Vodka, like whiskey, is an alcoholic distillate from a fermented mash of grain. It is not made from potatoes. Vodka however is distilled at high proof, and then processed still further to extract all congeners.

Vodka is distilled spirit produced without distinctive character, aroma or taste, and produced by methods approved by the federal government .

On the surface, it appears that the vodka maker has a relatively simple task. All that is required is to treat neutral spirits in such a manner as to render it completely free from any trace of disniticive character, aroma and taste. The product, though high distillation, has been purified to a high degree amid contains only minute traces of solids, acids, esters, baldheads, and fusel oil. Since these substances are not completely screened out by distillation the vodka maker has to devise other means of removing them naturally any substance not screened by distilling, and one as elusive as an odor to flavor is hard to separate. Vodka makers do this however, by a number of highly successful processes, some of which are secret, others patented.

Since 1950, the drinking pattern of American consumer has become more diversified Since vodka can be mixed with any flavorful substances it is widely accepted by most consumers.

Vodka is no more potent than any other distilled spirit. Like other spirits its potency is marked on every label and its usually 80 to 100 proof.

In a sense, Vodka is most like Gin: both are made from grain neutral spirits; and neither has to be aged. The big difference, however, is that the addition of juniper and aromatics delicately flavor the gin, while nothing is added to the vodka making process. Instead all character is subtracted from the spirits, leaving it orderless tasteless colorless and smooth.


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