by Ari Weinzweig
Twenty years ago there were no legal distilleries in the entire state of Texas. Not until a young geophysicist named Tito Beveridge (that’s not a made up name!) was at a loss as to what to give his friends for Christmas that year. Tito recalled his uncle’s habanero-flavored vodka, that he tasted a year earlier at a watermelon thump in Luling Texas. After handing out the case of hand-made peppered spirit to his closest friends (for which he created his own recipe, straying from his uncle’s all habanero concoction) he received piles of praise and encouragement to get it onto shelves. After consulting others in the industry, Tito felt that the market for flavored vodkas was too small. He opted, instead, for a martini grade spirit. Just like that – a hobby had gone to full time (with 17 maxed out credit cards to prove it!).
Tito’s is made from 100% corn, but like most fine sakes, only the heart of the run, “the nectar”, is used for the final product, leaving the residual higher and lower alcohols behind, which are harsher in flavor and less refined in texture and purity. The liquor is then filtered six times through the finest activated carbon available for a finished product that is as clean, smooth, and refreshing as any premium vodka on the market at a fraction of the price.
In 2001 Tito’s hard work and dedication to quality really paid off, he was invited to attend the World Spirits Competition where he took Double Gold Medal (it was a unanimous judges’ choice). Unfortunately Tito was not able to attend as the distillery was short-handed that week – now that’s hands on.
You can taste Tito’s handmade vodka everyday at the Zingerman’s Roadhouse. Ask your server or bartender for a taste. Unlike many restaurants, which use the lowest-quality spirits for their well-drinks, the Roadhouse uses Tito’s in every well-drink made at the Roadhouse! Why? Because we love it, and believe that Tito’s vodka makes every drink shine! You really can taste the difference!