Vodka is made from a number of grains and vegetable, notably potatoes and sugar beets. Important grains include wheat, rye, barley and corn. Wheat gives a very slightly citrus nose, and winter wheat is more flavorful than other types since it takes a long time to grow. Barley gives a clean, nutty nose, and the use of rye as a base material gives a complex, peppery, vanilla note that some tasters [like Paul] find slightly bitter. Corn can produce a heavy, buttery aroma, potatoes give an earthy, minerally note, and molasses yields fairly neutral results.
Conversion
The distillation of alcohol can occur directly only when alcohol is already present in some amount, and this is how cognac is produced. When sugar is naturally present in the raw material as with sugar cane, it can be fermented with the addition of yeast, and this fermented liquid (usually known as a “wash”) cane then be distilled. However, when starch is present in the raw material instead of sugar as with these grains, the starch must first be converted into sugar which can then be fermented and finally distilled.
This is accomplished by first cooking the grain or potatoes and adding a small amount of malt or enzymes to convert the starch to sugar. Once the conversion has taken place, yeast is added to produce the wash, which is then distilled.
In vodka production, the factors that determine quality include the quality of the base material, of the water, and of the equipment used, as well as the expertise of the master distiller.
Rectification
Once this initial fermentation has been performed, the spirit is then purified (rectified) by re-distilling it a number of times to remove impurities. It is the balance between purity and character that gives vodka its interest as a beverage – insufficient purity means harsh spirit; but overly purified spirits lose all character. After each distillation, the spirit is cut with water and re-distilled. The essence of the master distiller’s art is to balance purity and character.
Finishing
Today, vodka is commonly filtered many times, often utilizing several different types of filters: kieselguhr, plate and frame, membrane, and charcoal. After filtering, the spirit is blended, cut with water to selling strength. This addition of water is crucial, because it will alter the final character of the vodka. Finally, the vodka is allowed to rest before bottling in the best operations.
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Wine Regions of the World
