OUR PROCESS SETS US APART
It’s a common misconception that all vodkas are made from potatoes. The first vodka was made in Poland in the 8th century, and potatoes didn’t make it to Europe (from Peru) until the 16th century. Grapes and fruits were the basis for the first vodkas. Today, over 90% of all vodkas are made from grains - usually wheat, rye, corn, or a combination of the three.
So, why use potatoes?
Potatoes make the best and smoothest vodka. Potato vodkas are more expensive and much more difficult to produce than grain vodkas – but we think it’s worth the time and effort.
The finest russet potatoes we use are denser and heavier than grains and offer a full, voluptuous character to our vodka. Potatoes also make a slightly sweeter, creamier flavor profile that makes it ideal for sipping.
After testing many different methods and levels of filtration, we’ve found that our triple distillation process produces a pure vodka that still has character. Too much distillation removes all hints of flavor and creaminess, and too little leaves a starchy quality that is undesirable.
STAINLESS STEEL STILL
Cirrus also uses stainless steel stills in addition to traditional copper stills only used by other producers. We’ve found it produces a purer vodka that isn’t tainted by the corrosive effects alcohol has on copper, which could leach into the vodka. Clean, clear, pure.
Another Cirrus distinction.
We add pure spring water to the potatoes and begin to cook with steam, constantly stirring to ensure the smoothest taste. Our stainless steel tanks keep it pure and simple. The mash is then carefully transferred to a fermenting tank where yeast and enzymes are added to change the mash to alcohol. We triple distill the alcohol and guide the mix through copper and stainless steel to create 190 proof base. It is then blended with purified water to create our premium 80 proof vodka. Our finished product is bottled, corked, and sealed.