Light, temperature and air can change the way vodka tastes. Keep vodka in a cool, dark place to help preserve its flavor for as long as possible.
Are All Vodkas Created Equal?
Up until May 2020, by law in the United States, technically all vodkas should be defined as odorless, tasteless and colorless…and without distinctive character. In a sense, all vodkas were similar in that respect. Hence, one would conclude that all vodkas are created equal. However, despite the antiquated TTB definition, vodka drinkers will tell you that there is a vast difference in taste, smell and smoothness. The most distinctive difference can be found in a vodka’s softness or the intensity of the “alcohol bite” in the spirit. Filtering can alter the sensation of alcohol on the mouth to a small degree, but ingredients matter most.
What does vodka taste like?
Vodka will mostly taste like alcohol. It is almost all ethyl alcohol and water. There are likely trace amounts of methyl alcohol and acetones in almost all vodkas made from corn, potato or wheat. Vodka that is not distilled thoroughly and “cut” at the right time may have an acetone (nail polish remover) smell and taste. Experienced distillers claim to sense certain flavors or ‘taste overtones” in vodkas made from various raw materials such as grain, potatoes and sugar. But for many of us, it’s seems pretty much the same. That’s because most vodkas are made from starch-based materials like potato, corn or wheat.
The history of vodka-making is most prominently traced to Eastern Europe and in particular Russia. Early production of vodka called for the use of potato or grains as these were the most readily available and abundant materials. The idea was to cook the raw material (grains or potato) then add enzymes that would break-down the starches in the grains or potato into distillable sugars.
Had those early distillers had access to raw cane sugar; they certainly would have made their vodka from it instead of grains or potato. Distilling vodka from potatoes or grain is a labor-intensive and arduous process. In addition, the process of converting starches to usable sugars results in the creation of undesirable by-products that are harmful and negatively affect taste.
The goal of vodka is to achieve an output as close to 100% pure ethyl alcohol as possible. Ethyl alcohol is actually the legal (and chemical) definition of vodka. In the United States, vodka is fairly well-defined as being odorless, colorless and tasteless. Theoretically, the answer to the question, Are All Vodkas Created Equal is, yes! According to US Federal Authorities vodka must be “without distinctive character, aroma, taste, or color,” So why go through the process of making vodka from potato or grains? The fact is, we don’t really know; but likely, it’s because that’s the way it’s always been done.
When vodka is distilled from grains and especially potato; or any other starch-based raw material, you need to add the enzyme amylase to convert the starch to fermentable sugars. This process also creates undesirable by-products such as methyl alcohol (a known neuro-toxin) and other related substances to the mash. Ultimately, the methyl alcohol and the other undesirable materials must be stripped-out in repeated distillations along with other substances or impurities known as “congeners”. In some cases, congeners are harmless and add character to some spirits such as whiskies; but not so in vodka.
Why Alcohol & Coffee Taste Bad At First & Later Taste Good | Dr. Charles Zuker & Dr. Andrew Huberman
FAQ
Does vodka have a bad taste?
How do you make vodka not taste bad?
Why can’t you taste vodka?
Is vodka an acquired taste?
Why does vodka taste bad?
One of the main factors that may contribute to bad-tasting vodka is the quality of the ingredients and production process. When it comes to vodka, the saying “you get what you pay for” stands true. Here are some reasons why low-quality vodka might have an unpleasant taste:
Why do certain diet soft drinks make my mouth taste sweet hours after drinking them?
Diet sodas are made with sweeteners instead of sugar, and most sweeteners leave this aftertaste in their mouths, and some people are more sensitive and less fond of that aftertaste.
Why does low-quality vodka taste bad?
Here are some reasons why low-quality vodka might have an unpleasant taste: Impurities: Low-quality vodka often contains impurities like congeners, which are byproducts of alcohol fermentation. These impurities may impart undesirable flavors and can even lead to headaches or hangovers when consumed in excess.
Does vodka have an overpowering taste?
Vodka has an overpowering taste due to its alcohol content. Most vodka contains a proof of 80 and above, therefore making the high concentrations of alcohol the dominant flavor. Additionally, vodka with an alcohol by volume (ABV) of 25 and lower is significantly weaker, and maybe more suitable for people with low alcohol tolerance.