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.

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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.


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!'


It's the martini's savoury cousin. Up the umami simply by garnishing with a pickled onion instead of an olive.

Dirty Gibson

Mix it up


Bloody Mary Poppins

  • 45ml Extra Virgin Vodka
  • 15ml Amontillado Sherry
  • 5ml Sugary Syrup
  • 10ml Lemon Juice
  • Half bar Spoon Hot Sauce

Stir over ice. Strain into frozen glass. Garnish with celery stick.


Spritzroy Falls

  • 30ml Extra Virgin Vodka
  • 15ml Grapefruit oleo
  • 15ml Verjuice
  • 60ml Prosecco
  • 30ml Soda

Build in a frozen glass. Garnish with thyme.


Moss Vale Mule

  • 50ml Extra Virgin Vodka
  • 20ml Lime
  • Top up with ginger beer

Best in a chilled copper mug with ice. Garnish with mint sprig & 1 candied ginger.


Reverse Martini

  • 50ml High & Dry Vermouth
  • 25ml Extra Virgin Vodka

Stir over ice. Strain into frozen glass. Garnish with an olive.


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.


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.



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.