Baltimore Eats Magazine_First Edition

VODKA
VODKA
The Straight Story
Or You Can Mix It
Vodka is without a doubt the largest produced distilled spirit used in
mixed drinks. Vodka’s popularity in a bartender’s mixology comes from
the simple being that it has no noticeable smell or flavor of its own and it
is pretty much a clear liquor. Vodka then allows the other ingredients of
a drink to become the focal points of the recipes.
Today’s vodka market is
expanding rapidly, from
large distilleries to neighborhood
one’s vodka is
sections in liquor stores
are becoming the most major parts of
the store. With the infusion of small
boutique distilleries, we see flavors
and ingredients in vodka that haven’t
been seen before.
There is a certainty; all vodka is
not on the same playing field. You will
find outstanding bottles and brands
as well as the ones that should be
used as paint thinner. What is interesting
about vodka is it is such a huge
category of spirit, but there aren’t any
regulations on its quality.
Vodka is called a ‘neutral spirit’
since the standard method of making
it is by fermenting and distilling grain.
Vodka can be rye, wheat, corn, or any
other grain that the distiller chooses
to use for their batch. I am sure many
of us have had our share of potato
vodka from Poland too.
Ok here are some tricks that will
tell the differences between your vodkas.
Vodka is a rectified spirit, which
means simply that the more it goes
through the still, the more impurities
will be removed and the smoother it
will become.
After distillation, vodka requires
zero aging and could be consumed
immediately, but in most cases, it is
filtered through charcoal to remove
the impurities. Despite the facts of
filtering and the ability to drink the alcohol
content would be so high that
it needs to be cut with water. So that
is where the different spring waters
and flavor-infused water come in to
reduce the vodka in most cases to 80
proof.
Since vodka has no distinct taste
on its own without the factors above,
a fundamental difference in the
brands is the taste texture on the
consumer’s tongue. This composition
is called a liquor’s mouthfeel.
It should also be pointed out that
vodka is not necessarily tasteless or
odorless and there are distinct differences
between vodkas. The flavor of
vodka is subtle and often like a clear
grain. If you taste enough vodka of a
great variety, you will begin to pick up
the differences.
You can liken it to the difference in
taste between tap water and bottled
water. If you pay attention to it, you
can easily tell when you drink unfiltered
water.
A great way to tell how filtered a
vodka is coming out of the bottle is
how it burns on your throat. The less
filtered, the more the burn. Better
vodkas will advertise their burn rate
to explain how soft and smooth they
are versus should they be used as an
alternative fuel.
Flavored Vodkas
The flavored vodka scene has exploded
in recent years, and if you can
think of a flavor, it is probably available
somewhere. This includes favorites
like citrus and berry along with
chocolate and pomegranate.
A new category simulates the
taste of a variety of desserts and candies.
There are even more obscure
flavors like salmon, bacon, hemp, and
even tobacco, though these tend to
not last long on the market.
Some flavored vodkas are produced
using the traditional infusion
method of steeping ingredients like
fresh fruits and herbs in a finished
vodka. Many vodkas, however, simply
add ingredients like natural or artificial
flavor extracts to the vodka.
Another option for flavored vodkas
is to do your own infusion. Beginning
with a clear vodka and using
fresh fruits, herbs, and spices, you
can easily create your own flavor
combinations that are fun to use in a
variety of cocktails.
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Baltimore Eats Magazine October September 2017
2017
September 2017 Baltimore Eats Magazine 25