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You Can Now Get Your Fog in Vodka Form

But is it a toast to Karl, or a taste of Karl? You decide.

SLIDESHOW

Hangar 1's Fog Point vodka captures and liquefies fog, about one liter of liquid on a good day.

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Fog point.

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Alameda-based distillery Hangar 1 is now producing vodka made with fog. Yup, fog. How's it taste? Like vodka! But the process that produced it is not uninteresting, nor is the fact that the Fog Point costs a whopping $125 per bottle. So how exactly does Hangar 1 go about making Eau de Karl? With the help of Fog Quest, a company that harvests water from captured fog, the distillery has been collecting liquefied fog from six "fog catchers" (aka fancy nets) at sites from Sutro Tower to Tilden Park. As the fog passes through the net’s mesh, tiny drops of condensation build up, accumulating into bigger and bigger droplets that eventually drip down into a trough. Each fog catcher yields only a liter of liquid on the foggiest of days. 

Next, the fog water gets boiled and filtered in the same way you’d filter drinking water. From there it’s blended with 180 proof vodka to take it down to a less fiery, gimlet-ready 80 proof. It’s the same process Hangar 1 uses to make other vodkas, only the water for Fog Point’s vodka comes from you know who.

In the end, Fog Point is just about 60 percent fog water. And as you’d expect, you can’t really taste the fog—its main flavor contribution is a hint of minerality. If you like your vodka made with arduously obtained water, Fog Point is for you. (“Vodka mixed with fog-derived water” just doesn’t quite have the same ring as “fog vodka,” truth be told.) Fans of eau-de-vie vodkas might be pleased, though: Fog Point’s peppery flavor comes from distilled Bonny Doon wine.

But if you can’t swing the $125 price tag, might we suggest the traditional San Francisco recipe: Take your favorite vodka. Pour into glass. Wait till 4:45 p.m. If you’re not already outside, open a window. 

 

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