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CSSpirits:Ch_3
VODKA AND OTHER NEUTRAL SPIRITS
| Question | Answer |
|---|---|
| Accordingly, in the United States, neutral spirits are defined as: | Distilled spirits produced from any material Spirits distilled at or above 190 proof (95% alcohol by volume) and bottled at not less than 80 proof (40% alcohol by volume) |
| In the United States, vodka is defined as a type of neutral spirit, per the following regulations: | Vodka is a neutral spirit - may be treated with up to2 grams per liter of sugar & up to one gram per liter of citric acid. Vodka may not be aged or stored in wood barrels, except when stored in paraffin-lined wood barrels and labeled as bottled in bond Vodka treated and filtered with activated carbon or activated charcoal may be labeled as “charcoal filtered.” In the United States, vodka and neutral spirits is the only spirit category that is required to be distilled at or above 190 proof. |
| When was the neutral clause changed in regards to American Vodka | It should be noted that the long-standing requirement that vodka be “without distinctive character, aroma, taste, or color” was removed from the US definition of vodka in mid-2020. |
| The European Union has slightly different standards for vodka, which include the following (part 1): | It must be based on ethyl alcohol of agricultural origin—defined defined in the EU as a naturally-produced (non-synthetic) alcohol initially distilled to a minimum of 192° (96% abv)—derived from potatoes, cereals, and/or other agricultural raw materials. It must be distilled and/or rectified so that the organoleptic characteristics of the raw materials used and the by-products formed in fermentation are “selectively reduced.” |
| The European Union has slightly different standards for vodka, which include the following: (part 2) | It may be redistilled or treated with activated charcoal or other appropriate materials. It must be bottled at a minimum of 37.5% alcohol by volume (75 proof). Certain flavorings that are to be found naturally in distilled products may be added. These flavorings may include glycerol and up to 8 grams per liter of sugar per a statute that reads, “vodka may be sweetened in order to round off the final taste.” |
| The European Union has slightly different standards for vodka, which include the following: (part 3) | If produced from base materials other than potatoes or grains, the name of the base materials must be stated on the label. |
| What are the origins of vodka | the first documented production was either in eighth-century Poland or ninth-century Russia. |
| Vodka Russia origin theory | typical archaic description of ardent spirits, “water of life,” was eventually reduced to simply voda, the Russian word for water. It is believed that in the fourteenth century, the diminutive form of the word—vodka, interpreted as little water—began to be used in reference to the spirit. |
| Vodka Polish origin theory | An alternate theory refers to the Polish word wódka, the earliest known mention of which can be found dating to 1405 in the Akta Grotskie court documents of the Palatine of Sandomierz, Poland. It is used there in reference to a medicinal drink. |
| What were early vodkas made from | The earliest vodkas were distilled from the most plentiful and, hence, least expensive locally sourced grain. They were often harsh and unpleasantly flavored because of poor fermentation and rudimentary distillation methods. Thus, it became common practice to mask these flavors with herbs and spices. |
| When were potatoes start to be used to make vodka and why | In the late eighteenth and early nineteenth centuries, distillers in and around Poland began to utilize a new food source introduced from the Americas—the potato—as a base material for their vodka. Despite the higher costs of potatoes, people appreciated the smoother, more palatable product; |
| When did charcoal start to be use as a filter for vodka | Additionally, in the 1870s it was discovered that the element carbon, in the form of charcoal, could remove most or all of the unwanted aromas and flavors by way of a filtration process. This set the standard for the relatively colorless and subtly flavored vodka that is available today. |
| how did vodka make its way to America | vodka wasn’t brought to the United States until the early twentieth century. The chain of events began in the late 1890s when the tsar nationalized the Russian vodka industry, and Vladimir Smirnov was forced to sell off his successful factory as well as the Smirnov vodka brand. |
| Where did the Smirnov family move to after fleeing russia | during the October Revolution of 1917, the Smirnov family was forced to flee the country. They eventually landed in Constantinople (now Istanbul) and established a vodka production facility there. The family later moved to Lwów (now called Lviv, Ukraine) and started to sell the vodka under the name Smirnoff (a French-style spelling of the family name). |
