vitreous silica clear , closely - inert vodka is something of a riddle . Some multitude get it on it because it ’s mild and gentle to mix ; others revile it because it does n’t have a strong enough personality . For eld , many craft cocktail bars even declined to take vodka , although even the most ardent disparager now have at least one bottle on the backbar . Yet , vodka remain one of the world ’s top - selling spirits .
What Is Vodka?
By definition , vodka is a neutral disembodied spirit with no typical flavor , perfume , colouration or eccentric . It can be made from middling much any raw cloth , although the most common base product are Irish potato and grain ( primarily barleycorn or wheat , though sometimes rye or corn ) . That said , vodka can be , and is , distill from wildly various component , such as grape vine , orchard apple tree , Elmer Leopold Rice , agave , beloved , beets , maple sugar , cane gelt , milk and milk whey .
Like its flavor profile , vodka ’s chronicle is savorless . Not much is know about the spirit ’s origin , but Poland claims to be the spirit ’s household , with residents there first distil something vodka - like in the 8th 100 . During the Middle Ages , inert spirits were used for medicative purposes , as well as in gunpowder . It was n’t until the 15th century that Russia first started bring forth pot - distilled vodka that were reasonably like the drink we have today . The 1800s saw a major change in vodka . Not only was the column still perfected and patented , but a professor in St. Petersburg discovered a method acting for filter alcoholic beverage with charcoal gray . It was only then that producers could efficiently and effectively make a crisp , closely flavor - detached spirit .
How Is Vodka Made?
To make vodka , distiller — or , quite often , magnanimous ethanol producers who then sell to vodka companies — start by work a base of operations made with anything from grains to potatoes to grapes . Then they distill it legion times , usually in a tower still . A distiller can decide how many times to condense a vodka , but by law , it needs to be distilled to 190 - proof intensity level ( or 95 - pct ABV ) and bottled at a minimum of 80 proof ( or 40 - percent ABV ) . After this in high spirits - proof distillate , the vodka is filtered through trigger off charcoal to remove any remain impurities that could add unwanted flavor . Some vodka are filter multiple times for sheer purity , while others are passed through different character of filters , such as bamboo , diamond dust , quartz or textile . Though these sport may or may not improve the purity , they certainly do n’t seem to suffer the final product .
The Gluten Myth
While some vodkas are distilled from wheat and rye , the gluten in these bases does not make it through distillment to the last production . All booze ( assuming distiller opt not to tote up anything after distillate ) aregluten - freeby definition .
The Calorie Myth
regrettably for nutritionist’s calorie tabulator , inert - try out vodka is no more neutral in terminal figure of diet than any other spirit . A shot of vodka clocks in at just under100 calories , around the same amount as in whiskey orrum . AVodka Sodais indeed one of theleast caloric cocktailsat the ginmill , but there are several other ( more flavourous ) drink that challenger it , like anAmericano .
Where Is Vodka Made?
Vodka is produced pretty much anywhere and everywhere . Russia is notable for a long history and tradition of vodka output , but so are several other land in Eastern Europe , which together make up the “ Vodka Belt . ” Poland grow Belvedere , Latvia seduce Stolichnaya , and Scandinavia is house to Sweden ’s Absolut and Finland ’s Finlandia . Even so , many the great unwashed still think of Russia as the homeland of vodka .
America makes great deal of vodka , too . Smirnoff , for example , which sounds like a Russian marque , is made in America . Almost every craft producer makes and bottles vodka while they wait for longer - aged spirits like whisky to mature because vodka does n’t want ageing prison term in barrels .
Types of Vodka
It ’s alluring to take that all vodkas are “ odorless , flavorless , colorless , ” but that ’s not always 100 percent lawful . Yes , they are almost always clean , and some vodkas absolutely are distilled and filtered to complete neutrality . But quite a few have fleeting aromas or savour , and many have distinctive textures , making them palpate faint and sleek , viscous , oily , or even slenderly creamy . Flavors in vodka tend to be nuanced , sourness advise citrus peel or light sweetness reminiscent of vanilla extract , almond or marshmallow . Potato vodkatends to have faint earthy musical note and can experience slimly oily on the natural language . By comparability , wheat - free-base vodkas can have a slight soupiness .
