Double Cross Vodka is handcrafted in small batches at a family run distillery located just outside the 13th century village of Stará Ľubovňa located in the Tatra Mountains of northeastern Slovakia. The vodka is produced from organically grown winter wheat (apparently estate grown without the use of pesticides, herbicides, or chemical fertilizers) and purified spring water which is pulled from an aquifer located 200 meters below the ground. It is distilled in a seven-step, column-still process, and there are also seven filtration steps which include the use of active charcoal and limestone.
Double Cross Vodka has been in the Canadian market for about a year (in the Province of Ontario), and recently Woodman Wine and Spirits, (who are the exclusive agents for this brand in Ontario) sent me a bottle for review upon my website.
You may click on the following excerpt to read the full review:
Review: Double Cross Vodka
Please enjoy the review as well as my new cocktail creation, the Yellowbird of Sunshine, which follows.
The Khortytsa Distillery is located in the City of Zaporizhzhia, in the south of Ukraine. The facility is relatively new, and its first distilled products were rolled out in December of 2003. According to the 
Souvenir Vodka (according to their 
Beluga Noble Gold Line Vodka is an exclusive ultra-premium Vodka and according to the Beluga Website, it is manufactured from malted spirit and pure Getreidemalz Siberian spring water. Even though artesian spring water is naturally pure, for this Vodka, the spring water must also undergo an extra filtration for an even higher level of purity. After being distilled five times, the vodka is enriched with special ingredients such as rice extract and golden root (rhodiola rosea) extract. The addition of minute quantities of special ingredients is consistent with what I know of traditional European production methods where each distilled vodka has its own recipe and its own special ingredients. It is these special ingredients used in very small proportions which contribute to the individual character of each Vodka. (By small quantities I really do mean small; typically these extra ingredients are measured in parts per million.) After all of this, the Vodka is rested for 90 days before bottling. This rest period apparently allows the molecular components within to stabilize allowing for a smoother more velvet-like mouth-feel and taste.
I was able to meet up with, Burt Stewart, Vice President of Sales for Patron Spirits a few weeks ago who was in town promoting 
The Rum Howler Blog 