Distiller Notes
Yacht Club Vodka starts with wheat milled into flour at a gristmill in the Northeastern region of France. Gluten is removed from the flour by adding water and kneading the dough to create a “gluten-free” base. The dough is dried, ground, fermented and then distilled. The removal of gluten makes the alcohol lighter in taste since there are less “congeners” (impurities) during the fermentation and distillation process. The alcohol is distilled five times and filtered through charcoal columns. Spring water sourced from the French Alps is filtered to 0.45 microns and added to the base alcohol. The result is a light, crisp tasting, gluten-free vodka, with a hint of Elderflower at the finish.
Perfect on the rocks or in your favorite cocktail.
Proof: 80
Made from the distillation of anything containing fermentable sugars, Straight Vodka is a clear and unaged spirit. Cereal grains like wheat, rye and barley are the most commonly used bases, but modern Vodkas are now made from crops as diverse as sugar beets, grapes and potatoes. Ideally Straight Vodkas should be colorless, odorless and flavorless. They are sipped chilled and neat, or used as a base for a variety of cocktails, from the Martini to the Cosmopolitan.