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CSS > CHAPTER 2: VODKA > Flashcards

CHAPTER 2: VODKA Flashcards

1
Q

True or False: Vodka dominates US spirits category

A

True

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2
Q

Where can vodka be produced?

A

Anywhere in the world

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3
Q

How do you define a “neutral” spirit?

A

Without distinct characteristics, flavor, color or aroma

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4
Q

What are two types of vodka?

A
  1. Original

2. Flavored

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5
Q

Does the US or EU have stricter standards for vodka?

A

US

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6
Q

What is the US definition of vodka?

A

US Standards of Identification requires vodka to be a neutral spirit, made so as to be without distinctive character, aroma, taste, or color.

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7
Q

What is the EU definition of vodka?

A

A neutral spirit which may exhibit organoleptic characteristics of the raw material from which its made. These must be selected and reduced. The product may be flavored to enhance specific qualities.

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8
Q

True or False: Outside the US, vodka is made to disallow raw materials to express themselves.

A

False; its made to ALLOW raw materials to express themselves. Many imports have subtle flavors, textures and aromas.

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9
Q

What is the most common type of vodka?

A

The non-flavored variety, aka “original” type

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10
Q

What is vodka especially prized for?

A

Its blending ability in cocktails and mixed drinks

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11
Q

When and where are the origins of Vodka?

A

Russia or Poland in the 12th century

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12
Q

Where did the name Vodka come from in Russia?

A

The Russian word for water is “voda” and the beverage is referred to as the “water of life”. The k was added in the 14th century.

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13
Q

Where did the name Vodka come from in Poland?

A

Polish people called the drink “wodka” and it was originally used as medicine

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14
Q

What was the original usage for vodka and when did it begin to be consumed as a beverage?

A
  1. Medicines and perfumes.

2. 1500s

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15
Q

What 2 attributes did the grain used for vodka originally have?

A

Most plentiful and least expensive

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16
Q

What was the reason for such harsh and unpleasant flavors for vodka?

A

Poor fermentation and/or inadequate distillation methods

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17
Q

True or False: It was unheard of to mask unpleasant flavors with herbs and spices

A

False; it was and is a common practice

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18
Q

What base material creates a smoother product despite its higher cost?When and where was it introduced?

A

Potato; introduced by Poland in the late 18th and early 19th century

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19
Q

What was discovered that could removed the most unwanted aromas and flavors by filtration process?

A

Carbon, in the form of charcoal.

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20
Q

When was vodka brought to the US and why did it take so long?

A

Early 20th century because of communism in Russia.

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21
Q

When and by whom were the Smirnoff distilleries taken over by?

A

Taken over by Bolsheviks in 1917 revolution

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22
Q

Who was the first American-made vodka and when was it introduced?

A

Smirnoff in 1933

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23
Q

True or False: although vodka was produced in US from 1933, it wasn’t commonly consumed in US until 1950’s

A

False; it wasn’t until after World War 2 in the 1940s

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24
Q

What is the largest selling spirit brand over the years?

A

Smirnoff

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25
Q

Who were the primary consumers of vodka in the US prior to World War 2? How was it consumed?

A
  1. Eastern European immigrants

2. Straight, ice cold, in one gulp from a small glass

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26
Q

During the 1950s, what 3 new cocktails became part of the American social scene?

A
  1. Screwdriver
  2. Bloody Mary
  3. Moscow Mule
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27
Q

What are the ingredients for the following cocktails: Screwdriver, Bloody Mary, Moscow Mule

A
  1. Screwdriver = vodka and orange juice
  2. Bloody Mary = vodka and spiced tomato juice
  3. Moscow Mule = vodka and ginger beer, served in a chilled copper mug
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28
Q

Why did vodka become such a popular midday drink?

A

Because it leaves little evidence on one’s breath.

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29
Q

Why does vodka blend exceedingly well with fruit juices and other flavors?

A

Because original vodka it has no distinct flavor

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30
Q

True or False: vodka benefited from the ’60s and ’70s counterculture

A

True

31
Q

Once US/Russia tensions eased, US government allowed first importation of what Russian product in exchange for what American product?

A

Stolichnaya Russian vodka in exchange for Pepsi American cola

32
Q

How many vodka products are available for American consumers today?

A

> 1500 vodka products

33
Q

List 4 defining characteristics of vodka:

A
  1. No required source of ingredients
  2. No required geographic area of production
  3. Neutral in style
  4. Unaged
34
Q

Why does vodka production end without time in casks or other vessels?

A

To not impart flavor on the vodka

35
Q

Vodka distilled from the most plentiful and least expensive materials such as:

A
  1. Potatoes
  2. Various grains, primarily corn
  3. Grapes
  4. Sugarcane
  5. Sugar beets
36
Q

Is the fermentation process for vodka done quickly or slowly?

A

Quickly

37
Q

Why does the type of water used in vodka production play such a large role?

A

Vodka is a neutral spirit, and water’s acidic or basic content impacts the mouth-feel of the finished spirit

38
Q

What kind of water do producers use to reduce unwanted flavor in their vodka?

A

Ionized, softened, or demineralized water

39
Q

Vodka is essentially what, that is reduced in proof

A

Vodka is essentially “ethyl alcohol” that’s reduced in proof

40
Q

Vodka is initially distilled in an energy-efficient column still at what proof?

A

Over 190 proof

41
Q

What are the 2 US approved options for neutralization of vodka?

