It was a dark and stormy night when friends and neighbors Greg Deters, Bill Schroer and Steve Herberholt received divine inspiration to create their own liquor—while drinking, naturally. Thus, Cardinal Sin Vodka was born. “We figured the worst that could happen is we’d end up with a basement full of vodka,” Deters says. Lucky for the rest of us, it worked out better than that. Adopting the name St. Louis Distillery, the three vodka-teers set to work producing a spirit that took gold medals in both the 2012 MicroLiquor Awards and California’s Sip Awards. Now, retailers are calling them instead of the other way around.
Cardinal Sin’s singularity comes partly from using the most expensive two-row malted barley available. Its stills, imported from New Zealand, utilize structured packing, allowing them to achieve in a single distillation what others can’t obtain even with multiple distillations. Most impressively, St. Louis Distillery pushes the distillate up through the carbon filter, assuring that the liquor touches every bit of carbon for more complete polishing. While Russian vodkas seek to produce an odorless and tasteless vodka, St. Louis Distillery carries some of the characteristics of the malted barley into the final product, giving it a hint of sweetness on the back end with notes of cocoa and butterscotch.
Cardinal Sin can be purchased at The Block (146 W. Lockwood Ave., Webster Groves, 314.918.7900), The Wine and Cheese Place (7435 Forsyth Boulevard, Clayton, 314.727.8788) and Lukas Liquor (15921 Manchester Road, Ellisville, 636.227.4543). If you’re thirsty for more info, visit cardinalsinvodka.com.
Cardinal Sin Vodka