Eating and drinking locally and seasonally is great when it comes to produce, bread, meat, cheese and wine. But vodka?
The crystalline elixir that usually evokes images of Russian czars and Polish princes actually has Bay Area provenance these days.
There's Hangar One in Alameda, the combined baby of two California craft-distilling legends, Jorg Rupf of St. George Spirits and Ansley Coale of Germain-Robin in Ukiah. Both made their mark first with fine brandies and eaux-de-vie, then decided to delve into the exploding vodka market in 2001.
And right here in Wine Country, we now have a vodka made from California-grown wine grapes. Touted as the most expensive vodka in the world to make - with grapes costing more than vodka's traditional reliance on potatoes or grain - Roth California Vodka is a blend of six different grape varietals, both red and white.
The beautiful, opaque Roth bottle is topped by a pseudo cork, another reminder of its origins.
The idea for Roth was conceived by Ted Simpkins, co-owner of Alexander Valley's Lancaster Estate, which also produces a line of Roth Wines. Simpkins' day job is as senior vice president for Southern Wine & Spirits of California, a major distributor.
The backbone of the blend is French colombard, a white-wine grape widely planted throughout California - it does especially well in especially hot climates - that is commonly put into jug blends or used to distill brandy.
Explained Roth's master distiller Tom Vitali, of all the other grape varietals, only French colombard "possesses the acidity required to allow the finished wine to go to distillation with a structure and body."
That structure and body allow it to hold its own as a good sipping vodka, and not get overshadowed when blended with all kinds of mixers.
"We made this vodka for wine connoisseurs," said Paige Poulos, Roth's spokeswoman, who worked with a bevy of master sommeliers in the area before launching the brand.