Review: Two Titmice Vodka
Two Titmice Vodka is named for the Tufted Titmouse, the most common backyard bird in America. $1 from the sale of every bottle of Two Titmice goes directly to patients fighting breast cancer. Founder Ed Malin created the vodka while his wife was battling her own breast cancer. Two Titmice is crafted with six different sweet potato varieties grown in the field surrounding their distillery in the heart of the San Joaquin Valley of California. The potatoes are cured, mashed, and fermented onsite. Ten average sized sweet potatoes are required to make every bottle of Two Titmice Vodka. After a small batch double distillation, the spirit is slowly blended with pure spring water and filtered over five days to reduce to 80 proof. The vodka is then chill filtered at 28 degrees. Read more 
Review: Corbin Sweet Potato Vodka
Corbin Sweet Potato Vodka is crafted with 100% estate grown sweet potatoes by forth generation farmer David John Souza. He named the vodka after his son Corbin. Ten varieties of sweet potatoes are grown on the family farm. David spent a decade experimented with each variety of sweet potato using several different distilling techniques in creating Corbin Sweet Potato Vodka. He found some sweet potatoes tasted better and others produced more alcohol. He found the perfect balance by blending three varieties of sweet potatoes. It takes over ten pounds of sweet potatoes to produce one bottle of spirit. Each potato is hand selected and cured for 12-16 months. The potatoes are ground and cooked for 6 hours, and then fermented with yeast for five days. The spirit is small batch distilled in a 2 column Alembic copper still and filtered slowly through a carbon blend. The spring water used in production is recycled back to the farm for irrigation and the spent mash is used as fertilizer or cattle feed. Read more
Review: Covington Gourmet Vodka
Covington Gourmet Vodka was introduced in 2012. It is crafted in small batches with locally grown Covington Sweet Potatoes. 20 pounds of sweet potatoes are needed to produce one bottle of their vodka. Covington is small batch distilled once at 190 degrees in a continuous column still that contains a pot still. Only the heart, 60% of each batch is bottled, with the heads and tails of each batch discarded. The spent mash is returned to the soil to enrich the next crop. The vodka is then filtered through fine mesh to retain its creaminess. Some interesting facts include, a sweet potato is not a potato, and in case you have been calling them yams, they are not yams either. The sweet potato is native to Central and South America, but 80% of the worlds sweet potatoes are grown in China. The US produces less than 1% of the worlds supply, with North Carolina being the state that produces the most. Read more