The individual taste of the vodka used to create Black Moth has been developed using authentic artisanal techniques handed down through generations, and the fermenting and distilling process has a fundamental effect on the sublime result.
Unlike other vodkas, Black Moth is five times distilled and three times filtered, creating a spirit that is noticeably soft on the pallet and delicately flavoured.
Made from grain, Black Moth has a warm and mellow taste, perfectly complementing the wonderful flavour of the black Périgord truffle.
Due to both their elusive nature and delicious flavour, truffles are among the world’s most prized culinary delicacies. Cultivation of these underground gems is a notoriously difficult and time-intensive process, and demands careful attention to detail and an expert understanding of nature at work.
Referred to as ‘The Black Diamond’ of the truffle family, the Périgord truffle (Tuber melanosporum) is named after the Périgord region in France, one of the world’s largest producers of this delicious variety. The Périgord truffle flourishes in late autumn and winter and is traditionally retrieved by specially trained hounds. After being discriminately picked from the soil, the truffles are then used to infuse the vodka. Infamous for its rich, earthy aroma and distinct taste, the Périgord truffle lends tangible hints of freshly dug earth and spice, creating the inimitable flavour of Black Moth.