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

Vodka is often seen as flavorless and neutral, maintaining popularity despite this reputation. Many companies market the drink more for its lifestyle appeal than its taste or aroma. However, not all vodkas fall into this stereotype. Many brands now strive for rich flavors and textures in their products, with some venturing beyond the typical base ingredients of grains and potatoes.

Kástra Elión is one of these innovative vodkas. Originating from Greece, it is made from a combination of Greek olives and wheat. It has taken its name from an ancient castle that overlooks the hills and olive groves of Nafpaktos – the birthplace of the vodka and home to the family that developed it.

The vodka was created by master blender and certified flavor chemist, Frank Mihalopoulos. Frank has spent almost forty years working in product development for companies like Baskin Robbins, Dunkin Donuts, and Kahlua, and has provided consultancy for spirits brands including Absolut and Stoli. He is joined by his son-in-law, Mike Camello, who is the president of the company.

“We were vodka enthusiasts and fascinated by some of the European vodkas manufactured from malted barley and rye, and those that were achieving excellent texture in their vodkas,” mentions Camello. The thought struck: Why not experiment with making a vodka from olives?

Mihalopoulos spent roughly a year to make it successful. He established a laboratory, purchased distillation apparatus, and initiated testing of olive varieties worldwide. “I intended not to be emotionally connected to the narrative, but we ended up choosing a blend of three varieties that coincidentally originate from the same region in Greece that’s my homeland.”

Kástra Martini |

The procedure is an artisan process, and the wastage is much higher compared with most vodka distillers witness, but Mihalopoulos clarifies that precise distillation cuts are required to eradicate all the heads and volatile compounds produced by the olives.

Olives contain minimal quantities of sugar, hence the source of ethanol is the grains. Mihalopoulos highlights that their role in the creation process of the vodka is essential, not from a flavor point of view, but in contributing to the distinctive smoothness and mouthfeel of the vodka. The final product is a harmonious blend of the distilled spirit and the spring water from the mineral-abundant Mount Taygetus in Greece.

The scent of Kástra Elión vodka is fresh and devoid of any unpleasant, harsh chemical or alcohol notes. The aromas are a delightful mix of sweet and savory, with dominant notes of vanilla and butterscotch. Upon tasting, subtle impressions of fruit, citrus and a touch of pepper unfold on the tongue, luring the salivary glands into action as the flavors slowly intensify, adding layers of butterscotch, vanilla and a hint of toasted bread.

Camello prefers savoring Kástra Elión with added olives, on the rocks. However, he understands that sipping vodka may not be everyone’s cup of tea. The good news is that it is also an excellent choice for Martinis. The brand recommends that bartenders keep their concoctions focused on the spirit, without overdoing the sugar. The idea is to allow the vodka with its unique mouthfeel to be the shining star, observes Camello.

Kástra Elión has recently introduced their olive brine and cocktail olives, available individually or in a kit along with a bottle of their premium vodka. These are designed for crafting the ultimate Dirty Martini. The brine and olives are native to the Nafpaktos region, the same place where their vodka is created. This enables one to enjoy a truly authentic and olive-centric Greek take on the traditional cocktail with the all-encompassing trio.