Vodka is a more sophisticated drink than it seems at first glance to the innocent observer. If you take a deep look at the drink, there is a rich and varied history, many different raw materials, each of which influences its final flavor, and is also seasoned with the aromas of various fruits, herbs and spices from all over the world.
Once you dive into the world of vodka, you find a fascinating drink, with different shades of history and flavors. The raw material will be a major component of the taste of the final product, as are the various flavors for seasoning.
The source of the vodka drink is in Russia or Poland, more than a thousand years ago. There is no solid evidence as to which of the two is really the source, but publications for distillation are documented in both countries as early as the 15th and 16th centuries.
Even then there was an emphasis on the purity of the drink, and this is an important principle to this day. The refining processes are essential for the uniqueness of the vodka, as are the number of times it is distilled. The refining process can be carried out in different ways in order to extract unnecessary components from the raw material, mainly activated carbon, but also quartz sand, unnecessary crystals, sea grass, silver and lava.
Broadly speaking, vodka can be divided into categories of a clean, natural-flavored drink and those that are enriched with a certain flavor, originating in Eastern and Northern Europe. Neutral vodka will rarely drink clean, but will serve more for cocktails like Cosmopolitan, Bloody Mary,
Sea Breeze, White Taschen and espresso martini.
In traditional European countries, however, vodka actually needs a whip. Clean vodka should be served from the freezer, making it slightly thicker (real vodka does not freeze), giving it a creamy texture. A clean whip of vodka is the ultimate test of its quality.
The taste of traditional vodka depends heavily on its ingredients. Most vodkas produce yeast, mainly wheat or rye. But corn and barley are also a classic basis. Other raw materials used to produce vodka are beet sugar, molasses and potatoes, but in general all sugar-laden liquid can be used as a basis for making vodka.
As for taste, rye fermentation, which is very popular in Poland, is accompanied by dry seasoning, sometimes with herbs or peppermint. Wheat vodkas, which are more popular in Russia and Scandinavia, are more refined and give a soft, flowing flavor. The corn and potato vodka are considered sweeter, with vodka from more ceramic potatoes in its texture.