Boyd & Blair Potato Vodka

Boyd & Blair warns you on the label: if you're looking for a tasteless vodka, this one's not for you. Named for the fathers of founders Barry Young and Prentiss Orr, it's been made since 2008 in a former glassworks in Glenshaw, outside Pittsburgh, from 100% Pennsylvania potatoes grown in Somerset, Butler, and Schuylkill counties, fermented with champagne yeast and distilled by Young — a pharmacist by training — in a 1,200-liter copper hybrid still, in small batches, with only the heart of each run kept. Bottled at 80 proof. Wine Enthusiast agreed with the label: a bold, fruity scent with raspberry and banana on a creamy palate, drinking almost like a white rum. Drinkhacker found what potato vodkas tend to have — character and heart. The distillery's own notes: fresh aromas of mineral and cotton, a round, plush texture filling the mouth with a subtle earthy sweetness and hints of lime zest, ultimately refined. Pennsylvania Libations: slightly sweet, creamy, and buttery like a baked potato with butter, with a mouthfeel unlike other vodkas — a top-ten vodka in the world by rating. It's won more than its share at the Ultimate Spirits Challenge. Honest note: this is a vodka with texture and flavor, which is the point and the dividing line. For a Martini that has body, a Vesper, or ice-cold shots with something salty, it's one of America's great potato vodkas. Gluten-free, and proudly local.

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