Paul McCann walks into a bar in 2003. While searching the selection to quench his thirst, he notices one thing: there is no domestic vodka. Anywhere. So, he creates one.
A year later, Cirrus enters the San Francisco world spirits competition, the James Beard equivalent for beverages. Amidst all the fancy Europeans with years of tradition and experience, Cirrus walks away with a silver medal.
Despite the common misconception that all vodkas are made from potatoes, the vast majority of vodkas are made from grains – usually wheat, rye, corn or a combination of the three. Potato vodkas are more expensive and much more difficult to produce than grain vodkas, but they think it’s worth the time and effort, as potatoes make the best and smoothest vodka.
The acclaim and ensuing demand quickly makes Cirrus too big for its distillery. While growth can sometimes lead to demise, Cirrus stayed true to its origins: the product. In 2006, Cirrus returns to San Francisco and takes gold. Over the next five years, demand for Cirrus grows on such a national scale, production cannot keep up. Instead of cutting corners, Cirrus decides to do it right. Additional investors are brought in to build a state of the art, stainless steel and copper still. Production stays true to its hands-on start.
Cirrus uses only the finest ingredients and care to make the best tasting vodka available. They are glad to be back. And for those whom they have yet to meet, pull up a chair and let us introduce ourselves. Cirrus vodka. Hand crafted to be savored.
1603 Ownby Lane, Richmond, VA 23220
HOURS: Monday: Closed, Tuesday: Closed, Wednesday: Closed, Thursday: 4:00 PM - 8:30 PM, Friday: 4:00 PM - 8:30 PM, Saturday: 1:00 PM - 8:30 PM, Sunday: 1:00 PM - 6:00 PM