Vodka cannot be defined. This is because vodka is multifaceted, as it can be made from a variety of raw materials. Basically, however, it is the simplest form of spirit there is. Free development is the order of the day, as there are virtually no legal restrictions, except that the minimum alcohol content must be 37.5% vol. Apart from that, there are hardly any restrictions, as long as the products produced are food-safe.
It has to be particularly pure.... Manufacturers like to outdo themselves with ever-increasing numbers of distillation runs and filtrations. Almost anything that does no harm and is accepted by the consumer is permitted. With vodka, image and presentation are more important than with any other spirit. Beautiful and stylish bottles are practically a must for all spirits in order to stand out on the market. In the case of vodka, this hits the nerve of the target group, which today is most likely to be aged between 18 and 28.
Where does vodka come from?
Poland, but today Russia also claims to be the country of origin of vodka. However, it was first produced in Poland at the beginning of the 15th century. At that time, rye was the main raw material for vodka production. The grain was particularly suitable for producing first-class vodka, not only back then but also today, as it produces particularly aromatic and sweet distillates.
Vodka spread to all social classes from 1500-1900 and had its origins in this period. The first “real” vodka brand probably originated in Poland. It has been exported to other countries since 1873.
Question of definition
Just because it wasn't called vodka doesn't mean it wasn't vodka. Even in those days, a wide variety of raw materials were processed into alcoholic beverages everywhere, and to be precise, all of them were vodkas at some point in their production process. In most cases, further processing or storage defined the type of spirit later produced.
However, vodka can be produced anywhere in the world, there is no protected designation of origin.
Vodka production
The actual production process depends on the raw material used. Each raw material initially requires a different and individual treatment in order to change it to such an extent that it can become an alcoholic liquid. Basically, anything that does not contain starch or sugar can be used to prepare a mash. This is the name given to the solution in which the sugar or starch contained in the raw material is dissolved.
The basic ingredients
It would be so simple.
Heating the wood fibers in water dissolves the starch they contain and the enzymes in the wood break down the sugar from the starch. This would provide the basic material for alcoholic fermentation and subsequent distillation. But nobody wants to produce wood vodka. A purity law for the production of vodka only exists in Russia and Poland. In practice, however, hardly any raw materials other than barley, wheat, grapes, rye, sugar cane, corn or potatoes are used. All other raw materials are usually either too expensive or simply unsuitable in terms of taste.
Fermentation
The mash obtained is then fermented with the help of yeast. However, only an alcohol content of around 7-10% alcohol by volume is achieved. The most important step in the production of any type of spirit is, of course, distillation. In the case of vodka in particular, this has a special influence on the finished product. There are many different distillation processes. The best known are distillation in a copper still, the column still and the alambic process, which is mainly used in the production of cognac.
The distillation process
By distilling continuously and repeatedly, very pure and almost neutral distillates can be produced.
A classic or “Eastern-style” vodka that is produced in a copper still and is therefore very aromatic is the Dutch Ketel One.
Of course, there are also vodkas that are distilled using the alambic process. The French grape-based vodka Ciroc benefits in particular from this gentle and complex method.
Filtration
There are many different approaches and methods.
Milk filtration or milk protein purification
Here a virtue was made of necessity. Since, as already mentioned, it used to be a privilege of the nobility to produce vodka, it was difficult or unreasonably expensive for moonshiners to equip themselves with activated carbon filters or similar. However, it was known that milk, or milk protein, had a particularly good disinfecting and purifying effect. Today's technical processes can significantly enhance this natural effect.
Quartz sand filtration
This is usually only the first step in water purification before activated carbon. Turbidity and coarser impurities remain in the sand layer.
Paper filtration
This is also more of a first filtration stage and, similar to the coffee filter, filters coarser impurities and suspended matter from the distillate. A very classic and time-honored method.
Cold filtration
An inexpensive, quick and simple method for purifying vodkas from the lower price segment in particular. The finished distillate is cooled down to such an extent that the water in the solution freezes and binds solids and fusel oils. This method is not particularly gentle, but it is inexpensive.
Silver filtration
It has been proven since the 19th century that silver has an antibiotic effect and can help to purify and disinfect solutions. However, silver filtration is basically activated carbon filtration. The carbon is only enriched with silver. In principle, this method can be described as one of the most effective, as purity levels of up to 98% can be achieved.
Platinum filtration
A costly and less useful special form of silver filtration in which one precious metal is replaced by another. At best, the effect is similarly good. However, platinum filtration is of course particularly well marketed in the premium segment.
Diamond filtration
This is also more of a marketing tool. When your own vodka runs over real diamonds or diamond dust, it naturally makes quite an impression. However, it does not achieve any particular purity.