| Who did Smirnoff sell his formula to | In the 1930s, Vladimir Smirnov sold the rights to produce and market vodka under the Smirnoff name and with the Smirnoff formula to Rudolph Kunett. Mr. Kunett was a former Russian who, after fleeing the country in the 1920s, had become a successful businessman in New York. The Kunetts and the Smirnovs had done business together before. (Prior to the Russian Revolution, the Kunetts supplied grain to the Smirnovs.) |
| What was the first American made vodka int he states | Smirnoff vodka began to be produced in the United States in 1933. Smirnoff was thus established as the first and only American-made vodka for many years. Now, over eighty years later, the brand has retained both its name and the distinction of being one of the largest-selling spirit brands in both the United States and the world. |
| When did vodka become popular in America | Vodka did not become widely consumed in America until the late 1940s, after World War II. Up until this time, vodka was considered an exotic specialty consumed almost exclusively by Eastern European immigrants who preferred to drink their vodka straight, ice-cold, With the rise of American cocktail culture in the 1950s, it was discovered that vodka’s relatively indistinct flavor blended exceedingly well with fruit juices and other mixers. |
| What were some of the first cocktails for vodka | Therefore, vodka’s popularity began its rise as the Screwdriver (vodka and orange juice), the Bloody Mary (vodka and spiced tomato juice), and the Moscow Mule (vodka and ginger beer served in a chilled copper mug) all became part of the American cocktail scene. |
| How did the cold war influence Vodka culture in the US | Vodka also benefited from the 1960s’ and 1970s’ “counterculture” movement, and from the timing of the easing of the Cold War tensions between the United States and the Soviet Union. These events allowed for the importation of Stolichnaya vodka from Russia, in return for the establishment of a Pepsi production facility in the USSR. As a result, vodka came to be perceived as “cool” and “cutting edge.” |
| In the EU, vodka was typically made from what | As we have seen, vodka has been produced and consumed by the countries of the Vodka Belt—Poland, Belarus, Ukraine, and Russia; the Baltic States of Latvia, Estonia, and Lithuania; and the Nordic states of Finland, Sweden, Norway, and Iceland—for centuries. These vodkas are traditionally made from grains or potatoes, |
| What vodka brand, and when , did the belt countries have an uproar against | in 2003, a brand of French-produced vodka, Cîroc, was introduced. While Cîroc is produced using grapes as the base material, it still qualified to be labeled as vodka under the legal standards of the European Union. This did not sit well with those EU member-countries on February 20, 2006, Poland—with the backing of the EU vodka belt countries and Germany—requested that the European Commission revise the definition of vodka to include just those spirits produced from grains, potatoes, or sugar beets. |
| What is the The Schnellhardt Compromise | Horst Schnellhardt, Member of the European Parliament (MEP) from Germany suggested a compromise: the EU definition of vodka could be written so as to include those products distilled from (1) cereals and/or potatoes, and/or those produced from (2) “other agricultural raw materials.” Those vodkas produced from “other agricultural raw materials” must state the base material on the label. This proposal—known as The Schnellhardt Compromise—passed in 2007, and forms the basis for the EU vodka definition today. |
| What country formed a GI for Vodka because of product ingredient compromise | This decision led many of the traditional vodka-producing countries of the EU to form organizations at the national level in order to pursue regulations and protections for the quality and character of their vodka. Of these, the most visible is Poland, which has been awarded a geographical indication (GI) for its vodka. |
| What specifications did Poland put in place for vodka GI | According to these standards, Polish vodka must be made exclusively in Poland from Polish-grown grains or potatoes. Bottles meeting these criteria can display the GI statement as well as a trademarked “Polska Wódka/Polish Vodka” symbol on their labels. |
| What other countries followed Poland with GI status for Vodka | In the years since, several other countries have received geographical indication (GI) status from the European Union for their vodka. These include the following: Estonia (Eesti viin/Estonian Vodka) Sweden (Svensk Vodka/Swedish Vodka) Finland (Suomalainen Vodka/Finsk Vodka/Vodka of Finland) Lithuania (Originali lietuviška degtinė/Original Lithuanian Vodka) Norway (Norsk Vodka/Norwegian Vodka) |
| What is the typical base of Vodka | However, the majority of the vodkas on the market are made from grain—primarily corn, wheat, barley, and/or rye. As with all grain-based spirits, the grain must first undergo a conversion process to release the fermentable sugars stored within the grain. |
