Scroll down and discover how our vodka is made.Scroll down
Spuds from the soil
“Each December our fields are ploughed to let frost into the soil, and with its fertility assured, prime seed potatoes are planted in spring. With health checks underway, we irrigate the spuds in summer ahead of their autumn harvest and subsequent storage in one tonne wooden boxes.”
Mince ‘n’ tatties
Our potatoes are thoroughly washed before being brought in baskets to a mincer, into which they’re loaded. Mincing makes the starch more accessible to the enzymes which are added at the next stage.
Potatoes under pressure
The potato mix is then pressure-cooked to gelatinise its starch, before the mash is cooled. Next, enzymes are added to hydrolyse the starch into simple sugars, which the yeast will convert to alcohol.
Yeast and nutrients are added to the mash, which is fermented for four to five days. The yeast consumes sugars and produces ethanol (alcohol) and carbon dioxide. To ensure consistent quality and superior spirit, the fermenting mash’s temperature and pH are constantly monitored.
Purity of spirit
“Distilling the fermented mash to 96% ABV spirit is vital for richness. Utilising 'Spud' - our specially designed 32 plate Carter-head Mk. II distillation column with seven meter high methanol removal column - we achieve the desired purity in just two distillations, over a relatively short period of 12 hours.”
The grand finale in vodka production is charcoal filtration. We filter our vodka for up to a week using traditional charcoal, before ‘polishing’ it using a 1-micron sheet filter. Along with our painstaking distilling process, it ensures a smooth, mellow vodka with maximum taste integrity.