The Essential Spirits

Origins

Much like whiskey means water in Gaelic, Vodka is one word away from the Russian word for water Voda. It has burgeoned since its inception in Sweden, Poland, and Russia. Vodka production was socialized post world war two in marxist societies that produced it. Originally it was a table drink, with about half the current percentage of alcohol. Vodka has since regained its popularity as a party and shot spirit because of the rising trend of soft wheat vodkas. These kinds are smooth and innoffensive, simply put, they are easy to drink and easy to mask. It allows for a large amount to be consumed unknowingly. A dangerous combination indeed.

Flavor Profiles

Vodka itself is greatly unflavored. A high quality artisinal vodka will reflect its climate and soil acidity, not to mention its aging process and its storage methods. However, it seems to be the motive of many brands of wheat/corn vodka to pursue a water like level of smoothness. This kind of vodka will not have many flavor notes and is ideal for infusion. Be it sweet, sour or spicy, vodka infusions are delightful. Garlic, horseradish, pepper, lemon, chocolate are all great infusions to be tried.

Learning More

Vodka is a great infuser, but it is an even better mixer. Sweet vodkas like Tito's will enhance the natural sugars in a tonic syrup to improve the experience of the beverage holder. Grey Goose will hide in the back as you mix oj, vanilla and cream to make a richer adult creamsickle. Vodka is learned best in its appropriate environment, a moment of joy. By far the easiest spirit to mix with, vodka is a solid base for amateurs and professionals alike.