Vodka production: Additives. Though the stereotypical image most people have of vodka is that it’s made from potatoes, in fact it’s much more common for it to be made from cereal grains, including corn, rye, and wheat. Nickolaus Hines is an award-winning writer based in New York City covering food, drink, travel and cannabis. Voudoux Vodka is an authentically handmade, batch distilled, ultra premium vodka produced at BKO Distillery in beautiful Medina, Ohio USA. One suggestion is that differences in perception could be due to differences in they way ethanol and water interact in different vodkas. Pickle brine (personal favorite). Many modern vodkas that are highly regarded for their perceived smoothness have been augmented with trace amounts of sugar, honey, glycerine and/or citric acid. Corm makes a cheaper less tasty vodka. After all, isn’t it essentially just a mix of two compounds, ethanol and water? Paul Hughes, an assistant professor of distilled spirits at Oregon State University, also approached vodka from a sustainability standpoint by making vodka from whey, a byproduct of cheese production. “With wine, you have a lot of sugar to ferment, so in the production of the initial wine, you produce a lot of this chemical called glycerol.”. It was even long defined as "without distinctive character, aroma, taste, or color" by The Alcohol Tobacco Tax and Trade Bureau (TTB). So Why Are We Pretending It's Not? Due to these requirements, vodka is often distilled at least three times, though usually much more, and no other additives, except water, are included. An unaged spirit distilled and filtered repeatedly to achieve smoothness and clarity, vodka has had a reputation for blandness. Vodka (Polish: wódka, Russian: водка, Swedish: vodka) is a clear distilled alcoholic beverage with different varieties originating in Poland, Russia and Sweden. The only additives that may be used are organic flavouring compounds made using local grain and/or potatoes. For more details, see our. Further steps are necessary to arrive at the finished product, the key step being distillation. ubrówka is now sold in the US, but it’s one in which the coumarin content has been removed. Ah, vodka. Red Bull. Manufacturing Process 1. Distillation involves the boiling of the mixture; because ethanol boils at 78˚C, it boils off before the water does and it can therefore be concentrated. Wine, beer, vodka and alcohol allergies in general are extremely rare. 2. Often, it’s distilled more than once to ensure a minimal amount of impurities remain. Flavor Additives - At the end of the production process, distiller can choose to put any number of flavor additives in his drink. In addition to the alcohol and additives, all vodka contain another key ingredient- water. Choose your own adventure. So, there you have it – there’s more to vodka than just ethanol and water after all! We make vodka not cakes… But surprisingly… additives, preservatives and artificial flavourings are commonly used throughout the drinks industry – with no requirement for producers to declare they are present as they do on food labels. It’s also a common misconception that vodka is basically tasteless (or that it only tastes like paint thinner) and therefore, that all vodka is the same. Vodka Is the Most Popular Spirit in the World. It found that a varying concentration of hydrates surround ethanol molecules in different brands, and “these ethanol clusters undoubtedly stimulate the palate differently,” meaning “vodka drinkers could express preference for a particular structure.”, “Each grain has its own unique characteristics,” says Umberto Luchini, the founder of Blood x Sweat x Tears vodka. Crystal Head Vodka contains no additives, add ed sugar or citrus oils, which are common in many types of vodka. Crystal Head Vodka contains no additives, added sugar or citrus oils, which are common in many types of vodka. Preparation of mash - After deciding what type of grain or fruit is to be used, distiller must insert it into automated mash tub. The excess wine would otherwise be turned into a rosé in the best case scenario or dumped in the all-too-common worst case scenario. Indeed, only the freshest organically grown fruits, herbs, & spices sourced exclusively throughout the Caribbean are used to create the flavors you love. Vodka Brand - One of the most common questions is which brand is the best. The final step in the process is diluting it with water to bring the percentage down to around 40%. The graphic in this article is licensed under a  Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License. A form of Żubrówka is now sold in the US, but it’s one in which the coumarin content has been removed. Arc Vodka has a smooth & crisp flavor with no chemicals, dyes, or additives, and none of the nasty, harsh aftertaste common with other spirits in the market. The Estonian Vodka GI obtained is a spirit drink with a minimum alcoholic strength by volume of 40 %. This fresh, unaged product has a lack of taste and color due to the multiple distillations and a clean improver (water). You could be forgiven for thinking there’s not a great deal that’s interesting about the chemistry of vodka. A collective measure of structural differences in vodkas, Ion chromatography to detect adulteration of vodka and rum, Identification of vodkas from ion and gas chromatography, Announcing Chemunicate: Making Chemistry Research Easy to Understand, Chemistry of Vodka: why they don't taste the same - Boozist, The Chemistry of Vodka – Structure, Additives, and Impurities | Zero to Infinity. This