The story of Vov goes back to 1845 when it was first created by Gian Battista Pezziol of Padua who was not a distiller, but rather a pastry chef who was known for his egg white nougat. He felt that discarding the yolks of eggs was wasteful, so he began experimenting with making a popular high protein “energy drink” called zabaglione. Pezziol’s beverage caught on quickly and was recognized and awarded by the Archduke of Austria just eleven years later. During WWII, Vov was even rationed to Italian troops as a source of nutrition and alcohol. During the arid years of the 1960’s and 70’s, beverages like Vov fell into decline as an “old man’s drink”.
Today, Vov is making a comeback as a beverage served in ski resorts and as a component in modern cocktails. And in case you were wondering where the name comes from, vovi is the Venetian word for eggs.
VOV (35.6 proof)
Visual: Vanilla custard.
Nose: Vanilla custard. (no, it’s not a typo).
Taste: Sugary, slightly eggy and with a touch of alcohol. It has a rum-like flavor and character instead of wine. Very, very sweet.
Finish: Intense sugar bomb that goes on for ages.
Overall: A definite dessert liqueur. Much sweeter than Advocaat or Eierlikör, I’d definitely recommend this served on ice to dilute it a bit. The flavor is good, but I feel like I’ve just eaten a bowl of breakfast cereal à la Calvin & Hobbes.
GSN Rating: B
For more information go to: 375 Park
Good Spirits News 