50ml MiniTraditional · 50ml Mini
The original. Ultra smooth. Polish soul.
Quiet, confident, ice-cold-from-the-freezer. The bottle that proves moonshine doesn't have to burn. The 50ml pocket-size — same liquid, mini bottle.
- ABV
- 60%
- Format
- 50ml
- Method
- Triple distilled, slow filtered
Quick summary
The original Polish moonshine in a pocket-size 50ml. Triple distilled, ultra smooth, ice-cold ready.
Crafted as a pure spirit, not a liqueur, with no creamy weight and no syrup-thick body. Naturally dairy free, gluten free and vegan friendly, it pours feather light on the palate while keeping the depth of a true Polish style moonshine.
- Not a liqueur
- No creamy body
- Dairy free
- Gluten free
- Vegan friendly
- Light to drink
The honest reframe.
Most people brace for a harsh, fiery hit when they hear 'moonshine'. Traditional is the bottle that changes that mind in one sip — clean spirit, no aggressive burn, just a long, smooth warmth.
What it actually tastes like.
Clean and soft. A whisper of vanilla and warm toasted bread, never sharp.
Silky and gently sweet with a polished spirit core. Sips like a refined vodka, finishes warmer.
Light, polished, weightless on the tongue — never oily or syrupy.
Long, warm and exceptionally smooth. No throat hit. Zero burn.
If this sounds like you — try a bottle.
- ✓Vodka drinkers looking for something with more soul
- ✓First-time moonshine drinkers expecting a fight
- ✓Anyone who likes a clean sipping spirit
- ✓Hosts pouring a chilled small-glass round after dinner
- ✓Gift buyers who want a story behind the bottle
Pour it like this.
Bottle straight from the freezer into a small chilled glass. The classic Polish way.
60ml over one large clear cube, lemon peel zest.
50ml with cold tonic and a slice of cucumber — a quieter G&T alternative.
Polish Mule: 50ml Traditional · 15ml fresh lime · top with ginger beer over ice.
Real food, not generic suggestions.
- Pickled cucumber and dark rye bread
- Smoked sausage or Polish kielbasa
- Aged hard cheese — Comté, mature cheddar
- Smoked salmon on buttered sourdough
- Steak tartare
