Neat
Room temperature, in a small glass, the way you would meet a good bourbon. This is where the sweetness shows.
From corn to glass
A sipping vodka that belongs beside fine bourbon, made where fine bourbon is made.
How it is made
Five steps, no shortcuts
American corn
It starts with corn from the American heartland. Corn gives Myron its natural sweetness, and it keeps the spirit gluten-free.
Kentucky limestone water
Bardstown sits on limestone, and the water that runs through it is the reason this is Bourbon Country. It is also the reason we make Myron here.
Seven distillations
Seven passes through the still. Each one leaves a little less behind, until what remains is clean and unmistakably itself.
A charcoal filter
A slow pass through charcoal rounds the edges and polishes the finish.
Bottled at 86 proof
Most vodka stops at 80. Myron goes into the bottle at 86 proof, which is 43 percent alcohol by volume, and that choice changes everything that follows.
Six points of proof
Why 86 proof matters
Sipped neat, the extra proof carries the sweetness of the corn all the way through the finish. That is what makes Myron a sipping vodka.
Stirred into a cocktail, it gives the drink more flavor, more structure, and more staying power than a standard 80 proof vodka. Ice and vermouth do not push it around. That is what makes it a bartender's vodka.
Tasting notes
On the nose
Sweet cream
Soft and clean, with the gentle sweetness of the corn it came from.
On the palate
Vanilla
Round and warm. The sweet oil in the name starts to make sense.
The finish
Silk
Long, smooth, and flowing. A symphony, if you ask the back label.
How to pour it
Three serves
Ice cold
Straight from the freezer, poured thick and slow. The old-world way, and still hard to beat.
In a martini
Stirred, cold, and honest. We never flavor Myron, because this is the job of the cocktail.