Vodka
Vodka is misunderstood. In the United States, it has been downed as a shot, and used as a bittering agent to tone back highly sugary drinks. It is partially because of this approach to consumption that vodka had become “as smooth as possible” and “without distinctive character, aroma, taste or color”. However, this misses the intricacies and nuance of vodka. To appreciate this spirit, one only needs to look at the traditional food pairings in vodka’s home, the Baltic Region of Europe. There, traditional methods of sipping vodka neat while having appetizers of cured meat and pickled food include vodka with the zakuski in Russia, the smörgåsbord in Sweden, the koldtbord in Norway, the kolde bord in Denmark, and the seisova pöytä in Finland.
The recent TTB rule change, reflects how vodka has always been produced, as well as reflects the shift in craft distilling which places an emphasis on flavor. However, unlike other products which have more distinct delineations in flavor, vodka’s flavor differences are more subtle due to the high proof at which it comes off the still. These subtle differences do have common trends, largely due to the base fermentable that they are made from, as many of the other production techniques have minimal impact or are difficult to quantify.
The recent TTB rule change, reflects how vodka has always been produced, as well as reflects the shift in craft distilling which places an emphasis on flavor. However, unlike other products which have more distinct delineations in flavor, vodka’s flavor differences are more subtle due to the high proof at which it comes off the still. These subtle differences do have common trends, largely due to the base fermentable that they are made from, as many of the other production techniques have minimal impact or are difficult to quantify.
Vodka Laws
United States
Electronic Code of Federal Regulations Title 27, Chapter I, Subchapter A, Part 5, Subpart C §5.22 The standards of identity.
“Standards of identity for the several classes and types of distilled spirits set forth in this section shall be as follows (see also §5.35, class and type):
(a) Class 1; neutral spirits or alcohol. “Neutral spirits” or “alcohol” are distilled spirits produced from any material at or above 190° proof, and, if bottled, bottled at not less than 80° proof.
(1) “Vodka” is neutral spirits which may be treated with up to two grams per liter of sugar and up to one gram per liter of citric acid. Products to be labeled as vodka may not be aged or stored in wood barrels at any time except when stored in paraffin-lined wood barrels and labeled as bottled in bond pursuant to §5.42(b)(3). Vodka treated and filtered with not less than one ounce of activated carbon or activated charcoal per 100 wine gallons of spirits may be labeled as “charcoal filtered.””
Electronic Code of Federal Regulations Title 27, Chapter I, Subchapter A, Part 5, Subpart C §5.22 The standards of identity.
“Standards of identity for the several classes and types of distilled spirits set forth in this section shall be as follows (see also §5.35, class and type):
(a) Class 1; neutral spirits or alcohol. “Neutral spirits” or “alcohol” are distilled spirits produced from any material at or above 190° proof, and, if bottled, bottled at not less than 80° proof.
(1) “Vodka” is neutral spirits which may be treated with up to two grams per liter of sugar and up to one gram per liter of citric acid. Products to be labeled as vodka may not be aged or stored in wood barrels at any time except when stored in paraffin-lined wood barrels and labeled as bottled in bond pursuant to §5.42(b)(3). Vodka treated and filtered with not less than one ounce of activated carbon or activated charcoal per 100 wine gallons of spirits may be labeled as “charcoal filtered.””
The European Union
REGULATION (EC) No 110/2008 OF THE EUROPEAN PARLIAMENT AND OF THE COUNCIL ANNEX II
15. Vodka
(a) Vodka is a spirit drink produced from ethyl alcohol of agricultural origin obtained following fermentation with yeast from either:
(i) potatoes and/or cereals, or
(ii) other agricultural raw materials, distilled and/or rectified so that the organoleptic characteristics of the raw materials used and by-products formed in fermentation are selectively reduced.
This process may be followed by redistillation and/or treatment with appropriate processing aids, including treatment with activated charcoal, to give it special organoleptic characteristics.
Maximum levels of residue for ethyl alcohol of agricultural origin shall meet those laid down in Annex I, except that the methanol content shall not exceed 10 grams per hectolitre of 100 % vol. alcohol.
(b)
The minimum alcoholic strength by volume of vodka shall be 37.5 %.
(c)
The only flavourings which may be added are natural flavouring compounds present in distillate obtained from the fermented raw materials. In addition, the product may be given special organoleptic characteristics, other than a predominant flavour.
(d)
The description, presentation or labelling of vodka not produced exclusively from the raw material(s) listed in paragraph (a)(i) shall bear the indication ‘produced from ...’, supplemented by the name of the raw material(s) used to produce the ethyl alcohol of agricultural origin. Labelling shall be in accordance with Article 13(2) of Directive 2000/13/EC.
REGULATION (EC) No 110/2008 OF THE EUROPEAN PARLIAMENT AND OF THE COUNCIL ANNEX II
15. Vodka
(a) Vodka is a spirit drink produced from ethyl alcohol of agricultural origin obtained following fermentation with yeast from either:
(i) potatoes and/or cereals, or
(ii) other agricultural raw materials, distilled and/or rectified so that the organoleptic characteristics of the raw materials used and by-products formed in fermentation are selectively reduced.
This process may be followed by redistillation and/or treatment with appropriate processing aids, including treatment with activated charcoal, to give it special organoleptic characteristics.
Maximum levels of residue for ethyl alcohol of agricultural origin shall meet those laid down in Annex I, except that the methanol content shall not exceed 10 grams per hectolitre of 100 % vol. alcohol.
(b)
The minimum alcoholic strength by volume of vodka shall be 37.5 %.
