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Zodiac Vodka Launches This Month


by Andrew Chalk

It’s from Snake River Idaho and made from potatoes. Zodiac vodka goes on sale this month in select Texas markets, being sold through Goody Goody’s and Spec’s. According to our press release machine (which, incidentally, will also run on potatoes). 

“Setting itself apart from other handcrafted American vodkas, Zodiac is entirely produced from beginning to end in their Rigby, Idaho based distillery – the heart of Idaho potato country. Here the potatoes benefit from the region’s rich volcanic soil, mild climate and snow-melted water; characteristics that result in an incredibly smooth vodka. Zodiac uses a four-column continuous distillation process where the alcohol passes through a series of stainless steel plates that help to extract any unwanted impurities. It is then blended with 100% water from the Snake River Aquifer which runs beneath the distillery and filtered using hand cut Canadian Birch Charcoal, resulting in a naturally sweet, pure, gluten free, and distinct tasting vodka.  This process is unlike most other craft brands on the market today which generally purchase grain neutral spirits in bulk from major industrial suppliers, and ship to their local distilleries where the spirit is processed and sold as “locally produced.”

Recent  awards  and  accolades  include  a  “Highly Recommended” 92 Points from the 2012 Ultimate Spirits Challenge, and a Triple Gold Winner from the 2011 MicroLiquor Awards.

One local angle: Brian McCullough, owner of The Standard Pour in Uptown and one of the best bartenders on the Dallas scene is developing cocktail recipes for them.

The Zodiac folks held a big do this week at The Rustic in which country musician Kacey Musgraves entertained an invited audience. The crowd sipped cocktails made from Zodiac, including this one…

Golden Girl
For Zodiac Vodka
Created by Bartender Brian McCullough (Standard Pour, Dallas) and Kacey Musgraves


2 oz.                 Zodiac
1 oz.                 Honey Syrup
¾ oz.                Lemon Juice
1.5 oz               Pineapple Juice
1 Dash Angostura Bitters
1 ea.                Lemon Wheel
1 ea.                 Pineapple Wedge


Combine all ingredients, shake and strain into tall Collins glass. Add ice and garnish with a lemon wheel and pineapple wedge.  
*To add spice, muddle some fresh ginger and/or jalapeno pieces. For some fizz, add a splash of club soda.
** for the honey syrup combine four parts honey to one part hot water and stir to incorporate



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