Vodka, With Personality: Distiller Ed O’Brien Keeps it Simple at 1911 Established

In upstate New York, something quietly rebellious is happening in the world of spirits.

Ed O’Brien, Head Distiller at 1911, isn’t just making vodka—he’s transforming local apples into a liquid experience with actual personality.

For years, 1911’s hard ciders have been celebrated by discerning drinkers—but behind the scenes, O’Brien has been busy reinventing what these heritage apples can do. The result? A vodka that defies the category’s clichés of “dry” and “neutral” and instead delivers a smooth finish that nods to its orchard origins.

“It felt like a natural progression—from apples to fresh cider, to hard cider, to apple wines, and now to an apple-based vodka,” O’Brien explains, making the evolution seem as inevitable as sunrise. But don’t be fooled—simplicity belies precision. Every nuance of 1911 vodka reflects O’Brien’s complete control over the process, from tree to bottle.

While crafted to be savored neat, 1911 vodka is also a bartender’s dream canvas. “Our customers find it simple to craft their own expressive cocktails,” O’Brien says. Accessibility, after all, is part of the design.

And while he’s deliberate with each creation, O’Brien loves to keep drinkers guessing. “Being mysterious about new creations makes up the majority of the excitement for innovation,” he says. His hint? Keep an eye out—there’s more to come.

Beyond vodka, 1911 is exploring gin, whiskey, and other spirits—each a continuation of their ethos of quality and local sourcing. O’Brien applies the same terroir-driven thinking to whiskey, sourcing all grains from New York farms, ensuring that each sip tells the story of its roots.

For bartenders, the appeal is simple: 1911 spirits make mixology approachable, whether behind the bar or at home. “Our spirits are designed to simplify bartending, even to the point of encouraging our everyday users to try a hand at mixology,” he says.

As 1911 readies itself for a broader audience, O’Brien’s philosophy remains refreshingly grounded. Asked about the brand’s evolution, he offers this advice: “Enjoy the process of growing while staying present in the moment, do that and tomorrow will figure itself out.” It’s wisdom that, much like his spirits, lingers pleasantly on the palate—and in the mind.

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