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At five foot nada, I'm often cautious when it comes to drinking spirits.

Despite being a party pocket rocket if I try and keep up with my longer-limbed pals, before I know it I'm That Girl on the dance floor cutting moves like Beyonce (in my mind) but looking more like Benes (As in Elaine, of Seinfeld fame) and demanding my boyfriend fetch me a chicken burrito, stat.

What's more, I've long wondered if there's a vodka that actually exists that doesn't have that ouchy, burnie after-taste. Too many times, I've been left reeling after a potent hit of the stuff. So approach with caution has always been my mantra.

A long history: Żubrówka vodka boasts a 600 year old history and originates from the ancient Białowieża Forest in Poland

During my recent travels to the stunning Białowieża Forest, sandwiched between the Polish and Belarusian border, I was delighted to learn of Żubrówka vodka, a 600 year old spirit that's flavour is just as impressive as its history.

By train from Warsaw the forest is about four hours away. But for the full Mission Impossible experience, and to slice the time drastically, a helicopter ride takes an hour. 

It also means you have a legitimate reason to say 'Get to the chopper,' in your best Arnold Schwarzenegger voice all the while admiring the lush Polish landscape.

Clambering into the soft leather-lined helicopter with my heart in my throat, I calmly recited my hail Marys. 

My fingers, toes, elbows and nose might have been crossed as well but I can't really remember because I was taken aback by the all-consuming sound of the propellers dancing around in the air. Loud would be an understatement.

Travelling in style: From Warsaw's Modlin airport, it takes about an hour in a helicopter to get to the Białowieża Forest

A proper Polish banquet! Carska Restaurant serves both traditional Polish and Russian cuisines

Dig in: Meals like herring with linseed oil, mushroom soup and deer streak were served alongside Bison Grass Vodka

Take off in the chopper was nerve-racking yet fun - kind of what I imagine it feels like to be Marty McFly on a hover board. 

Our pilot found his groove about 200 meters above the ground and soon enough I settled in like I'd been doing this helicopter business for years.

We landed on a local field, rudely interrupting a game of football, but the kids didn't seem too fussed, happily shuffling out of harm's way so we could land. 

Who needs a heli-pad when you have friendly Polish locals who'll kindly share their space? 

Savour it! Your teenage days might have been filled with vodka shots, but enjoying Żubrówka in a long-stemmed mini wine glass meant the full almond and caramel notes could be relished 

If you go down to the woods today: Białowieża National Forest is one of the oldest primeval forests and is a protected UNESCO World HeritageSite

Home for the night is Żubrówka Hotel - not only do they do a killer Polish breakfast with fresh, local produce (if pastries in the morning are your thing, you must try the apple turnover) but their digs are built with eco-friendly materials.

It's nestled snugly in the Białowieża National Park, meaning the forest is literally at your doorstep.

Białowieża National Forest is one of the oldest primeval forests and is a protected UNESCO World Heritage Site. It's home to over 26 species of trees, red deer, wolves, stags, pygmy owls, lynxes and perhaps what is considered the rockstar animal of the woods - the European bison.

Behind the scenes: Żubrówka is exclusively manufactured at one of Europe's most modern distilleries, built in 2007

A community effort: The bison harvest the grass, which is then collected by 21 local families in the area

So why has the bison gained a God-like status? For over 600 years these woolly, burly beauties have unknowingly played an integral part in Poland's popular Żubrówka Bison Grass-flavoured vodka.

By eating the grass in the area, the bison, or in Polish żubr hence the name of the drink, have become accidental farmers - cultivating the growth of the vodka's key ingredient.

As the Żubrówka Brand Ambassador for Europe Przemysław Matuszewski explained: 'The bison is our hero. The bison is our friend.' 

Just as important as the bison are the 21 approved local families in the area who harvest the protected grass, dry it out under the roofs of their homes and send it off to the distillery. 

Once the grass arrives at the distillery, which near Białowieża Forest and is one of Europe's most modern, the finishing touches are made through an intricate process where the rye distillate is mixed with the bison grass extracts. 

An intricate process: The families dry out the grass under the roofs of their homes and send it off to the distillery

'Copter selfie: The only kind of facial expression a first-time chopper flyer can summon 

Each bottle is then adorned with a trademark decorative blade of grass and hand-packed. 

Being a huge fan of Polish cuisine (if I could marry a pierogi I would) the Bison Grass Vodka is the perfect match. 

A must-visit eatery is Carska Restaurant, which serves both traditional Polish and Russian cuisine and is situated in a former wooden railway station that was built for Tsar Nicholas II in 1903. 

Before your meal, it's definitely worth checking out the former train coaches that have since been converted into four quaint dining rooms - decked out with plush red curtains and elegant timber tables drawing heavy inspiration from Anna Karenina times. 

Be sure to wear your stretchy trousers because the Polish are one of the most hospitable and generous cultures around. 

During dinner I died and went to food heaven thanks to herring soaked in linseed oil, rye bread with patte, mushroom soup with vegetable stock and sour cream and deer streak with steamed carrots and Brussels sprouts.

Iconic: Each bottle is adorned with a trademark decorative blade of grass

Throughout dinner we sipped on clear Żubrówka in tall shot glasses with a dainty long stem, almost like a mini-wine glass. There was no painful aftertaste and the inviting design of the glass encouraged you to savour it. 

The buffet continued with a scrumptious oatmeal pudding which was matched with a memorable apple juice and Bison Grass Vodka cocktail.

After a whirlwind twenty four hours, I piled back in the chopper bound for the airport, full of first-class food and delicious Bison Vodka.

As I looked out at the patchwork field I thought to myself: Man, it will be hard going back to the Tube. 

A dream come true: For the first time in my life I had a legitimate reason to say 'Get to the chopper' in my best Arnold Schwarzenegger voice