What Is Blue Ice Potato Vodka And How Is It Made?

Blue Ice Potato Vodka is a distinctive American craft spirit that has carved out a niche among connoisseurs seeking depth, smoothness, and terroir-driven character in their vodka. Unlike mass-market vodkas distilled from grains or neutralized to near-flavorlessness, Blue Ice embraces its Idaho potato origin, resulting in a richer mouthfeel and subtle earthy-sweet complexity. For drinkers and mixologists interested in spirits with provenance and texture, understanding Blue Ice means exploring not just ingredients but philosophy—where agricultural integrity meets artisanal distillation.

The rise of craft distilling in the United States has redefined expectations for vodka. No longer just a blank canvas for cocktails, premium vodkas like Blue Ice are now appreciated for their inherent qualities: viscosity, aroma, and finish. This shift makes it essential to examine how such vodkas are produced, what sets them apart from conventional brands, and how their unique composition influences both sipping and mixing. The story of Blue Ice Potato Vodka begins in the high-altitude fields of southern Idaho, where cold nights, volcanic soil, and pristine water create ideal conditions for growing high-starch potatoes—the foundation of this exceptional spirit.

Definition & Overview

Blue Ice Potato Vodka is a small-batch, potato-based vodka produced by Spirit of ’70 Distillery in Boise, Idaho. Launched in 2006, it was one of the first modern American vodkas to spotlight the use of locally grown Russet Burbank potatoes as its sole fermentable source. While most commercial vodkas derive from corn, wheat, or rye, Blue Ice distinguishes itself through its commitment to tuber-based fermentation, which imparts a creamy body and nuanced flavor profile often absent in grain-neutral spirits.

Vodka, by legal definition in the U.S., must be “neutral spirits” distilled or treated to be without distinctive character, aroma, taste, or color. However, at bottling strengths below 95% ABV (190 proof), subtle differences can still emerge based on raw materials and process. Blue Ice is distilled to approximately 190 proof but retains perceptible characteristics due to minimal filtration and careful handling post-distillation. Bottled at 80 proof (40% ABV), it offers a tactile experience more aligned with Eastern European sipping traditions than with the highly refined Western norm.

The name “Blue Ice” references the glacial aquifers beneath Idaho’s Snake River Plain, which feed the irrigation systems used to grow the potatoes and also supply the pure water used in dilution before bottling. This hydrological connection underscores the brand’s emphasis on regional authenticity—a hallmark of contemporary craft distilling.

Key Characteristics

Blue Ice Potato Vodka exhibits sensory traits that reflect its agricultural roots and hands-on production. These characteristics make it particularly suitable for discerning palates and elevated cocktail applications.

• Base Ingredient: 100% Russet Burbank potatoes grown in Idaho
• Flavor Profile: Creamy with notes of fresh earth, sweet potato, almond skin, and a faint minerality; clean finish with mild sweetness
• Aroma: Subtle, with hints of roasted root vegetables, wet stone, and a touch of dairy-like richness (reminiscent of crème fraîche)
• Mouthfeel: Noticeably viscous and rounded—more substantial than grain vodkas due to glycerol compounds derived from potato starch
• Color/Form: Crystal clear liquid; no added coloring or filtration beyond carbon filtering to remove impurities
• Culinary Function: Ideal for sipping neat, chilled, or in cocktails where texture and subtle flavor enhance rather than disappear
• Shelf Life: Indefinite when stored properly; does not age in bottle but remains stable for years unopened or opened
• ABV: 40% (80 proof)

TIP: To fully appreciate Blue Ice’s profile, serve it well-chilled—either stored in the freezer for several hours or over a single large ice cube. Chilling suppresses volatility while amplifying the silky texture and underlying sweetness.

How Blue Ice Potato Vodka Is Made: A Step-by-Step Process

The production of Blue Ice follows a meticulous, largely hands-on method that prioritizes ingredient quality and process control. Each stage—from farm to bottle—is designed to preserve the essence of the potato while achieving purity and drinkability.

1. Potato Sourcing & Preparation

   The process begins with hand-selected Russet Burbank potatoes harvested from family farms in southern Idaho. Known for their high starch content and low moisture, these potatoes provide an efficient fermentable substrate. After delivery to the distillery, they are washed thoroughly to remove dirt and debris, then mechanically peeled and mashed into a slurry.

2. Cooking & Saccharification

   The mashed potatoes are heated to break down complex starches into simple sugars. Because potatoes naturally contain less free sugar than grains, enzymes (typically alpha-amylase and glucoamylase) are introduced during cooking to accelerate saccharification—the conversion of starch into fermentable glucose. This step is critical; incomplete conversion would result in lower alcohol yield and potential off-flavors.

