Vodka

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Vodka is a clear spirit which can be produced from anything containing starch or sugar - including potatoes, sugar beet molasses and, most commonly, grain. Over the past forty years vodka has grown from relative obscurity in the west to become the biggest selling spirits category.


Vodka originated in the grain-growing regions of western Russia, Belarus, Lithuania, Ukraine and Poland. Its exact origins are frequently the source of bitter dispute between the Russians and Poles, who both argue that vodka originated in their country. Both claim it as their national drink.

The 'Vodka Belt' countries of Northern, Central and Eastern Europe are historically connected to vodka production and still have the highest rates of consumption in the world.

Serving vodka & vodka cocktails


Serving vodka
Vodka cocktails - over 470 cocktail recipes using vodka
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Orange vodka cocktails - over 15 cocktail recipes using orange flavoured vodka
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Vodka by region on Difford's Guide


American vodka
Polish Vodka (wódka)
Russian vodka (водка)
Western vodka (Wodka)
Irish Poitin / Poteen

Find vodkas by base raw material / type


Apple vodkas
Barley vodkas
Corn (maize, mielie) vodkas
Flavoured vodkas
German korns
Grape vodkas
Honey vodkas (not honey flavoured)
Molasses vodkas
Multi grain/base vodkas
Oak aged vodkas
Potato vodkas
Rye vodkas
Spelt vodkas
Wheat vodkas
Whey vodkas

Definition of Vodka


According to Section 15 of Regulation European Commission No. 110/2008 of the European Parliament of 15 January 2008, "Vodka is a spirit drink produced from ethyl alcohol of agricultural origin obtained following fermentation with yeast from either: (i) potatoes and/or cereals, or (ii) other agricultural raw materials, distilled and/or rectified so that the organoleptic characteristics of the raw materials used and by-products formed in fermentation are selectively reduced. This process may be followed by re-distillation and/or treatment with appropriate processing aids, including treatment with activated charcoal, to give it special organoleptic characteristics."

Regulation (EC) No 110/2008 also requires that "The minimum alcoholic strength by volume of vodka shall be 37.5% abv" and that "The only flavourings which may be added are natural flavouring compounds present in distillate obtained from the fermented raw materials. In addition, the product may be given special organoleptic characteristics, other than a predominant flavour."

Prior to this regulation passing into E.U. law in 2008 the Vodka Belt countries of Poland, Finland, Lithuania and Sweden campaigned for the new legislation to categorise only spirits made from grain or potatoes as 'vodka'. This pressure led to the inclusion of the following clause "The description, presentation or labelling of vodka not produced exclusively from the raw material(s) listed in paragraph (a)[cereal grains or potatoes] shall bear the indication 'produced from...', supplemented by the name of the raw material(s) used to produce the ethyl alcohol of agricultural origin." Basically this means that vodka made from cereals and potatoes can continue to be labelled just 'vodka', while vodka made from other materials (e.g. grapes) now has to carry the indication 'produced from'.

The United States Bureau of Alcohol, Tobacco & Firearms defines vodka as, "neutral spirits so distilled, or so treated after distillation with charcoal or other materials, as to be without distinctive character, aroma, taste or colour". In the U.S. the minimum bottling strength is 40% abv and additives are permitted, including sugar at less than 2 g/l and citric acid at less than 1,000ppm (1 gram per litre.)

 

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