| How does water effect vodka in spirit production | Many producers use ionized, softened, or demineralized water to further reduce unwanted flavors. Depending on the water source used during this process, the water’s acidic or basic content impacts the mouthfeel of the finished spirit. |
| What is the typical distillation method for vodka | Since vodka is essentially ethyl alcohol that is reduced in proof to bottling strength, it is often distilled in an energy-efficient column still at proofs over 190. This still boils off almost all congeners to an indistinguishable level, giving vodka its “neutral spirit” designation. It should be noted, however, that neither US nor EU standards require a specific distillation method. |
| What is often used to filter vodka and is this required | Vodka is often processed after distillation to further neutralize its character. However, contrary to widespread belief, most vodka is not required to be filtered or further processed after distillation; rather, this is typically an optional procedure. Many different procedures and materials—including micron paper, quartz crystals, membrane filters, precious metals, and porous rocks—are used in the filtration of vodka. However, activated carbon (charcoal) is the most widely used. |
| What are examples of other filtration agents for vodka | Other filtration agents may be used, such as crushed limestone; precious metals such as silver, gold, and platinum, which are praised for their catalytic actions; and crushed industrial diamonds. |
| What are abv bottling ranges for Vodka | Vodka is bottled in a variety of alcoholic strengths, from as low as 37.5% alcohol by volume (the European minimum standard) or 40% alcohol by volume (the United States’ minimum standard). It may be bottled at levels of alcohol ranging up to 50% by volume or higher, if desired, |
| How does flavor profile of EU vodka differ from US | EU laws governing vodka allow for the spirit to be bottled at a lower alcohol level than regulated by the United States. EU laws also allow for the addition of “small quantities of flavorings,” which may include glycerin and sugar. Both of these factors may provide European vodka with specific flavor properties as well as a richer mouthfeel compared to American versions. |
| Desirable congeners commonly found in modern vodka | Many vodka brands today have a discernible presence of residual congeners, especially those that are produced according to the EU rules. Modern vodka producers believe that these residual congeners identify their brand. Only a very few brands have no discernible characteristic other than that of ethanol. Desirable congeners commonly found in modern vodka include ethyl laurate, which gives fruity and floral aromas, and ethyl myristate and ethyl palmitate—both of which provide a waxy flavor and character. |
| Typical base ingredient association for Vodka in regards to region | Russia: Wheat Poland: Rye or potato Sweden: Winter wheat Finland: Barley |
| Flavor profiles for vodkas with specific base ingredients | Wheat and barley base: Highly acidic, and lighter in body Rye or rye blends: Spicier character, more robust in flavor Potato base: Full-bodied, creamier on the palate Corn: Delicate |
| What is Pertsovka and where will you find it | Pertsovka is a Russian term for vodka flavored with red chili pepper, with a resulting distinctive hot spiciness. Traditionally, the flavor would have also included honey. |
| What is Zubrówka and where will you find it | Zubrówka is a Polish vodka flavored with bison grass. Often, the vodka would be tinged yellow in the process. The result isn’t grassy but often floral and somewhat herbal and sweet. This style of vodka is also popular in Belarus, where it is known as Zubrovka. |
| What is Okhotnichya, and where will you find it | Okhotnichya, also known as hunter’s vodka, is a Russian vodka flavored with a blend of spices, often with ginger as a top note and backed by citrus peel, black pepper, red pepper, cloves, anise, and a bitter herb called tormentil. It is traditionally blended with some kind of fortified white wine. |
| What is Kubanskaya | Kubanskaya is Russian vodka flavored with dried lemon and orange peels and sometimes honey |
| What is Starka and where will you find it | Starka, traditionally from Poland and Lithuania, is a vodka that is aged in oak casks and often flavored with spices and herbs. This tradition of aged vodka dates from as early as the fifteenth century, when, upon the birth of a child, the father would fill an oak vat that previously held wine with vodka, seal it, and bury it—with the intention of unearthing it at the child’s wedding. The result was vodka that took on some of the characteristics of whiskey. |
| What does the term Starka reference | The term starka refers to the aging process but also means “old woman”—a somewhat whimsical reference when applied to an aged spirit. |
| What are some Starka categorized as | some versions of starka are sweetened to the extent that they are classified as a liqueur rather than as a flavored spirit.) |
