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Overdone to perfection

Vodka can be made from just about any starch or sugar. So when we started developing our vodka, we immediately thought about ingredients that grew locally and could produce the taste and mouthfeel we were looking for. Corn had a nice connection to both New England and our family farm, where it’s grown in abundance as cattle feed.

We use an eighteen plate still to create a spirit with a perfectly balanced mouth feel. It’s silkiness also features a little bit of heat, which any honest vodka drinker will tell you is essential. Of course with vodka, filtration is critical. To help remove any impurities or inconsistencies, we created an extensive filtration process that uses in excess of 50 pounds of activated carbon, a phenomenal medium for purifying liquid. For every batch we produce it takes 48 hours to filter 270 gallons. That extra bit of filtration really helps give it a smooth, clean finish.

SVG_code_fileThe keys to filtering vodka are the amount of carbon and the time of contact. In both cases we overdo it, using more and doing it longer. It’s costly and time consuming, but a well filtered, smooth vodka is always worth it.
Clear. Neutral nose with a slight hint of toasted brioche and fruit danish. Silky textured and dry with a nicely buoyant medium body and a very clean, chiseled finish with hints of dried fruits, powdered sugar, wet granite and pepper spices. Very classy and lively.
— Beverage Tasting Institute


Moscow Mule

  • 2 oz bully boy vodka
  • .75 oz lime juice
  • .75 oz simple syrup

Top with ginger beer and garnish with a lime wedge

John Daly

  • 1.5 oz bully boy vodka
  • 2 oz lemonade
  • 2 oz iced tea

Build in the glass, stir gently, garnish with a lemon wedge.


  • 1.5 oz bully boy vodka

Pour into a tall glass over ice, top with
grapefruit juice.