Created in 1956, it has been one of the most consumed vodkas during the communist period and still remains one of the most renowned brand in Eastern Europe. Le traditonal version is flavored with bitter orange et herbs, with subtle hints of caramel.
Green Mark is one of the most consumed vodka in Russia. Made from wheat, it is light and perfumed. Its name "Green Mark" pays tribute to an ancient label of the 20's in Russia : it was a quality guarantee for vodka.
Oginski Organic vodka is produced from the best oragnic certified rye from the South of Poland. All the process includes natural ingredients : the fermentation yeasts, the fertilizer for the rye culture... It is reduced with a spring water from the Mountains region of Bezkides.
Our last crush from the Polish distillery Chopin ! Made from their excellent rye vodka, the sea salt caramel liquor is creamy with a sweet taste of caramel with sea salt in final. Ideal for an after-dinner tasting or to top a vanilla ice-cream.
A rye vodka very popular in the 50's - 60's in Poland, it is associated with nostalgy to the Communism period. A safe bet, with different flavors.
This vodka is distilled with the best wheat in the Russian Federation, resulting in an “Alpha” quality distillate. The water used comes from five lakes near the border with Kazakhstan, in the south of the country. With its 15 international awards, this vodka is the very example of a good Russian vodka! The bottle takes the shape of the ripple of water...
The Dorda family is running the Chopin distillery in Podlasie region of Poland. All their vodka are produced with local raw materials. The potato one is the roundest vodka of this range and creamier than the cereals-based vodkas. This version is contained in a magnum of 1,75L, ideal for ceremonies and celebration.
The Vodka Lab's Grandes Eaux collection includes vodka recipes from the heritage and traditions of Eastern Europe. The Grande Eau Angelique is infused with fresh angelica flower and no sugar has been added. Subtle floral and herbal flavors emerge, with a hint of smoke.
A craft rye vodka infused with orange and coffee. The "Petites Eaux" (literally "small water" : the translation of vodka) is the own production of Vodka Lab ! We chose to use only natural ingredients such as fruits, flowers, herbs or honey in a rye spirytus reduced to 65% ABV for the maceration. The orange and coffee flavored vodka is 35% ABV,...
The orange edition from J.A Baczewski is perfectly summarizing what would be a perfect flavored vodka : a light and refreshing flavor, not too sweet or too liquor-like, can be apreciated as a pre-dinner drink, with ice cubes for a pic-nic or in shooters for a party ! A success awarded by a gold medal of the World Spirits Awards of 2014. Discover other...
The Dorda family is running the Chopin distillery in Podlasie region of Poland. All their vodka are produced with local raw materials. The potato one is the roundest vodka of this range and is creamier than the cereals-based vodkas.
A craft rye vodka infused with caramelized sugar. The "Petites Eaux" (literally "small water" : the translation of vodka) is the own production of Vodka Lab ! We chose to use only natural ingredients such as fruits, flowers, herbs or honey in a rye spirytus reduced to 65% ABV for the maceration. The caramel flavored vodka is 40% ABV, perfect...
A craft rye vodka infused with fresh spearmint leaves. The "Petites Eaux" (literally "small water" : the translation of vodka) is the own production of Vodka Lab ! We chose to use only natural ingredients such as fruits, flowers, herbs or honey in a rye spirytus reduced to 65% ABV for the maceration. The mint flavored vodka is 36% ABV, perfect...
Produced in the Siberian distillery Mariinsk, Beluga is twice distilled on a wheat base and thanks to a complex process, it is known as one of the smoothest Russian Vodka.
The Vodka Lab Grandes Eaux collection uses vodka recipes from the heritage and traditions of Eastern countries. Ancienne vodka is a vodka aged in oak barrels. Distilled from rye, it is then rested in an oak barrel for 2 years, as was customary to do between the 16th and 19th centuries. An addition of buckwheat honey gives it sweet notes of sugar and...