3. Fermentation

   The cooled mash is transferred to fermentation tanks, where selected yeast strains are added. Blue Ice uses a proprietary strain optimized for potato substrates, capable of producing desirable congeners (flavor-active compounds) while tolerating higher alcohol levels. Fermentation lasts approximately 4–6 days, yielding a \"wash\" with 8–10% ABV. The wash has a sour, earthy aroma reminiscent of kombucha or fermented vegetable brine.

4. Distillation

   The fermented wash undergoes triple distillation in copper pot stills. Copper plays a vital role here: it catalyzes chemical reactions that remove sulfur compounds and other volatile impurities, contributing to a cleaner, smoother spirit. Each distillation pass increases alcohol concentration and refines flavor. By the final run, the distillate reaches about 190 proof (95% ABV), meeting the technical standard for neutrality.

   Unlike many industrial producers who redistill to extreme purity or use charcoal towers to strip all character, Blue Ice minimizes post-distillation processing to retain some of the original potato-derived esters and fatty alcohols that contribute to mouthfeel and aroma.

5. Dilution & Filtration

   Pure water from the Idaho aquifer is used to reduce the spirit to bottling strength—80 proof. Minimal carbon filtration is applied to ensure clarity and remove any residual harshness, but the goal is not total demineralization or flavor stripping. This measured approach preserves the vodka’s signature creaminess and faint sweetness.

6. Bottling & Labeling

   Each batch is bottled on-site in signature cobalt-blue glass bottles that protect against light degradation. The labeling includes batch numbers and distillation dates, reflecting the distillery’s transparency and small-batch ethos. Production volume remains limited, reinforcing its craft positioning.

Practical Usage: How to Use Blue Ice Potato Vodka

While versatile enough for any vodka application, Blue Ice shines brightest when used in ways that highlight its textural richness and delicate flavor.

Cocktail Applications

In mixed drinks, Blue Ice adds weight and cohesion, making it especially effective in stirred or low-dilution cocktails. Its slight sweetness balances tart ingredients without requiring additional syrup.

• Improved Martini: Combine 2 oz Blue Ice, 0.75 oz dry vermouth (preferably Dolin), 2 dashes orange bitters, and stir with ice for 30 seconds. Strain into a chilled coupe. Garnish with a lemon twist. The vodka’s body supports the vermouth’s herbal notes, creating a harmonious, layered sip.
• Peppercorn Bloody Mary: Muddle cracked Tellicherry pepper in a shaker, add 1.5 oz Blue Ice, 3 oz tomato juice, 0.5 oz lemon juice, 0.25 oz Worcestershire, dash of hot sauce, celery salt, and smoked paprika. Shake and strain over ice. The earthy base of the vodka complements savory elements, enhancing umami depth.
• Heirloom Gimlet: Shake 2 oz Blue Ice, 1 oz lime juice, 0.5 oz honey syrup (2:1). Serve up. The honey enhances the natural sweetness of the potato distillate, creating a rounder, more integrated profile than a standard gimlet.

Sipping & Neat Service

Rare among American vodkas, Blue Ice is crafted to be enjoyed straight. In regions like Poland and Russia, high-quality potato vodkas are traditionally served chilled and sipped between bites of food. Try Blue Ice in this context:

• Chill the bottle in a freezer for at least 4 hours.
• Serve in a small tulip-shaped glass or cordial cup.
• Accompany with pickled vegetables, smoked fish, or rye bread with cultured butter.
• Take small sips, allowing the spirit to coat the palate. Note the progression from cool entry to creamy mid-palate and clean, slightly sweet finish.

Culinary Uses

Though uncommon, vodka can play a functional role in cooking. Blue Ice’s mild flavor and high alcohol content make it useful in select preparations:

• Decaffeinated Coffee Infusion: Add a splash to strong coffee to extract deeper chocolate and nutty notes without bitterness—ideal for dessert pairings.
• Vanilla Bean Extraction: Soak split vanilla beans in Blue Ice for 6 weeks to create a custom extract. The potato base yields a fuller, more aromatic tincture than grain alcohol.
• Flambé for Desserts: Use sparingly in cherries jubilee or bananas foster. The higher flash point and clean burn of premium vodka offer better control than lower-proof liquors.

PRO TIP: When crafting cocktails with Blue Ice, reduce dilution slightly compared to lighter vodkas. Its body holds up better to stirring, so longer agitation won’t overwater the drink. Taste-test before serving.

Variants & Types

While Blue Ice Potato Vodka remains the flagship product, Spirit of ’70 Distillery has released limited expressions that explore variations on the core formula.