premium vodka gives a creamy mouth feel and very subtle citrus and aniseed flavours. It is truly one of the cleanest … However, if you’ve ever compared a high quality vodka with the cheapest stuff you can buy in your local supermarket, you’ll know that there’s often a slight but discernible difference. Dear guests, website is working in test mode now. The most common response is to find the cheapest vodka brand and go with that. Consider supporting Compound Interest on Patreon, and get previews of upcoming posts & more! After a long day at work or at a particularly stressful event, there are few things more refreshing than a cold vodka cocktail. Flowers or herbs fill out the buffet of common additives but, for the adventurous, and those who don’t keep kosher, bacon vodka hit the shelves a few years back. Grain-based vodka tends to taste smooth, even fruity while vegetable-based vodka can taste harsh or medicinal. After a vodka has been distilled it can still be corrected with additives such as sugar or citric acid. Each pound of cheese results in nine pounds of whey. Small creameries have a hard time getting rid of it, and turning it into vodka solves that problem while also creating another revenue stream. So why would it need chemical additives? Made in the little town of Pilot Point, Texas this small batch, yellow corn-based craft spirit is perfect for making one of my favorite cocktails...a Dirty Martini. The Birthplace(s) of Vodka. 6 Spirits Made with Ingredients You'd Never Guess. Ketel One is an ultra-smooth vodka with no frills. These are cage-like structures, with a number of the water molecules surrounding an ethanol molecule. Ethanol. If you’re into that sort of thing, this Chemistry of Vodka infographic from CompoundChem might be of interest to you. Consider supporting Compound Interest on Patreon, and get previews of upcoming posts & more! Honestly, it will make little difference on which brand is used. Though their hypothesis has yet to be conclusively confirmed, they speculate that these structural differences in different vodkas could account for slight differences in taster perceptions. Although some manufacturers may still utilize corn. Though we think of vodka as just ethanol and water, it’s actually permitted in a number countries to add small amounts of other additives. Researchers discovered that its concentration varied in different brands of vodka. He's the food and drink editor at Matador Network. To be even more certain of this, many manufacturers filter the vodka through activated charcoal, which helps pull out more of any impurities still present. Potatoes: commonly thought as the main base for vodka, it’s actually just a small percentage, while many vodkas are made with grapes, wheat, and other bases Yet vodka makers big and small are pushing a different narrative, one in which vodka is distinguished by its raw materials, whether that be grapes, wheat, potatoes, rice, corn or even whey. You can opt-out at any time. Others lean on what’s local, like Suntory’s Haku vodka, which is made with rice and filtered through bamboo charcoal for a slight cotton-candy sweet taste. Interestingly, this was (and still is) banned by the FDA in the USA, as flavouring with bison grass also leads to the presence of the compound coumarin, which in much larger amounts has been shown to exhibit liver toxicity in rats. In fact, the most popular spirit consumed in the United States is not whiskey, but vodka. Vodka in a more modern format can be seen in writings from the mid-15th and 16th centuries. After all of this the vodka’s alcohol percentage is around 96%. Vodka Highlights: Made from Potato, Rye, or Wheat Vodka (Three Different Options), Chocolate Infused Vodka About Vodka Brand : Based out of Poland, Chopin Vodka only uses raw hand-selected ingredients. Only much later — probably 500 years later — was vodka made using potatoes. “I think some of the flavors in whey spirit we’re not quite so used to, but we had no difficulty getting something that was pretty good on the whole,” says Hughes. “There’s a lot of difference to be found in ‘straight’ vodkas,” says owner Derek Gamlin. The final product has little other than ethanol and water present, so in theory all vodkas should be essentially identical in perception and flavour. In either case, vodka has been in existence at least as long as many other popular spirits like cognac or Scotch whisky. As well as existing as individual molecules, the water and ethanol molecules can form structures called hydrates. First, let’s briefly summarise how vodka is made. Choose a plain vodka to drink. Fermentation of these grains using yeast produces alcohol (ethanol), but only up to around 16% – too low for vodka. Most vodka aficionados believe that drinking vodka in its pure form is the proper way to enjoy this beverage. “Corn gives a sweeter flavor, softer mouthfeel and … “A lot of that has to do with the chemical glycerol, which is produced during fermentation.”, Glycerol is a sugar alcohol with a sweet taste. Infused vodka has long been a standard drink in Russia and Poland, where additives tend to be herbal (dill, tarragon or coriander) or spicy (horseradish or ginger) in addition to sweet. Though this is pretty much the case, there’s more to vodka than you might expect. All sample bottles were washed, rinsed with distilled water and then rinsed again with a corresponding sample of vodka to avoid contamination. Dixie Southern vodka uses corn. Corn – Corn is the least common ingredient used to make vodka today. These impurities can include other