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17 Cards in this Set
- Front
- Back
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Definition
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US Standards of Identity - Requires vodka to be a neutra spirit, made so with no distictive character, aroma, taste, or color
EU - allows it to exhibit organoleptic characteristics of the raw materials from which it is made. These characteristcs are required to be selectively reduced. The product may be flavored to enhance these and oter specific qualities. |
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History
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Produced in Poland in Russia since the 12th century
May come from Russian word for water - Voda May come from Polish word - Wodka |
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Production
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No required source of ingredient or geographical origin
Distilling to a high proof results in its neutral style |
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Ingredients
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Made from least expensive materiels
Primarily corn made from anything Most are made from a mixture of grains |
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Fermentation
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Conducted quickly
Many producers use Ionized, softened, or demineralized water - do to the acid water can effect mouthfeel Essentially ethyl alcohol it is distilled in column stills at proofs over 190. |
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Nuetralizing
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Two approved US processes - Neutral spirits must flow throughtaks containing no less the 1.5 pounds of vegetal charcoal for each gallons over spirit for a min of 8 hours.
- In a tank with no less than 6 lbs of new charcoal for every one houndred lbs of neutral spirits, the mixture is then agitated for no les than 8 hours. - american can also use any other method or material the govement deems will meet standards |
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Bottling
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US - May be bottled between 40 and 50 % or slighty higher if desire for a particular arketing purpose.
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US regulations
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Must be distilled at no less than 190 proof and bottled at no less than 80 proof
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 |
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Eu Standards
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- Must be bottled at a min 37.5% ABV or 75 proof
-Vodka is defined a a spirit drink of agricultural origin, produced either by multiple distillations to purify the ethyl alcohol or by filtering it through charcoal, so that its organoleptic characteristics of the raw materials used are selectively reduced. Further, the product may be given other organoleptic characteritics, such as a mellow taste by the addition of small amounts of floavorings which do not need to be listed on the label - Allows for the addition of glycerin and sugar - Any source material other than grains or potato must be listed |
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Congeners
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Many brands have discernable presence of residual congeners
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Ethyl laureate
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Adds fruity and floral aromas
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Ethyl myristate
ethyl palmitate |
add a waxy flavor
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Three basic types
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Crisp clean - more acidic, lighter bodied. Generally made from wheat and barely
Medium bodied - spicier more robust flavors, from rye and rye blends Creamy - Potato full bodied, creamy, Corn delicate |
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Generalized materials for regions
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Russia - wheat
Poland- rye ( and Potato) Sweden - winter wheat Finland - Barley |
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Flavored Vodka
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Eastern Europe origins
Infusions and mixtures used to hide off-flavors |
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Traditional Russian / Polish Flavors
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Pertsovka (pepper)
Zubrowka (Bison Grass) Okhotnichya (ginger, tormentil, black and red pepper, blended with fortified white wine) Starka (spices and oak cask aging) |
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Flavored Vodka definition
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- Must use natural flsvoring materials with or without the addition of sugar
- bottled at no less than 30% abv (60 proof) - Name of the predominant flavor must appear on the label - Wine may also be added, but if the addiion is more than 2.5% the name and percentage must be on the label |
