Liquor 101 - Vodka
Vodka (meaning “little water” in Russian) is made primarily with water and ethanol alcohol of agricultural origin, such as wheat, rye, potato, corn, or barley. The United States and the European Union have slightly different definitions of vodka.
- In the US, domestic vodkas are defined as "neutral spirits without distinctive character, aroma, taste or color."
- The European Union legislation defines vodka as “a spirit drink in which the organoleptic characteristics (since we had to look that one up we will save you the time, it means qualities relating to taste, color and odor) of the raw materials are selectively reduced.”
The notable difference is that the US strives to eliminate the taste and aroma, while the EU only aims to reduce it. The “Eastern” style is a favorite among those who prefer a vodka that retains some of its character and flavor, while the “Western” style is better suited for those seeking a pure, neutral spirit.
Why should I care if my vodka has been triple distilled, charcoal filtered, or made with the best water in the world?
Once an alcohol wash is obtained from the raw materials, it must be distilled. Generally, multiple distillations give you a product of higher purity and alcohol content. Distillers typically mark this “extra” distillation by labeling their vodka as double, and sometimes triple distilled. Filtering can be done in the still during distillation, but is often performed after. During the filtering process, charcoal and other media are used to absorb materials that impart off-flavors to the vodka. However, as stated earlier, many distillers from Eastern countries prefer to use very accurate distillation and minimal filtering, thus preserving the flavors and characteristics of their products. Lastly, the water used to dilute the vodka to its final strength is very important. No matter how pure and distinctive the uncut spirit, diluting it with inferior water will result in an inferior product.
Vodka Ingredients
Even though the product may be distilled numerous times, it will still contain trace amounts of impurities. Since the impurities come from the fermentation material and the yeast, these ingredients help to distinguish vodkas in both taste and mouthfeel. Five of the most common ingredients are as follows:
- Wheat is the most popular grain for vodka, and is the grain of choice in Russia. Wheat vodkas are frequently associated with a clean flavor and aniseed finish, sometimes with an oily mouthfeel.
- Rye is the most common raw material in Poland. It tends to produce vodka with a sweet spiciness.
- Potato vodkas tend to have a creamy flavor and texture, with a weighty mouthfeel. They are generally a specialty of Poland, but can be found in other countries.
- Corn has the largest yield of the grains and is generally only used in western vodkas. It is associated with buttery, sweetcorn flavors.
- Barley is the least common of the grains used in vodka, and is usually associated with Finland. It tends to have a slightly sweet flavor.
Flavored Vodka
While most vodka is sold as plain vodka, many are infused with additives to create flavored vodka. This is not a new trend; flavored vodkas have been around as long as the spirit itself. Today, flavors can range from the common, like pepper or citrus, to the extreme, such as bacon.
Whether on the rocks, straight up or used as the foundation for your favorite cocktail, vodka has a reputation for being the life of the party. It is extremely versatile and due to its mixability, it’s a staple in every bar.
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If you go to the TTB website (http://www.ttb.gov/spirits/bam/chapter4.pdf ) you will see a chart describing all the Spirit categories. At the top of this chart is the Class category for NGS (neutral grain spirit) and a definition:
Spirits distilled from any material at or above 95% alcohol by volume (190 proof), and if bottled, bottled at not less than 40% alcohol by volume (80 proof)
Next comes the Type of Spirit, Vodka, and a definition:
Neutral spirits distilled or treated after distillation with charcoal or other materials so as to be without distinctive character, aroma, taste or color
Although the definition states, “…without distinctive character, aroma, taste or color”, I believe that to be, mostly, an erroneous statement. I will grant you the no color. Vodka is a clear Spirit (although I did see a barrel aged Vodka the other day). As for taste, character and aroma; Vodkas have always had their specific tastes, characters and aromas. If you pay attention you can smell and taste the difference in Vodkas made from various ingredients (i.e.: Wheat, Rye, Corn, Grape, Potato, Rice or even plain sugar).
I, personally, classify being smooth as a character trait. If all the Vodkas in the world met the TTB’s criteria they would all taste and drink exactly the same. Yet they don’t.
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WHAT'S INSIDE: VODKA
Ethanol
Vodka, by definition, is ethanol cut with water to at least 80 proof (40 percent purity). Despite its common sobriquet of "potato juice," it's actually pretty hard to make it from spuds—the tuber tends to produce more methanol (poison) than grain feedstocks, requiring additional distillation. More often, commercial vodkas are fermented and distilled from wheat, rye, or corn.
Water
According to the US government, vodka is ethyl alcohol "without distinctive character, aroma, taste, or color," yet each brand insists it's unique. That may be: Water as a diluent leads to the formation of ethanol-water hydrates, in which an alcohol molecule is "trapped" in a cage of water molecules. Scientists speculate that these hydrates stimulate the palate differently than pure alcohol or pure water do. Different brands of vodka, using different sources of water, can vary in hydrate concentration, which may result in distinctive character.
Citric acid
Permissible in vodka at up to 1,000 parts per million (0.1 percent). Federal regulations call this "a smoothing agent to correct objectionable tastes" that may arise from using, say, mineral-heavy water. But some distillers (disdainfully) call it a tax dodge: Adding acidified ethanol lets producers avoid some federal excise taxes.
3-Hexanone
Do you drink to get numb? Was this inhalational anesthetic put in vodka to help you feel no pain? No such luck: The ketone is deployed as a flavorant in specialty vodkas, since its smell is described as grape- and wine-like while also earthy and ethereal.
Sugar
People on low-carb diets maintain that they can drink all the vodka they want because alcohol is not a carbohydrate. That's true: Vodka's maximum allowable 2,000 ppm of sugar may seem like a lot, but it's only 0.2 percent—a bottle of a fully sweetened vodka would provide only 5.5 calories from carbs. But a 750-ml bottle still provides you and your liver with more than 1,600 nonnutritive calories. Compared to that, sugar is a piker. (By the way, there's no gluten in here, despite what you may have read on the Internet, so celiac sufferers can drink with abandon.)
Methanol
Found only in the cheap, poisonous stuff, this short-chain alcohol is metabolized into a substance called formic acid, which does a real number on the eyes, blocking mitochondrial pathways in the optic nerve and retina. Incredibly lucky methanol guzzlers might start to get their vision back within a week; unlucky ones face optic atrophy and total, permanent blindness.
Propanol
A component of fusel oil, this alcohol lends some flavor to products like whiskey but can also be a sign of poorly distilled vodka. It's not very good for you: It seems to affect the central nervous system more strongly than ethanol, and one form of it can metabolize into liver-harming chemicals like acetone. You could try the James Bond method of detoxifying Iron Curtain vodka: In the book Moonraker, he claims that a few grains of black pepper will drag the nasty stuff to the bottom of the glass. Like the novel itself, this is fiction.