| What is Krupnik and where will you find it | Krupnik is a Polish term for vodka that is flavored with clover honey and herbs. This style of flavored vodka is also traditional to and popular in Lithuania, where it is known as Krupnikas. It is often quite sweet and is sometimes heated before serving. |
| In the United States, the following standards apply to a flavored vodka product: | It must be made with vodka to which natural flavorings have been added, with or without the addition of sugar. It must be bottled at no less than 30% alcohol by volume (60 proof). It must be labeled with the name of the predominant flavor as part of the designation, for example, “blueberry-flavored vodka.” It may contain wine, but if the total amount of wine exceeds 2.5% of the total volume, the types and percentages of the wine must be stated on the label. |
| Do the standards of flavored vodka appl to other categories | It may be noted that the United States Standards of Identity include a similar set of standards for products labeled as flavored brandy, gin, rum, or whiskey. |
| The European standards for flavored vodka are quite similar to the EU standards for unflavored (“original”) vodka. They are specified as follows: | In the European Union, flavored vodka is defined as vodka that has been given a predominant flavor other than that of the raw materials. It may be sweetened, blended, matured, or colored. It must be bottled at a minimum of 37.5% alcohol by volume (75 proof)—the same standard that applies to unflavored vodka produced in the European Union. |
| Other names for spirits made for use in the production of some other final product. | These spirits are known variously as a “new-make spirit,” a “rectified spirit,” or an “eau-de-vie.” |
| What are neutral spirits | Neutral spirits are simply highly concentrated ethanol, typically around 95% alcohol by volume, and are made from a variety of source materials including grain, corn, or sugar beets. |
| If a neutral spirit is made primarily from grains what can it be called | a neutral grain spirit |
| Examples of high proof neutral spirits | Everclear, Primaspirit, Spirytus Rektyfikowany: |
| About Everclear | Everclear: Perhaps best known as a favorite of the college party set, this is an American neutral grain spirit produced by the company Luxco. Everclear is bottled in several versions—some as high as 95% abv (190 proof). |
| About Primaspirit: | Primaspirit: This is a type of neutral grain spirit produced in Germany, bottled at 95.6% alcohol by volume (191.2 proof). Primaspirit is sold primarily for use in homemade liqueurs. It also goes by the name of neutralalkohol. |
| Spirytus Rektyfikowany: | Spirytus Rektyfikowany: This rectified spirit from Poland is made from grain and/or potatoes. It is commonly used for homemade liqueurs but is sometimes consumed in an undiluted form. It is bottled at 96% alcohol by volume (192 proof). |
| What is Baijiu | Baijiu is a traditional Chinese spirit—sometimes called shaojiu—with a history dating back several millennia. While it remains a relative obscurity in the western world, in truth, baijiu is one of the world’s most-consumed spirits, accounting for almost one-third of all spirits sold worldwide. Baijiu—the name loosely translates to clear liquor or white liquor—is typically produced using sorghum, but some variations are produced using wheat, barley, millet, glutinous rice, or other starchy grains. |
| What is the typical ABV of Baijiu and how is it served | Baijiu is generally bottled at a relatively high proof for an Asian spirit, often between 40% and 60% alcohol by volume; some variations have an even higher proof. Traditionally, it is bottled in ceramic crocks or bottles. It is often served warm or at room temperature, and poured into small ceramic cups. |
| How does saccharization commence in baijiu | The conversion of starch to sugar is accomplished by compressing a mash of the base material into bales or bricks, followed by storing it in a damp environment so that it becomes filled with mold spores and yeasts. This is called the qu. After about a month, it is mixed with fresh grains and water to start the process of saccharification. The enzymes within the qu break down the starches into their component sugars, and the yeasts start the fermentation process. |
| unflavored versions of baijiu | Moutai, Erguotou, Luzhou Laojiao, Wuliangye, |
| What is Maotai | From the town of Maotai in Guizhou, this baijiu was a favorite of Mao Zedong, who served it at state dinners during Richard Nixon’s 1972 visit to China. Moutai, which is based on sorghum and a wheat qu, undergoes seven cycles of fermentation and distillation. |
| What is Erguotou: | Erguotou is the version most commonly associated with Beijing. Erguotou is bottled under the popular brand Red Star. Inexpensive but with a high alcohol content, it is a favorite among the working class. |
| What is Luzhou Laojiao: | Produced in the Sichuan province, this version is known for its complexity and unique aromas, attributed to the yellow clay cellars where the mash is stored until use. |
