Polugar No.2 Garlic & Pepper Vodka

Polugar No. 2 is the savory heart of the range — garlic and pepper, an infusion that sounds strange until you've had it ice cold beside a plate of pickles and smoked fish, at which point it makes perfect sense. It's built on bread wine, the pot-distilled grain spirit that was Russian vodka until 1895, when Tsar Alexander III ordered every pot still in the country destroyed and handed distillation to taxed government column stills. Vodka historian Boris Rodionov rediscovered the original recipes in 18th-century documents at the Russian National Museum, and because Russian law still forbids the method, he built Rodionov & Sons in a forest in Poland, reconstructing copper pot stills from period drawings. No. 2 starts from a rye-and-wheat bread wine, triple distilled, with fresh garlic and black pepper added before the final distillation so the aromatics fuse into the spirit rather than floating on top; it's then clarified with egg whites, filtered through birch charcoal, and bottled at 38.5% ABV. Expect roasted garlic, cracked black pepper, and fresh rye bread on the nose with a whisper of dill, opening into an oily, weighty palate where the garlic reads as warmth and savory depth rather than raw bite, the pepper building slowly, and the bready sweetness of the grain underneath, finishing long and dry. It's a food spirit through and through — herring, salo, pickled cucumbers, borscht, grilled meat — and a secret weapon in a Bloody Mary or a savory martini.

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