Vodka

Question 1

What is vodka made from?

Answer 1

Made from a wide range of raw materials, most commonly grains (wheat, rye, barley) or potatoes, though other sources (e.g., grapes) are also used.

Question 2

What grains are most widely used to make vodka?

Answer 2

• Barley
• Wheat
• Rye

Question 3

Which country is especially known for potato-based vodkas?

Answer 3

Poland

Question 4

What type of still must be used to make vodka?

Answer 4

Column still must be used as it is the only still able to produce spirits at least 95 or 96% ABV - typically a continuous process.

Question 5

What methods are used to improve the purity and texture of a vodka?

Answer 5

• Pass it through activated charcoal (to remove undesirable congeners).
• Use additives to create required texture.

Question 6

What ABV is most vodka sold at?

Answer 6

40% ABV

Question 7

What are the two major styles of Vodka?

Answer 7

• Neutral (lightest possible flavor, smooth, dry and light on the palate)
• Characterful (retain some ingredient flavor - have a more mouth-filling texture)

Question 8

What raw material is increasingly being used to add a point of interest in vodka production?

Answer 8

Grapes

Question 9

In what case might a producer use a pot still during vodka production?

Answer 9

A pot still may be used to produce an initial low wine or as part of a hybrid still setup, especially when redistilling neutral spirit with water to refine texture.

The pot still that is used would be a hybrid still.

Question 10

Why is it important to use high quality water during dilution when making vodka?

Answer 10

Since vodka is diluted to ~40% ABV, about 60% of the final product is water, making its quality crucial for aroma and texture.

Question 11

Why is Vodka one of the best selling spirits?

Answer 11

Because of its neutrality, it is easily mixed with many different flavors.

Question 12

What are used to convert starches into sugars when fermenting grains, such as Barley?

Answer 12

Enzymes from malted barley or commercially prepared enzymes are used for sugar conversion.

Question 13

A neutral vodka should be…

Answer 13

• smooth
• light
• dry on the palate

Question 14

A characterful vodka will display…

Answer 14

• more flavor
• mouth-filling texture

Flavors will remain light and should be described as neutral, but will add a subtle difference to the vodka.

Question 15

If the flavor in a vodka cannot be described as neutral, when in most cases would that flavor have been added?

Answer 15

After distillation

Question 16

Which countries are often associated with Premium Vodka?

Answer 16

Eastern Europe and Scandinavian Countries

• Russia
• Poland
• Finland
• Sweden

Question 17

What is a rectification distillation?

Answer 17

When a distiller buys a neutral spirit, adds water and re-distills the mixture in their facility - often in a pot still linked to a rectifying column.

The effect is a smoothing of the texture on the neutral spirit.

Tito’s and many other large brands are produced in this manner.

Question 18

What might a distiller do to improve the purity and texture of their vodka?

Answer 18

Pass through an activated charcoal filter.