Vodka Flashcards
Vodka is normally distilled at or above what proof?
USA 80 proof; EU 75 proof
Vodka in USA is generally bottled in what range of Alcoholic Strength?
80 to 100 proof
Why would a producer at Citric Acid to their Vodka?
Citric acids boosts the perception of alcoholic stength but can leave a perceivable taste.
When and where did the potato first arrive in Europe?
1565 in Southern Spain.
Why would a producer add sugar to their Vodka?
To disguise the bad taste. Can leave an oily texture.
What are the primary classifications of Flavored Vodka?
- Fruit flavored
- Spiced
- Cafe expressions
What was discovered in the 1800’s that led to the style of Vodka that we know today?
Charcoal could be used to remove most or all of the aroma and flavors of congeners in the vodka.
What flavor is associated with Ethanol?
Solvent with a hint of lemon.
What is the minimum ABV for Vodka when bottled in Europe?
37.5% ABV
What is the definition of the vodka category?
A neutral spirit so distilled or treated after distillation w/ charcoal or other material as to be without distinctive character, aroma, taste or color.
Name 2 items that Vodka is filtered through?
Charcoal and sand (silicon dioxide).
Name 2 cocktails that led to the success of Vodka in the USA?
Bloody Mary and Screwdriver
What does Zhizenniz mean?
Russian for Water of Life.
When was Vodka first commercially available in the USA?
1934
What is the cheapest Spirits category to produce?
Vodka
What is Ethyl Proprionate?
Sweet, fruity, rum, fragrant
What is Ethyl Lauate?
Fruity, floral
What is Ethyl Palmitate?
Mild, waxy
What is Isoamyl Alcohol?
Whiskey
What is Acetal?
Strong, tart, fruity
What is Fusel Oil?
Whiskey
What is Acetaldehyde?
Pungent, diluted coffee or wine
Vodka is normally distilled at or above what ABV?
USA: 40% ABV; EU: 37.5%
What were some of the original flavoring agents used to flavor vodka?
Pepper, bison grass, and various leaves and flowers.
Vodka has how many types of marketing and what are they?
- Non-flavored or Pure
2. Flavored
What are 2 common additives to Vodka?
Sugar and citric acid.
What is the Organoleptic Sensitivity Threshold?
The threshold at which a taste and aroma of a congener can be correctly identified.
What is the flavor presentation style of a Medium Vodka?
Hints of original fermentation base are evident.
Where does Vodka orginate?
Eastern Europe: Finland, Poland, Baltic States, Denmark, Russia
What is Pertsovka?
Pepper
What are the 3 classifications of Aroma and Flavor for Vodka?
- Crisp and clean
- Medium - original fermentation base present.
- Creamy - Palate presence is textural
What are the 3 Aroma and Flavor classifications in Vodka?
- Natural
- Fermentation derived
- Processed
What are the 3 standard requirements for Vodka in USA?
- Without distinctive characteristics, aroma, taste or color.
- No additives are allowed that impace the above.
- Bottled at a minimum of 40% ABV.
What are the 3 standard requirments for Vodka in EU?
- Characteristics of raw fermentable materials must be selectively reduced.
- Flavoring can be added to provide special organoleptic characteristics.
- Bottled at a minimum of 37.5% ABV.
What are Vodkas usually made from?
Potatoes or grains.
How are Flavored Vodkas defined?
- Flavored with natural flavoring materials.
- With or without the addition of sugar.
- Bottled at no less than 30% ABV.
In what century was Vodka used as a beverage?
17th century
How were Vodkas used prior to being a beverage?
- Cosmetics
- Perfumes
- Medicines
What is the main base ingredient for most Vodkas throughout the world?
Grain
How many different Vodkas are sold in the USA?
Over 100
What is Starka?
Lime tree flowers and apple-tree leaves.
What is Zubrowka?
Bison grass
