Vodka Flashcards
What was vodka originally?
Mainly a flavoured spirit. Therefore desirable to have it rectified and neutral ready for flavouring.
When did charcoal filtration begin and where?
17th century in Poland; 18th century in Russia.
When was continuous distillation developed for vodka?
19th century.
What is done to get a starch solution? What happens next?
Grains cooked.
Potatoes peeled and cooked.
Enzymes added to convert to sugar.
Yeast that will not produce much flavour added.
How can HRS be achieved?
In column still with 42 plates.
How much methanol does the EU allow in spirit?
10g a hectolitre.
What must be on EU labels
The name of the base spirit if NOT potato or grain.
What kind of charcoal is used in filtering vodka? How is charcoal made?
Active charcoal.
Burn carbon-rich materials such as wood in low oxygen environment.
Why might one not do charcoal filtration? It is optional.
Because it can be argued that a properly made vodka should not need it.
What other filtration is done?
Chill filtration. Done because vodka is served chilled.
What is the importance of water?
More of it in vodka than other spirits. Flavours/aromas of vodka generally light. Therefore defects in the water more noticeable.
What else is sometimes added to vodka?
Glycerol - to give mouthfeel.
What are the two styles of vodka?
- Neutral- deliberately made to be light. Multiple column stills and charcoal filtration. Smirnoff typical example.
- Characterful. Taking aromas/flavours from its base:
wheat: vinous texture with hint of anise;
rye: zesty and spicy;
barley: clean and crisp;
potato: fuller bodied with creamy texture.
What four methods of making flavoured vodkas are there?
- Maceration
- Distillation
- Percolation
- Cold-compounding
What flavours have been added to vodka historically?
Rowan berries
honey
cherries
