Learn the Process of Creating Premium Vodka that is Truly Handcrafted

From start to finish, every step of the production of every drop of 45th Parallel Vodka occurs in our facility under our control. Our more traditional method of production perhaps requires more effort and is more costly than other more vogue methods, but it is our way of being assured the highest quality of Spirits is in our bottles.

Selecting the Grain

We chose the most highly regarded local grower, Arlen Strate, of gain for our Vodka.

Arlen heads Rusmar Farms, a family farm known for their consistency, quality, and honesty.

Creating the Mash

The grain is finely ground (now we can call it grist) to expose its starch walls to the hot water.
The grist is cooked in very hot water for a period of time to convert the starch to fermentable sugar.
We add some enzymes to help the conversion process.
Periodically Ph adjustments are made to maintain an acidity level high enough to prevent unwanted developments.
After the mash is cooled to room temperature we can add the newly rehydrated yeast.

Slow Fermentation

The purpose of fermentation is the production of alcohol.
As the yeast consumes the sugar, the byproducts are alcohol and CO2.
The yeast we selected is specifically designed for the production of neutral spirits (vodka).
Our yeast’s origin is from Belgium and we are among the first to use it locally.
We monitor the ferment’s temperature and Ph level, because if the ferment’s temperature rises too much, the yeast can be affected producing unwanted flavors.
A cost of higher quality is time; our fermentation times can be longer, because of the lower temps.

Slow Distillation

Alcohol vaporizes at a lower temperature than water; these vapors rise and are collected with the help of our condenser.
First distillation is simply the collection of alcohol.
Second and third distillations are for producing a clean neutral spirit, by removing impurities.
We isolate alcohols (hearts) needed to provide a pleasantly flavored neutral spirit, while discarding the alcohols (head and tails) littered with taste spoiling impurities.
By distilling more slowly the distiller is more successful with the separation of alcohols.
Again we willingly sacrifice some efficiency for the sake of quality.

Blending and Filtering

As a small batch producer we use our taste and nose to determine the level of filtration needed for each individual batch.
Carbon filtration removes unwanted flavors and aromas, but too much carbon can remove desirable characteristics needed for premium vodka.
Our premium vodka has no additives or artificial flavorings. We carefully preserve our vodka’s natural flavor and body by not over filtering.

Bottling and Packaging

After our vodka is properly blended and filtered we bottle and package it ourselves in our facility.

Frequently Asked Questions

How many times is your vodka filtered?

As many times as our Distiller, Paul deems necessary. As over filtering can quickly reduce the body and character of the vodka, Paul uses his senses to determine how much carbon to use and how many times the vodka needs to be filtered.

How many times is your vodka distilled?

We distill slowly three times. Our goal is to remove impurities, while preserving the natural qualities from our grain. The patient distilling method we use allows us to achieve a clean smooth spirit retaining some sweetness in its body.

How do you maintain consistency with single batch distilling?

Because we distill in small batches, there is a variation between them. We strive for consistency, but some batches do provide unique qualities. Not all batches meet our criteria and are destroyed.