Anything of agricultural origin can, in theory, be distilled.
Vodka is traditionally made with potatoes or grain - but there's all sorts of methods now, including milk vodka...
Vodka. It’s all over the world. And if it’s not the best selling spirit, it’s certainly one of the best selling spirits.
Why so successful? It’s (relatively) neutral flavour makes it an ideal mixing drink. It seldom clashes with other flavours, making the possibilities endless.
Anything, and we mean pretty much anything which produces starch can be made into vodka. However, the main raw materials are grains and potatoes.
Spirit made by distillation. Made with a column still which gives a high alcohol yield (c95% abv) however pot stills can be used also.
Producers are also able to purchase neutral spirit and then dilute with water to make vodka.
After dilution, the spirit can be redistilled or filtered through activated charcoal to give a smoother texture.
Neutral Vodkas have the lightest flavour profile of all. They should be smooth and light on the palate, although not completely lacking in flavour.
Often (correctly) described as ‘neutral’, these vodkas have more depth of flavour and texture. Usually reserved for premium vodkas, these may also have more pronounced aromas, however, these may have been added after distillation.
A huge element of the market, this is vodka which has been flavoured in one of two ways;
Vodka from places such as Eastern Europe have centuries-old traditions where vodka has been flavoured with fruits and spices. This is usually done via masceration.
Fruits. Sweets. Chocolate. Chilli. You name it. They’ve done it. Modern producers will undoubtedly have a flavoured vodka which is either created via maceration and redistillation, or via additives.
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