VODKA

Vodka (from Slavic “voda” = “water”) is a clear, colorless spirit known for its purity, versatility and neutral taste. With a typical alcohol content of around 40% vol. Vodka is one of the basic spirits; it gives drinks structure without being in the foreground in terms of taste.

Vodka is made by distilling fermented grain or potato mash. Starch is first converted into sugar and then into alcohol by yeast. After fermentation, the mash is distilled several times to obtain the purest possible alcohol and then filtered (e.g. through activated carbon or layers of rock). The high-proof alcohol is then diluted with pure water to drinking strength.

According to the EU Spirits Regulation, vodka may be made from potatoes, grain or other agricultural raw materials, whereby the sensory properties of the raw materials are largely neutralized.
The minimum alcohol content is 37.5% vol.

The quality of a vodka depends primarily on the purity of the raw materials, the number of distillations and the filtration method. Premium vodkas are distilled and filtered with particular effort, which makes them taste milder and smoother. Vodka also contains only very small amounts of methanol (max. 10 g/hl alcohol), which makes it particularly digestible compared to other spirits.

Typical raw materials and well-known brands:

• Wheat → 9 MILE Vodka (Germany)
• Rye → Belvedere Vodka (Poland)
• Barley → Triple Seven
• Potatoes → Chopin Vodka (Poland)
• Corn → Crystal Head Vodka (Canada)
• Molasses → Hero Vodka
• Grapes → Cîroc (France)

In short:
Vodka is a pure, distilled alcohol of agricultural origin whose taste is determined by the purity, the raw material and the manufacturing process, making it one of the most versatile spirits in the world.

Although vodka appears to be a neutral spirit at first glance, the choice of raw material surprisingly influences its character, mouthfeel and style. Each base brings its own subtle signature to the distillate. It may be wheat. Or rye. It is also possible to use potatoes.

Wheat vodka is particularly common in countries such as Germany, France and Sweden. It stands for a gentle, balanced style with a clear, pure structure. Slightly sweet, subtly nutty aromas and a wonderfully soft mouthfeel are typical. This balance makes it an all-rounder among vodkas - perfect for cocktails as it blends in harmoniously without being intrusive. Wheat vodka is mild, elegant and pleasantly “clean” – ideal for everyone who appreciates lightness and purity.

Rye vodka however, has more expression and depth. It comes primarily from Poland and Russia and is characterized by a spicy, slightly peppery note. On the palate it shows a fine spiciness, grain aromas and a warm structure that gives it backbone. Rye vodka is fuller-bodied and more aromatic - a vodka with character that develops its strength particularly neat or on ice. It is aimed at connoisseurs who prefer complexity and power.

Potato vodka ultimately stands for fullness, texture and softness. Originally native to Poland and Norway, it is valued for its creamy, almost velvety structure. On the palate it appears slightly earthy and buttery with a gentle sweetness and a particularly round finish. This texture makes it luxurious and ideal for pure enjoyment - a vodka that melts in the mouth and combines depth with elegance.

Conclusion:
Wheat vodka stands for mildness and elegance, rye vodka for spice and character and potato vodka for fullness and creaminess.
The respective raw material not only determines the style, but also the right moment: whether as a basis for fine cocktails or as a pure pleasure that reveals its entire personality in the glass - there is something for every taste.

Vodka is one of the most versatile spirits in the world. It can be enjoyed neat, on ice or as a base for cocktails. The right way to drink depends primarily on the quality of the vodka and the occasion.
A premium vodka deserves a conscious moment of enjoyment.

In traditional vodka countries such as Russia, Poland and Scandinavia, vodka has always been drunk neat - usually well chilled, but not ice cold. The ideal drinking temperature is 6 to 8 °C. In this temperature range, the vodka remains clear, fresh and smooth without the flavors being overcooled.
If vodka is served at freezer temperature (−18 °C), the cold numbs the taste buds. This is more suitable for simple varieties where less aroma is desired.
Classic vodka is served in small, clear shot glasses or fine vodka glasses (20–40 ml). In Russia and Poland it is often drunk in one gulp, accompanied by savory dishes such as herring fillet, pickled cucumbers, bread or bacon. Drink water or eat a pickle between sips to neutralize the palate.

Thanks to its neutral character, vodka is the most versatile basis of modern bar culture. It harmonizes with almost all aromas, be it fruit, herbs, coffee or citrus. That's why it is the basis of many classic cocktails.
The most popular drinks include the Vodka Lemon, which is fresh and tangy, the Moscow Mule with ginger beer and lime in a copper mug, the spicy-spicy Bloody Mary, the elegant Espresso Martini with coffee liqueur and sugar, and the exotic Pornstar Martini with passion fruit, vanilla and a splash of sparkling wine.
Mild wheat vodkas are particularly suitable for cocktails because they fit perfectly into the aroma structure without dominating.