Knowing your main base liquors in cocktails – Vodka – 4 of 6

So far we've covered Gin, Rum & Brandy. Next up is Vodka ...

Vodka’s [wódka] first written record dates to the early 15^th century in Poland and about the same time, in Russia, a group of monks returned from Italy (always with these monks and alcohol) with secrets of distillation that allowed them to begin producing a similar ‘water of life’ from which the term ‘vodka’, a diminutive of ‘voda’ (water), derives. Some cite the skimming of lighter and pure alcohols off of vats of frozen wine in the 9^th (!) century as the first incidence of vodka production. As far as whether the Poles or Russians first developed what we think of as vodka today, I’ll let them sort it out; they’ve been fighting for centuries anyways. If you happen to be a Pole or Russian, maybe you can set the record straight in the comments section ….

For many years vodka was used primarily as a medicinal substance and was often, and still is, infused with many herbals, fruits, and botanicals; especially in Poland. Several traditional flavors you’ll find in vodka’s native lands include:

• Zubrowka: bison-grass flavored (usually with a blade of the grass in-bottle)
• Wisniowka: cherry flavored
• Okhotnichya ‘Hunter’s Vodka’: orange rind, ginger root, coffee beans, and juniper

So, as you can see, vodka goes a bit beyond the extreme blandness of its nature in its homelands as well. But, what about plain old-school-‘it’ll take your breath away’ neutral vodka? Well, in the past, given that vodkas were often distilled at home by the peasantry, vodka was traditionally distilled from potatoes or vegetables, that is, something anyone could grow themselves.

In modern commercial distillation, however, the vast majority of vodkas are distilled from grains including barley, rye, corn, and wheat, though products such as grapes, vegetables, and fruits are also making an inroads into commercial production, with each giving a slightly different character to the spirit. ‘Character?!, but it’s everything-less, it’s quintuple-super-filtered!’ you say? Ahhhhh, yes, let’s look at some examples of this elusive ‘character’ we’re supposed to derive from this neutral and, to many, bland spirit.

Bases

• barley: sweeter and a bit spicy
• corn: buttery character
• rye: nutty sweetness
• wheat: light anise tone
• potatoes: oily character and vegetable notes

Origin

• Poland: wide range of characters and flavorings
• Russia: usually oilier and drier than their Polish cousins
• Western: crisp and with lighter flavor profiles given the emphasis on filtration

Note that these traits will be lost in the typical cocktail or mixed drink. Vodka, primarily being a neutral spirit takes on the characteristics of whatever you mix it with. This is the major reason why it’s a favorite of bartenders around the world. It’s by far the easiest of all the spirits to work with. However, if you follow the Russian tradition with which I’m familiar, of drinking a swill of neat vodka and then chasing it with a bite of a dill pickle (much like our lime wedge/tequila shot routine), the differences in vodkas will become more evident. Just don't forget to call out 'Na Zdrowie!' as you do so.

Another, often overlooked, aspect of what generates a vodka’s character and quality, is the water used. Remember, vodka is a neutral distilled spirit that is distilled to, usually, 95% ABV and then cut with water until the final product is between 40-50% ABV. This means about half of the product you’re paying for in that finely-crafted bottle is water, and it means you should pay attention to that water and where it’s coming from – especially when the water comes from Ice Age glaciers or Greenland ice caps. Maybe you’re getting what you’re paying for, and maybe not.

Some to try:

Chopin: my favorite vodka, distilled from potatoes in Poland, with an oily and smooth character and notes of pepper and sweetness

Svedka: the vodka I turn to as a mixer, distilled from wheat and highly filtered, smooth and even palate

Hangar One: an excellent vodka that is more complex than most, their flavored vodkas are best in class

Stolichnaya: the most well-known and widely-distributed Russian vodka, distilled from grain with heavy charcoal notes and a nice feel

Reyka: an Icelandic vodka that demonstrates how important water is to a vodka’s quality, distilled from barley with water from under a lava field with very low mineral content and high natural purity

This post was guest blogged by Gabriel at Cocktailnerd – a blog of most things cocktail and alcohol related. If you liked this post, writing style or need another excuse not to work, visit him there.

Additional resources:
http://en.wikipedia.org/wiki/Vodka
http://www.ginvodka.org/history/vodkaproduction.html
http://www.drinkboy.com/Essays/DistilledWater.html
http://www.cocktailtimes.com/dictionary/history_vodka.shtml

NOTE: Any errors and omissions are purely the fault of the editor, and I really can’t be held responsible. Really, he made me do it.