Kástra Elión vodka is made from a blend of olives and wheat |

Vodka has a reputation for being flavorless and neutral, and yet its popularity persists. Much of the marketing that drives the category is focused on lifestyle cachet, rather than aroma and taste. But this reputation is mostly outdated. Because while some brands, even a few of the best regarded, are distilled to the point of flavorlessness and lean into their neutrality, others are packing flavor and texture into each bottle. Some are even experimenting with base ingredients that go beyond the usual grains and potatoes.

Kástra Elión falls into this new crop of vodkas. It hails from Greece, where it’s made from a blend of Greek olives and wheat. It’s named for the ancient castle that stands guard over the hills and olive groves of Nafpaktos, the ancestral home to the vodka and the family that created it.

The brand was founded by master blender and certified flavor chemist Frank Mihalopoulos, who’s spent nearly four decades in product development for companies like Baskin Robbins, Dunkin Donuts and Kahlua, and has also consulted for spirits brands including Absolut and Stoli. He’s joined by co-founder and son-in-law, Mike Camello, who serves as the company’s president.

“We were vodka drinkers and interested in some of the European vodkas made using malted barley and rye, and those who were getting good texture in their vodkas,” says Camello. They thought: Why not try making a vodka from olives?

It took about a year for Mihalopoulos to make it work. He set up a lab and acquired distillation equipment, and began testing olive varieties from all over the world. “I didn’t want to be sentimentally attached to the story, but we settled on a three-variety blend that happens to come from the same region in Greece that I’m from.”

Kástra Martini |

It’s a craft process, and the yield loss is much higher than what most vodka distillers see, but Mihalopoulos explains that tight distillation cuts are necessary to eliminate all the heads and volatile compounds introduced by the olives.

Olives don’t contain a lot of sugar, hence the ethanol in Kástra Elión vodka mainly comes from the grains. Olives don’t contribute to the flavor of the vodka, instead, they enrich the grain’s existing quality. The distinct smoothness and mouthfeel of the vodka are due to the olives. The final distillate before bottling is mixed with spring water from the mineral-rich Mount Taygetus in Greece.

The Kástra Elión vodka has a very pure scent, devoid of any repelling chemical odors or amplified alcohol sting. Its aroma is a titillating mix of sweet and savory, with prime notes of vanilla and butterscotch. Upon tasting, you can discern subtle fruit flavors, citrus, and a dash of pepper. The flavor lingers, causing a build-up to more butterscotch, vanilla, and hints of toasted bread.

While Camello prefers to savor Kástra Elión over ice with olives, he understands that vodka sipping might not be everyone’s preference. Its versatility lends it perfect for making Martinis. The brand encourages bartenders to keep the drinks spirit-centric and limit the use of sugar. This helps maintain the distinctive mouthfeel of the vodka.

Kástra Elión has recently launched its olive brine and cocktail olives, available individually or in a kit with a bottle of vodka. These are designed to craft the perfect Dirty Martini. The brine and olives are from the same Nafpaktos region as the vodka, providing a unique Greek and olive-centered twist on the traditional cocktail.