Myth-busting vodka and discovering the beauty of a city reborn: Ben Tibbits joins Belvedere for a Warsaw-set side quest.
Vodka is a spirit I tend to avoid. I’ve at times struggled with it; who hasn’t? Everyone has a teenage horror story (mine involves a busy tram, a classmate’s new shoes, and Krakow’s Oskar Schindler’s Enamel Factory Museum). And so I’ve always approached with caution and perhaps hesitancy – until now.
Belvedere is top of the line in the vodka business, a brand bubbling with rich lineage and insatiable innovation alike. Produced in Żyrardów at the Polmos Żyrardów distillery, built in 1910, the name originates from Belweder, the Polish presidential palace in Warsaw, which is effectively a very fancy building with a great history that now hosts really important people when they come to visit the city (i.e. royalty, global politicians, etc.). The vodka itself is made from 100% Polish Dankowskie rye and local well water, resulting in a local delicacy and the zenith of the country’s significant booze industry.
They clearly also have a knack for smelling out a hedonistic journalist from their emailing manner. Niceties are made, and the next thing I know, I’m on a business-class flight to Warsaw for a few days of mid-week madness. I’ve never flown business short-haul before; it’s the same with more legroom and a tasty bit of breakfast. Although I forget to inform them of my performative pescatarianism and have to eat around the delicious-looking sausage embedded in an omelette. A true practice of self-control.
The Warsaw weather is brisk and slightly overcast as I hop in a car towards the hotel. On the drive, I take in my surroundings. Poland is a country so steeped in rich, complex history; a nation that suffered great adversity throughout much of the 20th century. But now, it’s one of the fast-growing economies in the EU and looks poised to be a major European power for decades to come. Warsaw is the centrepiece of the country’s remarkable rise, a gorgeous, vibrant city that breathes with life even from the back of a cab.
I’m staying at The Bristol Hotel, a dazzling pièce de résistance of the city, situated next to the new Presidential Palace on the historic Royal Route. I’ve been lucky enough to stay at some fancy hotels in the last few years, but this is right up there. There’s even a basement pool and sauna. Shame I forgot my trunks.
After a freshen-up, I meet a wider press party for some welcome drinks at the hotel. Met by one of the many helpful Belvedere team members, they escort us into what appears to be a kitchen-cum-nightclub. We’re talking: a DJ shelling off in the corner, a banquet of food in the middle, and a Belvedere martini tower. There are several different flavours, and so I find it only wise to sample all. The jalapeño takes the win.
But then, disaster strikes! I’ve been concentrating on martini sampling and realise I should probably have something to eat from the posh buffet. There are all sorts of tasty treats, most very suitable for vegetarians. But there’s one thing intriguing me most because it’s got caviar on top and I’m largely unversed in the phenomenon. Curiosity overwhelms me; without thinking, I shove it straight in my gob and start chewing. On reflection, it is clearly a chicken nugget with a bit of caviar on top. I can only blame the martinis. After the tragedy of the salad in Jamaica, this is my second accidental relapse. Sorry Moby.
Shaking off my own infuriating ignorance, we take a short walk over to Epoka Restaurant for what quite quickly becomes apparent is a dinner of mesmerising quality. Across what feels like 10+ courses, guided by soupçons of food that send me sideways in disbelief at how ridiculously tasty they are, we take a culinary quest inspired by Polish heritage. Mind-blowingly stuff. Also, the waiting staff are almost too good at their job – every time my wine glass is left half empty, it’s getting topped up.
Things get a little jaded from here, but I know espresso martinis are involved. The next thing I know, I’m shaken awake with crippling fear and a throbbing pain between my temples. It’s light outside, and we’ve got an early start. I’ve not set an alarm. Where’s my phone? Dead. Bollocks.
