About Hangar 1 Mandarin Blossom Vodka
In 1982, Jorg Rupf laid the groundwork for the modern artisanal distillation movement when he founded St. George Spirits, situated in Alameda, California. Rupf had just emigrated to the United States from Germany, and was inspired by the spectacular quality of California's vineyards and fruit orchards. Drawing upon his family's generations of experience — the Rupf family had been distilling eau de vies in Germany for centuries — Rupf purchased a 65-gallon Holstein copper-pot still and began distilling spirits in a 5,000 square-foot warehouse in northern California.
Today, Hangar 1 Vodka is produced at a former airplane hangar adjacent to the Alameda Naval Air Station in California.
Hangar 1 Mandarin Blossom Vodka is made by infusing Hangar 1 Straight Vodka with the blossoms of the Mandarin orange tree. The Mandarin blossoms are popular with bees, and as a result, the blossoms must be harvested while wearing bee suits. "It takes an hour to harvest a pound of Mandarin blossoms," says Rupf, and "it takes 100 pounds of blossoms to do just two bottlings of our vodka." Hangar 1 Mandarin Vodka has an aroma of candied citrus peel, orange zest and fresh juice that is followed by subtle hints of tangerine, wildflower honey and rosewater on the palate. The finish is slightly sweet, with a tart burst of citrus.
Each batch of Hangar 1 Vodka represents the "true expression of ˜from the tree into the bottle," says Rupf.
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Historians are not clear on the exact origin of vodka since different sources link its beginning to both Russia and Poland. But one thing is clear: this somewhat simple spirit, first used as a medicinal concoction, has become one of the most versatile drinks in the world.
It can be distilled from any type of grains, potatoes, or even grapes worldwide. Due to its simplicity, this unaged spirit's main flavor factor is the quality of water and the ingredients used in the distillation process.
Primarily used in cocktails, vodka can also stand its ground when enjoyed neat.
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