VODKA

When the concept of distillery was being formed by myself, Kameron, and Michelle, we knew right away that we wanted to make a family of spirits under The Block name. We also knew that we wanted to make #EveryDamnDrop in house. So if we were going to create gins, liqueurs, and amaros then we needed a good base spirit. Each of those is created with a high ABV vodka. The alternative here would be to bring in what’s called GNS (grain neutral spirit) from a large distillery plant and use it for gins but that would be against the belief of making #everydamndrop, so we don’t.

Now there is a lot of gimmick-y garbage around vodka. Distilled “85 times” and filtered “6 times”. None of that matters. vodka must be distilled to 95% ABV or 190 proof. Water is then added back to cut it to typically 40% ABV. It does not matter how many times you distill it to get to 95%, you just have to get there. We run our columns hard and slow, so we are able to get there in one run. The definition of filtering is to remove something that is unwanted. Our vodka is made from three grains: Oat, wheat (red and white), and malted barley. We use really high-quality, delicious grain, so why would we want to filter out any residual flavor left in that beautiful spirit? So, we don’t. Some are going to say “well vodka has to be flavorless and odorless”. We don’t disagree with that interpretation. Completely tasteless and odorless encourages using low-quality, cheap ingredients because if it is getting filtered a bunch of times, in the end, why would you worry about the flavor of your recipe. So, we built a beautifully complex vodka that becomes the base for all of our seasonal gins and liqueurs. A martini drinker’s vodka. A whiskey drinker’s vodka. A delicious base to the other TBDC spirits.