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Ogilvy Potato Vodka - 700ml 40%

Scottish Potato Vodka

Ogilvy’s potatoes grow a short tractor ride from where they’re transformed into vodka. Everything is undertaken on our own farm to form a small-batch local liquor of international quality (we aim for class production rather than mass production).

Our singular spirit is warm and welcoming, smooth and sweet. Its neutral essence makes it a great option for cocktails and a natural choice for the gluten-intolerant. Yet it’s a smart pick for anyone wishing to try a vodka that offers purity of palate alongside hidden depths of flavour.

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Ogilvy Farm

Nestled in the heart of Angus, Hatton of Ogilvy Farm reclines across rich land of rare heritage. Tended by our family for four generations, a steading built to last has now produced a Scottish first. 

‘Ogilvy’ means ‘high plain’ in an old Celtic tongue and our farm sits inland above the Strathmore valley, some 12 miles from the North Sea. Here, in the rolling countryside of Angus, history and heritage are always close at hand.

<The Process>

Spuds from the soil

“Each December our fields are ploughed to let frost into the soil, and with its fertility assured, prime seed potatoes are planted in spring. With health checks underway, we irrigate the spuds in summer ahead of their autumn harvest and subsequent storage in one tonne wooden boxes.”

Mince ‘n’ tatties

Our potatoes are thoroughly washed before being brought in baskets to a mincer, into which they’re loaded. Mincing makes the starch more accessible to the enzymes which are added at the next stage.

Potatoes under pressure

The potato mix is then pressure-cooked to gelatinise its starch, before the mash is cooled. Next, enzymes are added to hydrolyse the starch into simple sugars, which the yeast will convert to alcohol.

Hubble bubble

Yeast and nutrients are added to the mash, which is fermented for four to five days. The yeast consumes sugars and produces ethanol (alcohol) and carbon dioxide. To ensure consistent quality and superior spirit, the fermenting mash’s temperature and pH are constantly monitored.

Purity of spirit

“Distilling the fermented mash to 96% ABV spirit is vital for richness. Utilising 'Spud' - our specially designed 32 plate Carter-head Mk. II distillation column with seven meter high methanol removal column - we achieve the desired purity in just two distillations, over a relatively short period of 12 hours.”

Truly refined

The grand finale in vodka production is charcoal filtration. We filter our vodka for up to a week using traditional charcoal, before ‘polishing’ it using a 1-micron sheet filter. Along with our painstaking distilling process, it ensures a smooth, mellow vodka with maximum taste integrity.


Vodka is an incredibly cocktail-friendly spirit which delights in mixing it up with everything from tomato juice to the best bubbly.

Ogilvy’s neutral and flawlessly smooth spirit makes it a clean, clear canvas for all manner of inventive concoctions. So, meet your inner mixologist by trying a few of our favourites.

"Angus Old Fashioned"


Glass type: Rocks glass

Taste: A sublime classic; a perfect marriage of citrus, sweet and salty flavours.

Skill level: Expert


50ml Ogilvy vodka

15ml salted caramel syrup*

2 dashes of orange bitters

2 dashes of peach bitters

As much ice as you like

Amarena cherries or an orange twist


Combine all of your main ingredients together and stir to 50% dilution. Pour the liquid into an ice-filled rocks glass and garnish with Amarena cherries or a tantalizing orange twist.

* To make syrup from scratch (for the best results), add one cup of white sugar to a pan and cook on a medium-to-high heat until it dissolves. Leave it for a few minutes to cool down, then tip in one cup of boiling water and a teaspoon of rock salt, before stirring until fully mixed. Note that the reaction between the hot caramel and boiling water can create a large amount of steam, or spoil the syrup, so add the water in one go and make sure the pan has cooled to prevent this. 

"Ogilvy Fizz"


Glass type: Champagne flute

Taste: Floral, light, refreshing with sweet finish, perfect for brunch

Skill level: Beginner


12.5ml of Ogilvy vodka

A liberal pour of Moët champagne

1 white sugar cube

2 dashes of Angostura bitters


Take your sugar cube and infuse it with a couple of dashes of Angostura aromatic bitters. Tip your modest measure of Ogilvy vodka into the flute glass, then top it up with a decent helping of champagne.

To finish, drop the spicy, saturated sugar cube in and serve immediately.


Tasting Notes

The proof is in the partaking.

Nose: Warm aromas tinged with fresh apricots and citrus fruit, green grass and walnuts.

Taste: Smooth warmth of potato spirit, a sweet, creamy character with fruity esters, a hint of toffee and green pasture notes. Clean, balanced, a rich mouthfeel imbued with the mineral wealth of local land and water.

Aftertaste: A long, lush finish with black pepper, earthy charcoal and a wee whisper of citrus.

Additional Info

Additional Info

Weight 0.8000
Country of Manufacture


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