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  G N
  O O
  O P
  D E

We make vodka.

But better.

GOOD.

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Good Vodka
begins on a farm.

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We purchase ripe, discarded fruit.

We purchase ripe, discarded fruit.

Coffee fruit, for instance.

Yes, coffee is a fruit.

01
01

Farmers pluck the ripe, red cherries from plants, then bring them in sacks to a central mill to remove the pulp from the bean. We’re going to guess you’re already well-acquainted with the bean.

02
02

The bean is preserved, but the skin and pulp of the fruit are typically discarded. Some of it is used as fertilizer; a lot of it gets washed downhill into rivers. More than 15 million tons are wasted each year.

03
03

We visited coffee farms all over Central and South America before settling on the Caldas region of Colombia for our first bottling. We work directly with the Colombian Coffee Federation to compensate farmers for their fruit waste.

04
04

We concentrate the fruit to lower its weight, then import it by ship to the United States. It finishes its journey from farm to vodka in a distillery in upstate New York.

Making alcohol from
byproducts
is better for everyone.

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Making alcohol from
byproducts
is better for everyone.

It reduces global water appropriation.
It lowers a coffee grower’s carbon emissions.
It gives a new revenue stream to farmers.

It’s just better.
Good, even.

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Did we mention it makes
a damn fine martini?

It does.

Because when you start
with good fruit, you end
up with Good Vodka.

Try it like this.

The Good Martini

A cocktail from forever ago, with a small footprint for today

02
ounces of Good Vodka
01
ounce of vermouth
01
lemon twist

Combine in a mixing glass, fill with ice, and stir until chilled. Strain into a coupe glass and serve with a lemon twist.

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The Buena Amarga

A riff on the Negroni, fit for an afternoon on a coffee farm

01
ounce of Suze Gentian Liqueur
01
ounce of Dolin Blanc Vermouth
1.5
ounces of Good Vodka

Stir ingredients, strain over fresh ice into double old fashioned, garnish with a grapefruit twist.

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A Simple Collins

The heart wants what it wants

02
ounces of Good Vodka
.75
ounces of fresh lemon juice
.75
ounces of simple syrup

Combine ingredients with ice in shaking tins, give a quick and hard shake, and strain over fresh ice into Collins glass. Top with soda and garnish with a lemon wheel.

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Coming soon to a bar near you.
Until then, say hello:

Illustrations by Lauren Tamaki.
Site design and development by Linsey Fields and Mike Morisco.

Who we are.

Tristan Willey was a bartender and whiskey distiller before he founded Good Liquorworks. He hails from New Mexico and can run a 1500 meter dash in 3:47.

Mark Byrne is a former editor at GQ, and was one of the first professional distillers in New York City. He grew up in California, Kenya, Wisconsin, and Zimbabwe.