We have a 9:45am KO, and my body clock has managed to awaken me with a jolt at 9:25am. I rush into the shower, throw on some clothes, grab a banana and a takeaway coffee from what I’m sure is a delightful breakfast, and suddenly I’m sitting in the back of a car, feeling more tender than that chicken nugget from yesterday.
A sheepish drive later, we arrive at the Polmos Żyrardów distillery for a deep dive into the process of this beautiful clear liquid. Met by some head honchos from the brand, we’re immediately introduced to the Belvedere Dirty Brew, their new coffee liquor. My thing with liquor is that it’s usually far too sweet. But this stuff is coffee-tinged gold. Despite my swirling hangover, the 30% ABV liquor sits nicely, tasting like coffee without being overpowering and having no caffeine in it, and rich and chocolatey rather than being sickly sweet. It’ll be great for a naughty Christmassy coffee in December.
The day is delightfully sunny, and we step outside for a tour of the factory to get into the nitty-gritty of the process. The nuanced details are beyond my foggy head in general, but the idea that truly stands out most is that Belvedere is passionate and purposeful in their quest for sustainability. It’s a topic that comes up more than any other on our tour, a key pillar in the brand’s future incentive. Here at the distillery, approximately 98% of thermal energy came from renewable biomass during 2024 and 2025, while its electricity use was completely renewable. They’ve also introduced lighter glass bottles for less waste and are transitioning towards certified organic production. It’s highly impressive and an example of what’s possible if you put environmentalism at the apex of your ethos.
We’re next introduced to the Belvedere 10, the gem on the brand’s crown. Paying tribute to the origins of the vodka, Belvedere 10 takes inspiration from the process that was used back in 1910 at the distillery’s genesis. Carefully crafted and considered, it’s a method that’s been mastered with the aim of only one thing – perfection. It uses the highest echelon of ingredients, conditions and production. A single rye, a single farm, a single field, a single harvest, then rested for ten months. Without sounding like Belvedere propaganda, it’s damn delicious. Straight vodka isn’t known for being smooth, but this is the velvetiest, most luxurious taste palette I’ve experienced. Also, the bottle shape is unique, to say the least – sure to draw your eyes in the supermarket lineup.
After the tour, we stick around for a lovely lunch held charmingly in a warehouse, but we travel back to the hotel in a traffic-fuelled journey, stopping en route to see the Belweder building.
After a quick lie-down, it’s time for the evening antics. First, we meet in the hotel’s Café Bristol for Dirty Hour – i.e, cocktails inspired by the Dirty Brew. After a few nice words from Belvedere staff and plenty of chatting with various friendly journalists, we are jumping in cars to dinner.
Tonight, Nobu. I’ve only been to the luxury culinary chain once before in Mexico, on which occasion I got royally drunk and started throwing coffee beans at influencers. So this time, I feel the need to take the drink a little easy. I’d like to actually taste the food this time. It’s an extra special event – a four-hand dinner. Chef Joshua Treacy, Executive Chef of Nobu Warsaw, is joined by Chef Witek Iwański, one of Poland’s most revered young culinary talents and chef-owner of Warsaw’s hub.praga, which was awarded a Michelin star in 2025. What follows is like floating on a cloud in food heaven. It’s hard to beat Nobu’s classic black cod, but the caviar with mashed potato served in a small pot is an absolute revelation. I’m besotted.
The night quickly shifts into gear after dinner, as the food stops, lights go down, and a dance floor opens. It’s nice to see all the Belvedere staff letting their hair down and having a dance. I get my feet moving too.
We head back to the hotel, and others are mobilising to continue the night. But my quest for hedonism is taking me elsewhere in the morning – I’m on a flight at 10am to Amsterdam tomorrow (Pt.2 here). I say my farewells and slip into a state of reflection back in my room.
I used to dislike vodka with a vehemence. Now, I’m not so sure. Belvedere is classy and characterful in the way that they approach the industry, their approach to sustainability and innovation, and in the liquid itself. Bliss. Martini anyone?
Words – Ben Tibbits
