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Posts from the ‘Espresso Vodka’ Category


Review: Crater Lake Hazelnut Espresso Vodka

Crater Lake Hazelnut Espresso Vodka is one of three flavor infused vodkas made at the Bendistillery in Tumalo Oregon from their original Crater Lake vodka base.  The other flavors include Sweet Ginger and Pepper.  The Bendistillery has been crafting spirits since 1998 and besides their own spirits they craft over 40 private label spirits including Fuzzys Ultra Premium and Venom Vodka.  The Crater Lake vodka base is made from 100% corn, distilled five times, and filtered ten times before resting in oak.  Pure Cascade water is blended to reduce to proof .  Fresh brewed espresso and hazelnuts are then infused.  A touch of pure cane brown sugar is blended before bottling at 50 proof.  Read more »


Review: Sobieski Espresso Vodka

Sobieski Espresso Vodka ImageSobieski Espresso Vodka was introduced November 2011 and is one of eleven flavored vodkas made in Stargard Odanski Poland by Sobieski for the US market.  Sobieski is the best selling vodka in Poland.  It is crafted with Dankowski rye and crystalline water from Oligocene springs.  The vodka is continuously distilled before natural flavors are added Read more »


Review: 2Nite Caffe Espresso Vodka

2Nite Caffe Espress Vodka - Copy2Nite Caffe Espresso Vodka is one of five vodkas they create in Lombardi Italy.  The other flavors include Alpine Mint, Sicilian Blood Orange, Tuscan Peach, and their original unflavored vodka.  It is made with GMO-free organically grown Tuscan semolina wheat and pure glacial water from the Italian Alps.  It is filtered four times through crushed Italian marble.  A cold infusion of real espresso brewed onsite from Illy beans follows.  Hand painted Italian glass bottles are then filled with the 80 proof vodka. Read more »


Review: Van Gogh Double Espresso Vodka

Van Gogh Rich Dark Chocolate - CopyVan Gogh Double Espresso vodka was introduced in 2005.  It is one of 22 flavored vodkas they craft in Holland.  They also create 2 unflavored vodkas and a gin.  Master Distiller Tim Vos starts with a blend of wheat, corn, and barley.  First he double distills in small batches in a column still, and follows that up with a third distillation in a pot still.  Purified water is blended to reduce to the proper proof level.  Columbian Coffee beans are then double infused for six weeks before bottling at 70 proof. Read more »