Country Star Kacey Musgraves Talks Vodka, Road Food, and Nashville’s Best Eats
Singer-songwriter Kacey Musgraves has added a new job to her resume: vodka company partner. Rather than just lend her name and image to promote Zodiac Vodka, she took a stake in the craft spirits brand, based in Rigby, Idaho. The vodka, no surprise, is made from one of the state’s most famous products—potatoes.
“After finding out about Zodiac, it’s an astrological concept, and falling in love with the vodka itself, I wanted to be a part of shaping the brand and getting it off the ground,” said Musgraves, who will perform Thursday night on the 48th Annual CMA Awards. (She’s also up for three awards.)
The craft aspect of Zodiac was another selling point. “People, including me, are craving realness, authenticity, and truth. In everything,” she said. According to the Zodiac team, the vodka is made using a four-column continuous distillation process, blended with water from the nearby Snake River Aquifer, and filtered with Canadian birch charcoal.
Because it’s made from potatoes, the vodka is gluten-free, something Musgraves appreciates since she’s staying away from grain-based products these days. She shared this and a few other tidbits about food, drink, and life on the road in a recent email chat with Yahoo Food:
What’s your approach to food while on tour? Is it hard to eat well and avoid junk food, et cetera?
It is torture sometimes trying to eat healthy on the road, but I try my best. It’s all about balance and still letting my tastebuds enjoy themselves. If there’s a reason to celebrate or I’m somewhere that has some kind of food that I know I won’t be able to resist, then I try to eat lighter all around that. Also, I try to eliminate carbs and most processed foods.
Do you have any dietary restrictions that make eating while on tour more challenging?
I’m not diagnosed with celiac disease, but I tried cutting gluten out of my diet a few years ago and it changed my world—and my body! It’s creepy how pretty much everything contains gluten once you start paying attention to it. So I try my best to go for things I know intrinsically shouldn’t have gluten.
Any food highlights from the road?
I’m lucky to be traveling around with a bunch of adventurous foodies. We love scouting out local gems and trying them out. One place that really stands out is this Mexican-infused sushi place in Seattle called Japonessa. It was incredible! Really cool mix of foods. I love trying Vietnamese places for phó and anything spicy!
What is your philosophy on drinking on stage? Do you reach for bottled water or something stronger?
It depends on my mood and health. [Usually] I don’t feel like drinking anything but water. The band, crew, and I always do our traditional shot in a cactus shot glass before we go on stage.
Where is home for you these days?
Nashville. And everywhere, I guess.
Any favorite bar or restaurant there?
Miss Saigon is a great Vietnamese place; Gojo Ethiopian; Kay Bob’s is great fast and healthy food; Mitchell Deli, incredible salad bar; and Holland House for tasty cocktails.
Do you like to cook? Any signature dishes or things you’re particularly good at or enjoy making?
I do love to cook but I’m pretty basic. My boyfriend is the one who brings the culinary talents to the table.
Do you have a favorite vodka cocktail, or a favorite way to drink it?
I recently worked with a mixologist to create my own Zodiac cocktail called Golden Girl, named after my hometown in Texas. It has pineapple, lemon juice, and honey in it and is so refreshing and tasty. I muddle in some jalapeño if I’m wanting to add a little kick to it.
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