we’ll teach you how to make the most of vodka.
we’ve broken it down bY:
Taste
Spicy vs. Smooth
Light vs. Heavy
Palate Weight
to empower you to be the best creator you can be.
A “Neutral Spirit”?
Until early 2020, the TTB described vodka as a being “without distinctive character, taste, aroma, or color.” If this were truly the case, why are thousands of distilleries around the world spending time and energy crafting the same tasteless, odorless spirit? How is it possible that Chopin vodka made from potatoes taste and feel the same as Fair Vodka, made from quinoa?
The answer is simple: it isn’t. While the differences may be subtle, there is a reason that a top-level bartender won’tmake a cosmopolitan with the same vodka he/she uses in a bloody mary. As with any other spirit, much of that decision comes down to the base ingredients of the spirit.
We’re here to pull back the curtain on vodka and to give a simple explanation as to how a vodka’s base ingredients influence its taste, so that when you talk to your accounts, customers, clients, or friends, you’ll be able to explain why their favorite vodka is their favorite vodka.
Why are there so many vodkas?
By definition, a vodka is a neutral spirit, filtered after distillation so as to remove impurities and identifiable characteristics. In regards to vodka, there is no directive from the TTB as to what the base ingredient of a vodka must be. On the contrary to every other spirit, the TTB regulates the characteristics of the final product of vodka rather than the ingredients of its creation.
This means that anything that is fermentable (meaning it can be broken down into sugar) can be crafted into vodka: everything from grass to grains.
And we’ve broken them down for you here:
Rye
Rye vodkas have notes of cinnamon, clove, black pepper, and nutmeg.
Tend to be more forwardly flavorful than other grain vodkas.
Sweet finish, like a pumpernickel bread
Popular Rye Vodkas:
Belvedere (Poland)
Sobieski (Poland)
Central Standard (WI)
Barley
Barley vodkas are somewhat spicy and have a nutty flavor.
If rye vodka were a french roast coffee, barley vodka is a fresh americano.
Lighter taste, slightly acidic.
Popular Barley Vodkas:
Finlandia (Finland)
Kirkwood Vodka (United Kingdom)
Wheat
Distinctively sweet, the sweetest of the grain vodkas.
Most common grain vodka per availability of wheat and palatability
Middle-of-the-road vodka, versatile for mixing.
Popular Barley Vodkas:
Absolut (Sweden)
Grey Goose (France)
Ketel One (Netherlands)
Grain mixes
Many vodkas are made from a mix of multiple grains.
Mixing grains temper many different tastes by combining them in specific ratios.
Middle-of-the-road vodka, versatile for mixing.
Popular Barley Vodkas:
Smirnoff (Russia)
Corn
Corn vodka is considered some of the sweetest vodka produced.
Thick, buttery texture from the density of the vegetable.
Softer mouthfeel than grain vodkas, think cornbread vs. wheat bread.
Popular Barley Vodkas:
Tito’s Vodka (TX)
New Amsterdam (CA)
Crystal Head Vodka (CA)
Potato
Very creamy, oily, viscous character.
More weighty on the palate than most grain vodkas.
Mostly fruity/earthy tones.
Popular Potato Vodkas:
Chopin (Poland)
Karlsson’s Gold (Sweden)
Woody Creek (CO)
sugarcane
Easily extractable sugar introduces fewer conogers for a cleaner taste.
Natural sugars push sugarcane vodka to the sweeter side.
Creamy, velvety texture.
Popular Potato Vodkas:
Blue Rook Vodka (KY)
St. Augustine Distillery (FL)
fruit
Easily extractable sugar introduces fewer conogers for a cleaner taste.
Natural sugars push sugarcane vodka to the sweeter side.
Creamy, velvety texture.
Popular Potato Vodkas:
Blue Rook Vodka (KY)
St. Augustine Distillery (FL)
learn how to taste vodka.
Although the differences are subtle, every vodka doesn’t taste the same. As an enthusiast, bartender, member of the alcohol trade, or producer, less experienced drinkers are looking to you to explain why that is the case.
While many other factors influence the taste of a vodka (filtration technique, added flavors, type of water used, etc.), tasting a vodka in the context of understanding its mash ingredient gives you a leg up on most people in the industry. We do this for every other spirit, why not vodka?
What do i do with this knowledge?
Recommending Cocktails:
Know what you’re looking for in a cocktail. If you want your Bloody Mary to be spicy through and through, use a rye vodka. If you want a martini that is sweet but not TOO sweet, use a wheat or a mixed grain vodka. Knowing what your vodka is made from prepares you to be the most knowledgeable creator, and people will applaud you for your efforts.
Making a Purchasing Decision:
If you are in charge of purchasing vodka for your restaurant, bar, hotel, or house party, know your audience and know what type of drinks are going to be the drinks of choice. Choose the vodka with the flavor profile that can serve the most purposes for you. Your audience will be grateful that you’ve taken the time to choose the perfect drink for them!
vodka is creative and curious,
and so are you.
You have the creative talent to be an incredible entertainer using your bartending skills, all you need is the right toolset to make it happen.