Today's post is dedicated to the loving memory of Don Herbert, a.k.a. Mr. Wizard.
After three days of infusion, our habanero vodka experiment was ready for tasting. We invited our friend Jason, a fellow capsaicin addict, to the lab to sample it with us.
A few things to keep in mind regarding this infusion:
- We have previously created jalapeño infused vodka. That infusion was fairly spicy on the back end, though not overwhelming.
- Habanero peppers are around 40 times hotter than jalapeños, according to the Scoville scale.
- We used four habanero peppers, as opposed to the two jalapeño peppers from the previous infusion.
- Both infusions ran for the same amount of time.
These factors should give you an indication of just how hot we were expecting this vodka to be. As much as we love spicy foods, the only one who was not at least little nervous about it was Jason.
It didn't seem fair to make anyone go first, so we poured three shots and sampled them all at once.
In the eloquent words of Professor Hubert Farnsworth, "Oh my, yes."
The vodka knocks you for a loop, but not maliciously. It's actually quite bearable, if you enjoy heat; though if you're not a fan of capsaicin, I would suggest steering clear. The heat is significantly more intense than the jalapeño vodka, hits more quickly (though not immediately) and sticks around longer. Beneath the heat, the vodka has a crisp, almost sweet flavor.
"It starts out pretty smooth," Wayland remarked. "Actually, for the first two seconds, it didn't seem like it was going to be spicy. Then it grows past mild to a pretty strong burning sensation." He added that you would pay the next morning if you had several shots.
We consider this experiment to be very much a success. We're excited about the possibilities for using the habanero vodka, though we have not created any cocktails (or marinades) with it as of yet.