A spirit of adventure

First came the premium vodkas, now come the gold-encrusted super-premium spirits filtered through gems and distilled as many as 14 times. The vodka distillers come in the wake of a long line of spirits makers pursuing Asian money with ever-more premium products.

The French were first with cognac - Martell has had a presence in Hong Kong for 70 years. Whisky was next, with single malts and aged blends taking turns to captivate Hong Kong's drinkers. Its American cousin, whiskey, never gained much traction.

A delegation of distillers from Tequilla state in Mexico visiting three years ago left their mark in a small number of bars serving expensive sipping versions of the eponymous drink. But, along with rum, it has failed to take off here significantly.

Vodka, despite lacking the high profile of French and Scottish spirits, outsells them both.

We asked some of Hong Kong's top bartenders for their opinions on vodka and their cocktail tips.

Famed mixologist Giancarlo Mancino confesses to being a 'martini freak', and is launching his range of Mancino vermouths this summer. When he's not creating martinis, the Italian is a bar consultant conceiving cocktail menus for high-end venues such as 8 1/2 Otto e Mezzo Bombana.

It explains why the three-Michelin-star venue stocks an extensive top-tier vodka collection. Mancino believes having access to variety is essential in delivering the various preferences of vodka cocktails requested by customers, and the drink's method of production influences his choice.