Recently I asked about why no one mentioned a vodka bar in San Francisco that serves over 100 different vodkas.
It got dismissed by a poster who said something like vodka doesn’t have any flavor ... that particular reply was deleted so I don’t have the exact wording ... but the tone was there is no ‘there there’ in vodka.
Fast forward ... a question on the Spirits board about Polish or Russian vodka and I stumble across this list of world-wide vodkas.
I start following the links and some of this is fascinating ... there’s even a Mexican vodka with an with an Agave worm in the bottle ... which I think I’ll pass on since Mexico is not known for potatoes or vodka ... gotta feel sorry for the worm ... all the other worms are happily dispatched in agave.
They mention Ireland's Boru Vodka. The Irish like potatoes almost as much as the Polish. You would think they'd produce lots of vodka too.
Anyway, enough of silliness, some of the vodkas sound really interesting and ... flavorful ... and since I have a vodka bar nearish and I'm of Polish ancestry, it seems to call for some education.
I’m not sure what the vodka bar has though. These are a few from that list that sounded like they might be worth trying, if available. Has anyone tried any of these or have other reccomendations?
Here’s some of the vodkas from that wiki list that caught my attention:
3 Vodka (US) - soy vodka that is supposedly carbohydrate, sugar, and gluten-free ... I know that’s what I look for in vodka.
42 BELOW (New Zealand) - made from GE-free wheat and stronger than most vodkas. It has unique flavors like Feijoa and Manuka Honey
Belvedere (Poland) – made from rye using a 600 year-old practice which is supposed to make it smoother. The fruit-flavored vodkas use real fruit and not flavoring
Blavod (UK) - Black vodka colored from a Burmese herb named Black Catechu.
Chopin (Poland) - each bottle uses seven pounds of ORGANIC Polish potatoes ... who knew ... organic Polish potatoes. Made in small batches “The manufacturer claims that if a taste sampling shows even a small hint of imbalance, the whole batch is destroyed.” I wonder how they do that ... the staff drinks it?
Cîroc (France) - made with "snap frost" grapes and distilled five times.
Cracovia Very Old (Poland) - dry mixed vodka aged in oak barrels
Danziger Goldwasser (Poland) - root and herbal liqueur that has been produced since 1598. The translation is gold water and small flakes of 22 karat gold are suspended in it ... cool.
Horilka (Ukrainian) - it means "to burn". Some bottles have fruit, honey, mint, or milk.
Isensua Opium (UK) - Hemp flavoured vodka ... the alcohol isn’t enough?
Krupnik (Poland) - a sweet vodka, similar to a liqueur, based on grain, honey and up to 50 different herbs. Very interesting history
Pyatizvyozdnaya (Russia)- means "with five stars", the highest grade given in Russian schools. It has honey in it.
Rodnik (Russia) - 15th century formula that is handcrafted using Russian wheat, water, and birchwood filtration. Would the birchwood give it a different taste?
Siwucha (Poland) – translates as moonshine, rotgut, poor quality ... BUT ... it says it is “a mixture of two rectified grain spirits ... seasoned in oak barrels and a scent of forest fruit flavour is added” ... forest fruit flavor ... that sounds pleasant ... what IS forest fruit?
Tito's Handmade Vodka (Austin, Texas) – Inexpensive and supposedly very smooth with no burning.
Ursus Roter (Iceland ) - red vodka which comes from sloe berries.
Xellent Swiss Vodka (Switzerland) - a super premium vodka made with bread qualityr rye and Titlis Glacier Water. The write-up seems impressive:
Żubrówka (Poland) – from Somerset Maugham's novel The Razor's Edge, "it smells of freshly mown hay and spring flowers, of thyme and lavender, and it's soft on the palate and so comfortable, it's like listening to music by moonlight." ... Well, alrighty ... Wikipedia says it has “vanilla, coconut and almond like qualities.” Mixed with a tincture bison grass. Each bottle has a blade of bison grass.
Oh, BTW, not in the list is Blue Ice vodka made from Idaho Russet potatoes ... well, there you go ... like the Irish, the Idahodians should be into vodka, eh?
The Blue Ice site says ...
“Contrary to popular belief, less than 3% of all vodka produced worldwide is made from potatoes. This is because a greater investment in premium ingredients, skill and effort is required to produce vodka from potatoes than from grain. It takes 9 1/2 pounds of potatoes to craft each bottle of Blue Ice Vodka.
“Grains, including wheat, corn, rye, barley and oats, produce vodka with a recognizable harsh bite and coarse finish. According to the Master Distiller, potatoes bring a subtle flavor and mellowness to vodka, which cannot be matched by those that are grain based.”
So anyone tried Blue Ice?
Any vodka reccomendations for my vodka crawl ... and if there was ever a correct use of the word ‘crawl’.
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