Single Barrel and Single Vintage
Much less pop but groundbreaking nevertheless , these bottlings are to vodka what small - great deal and single - barrel bottlings are towhiskey : highly specialized and often quite deserving seeking out . A small but growing routine of producers are try out with single - vintage or single - element vodka with minimal filtration , meant to show how expressive a vodka can be . For example , Chopin Vodka let go four limited - edition “ Single ” bottlings : single - ingredient vodkas based on potato , youthful potato ( made with murphy less than a year old ) , rye whisky and pale yellow , each filter just once . Meanwhile , Swedish manufacturer Karlsson ’s Vodka release “ vintage ” white potato vodkas when they feel a yr ’s crop is interesting enough to showcase . Each of these bottles has distinctive fiber and look , making them an exception to the “ flavorless ” reputation .
Barrel Aged
Another elision to the “ odorless , flavorless , colorless ” rule are oak - of age vodkas , such as Oak by Absolut or the occasional , barrel - of age vodka experiment at some BAR . There ’s some controversy as to whether these vodkas , which take on sapidity , olfactory property and color from the cask , are considered vodka or flavored vodka .
Flavored Vodka
Love ‘ em or detest ‘ mutton quad , flavored vodkasare here to stay , and they can make utile mixers . Infused vodkahas long been a standard drink in Russia and Poland , where additive tend to be herbal ( dill , tarragon or coriander ) or spicy ( horse radish or ginger ) in addition to angelical . Absolut was arguably the first brand to take the trend global when they launched Absolut Peppar in 1986 ( also found the trend of creatively spelling factor to make product seem more exotic ) . season vodka has since become a staple in bars and liquor stores across the world .
Although some bar create housemade infusions , vodka Divine have rolled out a slew ofplayful flavorsin bottles — throw it sometimes severely todiscern real smack from bogus ones . Fruit flavors range from the recognizablecitrus vodkato the unlawful , such as dragon yield or açaí . There are also savoury and spicy vodkas made with chile peppers , Sriracha orbacon . There are sweet variation as well , like the mad afters - revolutionise vodka flavored with versatile vanilla or salted caramel . Finally , there are the over - the - top , eye - rolling nip like natal day cake vodka and ( arguably the most notorious flavored vodka of them all ) cinnamon bun flavor vodka — a coaction between Pinnacle Vodka and Cinnabon .
While some of these flavors are democratic as shots , others have worked their way into cocktail . Absolut Citron , for representative , is required to make a trueCosmopolitan , while any standard vodka classic can be elevate with a handful of raw andimproved flavor vodkas .
you may even steep vodka at home for a DIY boozy giving . No matter what palate your gifting for , you could makebacon - washed vodka , sweet Nutella - flavored cordial , or a highly seasonalChristmas vodka .
How Do I Drink Vodka Straight?
Chilled vodka shot are traditional in vodka ’s historical , European homeland , particularly paired with savory pungency like fume salmon or , of course , caviar — all known aszakuski . Pairing protocol order that the spirit should be fabulously frigid , poured into tall barb Methedrine and sipped in between bites .
Notable Vodka Cocktails
Moscow Mule : The uncomplicated commixture of vodka , ginger beer and birdlime succus is traditionally served in a signature tune copper mug .
Bloody Mary : A savoury , brunch - sentence standby , the Bloody Maryis traditionally made with vodka , tomato succus and spices . Though it is classically garnished just with a cultivated celery marijuana cigarette , eating place and bar of later have begin serving it top with everything from a lobster pincer to an entire knock wimp .
Cosmopolitan : The flirty pink cocktail is an allegory of the nineties . It is classically made with citrus – flavored vodka , cranberry succus and calcium hydroxide .
Vodka in Culture
Perhaps the most renowned fictitious vodka drinker is Bond ( James Bond ) , who in books and films drinksVespers(a Martini - style drink made with vodka , ginandKina Lillet ) and order of magnitude hisMartinis(sometimes vodka , sometimes gin ) “ shaken and not invoke . ”
Over the years , a number of vodka cocktail have been give a boost by various films and telly show . InThe Big Lebowski , the friend , The Dude , guzzlesWhite Russians(vodka , Kahlúa , and emollient ) . Meanwhile , the HBO seriesSex and the Citypopularized the bright pink Cosmopolitan ( citrus - flavored vodka , cranberry , orange liqueur and calx succus ) .
