How It’s Made
Each bottle of Blue Ice requires nearly 10 pounds of Idaho Russet Burbank potatoes, which are known for quality due to the optimum growing conditions of the western state: high altitude, warm days and cool nights and the combination of volcanic and alluvial soils.
The distillation methods adapted by Master Distiller Bill Scott and the team at the Silver Creek Distillery in Rigby, Idaho, are as modern as could be, relying on every technological advance in distillation available, including the four-column still which allows the process to be monitored and run smoothly to produce the best vodka they can.
The vodka is filtered five times – through charcoal, a filter press, travertine, garnet or crystal, and submicron – before it is mixed with the clear waters of the Snake River Aquifer and bottled.