker, Christopher Null has more than 25 years of experience writing about wine and spirits. He founded Drinkhacker in 2007. He also writes regularly about the science of booze for WIRED and is an occasional contributor to ADI's Distiller magazine. He has been a judge for both the American Distilling Institute Judging of Craft Spirits and Whiskies of the World spirits competitions and often works as a consultant, developing formal tasting notes for spirits brands around the world.

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