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Wyborowa Wodka Vodka (700ml)
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"The old line about vodka is that it's colourless, odourless and tasteless. The new line is that premium vodkas are much, much better. But what do they taste like when you can't see the labels?" To get an answer to that question, an Independent journalist wrapped nine bottles in newspaper and served them to a panel at London's Wodka Restaurant. On the panel was Ian Wisniewski, co-author with Nicholas Faith of the book "Classic Vodka". Mr.Wisniewski believes that all vodkas have a flavour, either good or bad and that in Eastern Europe, where vodka is served neat, the distilleries try to give it a pronounced flavour and character….This Polish vodka [WYBOROWA] was the first tested, and it met with a rapturous response…It was the favourite of our panel, as it is of many discerning barmen." - Sourced from the THE INDEPENDENT, May 25, 1997, in a report entitled "Tried & Tested: Clear Favourites" presented the results of blind-tests of a range of vodkas, conducted by the magazine's panel of experts.size>
How Wyborowa is made…size>WYBOROWA is one of the only vodkas in the world produced exclusively from rye grain. The rye used to make WYBOROWA is grown in a limited part of north-western Poland where the soil is loamy and the climate is milder than in other parts of the country. Only winter varieties sown in the autumn and harvested the following summer are used, because of their very high starch content. The grain is selected at regional agri-distilleries which complete the first stage of the distilling process, producing so-called raw spirit. Three-stage selection - in the field, on entering the distillery and then in the distillery's laboratory - eliminates all but the healthiest ripe grain. The next steps of distilling take place in the beverage distilleries, where the raw spirit is put through a technologically advanced rectification process and then the vodka is made according to the distillers' closely guarded, traditional recipe.
The WYBOROWA production process follows the rule of "3 X 3." This means "triple-cleaned, triple-distilled, triple-filtered." Even then, only the best, middle part of the batch ("No heads, no tails") is used for Wyborowa. The distillation process is carefully controlled to produce alcohol with the exact chemical and organoleptic parameters required for a brand that is distinguished for its consistent purity, taste and aroma. The aroma of grain spirit is difficult to eliminate, but for that it is also more desirable, so in the production of WYBOROWA some aromatic fractions are kept intentionally. The spirit is then diluted to the required strength with very soft water taken from the distilleries' deep wells and filtered with the most up-to-date equipment by reverse osmosis, the most natural way to filter. The water that is finally blended with the rectified spirit to make what is to become WYBOROWA is brilliantly clear and without any foreign taste or odour. The product is again filtered before bottling. The WYBOROWA resulting from all these painstaking procedures is a product of crystalline clarity with a character all its own. It has the barely perceptible sweetness of, not sugar, heaven forbid, but superior rye grain spirit. WYBOROWA has few equals for making martinis, serving on the rocks, and above all drinking NEAT - very well chilled (to about 3 degrees C and never more than 10 degrees C) and served in frosted shot glasses kept in the freezer. A perfect companion to caviar or smoked salmon hors d'oeuvres.
The extraordinariness of Wyborowa finds confirmation in the many awards it has won in some of the greatest international quality contests - up to now Wyborowa has gained twenty two gold medals. In 2001 Wyborowa won the gold medal Monde Selection and double gold medal (meaning the jury was unanimous) as well as the title of the best vodka in World Spirit Competition in San Francisco.