Depending on the purity of the water used, some vodkas need to be filtered before they’re bottled. (We’d stick to regular vodka for these surprise uses.). Since it uses fruit and it's not aged, were it not for the higher proof to which it's distilled, it could actually be called an eau de vie (unaged brandy). This online merchant is located in the United States at 883 E. San Carlos Ave., San Carlos, CA 94070. How complicated can a spirit that goes with everything even be, right? Vodka is made from alcohol that is created by fermenting some sort or high starch or sugar plant matter with yeast. When making vodka from grains and potatoes, a mash must be made that contains active enzymes that break down the starches from the grains or potatoes and makes fermentable sugars. Some alcohols, called rectified spirits, are bottled and sold at this stage of the production process and are so high in alcohol, they are meant to be mixed with water or another liquid before being ingested. Finally, the vodka is bottled and shipped to be imbibed around the world. Corn: Prairie Organic Vodka ($22) Prairie’s organic, GMO-free vodka is made by Phillips Distilling … Some vodkas are made from potatoes, molasses, soybeans, grapes, rice, sugar beetsand sometimes even byproducts of oil refining or wood pulp processing. Water is the main ingredient in most brands of vodka. Vodka is made through a process that involves fermentation, distillation, dilution and filtration. The most common types of plant matter used are cereal grains, like wheat, corn, rye or potatoes. While some brands of vodka, like Devil Spring and Balkan 176°, have an ABV of up to 88%, they’re intended to be diluted by the consumer before ingesting, like Everclear and other rectified spirits. Fruit juice already contains sugars so starch-degrading enzymes are not needed. Vodka can also be made from fruit, like grapes, and sugar cane. While the United States’ ABV minimum is 40%, the European Union’s is 37.5%, allowing the water content to be slightly higher. Once the alcohol is created, the raw spirit is distilled, diluted and filtered to make vodka. Among grain vodkas, rye and wheat vodkas are generally considered superior. If the plant matter used is heavy in starch, enzymes are also added to first convert the starch into sugar for the yeast to eat. According to the United States’ Alcohol and Tobacco Tax and Trade Bureau, vodka is a “neutral spirit distilled or treated after distillation with charcoal or other materials so as to be without distinctive character, aroma, taste or color,” which is “bottled at not less than 40% alcohol by volume (ABV).”, In more basic terms, vodka is water mixed with ethanol until it reaches a proof of 80, and no less. You can definitely taste the apples, but it's quite a dry and rich flavor—think cider, not juice. Not all turn to multiple distillations, though. Keep reading for an in-depth look at how and what vodka is made of. Many brands distill their vodka multiple times to create, what they believe, is the highest quality product possible. Home Recipes Dishes & Beverages Beverages. When it’s time for cocktails, I’m almost always reaching for a bottle of vodka. This process also removes the water that was added earlier, greatly increasing its ABV. Hints of burnt sugar and toffee also lie just beneath the surface. Fruit vodkas often result in a higher proof than their grain and potato-based brethren, mostly due to the high amount of sugar that’s available to be converted into precious alcohol. Grey Goose cites its quality French ingredients as the reason for distilling its vodka only once. Vodka’s usefulness isn’t limited to cocktails. One example is Everclear, which can reach 190 proof and is even banned in some states. Flavored vodkas are regulated under a different set of criteria which allows them to have fruit, citrus or herb additives. Some brands that use these products for their mash are Ketel One, Tito’s, Belvedere and Luksusowa, respectively. With cranberry or tomato juice, of course. This additional step, again, affects the vodka’s overall characteristics including the nose, palate and finish. … Grain- and potato-based vodkas tend to have a more neutral profile than fruit- and sugar-based vodkas and are the traditional way to produce the spirit. The yeast strain used to convert the sugar molecules into alcohol is specific to each brand, and is considered a closely guarded secret. Taste of Home is America's #1 cooking magazine. The spirit isn’t supposed to take on much of the flavor of its alcohol source, unlike the way gin gets flavor from juniper berries or tequila does from blue agave. 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