Walk into any bar from Austin to Anchorage and you'll see it. That humble, tan-labeled bottle with the copper-colored cap. It’s the "everyman" spirit. People order it by name with a level of brand loyalty usually reserved for cult-favorite sneakers or iPhones. But if you polled the people sitting at that bar, half of them would probably tell you it’s a potato vodka.
Honestly? They’re wrong.
Tito's vodka is made from 100% American yellow corn. It isn't a potato spirit. It isn't a wheat-based "Old World" style vodka. It’s a grain-to-glass story that starts in the cornfields and ends in a copper pot still. Bert "Tito" Beveridge—yes, that is his real last name—didn't just pick corn because he liked the color. He chose it because it fundamentally changed how the spirit felt on the tongue.
Why Corn Changes Everything
Most people think vodka is just "neutral spirit." They think it’s supposed to taste like nothing. That’s a bit of a myth. While vodka is distilled to a high purity, the "mash bill" (the raw ingredients) still leaves a fingerprint.
When you use wheat, you often get a peppery, spicy finish. When you use potatoes, the texture gets heavy and creamy. But corn? Corn is different.
Tito's uses corn because it provides a natural, subtle sweetness. It’s not "sugary" sweet—the distillation process removes all the actual sugar—but there’s a roundness to the flavor. It lacks that harsh "medicinal" bite that makes you scrunch your face after a cheap shot.
The Gluten-Free Factor
This corn base is also why Tito’s exploded in popularity during the mid-2010s. Because it’s 100% corn, it is naturally gluten-free.
Now, scientists will argue that the distillation process technically removes gluten proteins from wheat-based vodkas too. But for folks with Celiac disease or high sensitivity, "technically" isn't good enough. Tito's went the extra mile and got certified by the Gluten Intolerance Group. It’s a peace-of-mind thing. It’s also just smart business.
📖 Related: Symbols for Alpha and Omega: Why These Ancient Marks Still Rule Our Modern Design
The "Handmade" Mystery: How It's Actually Distilled
If you look at the bottle, it says "Handmade." That word has actually caused some legal drama for the brand over the years. Some people felt that a company selling millions of cases a year couldn't possibly be "handmade."
But the term refers to the method, not necessarily Tito himself stirring every vat with a wooden spoon.
The Pot Still Difference
Most massive vodka brands use "column stills." Think of a column still like a giant, industrial skyscraper. You pour mash in one end, and pure alcohol comes out the other in a continuous stream. It’s efficient. It’s fast. It’s very 21st century.
Tito’s started with—and claims to still prioritize—old-fashioned copper pot stills. These are the same kinds of stills used for high-end Scotch or Cognac.
- Batch Distillation: You have to do it one "load" at a time.
- The "Six Times" Rule: Tito’s is distilled six times. Why six? Because pot stills are less efficient than columns. You have to run the liquid through multiple times to get it clean enough to meet the legal definition of vodka.
- Taste Testing: The brand famously claims that every batch is taste-tested. If it’s not smooth, it doesn't go in the bottle.
From Oil Fields to the Still: A Brief History
Bert Beveridge didn't start as a distiller. He was a geologist. He worked in the oil and gas industry. He even did a stint in the mortgage business. Basically, he was a guy trying to find his way in Austin, Texas.
He started making flavored vodkas as gifts for friends. Eventually, a liquor store owner told him: "If you can make a vodka so smooth you can drink it straight, then you've got a business."
He didn't have investors. He didn't have a giant warehouse. He had 19 credit cards and a dream. He built his first still himself using scrap metal and pictures of old moonshiners. He was the first person to get a legal distilling permit in the state of Texas. That’s a wild fact when you think about how many distilleries are in Texas today.
Common Misconceptions About Tito's Ingredients
Let’s clear some things up. You'll hear plenty of "bar talk" about what’s in the bottle.
💡 You might also like: Why Words Ending in ot Are Way More Useful Than You Think
- "It’s made from potatoes." Nope. Never has been. This likely comes from people associating "craft" or "handmade" with traditional Polish potato vodkas.
- "There’s added sugar." Wrong. The sweetness comes from the corn-base characteristics and the specific "cuts" made during distillation. There are zero carbs, zero sugar, and zero additives.
- "It’s just repackaged industrial spirit." This is a common accusation against big brands. While Tito's has grown to a massive scale, they maintain that they still use their proprietary process and corn-based mash bill in Austin.
Actionable Tips for the Tito's Fan
If you're a fan of the brand or just curious about corn-based spirits, here is how to actually experience what "made from corn" means:
- Do a Side-By-Side: Buy a mini bottle of a wheat-based vodka (like Grey Goose or Absolut) and a mini of Tito’s. Sip them neat at room temperature. You’ll notice the Tito’s has a softer, rounder mouthfeel compared to the "bite" of the wheat.
- Check the Water: The water used to "proof down" the vodka matters. Tito's uses local Texas water, which contributes to the final mineral profile.
- Mix it Right: Because it's slightly "sweeter" (profile-wise), it pairs exceptionally well with acidic mixers. Think fresh-squeezed grapefruit juice (a Greyhound) or a classic lime-heavy Moscow Mule.
Next time you're at the store, take a second to look at the label. It won't tell you the whole story of the 19 credit cards or the scrap-metal stills, but you'll know exactly what's inside that glass: 100% American corn, distilled six times in the heart of Texas.