A brand I’ve known of for a while determines itself as “Once you’ve tasted a Vestal Vodka you’ll probably never want to drink a commercial vodka again”. A rather bold statement their, but is it true?

Let’s take a look.

The Vestal Vodka Company is a father and son team, John and William. Wanting to create a vodka the traditional way, away from the commercial aspects which they say effectively ‘strips’ down the vodka until its virtually unrecognisable, they looked into how vintages and harvest of wine can create different styles for the same brand. With this knowledge, they opted to apply this to the use of potatoes and looked into the effects that the growing of potatoes has, as well as an artisinal approach to distillation. Under the guidance of distillery owner Tadeuz Dorda, they produced four different vintages from potatoes grown in different parts of Poland. With this, they understood that potato variety, terroir and the way you distill it all make a huge difference to the aroma and taste.

With this in mind then, how does Vestal, named after Vesta, the Roman Goddess of the Hearth and Purity, fare? Well below, I give to you my tasting notes –

Vestal Rye Vodka, 2013 – 40%

Made from Polish grains and water from eastern Poland. Very light notes of aniseed and citrus on the nose with an instant hit of soft spice onto the palate. A blend of vanilla and pepper are present, with clean finish that lingers.

Vestal Pomorze Vodka, 2013 – 40%

Walnut and soft blueberry aromas on the nose, with a lively, rich flavour of sherbet creating a soft, short finish.

Vestal Kaszeba Vodka, 2010 – 40%

Kaszebe in northern Poland is a land of forest, lakes and small family farms where horses still work the fields and Vineta potatoes grown specially for Vestal vodka. A fresh herbal scent on the nose, with lots of vanilla also present. A creamy texture on the palate with a sweet potato, chocolate and vanilla mix that develops a slight spice on the finish.

Vestal Kaszeba Vodka, 2011 – 40%

A slight spice blending with smoke on the nose. A rich potato flavour upon the palate alongside a slight tropical fruit creating a lingering creamy sweetness.

Vestal Aged Kaszeba Vodka, 2013 – 40%

Light aromatic fruits of raspberries and apricots on the nose, with a starched potato scent coming through. A dry aromatic flavour of pepper and citrus on the palate creating a smooth, long finish.

Vestal Aged Kaszeba Vodka, 2013 – 40%

Soft potato with a slight earthy aroma on the nose. Toasted potato and slight cherry flavours are present on the palate, creating a long, smooth finish.

Vestal Podlasie Vodka, 2009 – 40%

A special small-batch vintage made from young potatoes cultivated in the Podlasie region of eastern Poland. Lots of green apple scent on the nose with a sweet yet dry flavour of spice and pear on the palate. Lingering freshness.

Vestal Amber Black Elderberry Liqueur, 2013 – 25%

Made from our Vestal vodka and the syrup of handpicked elderberry flowers. Fresh on the nose with plenty of elderberry and sweetness. Rather thick on the palate, with a gentle flavour of perfumed elderberry and hints of the potato vodka. Lingers.

The Vestal range is to be truly appreciated by “pouring a couple of fingers of Vestal Vodka into a bulbous Cognac-type glass, swirl the Vodka around and then bury your nose in the glass.” Or maybe ask your bartender to create you one of these –

Nuts About Vestal

Glass – 


Ingredients – 

40 ml Vestal Podlasie
10 ml Frangelico
20 ml Apple juice
10 ml Lemon juice
12.5 ml Orgeat Syrup

Method –

Add all the other ingredients in to Boston glass, add ice and shake. Strain in to a Frozen Martini Glass. Garnish with spiral of lemon zest.

This is a great range of vodka’s to savour and appreciate. Becoming popular in many a bar, so expect to see it grace your glass in the very near future. Or of course, pick one up for you own drinks cabinet.

© David Marsland and Drinks Enthusiast 2014. Unauthorized use and/or duplication of this material without express and written permission from this blog/sites author and owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to David Marsland and Drinks Enthusiast with appropriate and specific direction to the original content.


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