VODKA

 VODKA

1. Introduction

 Vodka is far and away the most popular spirit category in America, accounting for more than 20% of all distilled spirits consumption. It is defined by government regulations as a spirit without any distinctive character, aroma, taste or color. Vodka is essentially an un-aged neutral spirit that can be distilled from just about anything fermentable. Although the legendary potato is used in the production of some vodka, most brands today, including the imported ones, are made from grain; any grain, including rye, wheat and barley, but principally corn. Vodka is a neutral spirit distilled from potatoes which has been filtered through charcoal. To be classified as vodka it should not have any aroma.

According to the Gin and Vodka Association (GVA), the first documented production of vodka, stemming from the Russian sword 'voda' meaning water, was in Russia in the late 9th century. The first known vodka distillery was documented almost two hundred years later at Khylnovsk, Russia, as reported in the Vyatka Chronicle of 1174. Poland lays claim to having distilled vodka even earlier in the 8th century but as this was a distillation of wine it would be more appropriate to consider it a crude brandy. What could be identified as vodka first appeared in Poland in the 11th century when they were called 'gorzalka', originally used as medicines.

Vodka is made by distillation of fermented substances such as grains, potatoes, or molasses. The grain used in the production of vodka is first mashed, fermented and then put through a continuous distillation. The spirit that comes after distillation is normally run through a filtering substance. It is then reducing with water and bottled without aging at all. In genuine vodka nothing is added to the neutral spirits, all character is removed leaving it odourless, tasteless, and colourless and smoothness.  

Unlike other spirits, vodka is not aged. It has 40% - 43% alcohol by volume. The European Union has established a minimum of 37.5% alcohol by volume content for any European vodka to be named as such. Products sold as vodka in the United States must have an alcoholic content of 40% or more. Homemade vodka, referred to as "samogon" in Russia and Ukraine, sometimes has an alcohol by volume as high as 62%.

Vodka is traditionally drunk neat in the vodka belt countries of Eastern Europe and around the Baltic Sea. It is also commonly used in cocktails and mixed drinks, such as the Bloody Mary, the Screwdriver, and the Sex on the Beach, the White Russian, the vodka tonic, and the vodka martini.

 3. Making Process of Vodka

i.       Cultivation/ Selection

The first stage of vodka production is the growing of the all ingredients. These ingredients are affecting by various growing process. Geography, soil, microclimate, Topography and maker influence the final product of the vodka.

ii.     Mashing

Ingredients like grains and potatoes contain high level of starch. These complex starches need to break down into simple sugars. This is done by milling or crushing the ingredients and adding water, and applying heat.

 iii.       Fermentation

In this stage sugar content in the mash are converting into alcohol and carbondioxide by adding the yeast. Many producers keep yeast as secret recipe because it plays vital role in spirit’s flavor. Normally this process may take 24 to 48 hours and produce the wash of an alcoholic strength of an 10% ABV.

iv.        Distillation

The fermented wash is refined by the distillation process. Traditionally vodka is distilled in pot still but virtually all distillers distil in continuous still, which produce raw spirit of 60 – 80% ABV.  The main by product include water and leftover mash is known as stillage.

i.              Rectification

This raw spirit is distill in series of Column still to remove specific compound for additional purity.  Different distilleries use a varying number of columns to produce a spirit in excess of  96% ABV.  Some (very few) producers also include the pot still in this stage.

ii.             Demineralization

Water is added after rectification to reduce the alcoholic strength to bottling strength.  The water added can therefore account for 60% of a finished product.  So how it tastes can have a significant influence on the final flavour of vodka.  Many water sources like lake, well, iceberg can be used in the production process. The water is key part for demineralization, so that the water is first demineralised to give it a cleaner taste. This is typically achieve by using charcoal filtration, reverse osmosis and even distillation.  Many distillers believe that the less the water is processed the better, that way the mouth feel of final vodka will be  superior.  Water from ancient natural sources that haven’t been touched by modern farming and industry is highly prized since it needs minimal treatment.

