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Broken Shed Vodka

Crafted, distilled and bottled in New Zealand, this vodka earned the Silver Medal at the 2011 San Francisco World Spirits Competition.

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Located across the Tasman Sea, nine hundred miles east of Australia, New Zealand is comprised of two main islands — the North Island and the South Island. New Zealand's remote location, sharp mountain peaks and volcanic eruptions made it one of the last places on Earth to be settled by humans. Today, the town of Wanaka, a small lake town in New Zealand's Southern Alps, is home to Broken Shed Vodka.

The formula for the vodka was originally developed by Mark Simmonds, Steve Turner and Mark O'Brien, Broken Shed's founders, in an old, crumbling shed on the banks of Lake Wanaka. Broken Shed Vodka is distilled four times over from 100% New Zealand whey. While whey, which is comprised of the excess sugar generated from milk production, isn't commonly used to distill spirits due to its cost, it is rich in protein and lactose, and an excellent, natural source for distillation.

After distilling the whey, Broken Shed's distillers bring the vodka to proof using a blend of New Zealand water. After testing water sources from all over the New Zealand archipelago, the distillers settled on a blend of water from two distinct sources: one from Central Otago on the South Island, and the other from East Tamaki on the North Island. The blend of water, which contains a unique mineral composition that marries perfectly with the whey, results in a naturally smooth and well-balanced vodka — Broken Shed does not use any softeners, sugars or additives of any kind. After the vodka is brought to proof, it is filtered through a custom-designed charcoal and depth filtration process before being bottled and labeled by hand. "We're proud to have all-New Zealand ingredients, using water from the Southern Alps and the finest grade spirit available anywhere," says O'Brien, Broken Shed's master distiller.

Broken Shed Vodka earned the Silver Medal at the 2011 San Francisco World Spirits Competition and the 2011 International World Spirits Competition. It is crafted, distilled and bottled in New Zealand.

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Slightly viscous and slightly oily sensation that coats the palate but seamlessly melts away. Notes of butterscotch and vanilla followed by a peppery kick. Finish is smooth with a touch of heat.

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