Hera the Dog Vodka began with years of animal-rescue work—and a misunderstanding over a cat’s name.

After trying different ways to raise money for animal organizations, including selling T-shirts at heavy-metal concerts, Julia Pennington began exploring a spirits business with her nephew, who owns a distillery. The idea took shape in 2016, and after two years of development, the vodka was ready to launch in 2018.

The name came about while Pennington was feeding a cat colony in California. A friend suggested “Hair of the Dog,” but Pennington misheard the phrase and thought her friend was talking about Hera, her cat. The confusion inspired the brand’s name.

The vodka is made from organic, non-GMO Italian red winter wheat. It is distilled seven times, filtered through coconut charcoal, and produced in small batches at an independent distillery in downtown Los Angeles. Each bottle is 40% alcohol by volume and sells for about $28.99.

Pennington’s husband, Jeff Blyseth, and his team at Axis Studios designed the dog illustration on the bottle. Pennington says the image shows a dog watching over Los Angeles as a protector of animals—a tribute to a local park where she spent considerable time rescuing abandoned animals.

The vodka has received several industry honors, including a double-gold award at the 2024 SIP Awards. But Pennington says its impact on animal welfare matters most. The company donates 6% of each bottle’s proceeds to animal-rescue groups and spay-and-neuter programs in the area where the bottle is purchased. By October 2026, it had contributed $72,000 to grassroots organizations.

The support is intended for animals of all kinds, not just dogs. At home, Pennington and Blyseth care for 13 cats and three dogs. Two cats and all three dogs are foster animals waiting for homes. They have also rehabilitated and released three opossums, which still visit nightly.

A cocktail Pennington recommends is a dirty martini made with 2 ounces of Hera The Dog Vodka, ½ ounce of extra-dry vermouth, and ½ ounce of olive juice. Chill with ice, strain into a chilled glass, and garnish with olives.