The local food movement, already a difficult undertaking in Alaska, has moved from solids to liquids. An abundance of breweries, a meadery and even a winery spill across the state, but one of the few that uses only local ingredients is Truuli Peak Vodka.
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Named for the tallest mountain on south central Alaska’s Kenai Peninsula, Truuli Peak has only three ingredients: water, barley and honey. These might seem plain, but the raw ingredients are some of the purest you will find. The water is glacial melt from Eklutna Lake; the filtered version is Anchorage’s drinking water.
The honey comes from the Alaska Honey Man, whose bees feed on the wildflowers of the Chugach Mountains. The barley is grown in Delta Junction, 95 miles south of Fairbanks.
Co-founder Jeremy Loyer was committed from the start to crafting a vodka made from local ingredients, but barley was not his original choice. When he and partner Kyle Ryan started Truuli Peak five years ago, they used potatoes from land his parents leased to a spud farmer in Alaska’s fertile Matanuska-Susitna Valley. But after completing an internship with Dry Fly Distillery in Spokane, Wash., Loyer was persuaded to switch to barely.
“Potatoes only have a 9% yield per pound,” he said. “Plus, they’re big and dirty and they need special equipment to clean and smash them. Barley has a roughly 40% yield per pound and is much easier to work with.”
Using Alaska’s raw resources
Though Loyer and Ryan created Truuli Peak five years ago, they have been selling vodka for less than two years; the first release was in October 2011. Loyer had fortunately secured startup money through an entrepreneurial grant with the University of Alaska, which allowed him and Ryan to develop a strong product.
“Our goal was always to be local,” he said. “The raw products are very important to us.”
Loyer points out that vodka can be made with anything that has a starch content, and some companies even use ethanol.
“Our labels say 95% grain, 5% honey,” he explains. “If you see a label that reads ’100% neutral grain spirits,’ the producers may not even have a still.” The raw ingredients are what make Truuli Peak a premium spirit, and having them locally sourced is really just a bonus.
Loyer becomes animated when discussing not only what he calls the “mouth feel” of the vodka, but also of the glacier water with which it is made. They originally used filtered water, but the unfiltered version is far superior. The difference is like night and day, Loyer said. The water is collected and trucked to Anchorage in 375-gallon tanks.
Truuli Peak is distinct for its soft floral notes. It is slightly sweeter than other vodkas, and finishes smoothly. There is no need to chill this vodka; Loyer prefers it at room temperature.
The process for creating Truuli Peak Vodka is fairly straightforward. Barley and honey are fed into three large fermenters, where a mash ferments for three days. The results of the fermentation are basically an 8% beer. The 8% alcohol is removed and sent to a still for its first distillation. That product then moves to the rectifying run, which is responsible for purification. In this 24-foot-tall tank, the liquid is cooled to make it hard for the distillate to become vapor. From there it’s on to the mixing tanks, where it is frozen to separate impurities, and finally raised to 60 degrees for optimum bottling.
Currently, Truuli Peak is bottled on site. You can find it across Alaska, Oregon and, most recently, New York.
Top photo: Alaska’s Eklutna Lake. Credit: Frank Kovalchek / Flickr