Vodka Flashcards
Vodka
Vodka in its purest form is a clear, unaged spirit.
Vodka is the antithesis of other spirits because vodka is distilled at high proof and processed further to extract all flavor while other spirits are distilled at low proof to retain distinctive flavors contributed by the unique source of material from which they are distilled.
Eastern Europe is the homeland of vodka.
The major vodka producing countries are Finland, Poland, the Baltic States, Sweden, Denmark and Russia.
In the United States, neutral spirits (vodka) are a distilled spirit that can be produced from any material containing a residual sugar or starch. IT must be distilled at no less than 190 proof (95% ABV) and bottled at no less than 80 proof (40% ABV); 60 proof (30% ABV) for flavored vodka/ Since vodka is distilled at such a high strength, only a hint of the character of the base material remains, if at all depending on the extent of the filtration applied to the final spirit.
The United States Standards for Vodka
Characteristics of the raw fermentable materials must not be present; no distinctive characteristics, aroma, taste, or color
No additives are allowed that impact the neutral flavor; vodkas can be inflused with flavor after distillation to create flavored vodkas
Produced from any material (wheat, rye, potato, corn, barley, molasses, apples, grapes, etc…)
Bottled at a minimum of 80 proof (40% ABV)
The European Union Standards for Vodka
Characteristics of the raw fermentable materials must be selectively reduced
Flavoring can be added to provide special sensory characteristics
Produced from potatoes, cereals and/or other agricultural raw materials including grapes
Bottled at a minimum of 75 proof (37.5% ABV)
Vodka: History and Geography
*There is some debate about the geographical origins of vodka/ The first theory claims that Russia is the country of origin while another theory claims that Poland is the country of origin. The actual origin may be never known for sure.
The first documented mention of “wodka” dates to 1405 in Polish records. By the 1500s, vodka was starting to be used as a beverage as well as a distillate for medicines and perfumes.
The earliest vodkas were distilled from the most plentiful and least expensive grain.
causes the vodka to be very harsh and unpleasantly flavored because of poor fermentation and rudimentary distillation methods.
Vodka began to be flavored with herbs and spices to try to mask the harsh taste.
In the late 1700s to early 1800s, distillers in and around Poland began to use potatoes as the base material for vodka. Although the potato cost more, it produced a smoother and more palatable product.
began to be used widely in the production of higher quality vodka.
the early 1900s, vodka was brought to the United States as a result of the rise of communism in Russia.
It began in 1904 when the saw nationalized the Russian vodka industry and Vladmir Smirnov was forced to sell off h is successful; factory and the Smirnov vodka brand.
In 1917 the Smirnov family was forced to flee the country and landed in Constantinople, not Istanbul, and established a vodka production facility there.
The family later moved to lwow and started to sell the vodka under the name Smirnoff. In 1930 Vladmir Smirnov sold the rights to produce and market vodka Under the Smirnoff.
In 1930 Vladmir Smirnov sold the rights to produce and market vodka under the Smirnoff name and with the Smirnoff formula to Rudolph Kunett. Smirnoff vodka began to be produced in the
Vodka In America
There is some debate about the geographical origins of vodka/ The first theory claims that Russia is the country of origin while another theory claims that Poland is the country of origin.
The actual origin may be never known for sure.
The first documented mention of “wodka” dates to 1405 in Polish records. By the 1500s, vodka was starting to be used as a beverage as well as a distillate for medicines and perfumes.
The earliest vodkas were distilled from the most plentiful and least expensive grain.
This causes the vodka to be very harsh and unpleasantly flavored because of poor fermentation and rudimentary distillation methods.
Vodka began to be flavored with herbs and spices to try to mask the harsh taste.
In the late 1700s to early 1800s, distillers in and around Poland began to use potatoes as the base material for vodka. Although the potato cost more, it produced a smoother and more palatable product.
Potatoes began to be used widely in the production of higher quality vodka.
In the early 1900s, vodka was brought to the United States as a result of the rise of communism in Russia.
began in 1904 when the saw nationalized the Russian vodka industry and Vladmir Smirnov was forced to sell off h is successful; factory and the Smirnov vodka brand.
In 1917 the Smirnov family was forced to flee the country and landed in Constantinople, not Istanbul, and established a vodka production facility there.
The family later moved to Lwow and started to sell the vodka under the name Smirnoff. In 1930 Vladmir Smirnov sold the rights to produce and market vodka Under the Smirnoff.
In 1930 Vladmir Smirnov sold the rights to produce and market vodka under the Smirnoff name and with the Smirnoff formula to Rudolph Kunett. Smirnoff vodka began to be produced in the
Vodka in Sweden
Absolut was in 1879 by Lars Olsson Smith in ahus Sweden. In 1919 the Swedish government monopolized the country’s alcohol industry.
Vodka during this time was sold under the name “Absolut Rent Brannivin” but the name changed in intervals until it was eventually called Absolut Vodka.
Production of Vodka
The base materials used for producing vodka are plentiful and inexpensive and include agricultural products such as corn, grapes, potatoes, m sugar beets, and grains.
There are no restrictions to what may be used to produce vodka unlike other spirits.
Grains used to produce vodka must undergo a conversion process before production takes place.
The production of vodka includes three main steps: Fermentation, Distillation, Filtration
Vodka: Fermentation
Fermentation is the process that converts sugars in the malt to alcohol to create a wash
Vodka: Distillation
Distillation is the process of hearted the fermented wash in a still to separate the alcohol from the wash to produce the vodka.
There are two main types of distillation:
Pot distillation and column distillation
Vodka: Filtration
Filtration is the process of removing impurities from the vodka
Vodka is not required to be filtered but it is often performed to further neutralize its character
Agents used to filter vodka are charcoal, crushed limestone, silver, gold, platinum and crushed diamonds
Charcoal filtration includes two different methods:
Neutral spirits flow continuously through tank containing no less than 1 1/2 lbs of vegetal charcoal for each gallon of spirits, for a minimum period of eight hours.
Pot Distillation
Pot still consist of a chamber pot which is heated
The contents boil and the vapors that collect in the head at the top of the pot are directed into a space that tapers to a narrow tube called the swan’s neck
This leads to the condenser where the vapors are cooled by running cold water to revert them back to liquid form
Smaller batch sizes are required with pot distillation which makes it a costly process
Column Distillation
Distillation is the process of heating the fermented wash in a still to separate the alcohol from the wash to produce the vodka
The process boils off almost all congeners to an indistinguishable levels
There are two main types of distillations: Pot distillation and column distillation
Congeners
Congeners are substances other than alcohol produced during fermentation that add flavor
Congeners: Ethyls
Sweet, fruity, rum, fragrant, floral, mild, waxy, soapy.
Congeners: Fusel Oils
Whiskey
