Glacier Dew Vodka Wins Silver!

Glacier Dew Vodka overlooking Lake McDonald in Glacier National Park

Glacier Dew Vodka has been awarded a Silver Medal from the Beverage Testing Institute — one of the spirits industry's longest-running independent judging panels, known for blind tastings scored by trained palates rather than brand reputation. For a small-batch vodka made in Coram, Montana, that's real validation.

Where the Name Comes From

The inspiration for Glacier Dew goes back more than a century, to Josephine Doody — a resourceful moonshiner who ran a still from her homestead on Harrison Creek, inside what's now Glacier National Park, in the early 1900s. A federal raid on the property in 1928 is one of the few firmly documented moments from her operation; she stayed on the land until her death in 1936. Her independence and her commitment to doing it right, on her own terms, still shape how we approach distilling today.

How It's Made

Glacier Dew starts as a seasonal blend of locally sourced grain and fruit, fermented in wooden vats. From there, it's triple distilled and charcoal filtered — a process built for clarity and balance, not just proof.

Distilling a clean vodka is more technical than it looks. Every run relies on careful temperature control to separate out exactly the right compounds, run after run, without stripping away all character in the process. Go too far and you lose the ingredients entirely; not far enough and the spirit stays rough. Glacier Dew is built to land right in between — clean, but still recognizably made from something.

Tasting Notes

Judges noted a smooth, creamy texture with subtle hints of coconut and vanilla. It's crisp and approachable — good neat, on the rocks, or as the base of a cocktail that doesn't need to fight for attention.

What Goes Into Every Bottle

Like everything we make, Glacier Dew is shaped by what's around us — including the glacial water of Northwest Montana. No artificial flavors, no shortcuts. Just honest ingredients and a process we trust.