Vodka (700 ml)

When Finnish sculptor Tapio Wirkkala designed the original 'Frozen Ice' bottle in 1970, the form was a deliberate argument: Finlandia's identity would be built on place, not process additives. That argument holds in the glass today. Distillation occurs at

Koskenkorva, Ilmajoki — western Finland's grain belt, where six-row barley grows under up to 72 days of unbroken Midnight Sun, producing high-starch, low-oil grain with an unusually clean fermentation profile.

The spirit passes through seven stainless-steel column stills (three under vacuum, three atmospheric, one pressurised) across more than 200 individual distillation steps over ~50 hours, exiting at 96.5% ABV — methanol and fusel alcohols stripped without a single gram of charcoal.

The 96.5% distillate then travels 315 km by rail to Rajamäki, Nurmijärvi, where it is diluted solely with glacial spring water drawn from a 10,000-year-old Ice Age moraine aquifer — mechanically filtered only, no deionisation, no reverse osmosis, no mineral removal.

The company protects 12 km² of surrounding forest to preserve the source. No charcoal filtration, no additives, bottled at 40% ABV. The result is a bone-dry, light-bodied vodka with faint white pepper and a whisper of grain — texture shaped entirely by water mineralogy rather than post-distillation intervention.