Vodka and the art of mixology

Holly is back from her holidays and full of food stories that are making Sue and Ollie’s tummies rumble with envy. Having been immersed in one of the world’s most beloved cuisines, she’s ready to get back to discovering the best of British.

Kiron Phillips set up RK Vodka with his brother Zan to produce a simple yet delicious new vodka. They use sugarbeet rather potatoes, which gives the tipple a more characterful taste. He even reckons that RK Vodka has converted a few confirmed gin and whisky drinkers to the cause!

Because the company deals directly with stockists, from fine dining restaurants to village pubs, they can offer bespoke packages. This sparks a lively conversation about food pairings and what tasty treats go well with vodka. Kiron also enlightens us about his single distillation process and explains the science behind reverse osmosis filtered water (whatever). 

Finally, you can’t talk about vodka without devoting a little time to cocktails. This versatile ingredient is very popular for creative alcoholic concoctions, so Kiron tells us more about the magic of mixology and the mystery of flavoured sugar syrups.