Midwestern Grains
Makrut Lime

Makrut Lime

Lime Vodka

Bold lime flavors and aromas are coupled with notes of wood, white pepper, and cucumber for unmatched complexity.

Tasting Notes
Wood
White Pepper
Cucumber

BUMPIER and UGLIER than A TRADITIONAL LIME, imparting A Taste that’s second to NONE

Lime can be very temperamental and difficult to distill, so we are very particular with the type of lime that goes into making our vodka. Enter the makrut lime - the Thais use this citrus because of its high aromatic oil content and bold flavor. We use the lime leaves which for us holds the most flavor and aroma and the resulting spirit is nothing like we have ever tasted - unmistakably lime and endlessly complex.

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FRESH-PICKED RECIPES

Cucumber-Basil Bloody Mary

by Spache the Spatula For the Ice Cubes 2 mini cucumbers (Kirby cucumbers or pickling cucumbers) 1 cup packed fresh basil leaves 1 serrano chile (de-seeded, if you’re sensitive to spice) ¼ teaspoon kosher salt 1 tablespoon agave syrup 2 cups water
For the Bloody Marys 2 ounces Hangar 1 Straight Vodka 2 ounces tomato juice Cucumber soda (or club soda) Lime wedges Mini cucumbers, quartered lengthwise Fresh basil Kosher salt + sweet paprika + celery salt to rim glasses (optional) share this:

Thai Cooler

by Hangar 1 2 ounces Hangar 1 Makrut Lime Vodka Lemongrass and basil (2-3 leaves each) ½ ounce simple syrup ¾ ounce lime juice 3 dashes galangal tincture* Makrut lime leaf garnish share this:

Rich’s Wild Summer

by Corey Harrison & Evan Rich Hangar 1 Straight Vodka Infused with wild fennel Strawberries Wild juniper 2 ounces Rich Table Hangar infusion 1/2 ounce wild fennel juice 3/4 ounce fresh lemon juice 1/2 ounce Tempus Fugit Kina L'Avion 1/2 ounce fresh egg white share this:
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