Hangar 1 Vodka

Hangar 1 Vodka is produced in a repurposed World War II-era aircraft hangar at the former Alameda Naval Air Station in Northern California, a location that inspired both its name and brand identity. Founded by Jörg Rupf, a German-born master distiller from a family of distillers, the brand represents a distinctly American approach to premium vodka production. Unlike conventional vodkas made from grain or potatoes alone, Hangar 1 employs a proprietary blend of American wheat and California Viognier grapes—white wine grapes traditionally used in French production. This combination mellows the heat of grain spirits while introducing subtle fruity and floral notes. Each batch takes approximately four weeks to produce, with the vodka crafted in small quantities using Holstein pot stills. The brand has expanded into flavored varieties, infusing fresh, seasonal fruits from American farms directly into the base spirit through pot still distillation, avoiding artificial flavoring entirely. This commitment to quality ingredients and innovative technique has established Hangar 1 as a distinctive voice in the American premium vodka market.

Hangar 1 employs a hybrid distillation method: Viognier grapes are pot-distilled while American wheat is column-distilled, then blended to create the base spirit. The distillery uses Holstein pot stills for production and infusion work. Water sourcing reflects Northern California terroir. Small-batch production ensures quality control, with each batch requiring approximately four weeks from start to finish. Flavored varieties undergo secondary pot still distillation with fresh, seasonal fruits.