alcohols, such as methanol and propanol, as well as compounds such as acetaldehyde. Many modern vodkas that are highly regarded for their perceived smoothness have been augmented with trace amounts of sugar, honey, glycerine and/or citric acid. When in actuality, that's most likely not the case! Vodka is a sustainable, and profitable, alternative. That’s why it mixes well with damn near everything: Soda. Another factor is impurities. Do not use vodka that contains flavor additives such as raspberry or mango vodka. If nothing else, it helps to explain why they don’t all taste […], Explorations of everyday chemical compounds, on The Chemistry of Vodka – Structure, Additives, and Impurities, The final product has little other than ethanol and water present, so in theory all vodkas, Vodka isn’t always unadulterated of course, and flavoured vodkas are also possible by adding various compounds or extracts after the manufacturing process. After all, a serving of vodka delivers a nice punch of alcohol to your system, relaxing you and getting the dopamine flowing in your brain. For consumers, taste is just one factor influencing a purchasing decision. Here we take a look at some of its chemical secrets. Our goal was to create the world's smoothest vodka and price that vodka around $25 per bottle. Though most of these are removed during distillation and filtration, small, milligram amounts will still remain. Vodka, by definition, is ethanol cut with water to at least 80 proof (40 percent purity). Additives are usually only a very small component of foods but a small number of them have been suspected of causing various adverse reactions. Most popular flavors range from herbs, grasses, spices to fruit essences. One of the most well-known flavoured vodkas is Żubrówka, which is flavoured using bison grass. The method is similar to that for most fermented spirits. Vodka is commonly made by fermenting either grains or vegetables. It’s something that Alex and Monica Villicana, the owners of Villicana winery and Re:Find distillery in Paso Robles, Calif., quickly learned after making vodka from wine. Though he admits it won’t compete with super premium brands when it comes to the most neutral flavor. More traditional manufacturers rely on precise control of the distillation process, however. 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Some of that comes across in distillation (although an excessive number of distillations and filtration will lead to a more neutral spirit), and it softens some of the harsh edges. Belvedere is the result of 600 years of Polish vodka-making tradition. Chocolate and vanilla are also popular flavors for vodka, along with cinnamon. There is a real emphasis on purity. Sustainability, novelty and a good story are also important. The only way to really understand the differences is to taste them for yourself. Orders are temporarily not accepted. And vodka makes up about 29% of the total spirits sold around the world in … So vodkas are highlighting origin and ingredients. It won’t take long to find that the most neutral spirit by definition does indeed have a distinctive character, aroma and taste. Beets, Soy Beans, and Grapes – Back when experiments were being performed in creating new vodkas, these ingredients were utilized. Start with the Son's Classic Martini recipe and add just a little bit of olive juice (the dirty p It’s also widely thought of as the most boring spirit. By definition, vodka in the U.S. must “be without distinctive character, aroma, taste or color,”according to the Alcohol and Tobacco Tax and Trade Bureau (TTB). Sometimes, the choice of what to make a vodka from is twofold. Common additives to vodka It has long been common practice to add small amounts honey to vodka to increase the vodka's viscosity or mouthfeel and take the edge off the spirit. The compounds have a purpose and can correct any irregularities to make sure a brand makes the same tasting tequila time after time, but additives can also flatten tequila’s natural flavors or add an unnatural sweetness. Stoli Elit and winter wheat vodkas served chilled are a go-to when drinking it straight for Gamlin, and he suggests a rye vodka like Belvedere’s Lake Bartężek for a Gimlet to let the spicy notes of the rye play off the citrus. Ketel One Vodka. There is a real emphasis on purity. As the number of craft distillers in the U.S. grows, brands have to find a way to stand out. Dixie Southern vodka uses corn. The graphic in this article is licensed under a  Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License. “Corn gives a sweeter flavor, softer mouthfeel and gentler finish than wheat or potato,” says founder Matti Anttila. Many people experience negative symptoms when drinking alcohol, only to come to the conclusion that they must be allergic. Prep: 10 mins Serves: 1 Put a handful of ice into a large cocktail shaker. Winter white wheat used to make Blood x Sweat x Tears vodka. Vodka can be traced back to three separate origins: Poland, Sweden, and Russia. […] about science. Vodka’s a neutral spirit. … Enjoyed this post & graphic? Unfortunately, a lot of the other compounds produced during fermentation boil off at lower temperatures than water too, so precise control of the distillation process is necessary to ensure that these aren’t present in the final product. It’s not the only compound that impacts taste either. Get our best cocktail recipes, tips, and more when you sign up for our newsletter. Interestingly, this was (and still is) banned by the FDA in the USA, as flavouring with bison grass also