Vodka

Question 1

Options for raw materials

Answer 1

Use malted barley
Buy enzymes
potatoes
other (experimentation for either cost or create a USP)

Question 2

Still?

Answer 2

Column - only which will produce spirit 95-96% abv

Option to use pot as a primary still for low wines (method has no impact on final flavour)

Question 3

base spirit before dilution?

Answer 3

bought and diluted but can be rough texture.- so some will redistill in pot still to soften.
NB this is a hybrid pot -column still/ pot linked to rectifier
NB quality of water is very important

Question 4

finishing options?

Answer 4

charcoal filter (activated charcoal), removes undesirable congeners.

use of additives: for texture (ltd info on this)

Question 5

styles x2

Answer 5

Neutral (light smooth dry), eg Smirnoff

Characterful: more mouthfilling texture. Flavours remain light. NB not same as flavoured.

Question 6

Using potatoes process

Answer 6

1) cooked in water to make starch soluble = hazy liquid full of starch
2) bought-in enzymes added to convert starch into sugar

Question 7

Use of neutral spirit in distillation

Answer 7

Producer could buy and simply add water - can be rough texture
Some dilute some or all NS with water and run through ‘pot still’. Improves texture.
NB: Not standard pot still, but hybrid. Still linked to rectifying column still.

Question 8

Premium vodka region

Answer 8

Eastern europe/Scandanavia