Home
News
In Focus
Business
Metro
Nation
World
Sports
Feature
Opinion
View more »Opinion Columns
Wan LixinOpinion deputy editor of Shanghai Daily
Restaurants get off to a quick start thanks to game-changing policies
High service charges on event ticket refunds call for further regulation
Sunday
- Subscribe
Related News
Spirits keeping kosher
By Michelle Locke |
December 12, 2010, Sunday
|
Print Edition
Print Edition
KOSHER drinkers have more to cheer about this holiday season as a growing number of spirits producers seek and receive the seal of approval from Jewish dietary authorities.
"It's an additional process and expense that raises the bar on quality," said Ralph Mizraji, who this year brought out a new vodka that is certified kosher by the Orthodox Union, the largest certifying body in the world.
Called L'Chaim, Hebrew for "To life!", Mizraji's vodka is a corn-based product imported from Israel and made according to a generations-old Russian recipe brought to that country by Jewish immigrants.
L'Chaim is distributed in Florida, New York and New Jersey and within the first three months sold 2,400 cases, says Mizraji. He is in the process of developing kosher wine, tequila and rum.
Among those appreciatively watching the trend in kosher spirits is Joshua Hatton, president and founder of the Jewish Single Malt Whisky Society. He was pleased to see single malt whiskeys from producers Ardbeg and Glenmorangie recently achieve kosher certification.
"You're seeing it more and more," he said, noting that there are two trends intersecting. More producers are discovering that there is a market for kosher liquors. Meanwhile, more Jews are becoming interested in keeping kosher, which seems to be related to the general increased interest among Americans in what they are eating and drinking.
At the New York-based Orthodox Union, Rabbi Moshe Elefant is seeing strong interest in kosher spirits, with certified alcoholic products growing by about 10 percent a year.
Unlike wine, which has to pass a number of regulatory requirements before being certified, liquor made from grain or sugar starts out relatively close to kosher. For certification, the equipment must be inspected to make sure it meets standards; for instance, if a tank held a product containing dairy ingredients for more than 24 hours, it would have to be sterilized, and there also are business procedures which must be followed.
Elefant finds that people are more interested in keeping kosher these days. But unlike earlier generations they are not willing to sacrifice premium products. "They want the Scotch and they want the liquor and they want the highest level of kosher," he said.
The result, says Elefant: "Kosher liquor is hot."
"It's an additional process and expense that raises the bar on quality," said Ralph Mizraji, who this year brought out a new vodka that is certified kosher by the Orthodox Union, the largest certifying body in the world.
Called L'Chaim, Hebrew for "To life!", Mizraji's vodka is a corn-based product imported from Israel and made according to a generations-old Russian recipe brought to that country by Jewish immigrants.
L'Chaim is distributed in Florida, New York and New Jersey and within the first three months sold 2,400 cases, says Mizraji. He is in the process of developing kosher wine, tequila and rum.
Among those appreciatively watching the trend in kosher spirits is Joshua Hatton, president and founder of the Jewish Single Malt Whisky Society. He was pleased to see single malt whiskeys from producers Ardbeg and Glenmorangie recently achieve kosher certification.
"You're seeing it more and more," he said, noting that there are two trends intersecting. More producers are discovering that there is a market for kosher liquors. Meanwhile, more Jews are becoming interested in keeping kosher, which seems to be related to the general increased interest among Americans in what they are eating and drinking.
At the New York-based Orthodox Union, Rabbi Moshe Elefant is seeing strong interest in kosher spirits, with certified alcoholic products growing by about 10 percent a year.
Unlike wine, which has to pass a number of regulatory requirements before being certified, liquor made from grain or sugar starts out relatively close to kosher. For certification, the equipment must be inspected to make sure it meets standards; for instance, if a tank held a product containing dairy ingredients for more than 24 hours, it would have to be sterilized, and there also are business procedures which must be followed.
Elefant finds that people are more interested in keeping kosher these days. But unlike earlier generations they are not willing to sacrifice premium products. "They want the Scotch and they want the liquor and they want the highest level of kosher," he said.
The result, says Elefant: "Kosher liquor is hot."
- About Us
- |
- Terms of Use
- |
-
RSS - |
- Privacy Policy
- |
- Contact Us
- |
- Shanghai Call Center: 962288
- |
- Tip-off hotline: 52920043
- 沪ICP证：沪ICP备05050403号-1
- |
- 互联网新闻信息服务许可证：31120180004
- |
- 网络视听许可证：0909346
- |
- 广播电视节目制作许可证：沪字第354号
- |
- 增值电信业务经营许可证：沪B2-20120012
Copyright © 1999- Shanghai Daily. All rights reserved.Preferably viewed with Internet Explorer 8 or newer browsers.