iii.           Filtration

Before bottling the vodka it need to filtrate to remove the nu-wanted elements or remaining sediments and particulars. But the filtration can be different to the different brands.  Some vodka adopt for charcoal filtration, a process that uses activates charcoal to further purify the spirit after distillation. The activate charcoal also removes a wide range of aroma compounds from the spirit; which gives more neutral style of vodka. The length of the filtration process depend on how many times the filter has been used before and the number of filtrations that the spirit undergoes all impact on how much is removed from the vodka. Many brands prefer to retain more of the original flavours of the spirit and instead use only simple barriers filters. Using cellulose or a natural fabric mesh ensures that the final product is completely clear and free of particles, yet still full of character. 

 A process called rounding is adopted by some but not all vodka brands. Here certain additives such as sugar, glycerine or citric acid are introduced with the intention of altering the mouth feel and character of vodka.  There are many ways to produce the different characteristics vodka. It is all about beauty of little water. 

 

3. Types of Vodka

 Russian Vodka

By the end of the 17^th century experimental quintuple distillation was carried out at the laboratory in the Tsar’s palace. In 1780 the Tsar commissioned Theodoe Lowitz, a chemist to research ways of purifying vodka and came up with charcoal filtration at first time. The classic Moscow style vodka is clear rye vodka free of all flavouring, diluted with soft water from local rivers and has 40% strength of alcohol.

Today’s vodka is clear, colourless and tasteless which was originated in 1810. In 1818, Peter Smirnoff founded his vodka distillery and began filtering a white grain spirits through charcoal to produce a nearly pure spirit.  It was seized by Bolsheviks in 1925 with Russsia. Vladimir sold the American rights to Smirnoff vodka to fellow émigré named Roudolph kuneet.

Vodka remains a relatively unknown spirit in America until 1948, when it was given a sudden and unexpected boost. Soon realised that vodka is ideal for alcoholic base for mixed drinks and invented such classy cocktails as the bloody mary, the vodka martini, and screwdriver.

Polish Vodka

Most Polish vodkas are produced from rye but some have a potato base. Popular fruits like cherry, blackcurrant, blackberry, and strawberry, various herbs and nuts are also used to add some nuance (a very slightly difference) of flavour.

There are three categories of Polish Vodka: Standard (zwykly), Premium (wyborowy) and Deluxe (luksusowy). Wyborowa is Poland’s favourite premium brand.

Finland

All the Finnish vodka is made from grain and local water which is pure enough to be used during manufacture without any special processing treatment. Distilling skills are brought to Finland by returning soldiers.

Sweden

All spirits are known as Brannvin (brunt wine)  and home production was quite prevalent till King Gustav III banned it in 1800s. Due to the increased illicit distilling it was again allowed until larger scale operation developed. Consumption was over 100 million liters, which is 3 times the Swedish population.

Some brand name

Russia: Stolichnays, Rusksys, Stuchnaya

Poland: Zubrowaka, vyborova

Finland: kos ken korua

France: Grey Goose

Sweden: Absolute

UK: Smirnoff, Cheublein, Vladivar

Germany: Gorvatschow

USA: Wolfschmidt, Lativia, Nikalai

Indian: Romanov, Fling, Shark Tooth, Fuel, Alcazar

Nepal: Ruslan

Variations:

Smirnoff Twists Citrus, Vanilla, Orange, Raspberry, Black

Absolut: Pepper, Citron, Orange

 

Serving Vodka

-        Traditionally, it is served straight in shot glasses and drunk in one gulp.

-        It is ideal accompaniment for smoked fish, spicy appetizers and oysters because it has no taste of its own.

-        Standard measure is 30 ml.

-        Glass: hi-ball

-        Accompaniment: ice, soda, tonic or bitter, and garnished with slice of lemon or lime