Our Spirits

Vacuum Distilled Spirits

Our proprietary vacuum distillation process (also known as cold distillation) occurs at extremely low pressure at ambient, room temperature. In traditional distillation, heat is applied which creates chemical reactions that cause unwanted, harsh flavors. Our state-of-the-art 10 Torr Technology distills without added heat thus eliminating these chemical reactions allowing the pure and unique flavors of the spirts to shine through without any chemical harshness. This advanced technology creates more control throughout the process and ultimately a better product.

Micron Mill_Street_Still_Torr_Whiskey

Currently Distilling

10 Torr Gin

10 TORR London Dry Gin contains a perfect blend of botanicals that are combined to create a bright, crisp gin. The proprietary vacuum distillation process allows for the true flavors and aromas of the botanicals to shine. With notes of cucumber and citrus, 10 TORR London Dry style gin has profound depth of flavor and finishes incredibly smooth.


10 Torr Vodka

10 TORR Vodka is precision mashed, fermented and distilled in an azeotropic mixture using our proprietary vacuum distillation process. This process preserves the delicate, natural flavors from the grains than can be destroyed by traditional heated distillation methods. Ambient temperature distillation technology allows for a smoother, cleaner, finer tasting vodka.


10 Torr Whiskey

Nevada grains are used for our bourbon, grain whiskey and wheat whiskey.  Aged for a minimum of 4 years in traditional 53 gallon barrels. There is no substitute for time when making whiskey.


Recipes that Tear It Up

From the 10 TORR Cocktail Throwdown 2017

Reno’s amateur mixologists and professional bartenders put their skills on display last November at the 10 TORR Vodka Cocktail Throw Down. 10 TORR Vodka more than met the mixability challenge and handled a wide range of cocktail concepts and flavors.

Here are the top cocktails from an evening of bar creativity that you can bring to your home party, camping trip or tailgate with a bottle of 10 TORR Vacuum Distilled Spirits and a little bit of creativity.

Italian Greyhound

Our slightly spicier take on the classic greyhound

  • In a bucket glass with ice
  • 1.5 oz 10 TORR Vodka
  • 0.5 oz Cappelletti
  • Top with grapefruit juice and a grapefruit peel or lime wedge
  • Optional: 2 dashes of Hellfire Bitters

Cappelletti is a wine-based aperitif with mild herbal and pine flavors with a hint of citrus peel.

Cucumber Mint Cooler

This cool refresher is a crowed pleaser that’s good any time of the year.

  • 1.5 oz 10 TORR Vodka
  • .75 oz lime juice
  • .75 oz of simple syrup
  • 5-6 mint leaves
  • 2 cucumber wheels

Muddle mint leaves and 1 cucumber wheel in a tall Collins glass. Fill with ice and 10 TORR Vodka, Stir well, top with club soda and garnish with cucumber wheel and mint.

The Limelight

The Limelight

A take on the classic Moscow Mule with a refreshing kick of ginger, fennel bitters and nutmeg.

  • Build in a copper mug with ice or mixing glass
  • 1.5 oz 10 TORR Vodka
  • 0.5 oz Bitter Truth Golden Falernum
  • A rum-based liquor with spicy ginger, citrus fruits, almonds and allspice.
  • 1 oz Spiced lime shrub*
  • 2.5 oz Ginger Beer
  • 2 dashes of fennel bitters
  • Garnish with a sprinkle of Nutmeg and a lime wheel
  • Serve in a Collins glass

How to make spiced lime shrub

  • Add equal parts of sugar and water to a saucepan, and heat and stir until the sugar dissolves.
  • Add limes and a 1/2 teaspoon of nutmeg and simmer until the fruit’s juice blends well into the syrup. Let that mixture cool.
  • Add vinegar to the syrup, bottle it all up, and store in the fridge.

Recipe from Steven Sedillos, professional bartender/mixologist in Carson City, NV. employed at the Blue Bull Cocktail Lounge and Cafe at Adele’s.

Madame D.

Take a trip to the Grand Budapest Hotel with this cocktails’ cascade of lemon, strawberry and mint flavors. You’ll feel like you own the place.

  • 1.5oz 10 TORR Vodka
  • .75oz Lazzaroni Limoncello or your family recipe
  • .5oz strawberry mint simple syrup*
  • .5oz fresh lemon juice
  • Dash of Bittermen’s Burlesque Bitters (Sweet, tart and spicy: hibiscus, açai berry and long pepper)

Put all ingredients in a shaker with ice. Shake till chilled and strain into a collies glass

How to make strawberry mint simple syrup

Combine equal parts sugar and water in large saucepan over medium-high heat. Stir until sugar dissolves (liquid will ‘clear up’) Add chopped strawberries and bring to a simmer, reduce heat to low. Remove from heat, add mint leaves. Strain syrup carefully (it’s probably still hot) and cool completely. Keep refrigerated.

Recipe from Anna Maye Vetter, professional bartender/mixologist in Reno NV. employed at BeerNV and Pignic Pub & Patio. Her entry included a cream puff with a filling infused with the Madame D.

In Your Eyes

The taste of apple pie with a kick of ginger. Perfect by the fire after a day on the slopes.

  • 2 oz 10 TORR Vodka
  • ½ oz apple cider concentrate*
  • 3/4 oz dry vermouth
  • ¼ oz Underberg
  • 1 slice of ginger

Muddle ginger in cocktail tin. Add all liquid ingredients then add ice. Stir until well chilled, then double strain into chilled coup or martini glass.Garnish with a green cardamom pod.

How to make apple cider concentrate:

  • 1 cup apple juice
  • ¼ cup sugar
  • 1 cinnamon stick
  • 1 inch portion of vanilla bean

Simmer to reduce liquid half of original volume; about ½ cup. Strain and let cool. Recipe can be doubled.

Recipe from Noel Judah, currently bar manager and mixologist at Reno’s Beaujolais Bistro

Vanilla Ice - Ice Coffee

This is a pre-hike charge-up or an afternoon recharge. The less acidic, cold brew coffee with the pure, smooth taste of 10 TORR Vodka is an ideal blend.

  • 2 oz cold brew coffee
  • 2 oz 10 TORR Vodka
  • 2 oz Silk coconut milk
  • 3 dashes of pure vanilla extract or vanilla Ice cubes*

Pour into a tall glass, over ice or sublime vanilla Ice cubes* Stir and serve garnished with Cinnamon.

*How to make vanilla Ice cubes:

Combine 2 cups almond milk, 1/4 cup granulated sugar and 1 tablespoon of vanilla bean paste. Whisk all ingredients until sugar is dissolved and vanilla bean paste is thoroughly incorporated. Pour into ice cube trays and freeze. Great for morning coffee too!

Reno amateur mixologist Natalie Gosejohan shared her go-to cocktail.

10 Torr Distillery & Brewery

490 Mill Street
Reno, NV 89502, USA




Monday- Tuesday: 3PM - 9PM
Wednesday-Saturday: 12PM - 10PM
Sunday: 12PM - 6PM