Let’s rewind the tale a bit: vodka, the agrarian spirit deeply rooted to the land and farm-distilled for centuries, became over citified and under cultivated. Its vibrant character was stripped in the name of purity. What vodka needed now wasn’t more distillation and less taste, but less distillation and more taste - great taste.
Enter our heroes, National Bartending Champ, Josh Goldman and PhD biochemist, David Brandt. They were united by a shared, wild dream – to put out to pasture what we’ve come to know as 'vodka' and offer a new vodka that you could swig with a smile and not a squint; one that was creamy, buttery, and simply delicious.
So they got to work and scoured the globe. One fine day, their taste buds stumbled into a mountain valley. There, in the Gateway to Yellowstone, Montana, a family farm was making vodka from their own crops - that old, long lost way - and it was a revelation. A vodka from Alturas potatoes that stunned, and another from winter wheat that wowed. But which to choose? Why not both, they thought. It was high time vodka got more, not less.
Indeed, a third vodka was added (but just a pinch) from organic Indiana corn. It was not made on a small farm, but by a distillery so big you could see it from space. Hey, we’re the Extra Honest Vodka, and that’s just the plain truth.
These three vodkas, fused together, became a single, American marvel. Behold, the new standard of vodka! The Cream of the Crops! Silvergrin!
Our mantra? 'There is no deceit in honest, hard work.' Every bottle echoes that truth.
Vodka used to be the wallflower at the spirits party, just blending in. But not our Silvergrin. After all these years, it turns out that when you tone down the distillation and filtration, and dial up the dedication and quality ingredients, you reveal something truly remarkable. So, raise your glass and give us your thousand-yard grin for vodka that tastes great. Silvergrin – it's honestly how vodka should be.