VODKA

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VODKA
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Spirits are made from four main ingredients1.
Base Ingredient A sugary or starchy base
ingredient, whose sugars can be fermented, as
inthe process of making beer or wine.2. Yeast
A single-celled organism that converts the
sugar from starchy or sweet baseingredients into
alcohol.3. Water As with brewing, local water
is frequently a key factor in the quality and
style of thespirit, especially for grain-based
spirits such as whisk(e)y and vodka.4.
Flavorings Some spirits owe their character to
the addition of distinctive flavoringingredients.
These can include herbs, spices, honey, fruits,
and vegetables. The skys thelimit
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PROFILE Vodka originated in the Nordic countries
and Russia in the 14th century. The name vodka is
derived from the Polish phrase, meaning the
water of life. INGREDIENT Traditionally
vodka was made from the cheapest and most
plentiful starch available locally originally
potatoes in Russia and Poland. Most commercial
vodkas today are based on grains such as barley,
rye or wheat (potato vodka remains as a specialty
style). PRODUCTION Most vodkas are distilled
repeatedly in a continuous still to achieve the
clean, neutral taste that makes them such popular
mixers. To further enhance the flavor purity,
many vodkas are refined by charcoal filtration,
leaving only the slight scent and flavor.
Flavoring essences such as fruits and spices may
be added at this point to make them flavoured
vodkas.
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CLASSIFICATION Although there are no official
classifications, many vodkas tout the quality of
the grain or water source used, and their purity
owed to multiple distillations and painstaking
filtration. AGEING Vodka is almost always
bottled without aging. PURPOSE The ultimate
mixer, vodka plays a starring role in many
classic cocktails including the Martini, the
Screwdriver, the Cosmopolitan and the Bloody
Mary. .
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MIXOLOGIST TIP To properly mix a Bloody Mary,
roll it before you garnish build the
ingredients with ice in your mixing or serving
glass, then pour the entire mixture into the
metal half of your mixing tin, then back into the
glass. This distributes the vodka and seasonings,
for a better-tasting drink. (But, dont shake
shaking tomato juice creates an unappetizing
froth.) FLAVOURS OF VODKA Some popular
vodka flavors Apple Berries (currant,
raspberry) Citrus (lemon, lime, orange) Peach
Pepper Vanilla, Pepper(Pertsovka) DUE
VODKA Wine Flavoured Vodkas Italian made DUE
means two in Italian Grain and Grape
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Made From Comes From Classification / Ageing Cocktails Brand Names
Grain mostly rye, wheat, barley. Potatoes are also traditional but uncommon. By legal definition, colorless, odorless and tasteless however, many brands add back flavors (e.g. fruits, spices) Traditionally Russia also Poland and other parts of eastern Europe. Now produced in most spirit producing countries No official classification but many brands promote the number of distillations as an indication of purity. Not aged Bay/Sea Breeze Black/White Russian Bloody Mary Cape Cod or Codder Cosmopolitan Fuzzy Navel Kamikaze Madras Martini Screwdriver Sex on the Beach Absolut Belvedere Chopin Danzka Finlandia Grey Goose Ketel One SKYY Smirnoff Stolichnaya Vox Zubrowa
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How to taste vodka.or ..."You have nothing to
lose but your ice!" Preparation To begin with,
vodka should be frozen. Specifically, it should
be stored in the freezer overnight, or at least
for a few hours. This will bring the liquor
to its proper consistency and flavor. "On the
rocks"? NO. Alcohol is nature's anti-freeze. Pour
vodka over rocks and the rocks melt. Drinking.
Vodka has become so popular because many consider
it the "perfectly neutral" base for mixed drinks.
Get yourself a nice 2-3 oz., clear glass. Pop in
in the freezer for an hour. Then pour in
a healthy shot of your frozen vodka. Let the
vodka warm up just very slightly, holding
the glass in your hand. This will take just a bit
of the freeze off it. If vodka is too cold, it
will freeze your taste buds and you will not get
an adequate tasting. If it is too warm, the
flavor mix becomes too complex.
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Tasting. There are three senses involved in a
tasting of vodka smell, sight and taste. First
taste by sipping, letting the vodka rest on your
palate while exhaling through your nose. Then
swallow and take note of the aftertaste. Second,
after cleaning your mouth (lukewarm water is the
best), try downing the rest of the shot you
poured (or pour another shot) "straight down,"
without letting it linger on your palate this
time. Compare these two experiences and the
aftertaste. Third, taste the vodka with some
food, especially breads, potato dishes, salty
dishes and fish. This will help round out your
sensations and impressions of the
vodka. ... Appearance. Packaging and presentation
are also important criteria. Does the bottle have
a cork or a twist-off cap? How well does the cap
seal the bottle? Does the packaging match up with
the impression the company is trying to convey of
the brand? Does it give a "premium" feel? Is it
stylish and attractive? Is it glass (don't even
get us started on plastic bottles!)? Don't think
this is all that important? Think again. The
average consumer going into a liquor store or
staring across a bar at a vodka bottle can only
judge a vodka by its bottle! Packaging can
contribute to or subtract from the overall
experience mightily