Vodka has deep roots in Eastern Europe, particularly in Russia and Poland, where it has been produced since at least the 8th or 9th century.
Vodka
Vodka is a neutral spirit known for its clean, pure, and smooth character. It is typically made from grains (like wheat, rye, or corn), but can also be distilled from potatoes, sugar beets, or even fruits. The spirit is distilled to a high proof and then usually filtered through charcoal or other materials to remove impurities.
Origin: Vodka has deep roots in Eastern Europe, particularly in Russia and Poland, where it has been produced since at least the 8th or 9th century. The word “vodka” comes from the Slavic word voda, meaning “little water.”
Production: Vodka is typically distilled multiple times to achieve purity, often reaching 95–96% ABV before being diluted down for bottling (usually to 40% ABV). It may be filtered through charcoal, quartz, limestone, or other natural materials. The aim is often neutrality, though some vodkas retain character from their base ingredients.
Types of Vodka:
Plain Vodka: Pure, unflavored (used in most cocktails)
Flavored Vodka: Infused with fruits, herbs, spices, or botanicals
Craft Vodka: May retain some character from its base (e.g., rye or potato vodkas)
Flavor Profile: Traditionally neutral, but quality vodkas may have subtle notes of grain, citrus, pepper, or minerality. Potato-based vodkas tend to be creamy and full-bodied, while wheat vodkas are crisp and smooth.
Cultural Note: In Russia and Poland, vodka is traditionally sipped cold and neat, often alongside food. Globally, it’s the foundation of iconic cocktails like the Bloody Mary, Moscow Mule, Cosmopolitan, and Vodka Martini.