Definition: vodka

A spirit drink from Eastern European countries (Russia, Poland, etc.) made from ethyl alcohol of agricultural origin (wheat, rye, etc.). Vodka generally undergoes a process that selectively reduces the organoleptic properties of the raw materials used.

Vodka can be distilled from any fermentable agricultural material containing sugars: in particular cereals, but also starchy potatoes and molasses in Poland. In the past, even plants such as nettles were used as a base product. The grain is first ground to facilitate the extraction of starch, including sugars. Fermentation is activated by yeast and the sugars are converted into alcohol. The resulting "beer" has an alcohol content of around 10%. It is then distilled in continuous stills, reaching an alcohol content of 85 to 95%. Filtration through charcoal removes impurities. The vodka is rectified to 45% alcohol. When consumed in moderation, vodka is the most easily tolerated alcohol. A good vodka does not cause certain unpleasant effects, such as a hangover. Depending on the country of origin and the desired style, the distiller produces a neutral or, conversely, aromatic alcohol. The Russians and Finns use winter wheat varieties. The Poles prefer rye. Some vodkas are made from a mixture of these cereals with added corn and barley. The tradition in Poland favours vodka sweetened with berries, fruit, honey, sugar or spices. These vodkas are more fragrant. Conversely, Russians prefer neutral products. In Russia, vodka is kept in the freezer at -18°C for at least 24 hours. The cold makes the vodka syrupy, with an oily sensation in the mouth, giving a false impression of roundness and smoothness. Russians drink their glass of vodka in one gulp while eating garlic pickles. The nose does not have time to inhale the alcohol vapours, which are said to be responsible for drunkenness! In any case, this tradition allows for longer and more extensive drinking. In Poland, on the other hand, vodka is sipped rather than drunk, served at room temperature. Consumers like to dilute it with a small amount of apple juice. Swedes and other Europeans prefer vodka in cocktails, with fruit juices or other alcohol. Vodka is served in small, tall, narrow cylindrical glasses. A flute is also suitable, because the alcohol is not warmed by the hand holding the stem of the glass.