(c)
The only flavourings which may be added are natural flavouring compounds present in distillate obtained from the fermented raw materials. In addition, the product may be given special organoleptic characteristics, other than a predominant flavour.
(d)
The description, presentation or labelling of vodka not produced exclusively from the raw material(s) listed in paragraph (a)(i) shall bear the indication ‘produced from ...’, supplemented by the name of the raw material(s) used to produce the ethyl alcohol of agricultural origin. Labelling shall be in accordance with Article 13(2) of Directive 2000/13/EC.
Ingredients
Typical Base Fermentable Characteristics
The characteristics of vodka often mirror a bread made from the same ingredients, with a butter like quality to them. This should come as no surprise as both vodka and bread are made from yeast and grain.
The characteristics of vodka often mirror a bread made from the same ingredients, with a butter like quality to them. This should come as no surprise as both vodka and bread are made from yeast and grain.
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Potato
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Corn
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Bulk Alcohol Refined
Major Producers of Bulk Spirits
Domestic Vodka/Gin Bases
All Spirits are GMO Free, Kosher, Gluten/Allergen Free
Imported Vodka/Gin Neutral Bases
- Some vodka is made from purchasing Bulk Neutral Grain Spirit (GNS) and then add their own distillate to it, or refine and modify the bulk spirit though additional distillation, filtration and additives.
- The following is an example Neutral Bases available from UltraPure
https://ultrapure-usa.com/services-2/distilleries-blenders-bottlers/#
Major Producers of Bulk Spirits
- UltraPure: https://ultrapure-usa.com/services-2/spirits-brand-owners/
- MGP: https://www.mgpingredients.com/
Domestic Vodka/Gin Bases
All Spirits are GMO Free, Kosher, Gluten/Allergen Free
- Missouri Corn Alcohol: 190 proof, 6x distilled,
- Iowa Corn Alcohol: 190 proof, 4x distilled
- Illinois Corn Alcohol: 190 proof, 4x distilled
- Kansas Corn Alcohol: 190 proof, 4x distilled
- Organic Corn Alcohol: 190 proof, USDA Certified Organic
- Neutral Sugar Cane Alcohol: 190 proof, 4x distilled
Imported Vodka/Gin Neutral Bases
- French Wheat Alcohol: 4x distilled in the Champagne Valley of France
- Amsterdam Dutch Wheat Alcohol: 4x Distilled
- Polish Potato Alcohol; 5x distilled from premium Polish potato varieties, Kosher
- Organic Northern Italian Wheat; 4x distilled from Italian grown wheat, USDA/NOP Certified Organic, Kosher
- Wheat Grain Neutral Spirits; 190 proof, distilled from 100% wheat
- Organic Neutral Sugar Cane: USDA/NOP and EU Certified Organic, Non-GMO, Kosher
- Neutral Rye Alcohol: 5x distilled
- Neutral Grape Alcohol: 192 Proof, distilled from many French Grape varieties
Water
Vodka is made from approximately 60% water, so the water source is important. It should be noted that Reverse Osmosis strips water of its mineral content. For this reason, it’s great for making products in multiple places around the world, as it provides consistent water quality. The drawback is that it makes the water unique. In our research, we were unable to find enough companies water filtration methodology to include it as a column in our spreadsheet.
Vodka is made from approximately 60% water, so the water source is important. It should be noted that Reverse Osmosis strips water of its mineral content. For this reason, it’s great for making products in multiple places around the world, as it provides consistent water quality. The drawback is that it makes the water unique. In our research, we were unable to find enough companies water filtration methodology to include it as a column in our spreadsheet.
Additives
- Sugar and citric acid may be added to alter the mouthfeel and texture of vodka.
Production
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Distillation
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Filtration
- Vodka does not need to be filtered. Vodka is already coming off the still at a very high proof, therefore it by definition has already removed most of the non-ethanol components.
- Filtration is a matter of preference, and marketing material.
- Typically, if vodka is filtered, charcoal made from pine, birch, poplar or oak is used to “purify” the spirit.
- Paper filters are sometimes used. Their effectiveness is debatable, as though they are used as sediment filters in barrel aged products, there should be no sediment from the distillate or the water used for proofing unless the equipment was dirty.
- Other unique materials including quartz or metals like gold are occasionally used. Their effectiveness differs, due to the chemical composition and structure. For example, if diamonds which are non-porous and non-reactive are used, then essentially nothing happens.
Regions and Styles
- Regions often dictate style
- Eastern European countries like Poland and Ukraine make robust flavorful vodka
- Scandinavian Countries produce more neutral styles of vodka
- Americans do a little bit of everything, however, most of the corn based vodka comes from the United States, and due to the desire of the American consumer for a “smooth” product for shot consumption, they tend to have less flavor.
- Polish Vodka tends to be made from potatoes
- French Vodka tends to use wheat
Vodka and Food Pairing
Furthermore from a cultural perspective, we would encourage exploration of pairing vodka from Europe with the foods they were traditionally paired with, and promote this cultural thought exchange, as food and beverage pairings in Europe are much bigger than pairing wine with food as found in France and Italy.
For a more modern take on menu execution with .5 oz tasters of vodka:
- Russian Caviar or Vegetables with Sour Cream Dip - Russian Style Vodka
- pickled herring (sill) with Swedish VodkaSweedish Gravlax with Scandinavian Vodka
- Big Island Abalone with Hawaii Vodka
- French vodka and bri (or french friends)
Reference
- Vodka Distilled by Tony Abou-Ganim
- A History of Vodka William Pkhlebkin
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