The spirit of QURI vodka is one of respect. Respect for the people and land that are responsible for producing the greatest quinoa in the world. And respect for the painstaking process of distilling fine premium spirits.
The process of crafting QURI starts with the world’s best quinoa, which we source from a Peruvian family farm located on Lake Titicaca and next to a dormant volcano. The quinoa is transported to our distillery where we initiate the process by milling, cooking, and mashing the grain.
Then, in our special 45 gallon fermenters, we utilize 5 different types of yeast in our fermentation process. These yeast strains were hand selected to develop a more robust flavor profile; as far as we know, we’re the only distillery in the world to utilize this specific fermentation technique.
Once fermentation is complete, we slow distill a total of 3 times. The first two take place in traditional copper pot configuration and contribute to the end product’s smooth finish. The third distillation takes place in a vodka column standing over 20 feet tall, which helps produce a purity up to 96%.
In order to proof the vodka down to 40%, we add perhaps our second most important ingredient, glacier water sourced from the Andes. The final stage in our process is to drip filter the vodka over 3 days. This is done through two components: 1) an activated carbon taken from coconuts and used to purify drinking water; 2) volcanic stone sourced from the volcano located next to the aforementioned quinoa farm.