Country Strong: Corralitos Vodka

Family brand Corralitos Vodka draws from the orchard to give greater Santa Cruz a remarkable local spirit

Patience isn’t your typical tasting note. But it might be the most important one with Corralitos Vodka.

There are other qualities that leap out. Wildflower, honey and discreet apple aromas complete a slightly sweet inhale, which leads into a soft—almost creamy—mouthfeel.

As Corralitos co-founder/apple farmer Grant Noble Murphy says, “People who don’t like vodka go, ‘Oh, I’d drink that.’”

His co-founder/farmer and dad Grant Dennis Murphy adds a thought. (These two often speak in couplets.)

“This isn’t the bottle you grab on the way to the beach,” he says.

Patience makes it possible. That’s evident in the amount of perfectly respectable liquor they discard, holding out for what Murphy Sr. describes as “super-quality product.”

“We dump a lot to get what we want,” he says. “Others, understandably, want to produce more.”

It’s evident there in the extended trial-anderror with their small-batch contract distiller (who the Murphys request remain unnamed for competitive reasons).

“Our distiller allows us to experience the art,” Murphy Jr. says. “He lets us choose what we’re looking for.”

It’s evident right there in the hours the father-son duo debates things like how many times to refine their cider base so the result is smooth, without sacrificing identity.

“You can be too neutral, and not neutral enough,” Murphy Jr. says.

“It’s a fine line,” Murphy Sr. adds. “You take the flavor out by distilling it too much, and it becomes any other vodka.”

It’s also evident in their Browns Valley Road orchard that drips Golden Delicious, Pippin, Fuji and Gala apples. This is where the Murphys spend still more hours slowly nursing a once-neglected 13 acres back to thriving with the help of Jim Spain across the street.

“I just kinda show them what I’ve done for the last 60 years,” Spain says. When asked why he decided to share his wisdom—as Murphy Jr. says, “He taught us everything, on a steep curve”—Spain is onbrand blunt.

“When you talk to somebody,” he says, “a lot of times you can tell if they’re decent.” Cheyne Howell could tell the vodka was vibrant at first sip. Like Spain he has applicable acumen: Howell travels widely sampling spirits to stock his impressive inventory at Deer Park Wine & Spirits in Aptos.

“My first reaction was, ‘Wow, this really has a fresh apple flavor to it.’” Howell says. “It’s subtle, but it’s there, and [it’s] also very clean— devoid of any industrial aromas or flavors.”

He notes attendees of the recent Corralitos Vodka edition of his shop’s tastings—connoisseurs will dig the wine and spirits seminars— experienced surprise and delight.

“The Murphys have positioned themselves to make a better product by starting on the farm,” he says. “Everything tastes better when it’s fresher.”

While fresh and new apply, they also qualify as oxymoronic. Apples were planted in Corralitos in the 1800s. Some of Murphys’ trees are 100 years old.

Keeping with the theme, the Murphys spent months searching for the right property. As they seek out a Watsonville facility to do their own distilling, and continue to pluck only choice apples for use in their juice (and sell the rest), this evolution won’t be rushed.

Murphy Jr. notes a three-year timeline could stretch on to five, as they’re willing to wait for a sweet spot, which reiterates the operating philosophy at work.

“We’re not willing to compromise,” he says.