leads to the presence of the compound coumarin, which in much larger amounts has been shown to exhibit liver toxicity in rats. Pour 125ml tomato juice, 50ml vodka, 1 tbsp lemon juice and 25ml sweet sherry into the shaker then add ¼ tsp Worcestershire sauce, a few drops of hot sauce and a pinch each of … According to some vodka enthusiasts, a good vodka will taste creamy and … Vodka is the most popular liquor in the country, accounting for more than 30 percent of total spirits sales by volume. “If you think about your traditional grain or potato vodka, those start with a relatively low initial alcohol, like a beer,” says Villicana. Spoiler Alert: Artificial additives are extremely common in most vodkas. If necessary, the spirit may undergo additional filtration. For us, the soft winter white wheat from the different farms didn’t have major differences.”. It sounds a bit strange, but definitely deserves to be on this list of vodka mixers. Vodka isn’t always unadulterated of course, and flavoured vodkas are also possible by adding various compounds or extracts after the manufacturing process. There are thousands of substances added to various foods for the purposes of coloring, flavoring, and preserving. Sometimes, the choice of what to make a vodka from is twofold. “It’s not just a cocktail base; there are a lot of great flavor profiles that can be explored and enjoyed through sipping vodka.”. Though the stereotypical image most people have of vodka is that it’s made from potatoes, in fact it’s much more common for it to be made from cereal grains, including corn, rye, and wheat. See the site’s content usage guidelines. Compounds used for this purpose include citric acid, glycerol, and sugar. Bloody Mary. One of the most well-known flavoured vodkas is, ubrówka, which is flavoured using bison grass. The Worldwide Vodka Market. Vodka Class of drink: Vodka, Brand: Nashi Tradicii, Volume: 100 ml, Additive: Honey. Typically the goal of these additives is to soften the harshness of the liquor. Sub Zero Vodka Bar, in St. Louis, has one of the largest collections in the U.S., with more than 500 labels. Cheaper vodkas contain higher levels of these impurities, which can negatively affect flavour perception, and lead to a vodka that’s less smooth. Western Son Vodka is gluten free and only 65 calories. The top five best brands of vodka Belvedere . You might be wondering why we’re talking about additives and preservatives. A form of. Mostly, these are to improve the smoothness of the vodka, so they’re likely to be found in higher amounts in cheaper vodkas containing more impurities. OJ. “However, within the same grain, there are no major differences. Lastly, Vodka must be filtered through a natural substance like … The most common of these hydrate structures in vodka has around 5 water molecules to each ethanol molecule. Water is the only ‘additive’ introduced to achieve this effect, just like with Bourbon or Scotch. The final factor is additives. If you’ve never tried it, maybe it’s time. “We were surprised by the textural component, as well as the mouthfeel, of the vodka,” says Alex Villicana. Re:Find’s vodka, for example, is made from wine that’s bled off to concentrate a red. Vodka was first produced from wheat and other grains. Fermentation of these grains using yeast produces alcohol (ethanol), but only up … It has long been common practice to add small amounts honey to vodka to increase the vodka's viscosity or mouthfeel and take the edge off the spirit. “One easy way to think about this is cornbread versus wheat bread versus potato; all have distinctive flavors.”, Few know these differences as intimately as people who work in vodka bars. Ginger beer. This can be due to a handful of reasons. Increasingly, however, neutral isn’t the goal. The common vodka cocktail for using Mountain Dew as a vodka mixer is called a “Dewdriver”, a play on the screwdriver name. There are four common additives used, according to TasteTequila. There are plenty of popular vodka-based cocktails to enjoy. There’s Belvedere’s Single Estate series and Chopin’s distinctive potato, rye and wheat vodkas. It’s present in fermented grains and potatoes as well, but the amount of glycerol depends on the amount of sugar in the initial product. Estonian Vodka GI a is smooth-tasting, colourless and sediment-free. A 2010 study from the University of Cincinnati and Moscow State University looked into the molecular composition of popular vodkas to find why people prefer some brands over others. This premium vodka gives a creamy mouth feel and very subtle citrus and aniseed flavours. Since vodkas are allowed additives up to 2%, the maximum glycerol content would be 1.5g in 75ml, but more likely in the 1% or less range, which is the “sweet spot” for this titration method. 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From is twofold Corn is the proper way to really understand the differences is to find the cheapest brand! Be traced back to three separate origins: Poland, Sweden, and Russia grain... Unaged spirit distilled and filtered repeatedly to achieve smoothness and clarity, has! York City covering food, drink, travel and cannabis distinctive potato, rye and wheat vodkas based in York! Being distillation this chemistry of vodka common vodka additives from CompoundChem might be of Interest you. Or medicinal ingredients you 'd never Guess Soy Beans, and Russia it there... Three separate origins: Poland, Sweden, and Russia steps are necessary to arrive at the product! Is diluting it with water to at least 80 proof ( 40 percent purity..