Straight from a Idaho based distillery Zodiac craft American potato vodka launches in Texas. The new brand ams to offer consumers an original and authentic product, rooted in the American spirit. Aligning their Off The Beaten Path philosophies, the emerging brand also named Kacey Musgraves – Grammy-winning country artist, who firmly follows her own arrow – as one of the brand’s partners and creative brand ambassadors.

Setting itself apart from other handcrafted American vodkas, Zodiac is entirely produced from beginning to end in their Rigby, Idaho based distillery – the heart of Idaho potato country. Here the potatoes benefit from the region’s rich volcanic soil, mild climate and snow-melted water; characteristics that result in a smooth vodka. Zodiac uses a four-column continuous distillation process where the alcohol passes through a series of stainless steel plates that help to extract any unwanted impurities. It is then blended with 100% water from the Snake River Aquifer which runs beneath the distillery and filtered using hand cut Canadian Birch Charcoal, resulting in a naturally sweet, pure, gluten free, and distinct tasting vodka.

"I am so delighted and excited to announce my partnership with Zodiac vodka,” said Kacey Musgraves, Zodiac Partner and Brand Ambassador. “I’ve been working with them for a while on the packaging, aesthetic and overall brand. The bottom line is this is a GREAT tasting, smooth, gluten-free vodka, and I can’t wait for people to try it! It’ll be available in my home state in October, along with the Black Cherry flavor and they’re both incredible!”

Here is a recipe for the Star Eyed Julep Created By Bartender Brian McCullough (Standard Pour, Dallas, TX) On behalf of Zodiac Vodka

Ingredients:

2 oz Zodiac Vodka

3/4 oz Orgeat

¾ oz Lime Juice

1 small spoonful of Powdered Sugar

5-6 each Mint Leaves

1 each Mint Sprigs

Grated Nutmeg

Crushed Ice

Muddler

Julep Cup

Method:

Add mint leaves into julep cup, press with muddler 4 or 5 times

Add Zodiac, orgeat, lime juice and powdered sugar and fill the cup half up with ice.

Stir ingredients until incorporated.

Top with crushed ice, fresh grated nutmeg and a mint sprig to garnish.

Enjoy!

By Mosaka Williamson