| What is Wuliangye | Produced in the city of Yibin in the Sichuan province, Wuliangye is often called “five grain drink,” as it is produced using sorghum, corn, wheat, rice, and glutinous rice. |
| What is Shōchū | Shōchū is a Japanese spirit that derives its name from a word that means “burned liquor.” Common varieties use barley, buckwheat, rice, or sweet potatoes as the base material, but some of the more industrial-style preparations are produced using molasses or sugar. |
| What is the alcohol range of shochu and how long is it aged | Single-distilled versions have a relatively low alcohol content of around 25% alcohol by volume, while column still versions that undergo multiple distillations may be bottled at closer to 35% alcohol by volume. Depending on the variety of shōchū, it can be aged for as little as one month before bottling, or it may be aged up to three years or longer. |
| What are the types of Koji Mold used in Shochu production | Fermentation is achieved using a mold called a kōji in order to induce saccharization of the base materials. There are three types of kōji mold used: White koji, Yellow Koji, and Black Koji |
| How does white koji effect shochu for fermentation | White Kōji: White kōji is the most common and has the least impact on the resulting shōchū, giving it a subtle, sweet taste. |
| How does yellow koji effect shochu for fermentation | Yellow Kōji: Yellow kōji, the type used to produce sake, provides a lush, fruity taste. This type of kōji is extremely sensitive to warm temperatures. |
| How does black koji effect shochu for fermentation | Black Kōji: Black kōji is prized for its ability to help extract the most character from the base materials and, as such, is considered to be the highest quality, despite its prolific tendency to cover every surface of the production facility with a layer of black mold. |
| What is the most common single-distilled version of shōchū. | Moromitori is the most common single-distilled version of shōchū. It is named for the two-stage fermentation method that produces the moromi—the low-alcohol mash that is then distilled. |
| The most common varieties of shochu | Riche Shochu, Sweet Potato Shochu, Barley SHochu, Soba SHochu, Blended Shochu, Kasutori Shōchū: |
| About Rice Shochu | Rice shōchū, or komejōchū, is produced in areas that are also well-known for sake production. |
| About Sweet potato shōchū | Sweet potato shōchū, or imojōchū, has a strong, almost smoky character. |
| About Barley Shōchū | Barley shōchū, or mugijōchū, has a mellow flavor that makes it easy to drink. |
| About Soba Shōchū: | Soba (buckwheat) shōchū, or sobajōchū, is a fairly recent variant that is often used in blended shōchū because of its mild taste. |
| About Blended Shōchū | Blended shōchū is generally made with a blend of the more strongly flavored single-distillation distillation shōchū and a less expensive multiple-distilled distilled shōchū. Blends sell at a less expensive price point and retain some of the flavors and aromas of the single-distilled product. |
| About Kasutori Shōchū: | Kasutori shōchū is produced using the lees left over from the fermentation of sake. |
| What is Soju | Soju is a Korean distilled spirit that was traditionally produced from rice. However, during the Korean War using rice was prohibited and alternative starch sources may be produced from rice as well as barley, wheat, tapioca, potatoes, sweet potatoes, or other base ingredients. were found. Modern soju |
| Alcohol content of Soju | The alcohol content of soju varies widely, from as low as 16% alcohol by volume to as much as 45% alcohol by volume. |
| distillation methods of Soju | Soju is produced using various distillation methods—including the use of a soju gori (traditional earthenware distilling apparatus)—or via pot still, hybrid still, or continuous still distillation. |
| most widely distributed brand of soju | Jinro is the most widely distributed brand of soju and, as such, is among the best-selling brands of spirits in the world. Variations include diluted and undiluted versions as well as a variety of flavored and unflavored styles. Soju may be consumed straight or used in cocktails as a replacement for vodka. |
| What was the original name of the vodka martini | the Vodka Martini (Vodkatini)—originally known as the Kangaroo or Kangaroo Cocktail—and |
| how is chilled vodka best served | chilled vodka should be stored in the freezer overnight in order to allow its viscosity and flavors to shine. |
| How do varying based vodkas differ in flavor profile | If vodkas produced from a variety of raw materials are tasted, it may be noted that those from a wheat and barley base are highly acidic and comparatively lighter in body. Those produced from rye or rye blends will seem spicier, with a robust flavor. Potato-based vodkas are likely to be full-bodied and creamy on the palate, while corn vodkas have the most delicate of flavors. |
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