Vodka (Polish: wódka [ˈvutka], Russian: водка [ˈvotkə], Ukrainian: горілка [ˈhorilka]) is a distilled beverage composed primarily of water and ethanol, sometimes with traces of impurities and flavorings. Traditionally, vodka is made by the distillation of fermented grains or potatoes, though some modern brands use other substances, such as fruits or sugar.
Since the 1890s, the standard Polish, Russian, Ukrainian, Estonian, Latvian, Lithuanian and Czech vodkas are 40% alcohol by volume ABV (80 proof), a percentage that is widely misattributed to Dmitri Mendeleev. The European Union has established a minimum of 37.5% ABV for any "European vodka" to be named as such. Products sold as "vodka" in the United States must have a minimum alcohol content of 40%. Even with these loose restrictions, most vodka sold contains 40% ABV. For homemade vodkas and distilled beverages referred to as "moonshine", see moonshine by country.
Vodka is traditionally drunk neat (not mixed with any water, ice, or other mixer), though it is often served chilled in the vodka belt countries of Eastern Europe and around the Baltic Sea. It is also commonly used in cocktails and mixed drinks, such as the vodka martini, vodka tonic, screwdriver, greyhound, Black or White Russian, Bloody Mary, and sex on the beach.
At tastings, Crop consistently receives comments that it tastes "so clean" and "so pure." We agree and believe this is so because:
Crop is made from American certified organic grain and is distilled and bottled in Minnesota. The organic grain used to produce Crop Vodka is grown in fertile, healthy soil free of artificial fertilizers, pesticides and chemicals. Each batch of Crop is distilled only the exact number of times necessary to remove specific impurities and their unwanted flavors from that particular batch. Crop is distilled so efficiently that no carbon treatment or charcoal filtering is required.
Style: Cucumber Vodka
Hanson of Sonoma Cucumber Vodka – Another sweeter vodka style, which is a little jarring next to the light cucumber notes here. In fact, the nose has more of a lime zest character to it, while the body is clearer on the vegetal cucumber notes. It eventually comes together on the finish with some crisp spa-water essence, but it’s never distinct enough to merit crafting a cocktail around it.
Size: 750 ml
Hanson of Sonoma Espresso Flavored Vodka – The big finish always goes to coffee. This is the only non-clear expression of Hanson of Sonoma. Notes of a very dark espresso roast on the nose. The body is pungent, almost bitter with heavily-charred espresso beans. Imagine the darkest, blackest cup of coffee you’ve ever had, then filter that through the lens of a fruity vodka. This one was by far my least favorite expression of the bunch, particularly thanks to its tannic, chalky finish.
Size: 750 ml
Hanson of Sonoma Mandarin Flavored Vodka – Sweet orange on the nose — the essence of orange Chuckles. The body’s got more grip to it, a medicinal character that overtakes the citrus notes quickly. As the orange fades into the background, a drying, neutral finish takes hold. Fine for your cosmos, I’m sure, but the original, unflavored expression would do the job just as well.
Size: 750 ml
Distilled in copper for purity, and made from just the best spirit from the heart of the run. This means there is no need to filter, add glycerine, fructose, or any aromatisers. No compromises; just unadulterated smooth, pure vodka.
Full-bodied flavour with warm plummy notes.
We began with our award-winning Barley Vodka, then we left it to steep with fresh English damsons. The warm plummy notes of the fruit combine beautifully with the soft mouth-feel of the vodka for an extraordinarily full-bodied flavour.
Tito’s Handmade Vodka is produced in Austin at Texas’ first and oldest legal distillery. It’s made in small batches in an old fashioned pot still by Tito Beveridge (actual name), a 50-something geologist, and distilled six times.
Tito’s Handmade Vodka is designed to be savored by spirit connoisseurs and everyday drinkers alike. It is micro distilled in an old-fashioned pot still, just like fine single malt scotches and high-end French cognacs. This time-honored method of distillation requires more skill and effort than modern column stills, but it’s well worth it.