Vodka

Vodka cannot be defined. This is because vodka is multifaceted, as it can be made from a variety of raw materials. Fundamentally, however, it is the simplest form of spirit available. Free development is the order of the day, as there are virtually no legal restrictions, only that the minimum alcohol content must be 37.5% ABV. Otherwise, as long as food-safe products are manufactured, there are hardly any restrictions.

It must be particularly pure... Manufacturers like to outdo each other with ever higher numbers of distillation passes and filtrations. Almost anything that does no harm and is accepted by the consumer is allowed. With vodka, more than with any other spirit, image and presentation are paramount. Beautifully shaped and stylish bottles are virtually a must for all spirits to stand out in the market. For vodka, this hits exactly the nerve of the target group, which today is probably mostly between 18 and 28 years old.

Where does vodka come from?

From Poland, but Russia also claims to be the country of origin of vodka. However, it first appeared in Poland in the early 15th century. At that time, rye was primarily intended as a raw material for vodka production. The grain was, and still is, particularly well suited for producing first-class vodkas, as it yields particularly aromatic and sweet distillates.

Vodka spread among all social classes from 1500-1900 and had its origins during this period. The first "true" vodka brand probably originated in Poland. Since 1873, they have also exported to other countries.

Question of Definition

Just because it wasn't called vodka doesn't mean it wasn't. Even in those times, various raw materials were processed into alcoholic beverages everywhere; to be precise, all of these were at some point vodkas in their production process. Most often, further processing or storage defines the type of the later spirit.

However, vodka may be produced anywhere in the world; there are no protected designations of origin.

Vodka Production

The actual production process depends on the raw material used. Each raw material initially requires a different and specific treatment to modify it sufficiently so that it can become an alcoholic liquid. Essentially, anything that contains starch or sugar can be used to prepare a mash. This refers to the solution in which the sugar or starch contained in the raw material is dissolved.

 

The Basic Ingredients

It would be so simple.

By heating the wood fibers in water, the starch contained within them dissolves, and the enzymes in the wood break down the starch into sugar. The basic ingredient for alcoholic fermentation and subsequent distillation would be present. But no one wants to make a wood vodka. There is a purity law for the production of vodka only in Russia and Poland. In practice, however, hardly any raw materials other than barley, wheat, grapes, rye, sugar cane, corn, or potatoes are used. All other raw materials are usually either too costly or simply unsuitable in terms of taste.

Fermentation

The mash obtained is then first fermented with the help of yeast. However, this only achieves an alcohol content of about 7-10% ABV. The most important step in producing any type of spirit is, of course, distillation. Especially with vodka, this has a particular influence on the finished product. There are many different distillation processes. The best known are distillation in a copper pot still, the column still, and the alembic process, which is primarily used in cognac production.

Distillation

Through continuous and repeated distillation, very pure and almost neutral distillates can be produced.

A classic or "Eastern-Style" vodka, which is produced in a copper pot still and is therefore very aromatic, is the Dutch Ketel One.