Product Name	Base Ingredient	ABV	Distinctive Features	Availability
Blue Ice Potato Vodka (Original)	100% Russet Burbank potatoes	40%	Triple-distilled, minimal filtration, signature creaminess	Widely available in select U.S. states
Blue Ice Reserve	Single-field potatoes, heirloom variety	43%	Small-lot release; extended aging in stainless steel for oxidation control; enhanced minerality	Limited annual release; distillery exclusive
Blue Ice Organic	USDA-certified organic potatoes	40%	Same process, certified organic inputs; eco-focused packaging	Select markets; higher price point

These variants allow consumers to explore nuances tied to farming practices, varietals, and production scale. The Reserve expression, in particular, appeals to collectors and professionals seeking a bolder profile.

Comparison with Similar Ingredients

Understanding Blue Ice requires contextualizing it within the broader vodka landscape. Many assume all vodkas are functionally identical, but base material and process lead to meaningful differences.

Characteristic	Blue Ice Potato Vodka	Standard Grain Vodka (e.g., Smirnoff)	Wheat Vodka (e.g., Grey Goose)	Imported Potato Vodka (e.g., Chopin)
Base Material	Potatoes (Russet Burbank)	Corn or mixed grains	Wheat	Potatoes (Polish varieties)
Mouthfeel	Creamy, full-bodied	Light, watery	Smooth, slightly oily	Rich, velvety
Flavor Complexity	Medium-high (earthy, sweet, mineral)	Very low (intentionally neutral)	Low (faint grain sweetness)	High (floral, earthy, aged character)
Production Scale	Small-batch, craft	Industrial, continuous distillation	Luxury mass-production	Artisan, seasonal batches
Best Use Case	Sipping, stirred cocktails	High-volume mixing, long drinks	Classic martinis, cosmopolitans	Neat service, luxury gifting

“Potato vodkas aren’t just different—they’re defiant. They resist the trend toward flavor erasure. Blue Ice proves you can be American-made, craft-distilled, and still carry the soul of tradition.” — Eric Asimov, Chief Wine Critic, The New York Times

Practical Tips & FAQs

Can I substitute Blue Ice in recipes calling for regular vodka?

Yes, but adjust expectations. Its richer body may alter the balance of light cocktails like Moscow Mules or screwdrivers. In savory reductions or flambés, it performs equally well. For best results, use Blue Ice where texture enhances the dish.

Does potato vodka cause fewer hangovers?

Anecdotal evidence suggests some people tolerate potato vodkas better than grain-based ones, possibly due to lower gluten content and fewer fusel alcohols. However, scientific consensus is lacking. Regardless, moderation and hydration remain key.

Is Blue Ice gluten-free?

Yes. Despite originating from potatoes (which are naturally gluten-free), the distillation process removes proteins, including gluten. Blue Ice is certified gluten-free and safe for individuals with celiac disease.

How should I store Blue Ice?

Store upright in a cool, dark place. Once opened, consume within 1–2 years for optimal freshness. For sipping, keep a separate bottle in the freezer.

Where can I buy Blue Ice Potato Vodka?

It is distributed in select U.S. states, primarily in the West and Midwest. Check the Spirit of ’70 website for retailer listings. Limited releases may only be available at the distillery or via specialty liquor shops.

Why is it more expensive than other vodkas?

Potato cultivation and processing are more labor-intensive and costly than grain farming. Combined with small-batch distillation, manual oversight, and localized sourcing, these factors justify the premium pricing.

Summary & Key Takeaways

Blue Ice Potato Vodka represents a revival of intentionality in a category often defined by invisibility. Made entirely from Idaho-grown Russet Burbank potatoes, it undergoes a careful, triple-distillation process that preserves the inherent creaminess and subtle sweetness of its base ingredient. Unlike mass-produced grain vodkas stripped of character, Blue Ice invites appreciation for texture, origin, and craftsmanship.

Its production—from field harvesting to copper-pot distillation and aquifer-fed dilution—reflects a commitment to regional authenticity and sensory distinction. Whether sipped chilled, stirred into a martini, or used in culinary infusions, Blue Ice performs with a presence rarely found in American vodkas.

For home enthusiasts, the takeaway is clear: not all vodkas are created equal. Choosing a spirit like Blue Ice opens access to a deeper understanding of how raw materials and process shape flavor—even in the most “neutral” of liquors.

Ready to explore?** Try a side-by-side tasting: chill Blue Ice alongside a leading grain vodka. Serve both neat in frozen glasses. Note differences in aroma, weight, and aftertaste. You’ll likely discover that neutrality is a choice—not a rule.