Potato Crisp Vodka
Oh so smooth.
Cleanly crisp.
Extra creamy.
Our dirty little secret
Extra Virgin Vodka
Australia's highest rating vodka at the London Spirits Competition 2022. Here's why...
We distilled our pure Highlands potato vodka with just the right amount of olive brine. From local Alto Olives, brined in nothing but Olsson's salt and rainwater. The result? A silky & savoury vodka with a salty lick. Made especially for dirty martinis. Or just neat on ice. Or to add a touch of tang to your vodka & soda.
Garnish? Olive of course.
500mL | 42% Alc.Vol. | Free shipping on orders over $150.
- SKU:
- S500EVV
For the dirty minded
That tangy brine is oh so fine
in a dirty martini, or two, or...
Extra Virgin Vodka is already naturally dirty with olive brine. So just a little vermouth, some olives, and you're set.
Dirty
Oh you like it real dirty do you? Go on, have some brine on brine action. There's no Y in SoHi, only 'why not!'
Filthy
It's the martini's savoury cousin. Up the umami simply by garnishing with a pickled onion instead of an olive.
Dirty Gibson
OUR GROWERS
Hill Family Potatoes
The Hills grow Australia's best potatoes. 4th generation spud royalty, their precious starch add a sweet, creamy, earthy aspect to the purity of the vodka and a rich, moreish mouthfeel. The best restaurants use their potatoes, and we wouldn't make our vodka with anything else. Their job is dirty, perfect for our martinis.
OUR GROWERS
Alto Olives
Those who know about olives will tell you Alto produce the best. We certainly agree. It's more than just the delicious fleshy texture, and the dense, juicy meat of the olive. It's how they brine them for a year - in nothing but Olsson's salt & pure rainwater. And that's what we pop into our Extra Virgin Vodka. Pop one of their fine olives in your dirty martini.
SoHi ON THE MENU
ONCORE BY CLARE SMYTH
Fancy loves fancy
We have a shared love for Hill Family potatoes.
Chef Clare Smyth uses them in her signature dish
and we use them in our vodka.
It's no wonder the restaurant has us on the list.
Here's what Terry Durack from the SMH said about
her acclaimed Potato & Roe dish... "Grown by the
Hill Family in the Southern Highlands, the spud is dense,
waxy and briny, with an umami-rich seaweed beurre blanc
of perfect nappe consistency (rich, light, but still liquid)."
"The potato dish alone is worth price of entry."
lt’s the Highlands taken to their highest level.