A
  1. Neutral spirits flow CONTINUOUSLY thru tanks containing no less than 1.5 lbs of VEGETAL CHARCOAL for 1 gallon of spirits for a min of 8 hrs
  2. In a tank filled with no less than 6 lbs of NEW CHARCOAL for every 100 gallons of neutral spirits, AGITATED for a min of 8 hrs
42
Q

What is the abv and proof range for vodka?

A

Can be bottled at alc %s ranging from 40% abv (80 proof) to 50% abv (100 proof)

43
Q

What 2 organizations regulate vodka production?

A
  1. TTB = Alcohol and Tobacco Tax and Trade Bureau

2. European Regulatory Council

44
Q

What is the US definition of neutral spirits?

A

Distilled spirits produced from any material distilled at or above 190 proof, and bottled at no less than 80 proof

45
Q

What is the US definition of vodka?

A

Neutral spirit distilled, or treated after distillation, with charcoal or other materials, so as to be w/o distinctive character, aroma, taste or color

46
Q

What is the EU definition of vodka?

A

Spirit drink of agricultural origin, produced either by multiple distillations to purify the ethyl alcohol or by filtering it thru activated charcoal, so that organoleptic characteristics of the new raw materials used are selectively reduced

47
Q

Does EU regulations require that “other” flavors added, for the purpose of adding organoleptic character, be listed on the label?

A

No

48
Q

What is the minimum abv for EU vodkas?

A

37.5% abv (75 proof)

49
Q

Why would EU vodka have glycerin or sugar added to the product?

A

For a richer mouth feel and less assertiveness

50
Q

True or False: In EU, any source material, other than grains and potatoes, must be listed

A

True

51
Q

Summarize US’ description of vodka:

A
  1. Without distinctive character, aroma, taste or color
  2. No additives are allowed that impact the above
  3. Bottled at a min of 40% abv or 80 proof
52
Q

Summarize EU’s description of vodka

A
  1. May have characteristics of the raw-fermentable materials
  2. Flavoring may be added to provide special organoleptic characteristics
  3. Bottled at min of 37.5% abv or 75 proof
  4. Often reveals origins of the water used depending on how hard or soft they are
53
Q

Name 4 differences b/w EU and US vodka regulations

A
  1. ABV minimum: US = 40%; EU = 37.5%
  2. EU allows the addition of glycerin and sugar
  3. In EU, any source material, other than grain or potatoes, has to be on the label
  4. Flavor of raw materials may carry thru to the finished product
54
Q

True or False: No congeners are removed from the final product

A

False; almost all congeners are removed from the resulting spirit; direct contrast to whiskey and brandy that distill at lower proofs to retain congener flavors

55
Q

Name and describe 2 most common congeners that are found in vodka

A
  1. Ethyl laureate - gives fruity and floral aromas

2. Ethyl myristate - has an almost waxy flavor characteristic

56
Q

True or False: many vodka brands have discernible presence of residual congeners

A

True

57
Q

What do modern vodka producers believe about congeners?

A

Congeners identify their brand, and only very few brands have no discernible characteristic other than ethanol

58
Q

True or False: vodka is as neutral as water

A

False; Vodka should be considered as neutral as pure ethyl alcohol

59
Q

What are 3 characteristics of pure ethyl alcohol?

A
  1. Has a slight aroma
  2. Somewhat sweetish taste
  3. Harsh, burning aftertaste on the tongue and in throat
60
Q

What 3 basic styles can vodka be divided into?

A
  1. Crisp and clean
  2. Medium-bodied
  3. Creamy
61
Q

True or False: most vodkas contain congeners above the sensory threshold level

A

True

62
Q

What is the base material if the vodka is considered ACIDIC and LIGHTER IN BODY?

A

Wheat and Barley

63
Q

What is the base material if the vodka is considered SPICIER in taste and more ROBUST flavors?

A

Rye or Rye Blends

64
Q

What is the base material if the vodka is considered more FULL-BODIED and CREAMIER on the palate?

A

Potatoes

65
Q

What is the base material if the vodka is considered quite DELICATE?

A

Corn

66
Q

Which base material is associated with the following countries: 1. Russia 2. Poland 3. Sweden 4. Finland

A
  1. Russia = wheat
  2. Poland = rye and potato
  3. Sweden = winter wheat
  4. Finland = barley
67
Q

Where did flavored vodkas originate? How did they come about?

A

Developed in Eastern Europe, especially Poland and Russia. Initially made to disguise the unpleasant tastes produced by primitive distillers.

68
Q

What is used to disguise unpleasant tastes of vodka?

A

Mix of herbs, grasses, spices, leaves, honey and flowers

69
Q

What are the following Russian and Polish flavored vodkas enhanced with? 1. Pertsovka 2. Zubrowka 3. Okhotnichya 4. Stark

A
  1. Pertsovka = pepper
  2. Zubrowka = bison grass
  3. Okhotnichya = ginger, tormentil, black and red pepper, w/ fortified white wine
  4. Starka = spices and oak-cask aging
70
Q

What flavors do EU distillers extend into?

A

Citrus, berry, fruits, spices

71
Q

Why are colors added to vodka?

A

To attract the eye and reinforce the perception of the named flavor

72
Q

What are the 4 rules for production of flavored vodka?

A
  1. Must use natural flavoring materials, w/ or w/o addition of sugar
  2. Must be bottled at no less than 30% abv (60 proof)
  3. Name of predominant flavor must appear on label
  4. Wine may be added; However, if it exceeds 2.5% by volume, the name and % of the wine must be on the label
73
Q

What are new flavors usually introduced with?

A

Heavy advertising and marketing along w/ spectacularly designed bottles and labels

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