Cirrus Vodka

Cirrus Vodka was founded in 2003 when Paul McCann, frustrated by the absence of domestic vodka options in American bars, decided to create one himself. A year later, Cirrus entered the San Francisco World Spirits Competition and earned a silver medal, competing against established European distilleries with centuries of tradition. The brand has since won the prestigious Gold Medal Award at the San Francisco World Spirits Competition, cementing its reputation as a premium American spirit. Unlike the majority of vodkas produced from rye, wheat, or corn, Cirrus chose non-GMO russet potatoes as its base, believing they produce a smoother, more full-bodied vodka with a distinctly sweeter and creamier character. The distillery operates as a fully integrated craft producer in Richmond, Virginia, handling every step from mashing and fermenting to distilling and bottling in-house. Cirrus remains committed to its original philosophy: prioritizing product quality over rapid expansion, refusing to cut corners despite significant national demand.

Russet potatoes are mashed with pure spring water in stainless steel tanks, heated and constantly stirred, then transferred to fermentation tanks with yeast. Triple distillation through copper and stainless steel produces a 190-proof base spirit. The spirit undergoes an 8-step charcoal filtration process and is tested with a gas chromatograph before being cut to 80 proof with charcoal-filtered spring water and bottled.