Vodka · 40.0% ABV
Meyer Lemon Vodka
Price
$$$$
Availability
Nationwide
Order size
1+ cases
12 bottles per case
A bright expression of Sonoma citrus, inspired by Meyer lemons grown on a local family farm. Fresh organic Meyer lemons are peeled by hand, then given a long maceration in the brand's Original Vodka, capturing the fruit's sweet, tart character without artificial flavor. Seven times distilled, gluten-free.
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A bright expression of Sonoma citrus, inspired by Meyer lemons grown on a local family farm. Fresh organic Meyer lemons are peeled by hand, then given a long maceration in the brand's Original Vodka, capturing the fruit's sweet, tart character without artificial flavor. Seven times distilled, gluten-free.
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The Brand
Hanson of Sonoma
Sonoma, CA
Est. 2013
Hanson of Sonoma began as an idea from brothers Chris and Brandon Hanson, who spent two years and 155 experimental batches developing an organic, grape-based vodka before settling on their final blend in 2013. That same year they presented bottles with masking-tape labels at the Spirits International Prestige Awards and won Best in Class for Vodka and the Platinum Award, plus two golds at the Vodka Masters in London. The family opened its Sonoma tasting room in 2018 and a second tasting room in Sausalito in 2019. Hanson of Sonoma sits in the Carneros Appellation on the border of Sonoma and Napa counties.
View brand profile →The Founder's Note
While studying at Regent's University London, Chris Hanson watched the craft brewery movement take off and pitched the idea to his brother Brandon, then bartending in LA. Looking to their home state's most abundant local resource, the pair decided to build an organic vodka from Sonoma County grapes rather than a purchased base spirit, and taught themselves the winemaking and distilling to do it. Their parents, Scott and Judy Hanson, later joined the business alongside siblings Alanna and Darren to make it a full family operation.
How It's Made
To make a grape-based vodka, Hanson first has to make wine. Organic grapes are harvested in late August and early September, pressed on-site, and fermented into a natural, sulfite-free wine using yeast techniques learned from neighboring, family-owned Ceja Vineyards. That base wine is distilled through a hybrid still setup: first through a traditional copper pot still to retain flavor from the base ingredients, then through a second copper pot still with a Cognac-style reflux helmet for a velvety mouthfeel, and finally through a 50-plate copper column still for a clean, soft finish. Flavored expressions are made by hand-peeling and macerating organic fruits and peppers directly in the Original Vodka, with no artificial flavoring or syrup.
Tasting Notes
Bright and gently sweet with a lively citrus lift. Spicy bergamot leads on the nose, followed by fresh herbs on the palate and a warming touch of spice on the finish.
Awards & Recognition
- Wine Enthusiast — 88 Points
