Today, the word "vodka" has come to mean a pure spirit with little, if any, aroma, color, or flavor distilled from any of a number of initial ingredients. The U.S. government defines it simply as "A neutral spirit without distinctive character, aroma, taste or color," while the E.U. definition notes that it is "... a spirit drink produced by rectifying or filtering through active charcoal ethyl alcohol of agricultural origin possibly followed by straightforward distillation or an equivalent treatment… the product may give special characteristics, such as a mellow taste, by the addition of flavoring." However, Poland opted out of this E.U. definition; its regulations sanction only spirits and water.
Tasting experience, however, proves both of these definitions false: different first ingredients do yield different results. The water source adds another element, as does the different filtration techniques that can be employed.
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Vodka is made from a number of grains including wheat, rye, barley and corn and vegetables such as potatoes and sugar beets. Wheat produces vodka with a very slightly citrus nose, while winter wheat is even more flavorful. Barley creates a clean, nutty nose. Rye gives a complex, peppery, vanilla note. Corn can produce a heavy, buttery aroma. And potatoes give an earthy, mineral note.