Pub Backroom to Premium Pour: The TORS Vodka Story (and What New Distilleries Can Learn)

February 28, 2025

What started out as two friends experimenting with a spirit they actually enjoyed drinking (sorry gin, you didn’t make the cut) has grown into a proudly Dartmoor-rooted brand known for its smooth, premium vodka and bold fruit infusions. If you’re dreaming of scaling your own distillery, there’s plenty to take away from TORS’ journey so far.

 

From Free Space to First Sales

With an unused room above Edward’s pub and the gin boom in full swing, the idea of creating a local craft spirit felt like a no-brainer, except for one detail: neither of them liked gin. Vodka, however, was a different story.

 

Starting out was all about scrappiness, finding ways to make things work without deep pockets. Every penny was reinvested, every spare evening and weekend poured into the business. If there’s one thing new distillers should know, it’s this: passion counts, but resilience pays the bills.

 

Growing Pains (and Tanks)

As TORS gained a loyal following, particularly among local pubs and restaurants, production had to evolve quickly. What once would’ve lasted them weeks could now sell out in a single food festival. Batch sizes grew, and so did the tanks.

 

This evolution was practical, but it also showed the importance of scaling smart. Starting small lets you tweak and improve before you commit to larger runs – something every distiller with growth aspirations should keep in mind.

 

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The Realities of Scaling Up in a Quirky Space

Operating out of a second-floor function room had its own charm, but it wasn’t exactly a producers dream. Moving heavy stock up and down stairs wasn’t sustainable long-term, but having free space at the start gave TORS the breathing room to get established.

 

It’s a reminder that your first production site doesn’t have to be fancy, it just has to work. The goal is to get your product out into the world, learn fast, and improve as you go.

 

Filtering Flavours (and Finding Frustrations)

For TORS, filtration has been one of the trickiest parts of production – particularly when it comes to their fruit-infused vodkas. Real fruit gives their spirits a depth and authenticity you can’t fake, but it also means a balancing act between removing unwanted bits and keeping all the good stuff in.

 

It’s a process challenge every distillery will face at some point: how do you maintain your craft values while making your process efficient enough to scale? There’s no one-size-fits-all answer, but it’s something worth thinking about before you’re knee-deep in production.

 

Community Roots and Word of Mouth

One thing TORS got right from day one? Tapping into their local community. From nearby pubs stocking their vodka to loyal customers spreading the word, this grassroots support has been invaluable.

 

For scaling distilleries, it’s proof that it works to start local, build trust, and let happy customers become your best marketers.

 

More Than a Vodka, A Sense of Place

TORS isn’t just about what’s inside the bottle – it’s about where that bottle comes from. Inspired by Dartmoor’s wild beauty, the brand is built on British ingredients, Dartmoor spring water, and a commitment to craftsmanship. A sense of place is part of what sets them apart, and it’s something every distillery should think about: what’s your story, why should people care?

 

Advice for the Next Wave of Distillers

Edward and Jono’s advice to anyone thinking of launching or scaling a distillery is refreshing and honest: “Hit the ground running, hard, and well-invested, with a solid route to market.” In other words: it’s not enough to make a great product. You need a plan for where (and how) you’ll sell it and the money to get you through those first tricky months.

 

What’s Next for TORS?

The goal is simple: to become the premium house pour wherever there’s a need for one.

 

Thinking About Scaling Your Own Distillery?

If TORS’ story has sparked your own ambitions, here’s one more piece of advice: set yourself up with the right tools from the start. Having flexible, reliable filling equipment can save you time, reduce waste, and make scaling up easier.

 

It’s been almost 20 years since Adelphi Manufacturing‘s development of the ATEX Response Benchtop Filler, and since then we’ve been able to observe the fundamental Do’s and Don’ts of distillery bottle filling. From technical insights to best practices, here’s our list of recommendations to help you grow smart and avoid classic bottlenecks.

 

info@adelphi.uk.com   +44(0)1444 472300

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