Zubrowka Biala
The clear sibling of Bison Grass: no grass, no flavoring, just pure winter rye vodka. Sixfold distilled and platinum-filtered, making it remarkably smooth in a Moscow Mule or Bloody Mary.
Zubrowka without the blade of grass
Biala means white, and that says it all: this is the clear Zubrowka without bison grass. While Bison Grass is all about the flavor of the grass from Białowieża, Biala is a pure vodka made from winter rye. It is distilled six times and platinum-filtered, and CEDC International makes it in Oborniki. The producer describes the result as a pure vodka of exceptional smoothness.
That gives Biala a very different role from its green sibling. You reach for it when you don't want to taste the vodka but still want to feel it: in a Moscow Mule, a Bloody Mary, or a Black Russian, where ginger, tomato, or coffee determines the flavor. It works neat too; ice-cold, it is round and clean, without the grass's spiciness.
In brief
Smooth, clean, and neutral
Clean grain
A restrained nose with a light, bread-like rye note. No grass, no fruit, no vanilla.
Round and smooth
Thanks to sixfold distillation and platinum filtration, it feels smooth and almost creamy. The alcohol barely bites.
Short and dry
A short, dry finish with a very light spicy rye note. Exactly what you want as the base for a cocktail.
Flavor profile of Zubrowka Biala neat and ice-cold. For comparison: Bison Grass scores much higher on spiciness.
Three ways to drink Zubrowka Biala
Biala is made for mixing, but is smooth enough to drink neat too. Choose your mixer; the vodka does the rest.
Biala Mule
50 ml Zubrowka Biala, 15 ml fresh lime juice, and 120 ml ginger beer in a copper mug filled with ice. Stir briefly and garnish with a lime wedge. The neutral vodka lets the ginger shine.
To the recipe →Bloody Mary
45 ml Biala, 90 ml tomato juice, 15 ml lemon juice, a few drops of Worcestershire sauce and Tabasco, pepper and salt. Roll, don't shake, and serve in a highball glass with a celery stick.
To the recipe →Neat and ice-cold
From the freezer into a cold shot glass. Without bison grass, you taste only the smooth rye; a good test for anyone who wants to know how smooth six-times-distilled vodka is.
Shot glasses →Classics that call for a neutral vodka
In these four recipes, you don't want a grass flavour, but you do want a smooth base. That's why you choose Biala instead of Bison Grass here.
Moscow Mule
Vodka, ginger beer and lime in a copper mug. Fresh, spicy and ready in a minute.
Bloody Mary
Vodka with tomato juice, lemon and spices. A neutral vodka lets the spices shine.
Black Russian
Two parts vodka, one part coffee liqueur, over ice. It doesn't get simpler than this.
Long Island Iced Tea
Five types of spirits with lemon and cola. This calls for a vodka without a flavour of its own.The right glass for Zubrowka Biala
A copper mug for the Mule, a sturdy highball glass for Bloody Mary and Long Island, a tumbler for the Black Russian and a small shot glass for drinking neat.
More Zubrowka flavours
Zubrowka
The brand story: the primeval forest of Białowieża, bison grass vodka and all the other varieties of Zubrowka.
To Zubrowka →Zubrowka Bison Grass
The original with the blade of grass in the bottle. Almond and vanilla; pure ice-cold or with apple juice.
View Zubrowka Bison Grass →
Zubrowka Rosé
Bison grass with forest fruits, rosehip and juniper. Best with tonic, ice and fresh berries.
View Zubrowka Rosé →
Zubrowka Vanilla
Intense Madagascar vanilla on smooth Zubrowka. The vodka for a Pornstar Martini without separate vanilla syrup.
View Zubrowka Vanilla →
Zubrowka Raspberry
Soft, balanced raspberry. Ice-cold as a shot or in a French Martini or Clover Club.
View Zubrowka Raspberry →
Zubrowka Mango Passionfruit
Mango and passion fruit, full-bodied and fruity. As a shot or in a Sex on the Beach or Piña Colada.
View Zubrowka Mango Passionfruit →All vodka brands and flavors in one overview, from Swedish grain to French grapes.
Questions about Zubrowka Biala
Can't find your question here? Read more on the Zubrowka page or browse our cocktail recipes.
Everything about Zubrowka →