Style & Regions

While rye is the most popular grain, any of them can be used to make vodka! Vodka made from grains are typically those with the least amount of flavor and for that reason, this is the style most bartenders reach for in cocktails. Remember! Even vodka made from grains is GLUTEN FREE! The distillation process removes all gluten from spirits!

Vodka made from potatoes will naturally be sweeter and earthier compared to other vodkas. Potatoes were popular in the first production of vodka because they inexpensive and readily available. Potato vodkas are known for their mouthfeel and oily texture when consumed. Multiple distillations of potato vodkas are typically necessary to improve quality.

Sugar beets are an incredibly popular alternative to making vodka because they’re easy to harvest and have tons of sugar in them! (You need that sugar for fermentation!). Typically, the beets are reduced to granulated beet sugar, dissolved with water, and then fermented and distilled.

One of the coolest ways to make vodka is by using grasses like sugar cane and bison grass! Sugar cane, while used primarily for rum creation, can also be made into vodka for a slightly sweeter varietal. Bison grass, the traditional Polish way of making vodka, adds a sweet vanilla character with notes of anise and cinnamon to the vodka.

Like most things, if it has sugar content, you can make vodka out of it! Fruit of course, is no exception. While any fruits can be used, the most common are grapes. No surprise there! Grapes are an incredibly versatile fruit that gives us wine and brandies! Most fruit made vodkas are higher in proof because of how much natural sugar you can get from them!

Vodka can made from anything. Maple syrup? Sure thing! Avocados? Why not! After World War 2, vodka was even made from wood pulp that was leftover from making paper (it’s called Sawdust Brandy and please don’t try it). Regardless of what vodka you’re drinking, remember that it doesn’t have to be flavorless!

While Russia was introduced to a grape based vodka in the 14th century, it wasn’t until 1430 when a Russian monk created a “bread wine” using grains to distill a neutral grain spirit. Vodka became an important part of Russian history and culture over the centuries and two words remain synonymous to this day.

Vodka and Poland have a history dating back to the 15th century, but it didn’t reach popularity until the 17th and 18th centuries. Early production was rudimentary and lower in proof, but the most unique characteristic was the addition of bison grass which gives it it’s unique flavor and distinction.

Vodka saw its rise to popularity in the United States following the end of prohibition and skyrocketing to the top with the help of clever advertising, strategic product placement, and the endorsement of Hollywood celebrities. Vodka continues to rise in sales each and every year!

Sweden was producing grain based vodka in the 15th century, but when grain shortages began in the 18th century many switched to using potatoes as the main ingredient in vodka production. In Sweden, this spirit was called “brännvin” (burn wine), which is today the root word for brandy!

One of the best things about vodka is that it can be made anywhere in the world! Unlike other spirits, such as bourbon or tequila, there aren’t regulations prohibiting vodka production. However, governments have been placing tighter restrictions on what vodka can be made from, what proof it can be distilled to, and whether or not its allowed to be aged.

Vodka, by design, is meant to be flavorless. It’s nearly impossible, and also unenjoyable, to taste vodka by itself. To conduct a proper tasting, you need to taste several vodkas side by side. Why you ask? Each distiller has a different way of making vodka and placing their own unique twist on it. While the goal of vodka is to remove all flavor, we as tasters, can still taste some of what’s there in the spirit! What you’ll be tasting and smelling are a result of what the vodka was made from - grain, vegetables, fruits, sugar, etc. Each of these vodkas also have a different way of how they are enjoyed while sipping them as well.

Vodka is truly one of the toughest and most challenging spirits to taste. Describing how each tastes definitely requires creativity, but you can certainly look for defining traits in vodka as you compare them side by side.

You can look for the differences in:
- Dry or Sweet
- Smooth or Rough (Alcohol content!)
- Clean or Dirty (What texture does it have?)
- Oily, gritty, smooth (How does it feel in your mouth when you dink it?)
- Soft or Biting?
- Does it dissipate quickly or linger?
- Where does the drink finish (burn)? In your mouth, in the front/back of your throat, or in your chest?

We recommend placing the following side by side and tasting them to get a full spread of the different styles of vodka that are out there. The best way to do this is to get several glasses and pour one ounce samples of each. To taste, take a small sip. Then take a second sip and let it swirl around your mouth and tongue before swallowing. Then, take a third sip and repeat step two. Don’t worry, you don’t have to swallow all of these spirits (you can if you want to!). Many of us professionals will swish the spirit around our mouths and then spit it out into a separate receptacle. We always make sure we’re as responsible as possible when tasting spirits so we don’t get inebriated when trying multiple spirits or drinks. Don’t forget! - take a sip of water between each new sample to cleanse your palate!

1 - Ketel One
2 - Absolut
3 - Zubrowka
4 - St. Augustine Distillery Vodka
5 - Ciroc
6 - Belvedere
7 - Tito’s

Want to get extra crazy? Have a friend place them in front of you without you knowing which are which. This is what we call a “blind” tasting because you won’t know what you’re drinking until the very end! This allows for the most non-judgmental tasting approach to find out which is your favorite!