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Potatoes and Vodka

01/25/06, by Kate Hopkins Email 3921 views • Categories: Spirits

As I am in the midst of doing several posts on Potatoes, I figured now was as good as time as any to discuss vodka. Of course, I was working under the assumption that potatoes made great vodka. Of course, I was working under what is known as a misapprehension.

It seems that vodka cab not only be made with potatoes, but also with rye, wheat, barley, corn, molasses, even onions or beets. In fact, as long as you have water, yeast, and some sort of carbon based product that ferments in water and yeast, you can pretty much make vodka from anything.

When the Russians called Vodka "little water", they really weren't far off the mark. Although there is a contigency of vodka fanatics who claim that the purer the vodka the better, as with water it's the impurities of the liquid that gives each variety its unique character. The real question surrounding vodka is which characteristics are worth keeping and which are worth filtering out.

At its core, and at it's perfect best, vodka is simply 40% ethanol and 60% water. The quality is then determined on how pure the ethanol and how pure the water. The lesser quality of water, the lesser quality is the vodka as a whole. However, if you have a Brita filter, it is said that you can remove the impurities and improve the quality of the vodka by running it through a filter a few times.

There are people who can tell the difference between a Skyy Vodka and a Ketel One vodka. The difference in taste is so subtle, that few people can do this and do this well, especially when they compare the purer vodkas against one another. Tasting brand differences is made more difficult when you mix the vodka with any number of mixers. My guess is that very few people can tell the difference between a screwdriver made with Grey Goose and one made with Absolut. If you are one of these people, I would like to see it first hand.

I like vodka, for a variety of reasons. But I know that I'm not one of those people who can discern the subtle variations between brands. I can tell good vokda from bad, but that's about as far as it goes.

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Comments, Pingbacks:

Comment from: rfp [Visitor]
Thanks for the info!
I can't tell BRANDS apart, but I can definitely tell the difference in a vodka martini between say, Stoli quality on up, or from Stoli down. The lesser brands have more of a medicinal alcohol taste, and the better ones are smoother, with NO taste, just the cool electric slide across the tongue. Probably the only brand I could pick out by taste is Skyy, because somehow it tastes "flat."
A bartender friend of mine swears he can tell a potato vs. a cane vodka by taste.

Do you know any web sites that rank vodka brands?
PermalinkPermalink 01/25/06 @ 07:20
Comment from: brogie62 [Visitor]
I can taste a difference between some vodkas neat, but I would be surprised if anyone can tell the difference between vodkas of equal alcohol content when mixed with something like OJ or cranberry juice.
PermalinkPermalink 01/25/06 @ 08:45
Comment from: barrett [Visitor] · http://www.toomanychefs.com
Skyy, Ketel One, Grey Goose, Stoli, Effen, and Absolut all have very distinct flavors. I find the Skyy and Ketel One flavors distateful (Skyy especially is more "ginny" than other vdkas), but I doubt I could pick them out in a fruit juice and vodka cocktail.

In a vodka martini, the latter four all work beautifully. I haven't "done as much research" lately as I would have in my earlier more booze-soaked days, but I hear the new Polish vodkas are as good as anything out there.
PermalinkPermalink 01/25/06 @ 09:19
Comment from: Karen [Visitor] · http://verbatim.blogs.com
I can't accurately identify the various brands in a blind tasting, but I do consistently prefer certain brands over others. (That is, I can't take a sip and tell you it's Ketel One, but every time I blind-taste Ketel One, I dislike it.) I used to drink Absolut all the time, but the flavor really seems to have changed in the last few years -- I think it's horrible now. The new one I like now is Svedka.
PermalinkPermalink 01/25/06 @ 09:31
Comment from: Rick [Visitor] · http://martini-lounge.blogspot.com
I can tell most vodka's apart by brand when in a martini (even wet) or with soda. Beyond that anyone that tells you they can do it with Red Bull or OJ or even tonic is lying to your face. Make them prove it. When bartending I had plenty of people tell me that only to prove them absolutely wrong.

Another intersting fact: Most of the grains you mentioned come from very different places. ie a lot of the grains in Grey Goose come from Idaho. So much for terroir around vodkas.
PermalinkPermalink 01/25/06 @ 09:33
Comment from: Couch Blogger [Visitor] · http://couchblogging.com
I think Vodka is just gross.
I can tell what brand of Beer I'm drinking. But Vodka makes me just sick.
PermalinkPermalink 01/27/06 @ 17:29
Comment from: Milton G. Reaves [Visitor]

I am looking for a good Sugar Free
drink, is it Vodka? or Gin?

One that I can some time drink with my diebetes.
PermalinkPermalink 02/04/06 @ 04:30
Comment from: Colleen [Visitor]
FYI: The Poles invented Vodka, not the Russians! Here's the wiki entry about it, and it also talks about differentiating between brands (I used to be hesitant about wiki, but it's gotten better).
http://en.wikipedia.org/wiki/Vodka
A good Polish potato vodka: Luksusowa. And a great, more premium regular Polish vodka: Wodka Wyborowa. to say cheers in polish: Na Zdrowie!
PermalinkPermalink 02/06/06 @ 13:13
Comment from: Dangermonkey [Visitor] · http://www.spiritsreview.com
The main reason you don't see a lot of potato vodka is they are more expensive and labor intensive to make. The prep work is a lot more, the yield is only about 2/3rds of what you get pound for pound from grains, and grain is usually cheaper. A lot of american vodkas that do not state an ingredient are made from corn - at the same plants that make ethanol for cars. I won't name names but they are popular brands.
Actually there can be quite a bit of difference in Vodkas.Best way is to try them side by side at room temperature. You can drink almost anything if it is cold enough but at room temperature there is a big difference. There are also large differences betwwen the grains and potatos - try a potato, rye and wheat next to each other.
PermalinkPermalink 02/07/06 @ 16:08

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