VODKA: MUCH MORE THAN AN ANTIFREEZE!

If you’ve ever been to a student party, you’ve already stumbled upon these bottles of white alcohol with a strong burning smell. We don’t present it anymore, it’s… vodka! But this drink can also be more upscale and will perhaps seduce you again.

LET’S START WITH A POTATO POINT!

First thing to remember: vodka was originally potato alcohol! BUT she’s almost not anymore. The rare alcohols still produced from potatoes are the aquavits of northern Europe.

Today, vodkas are generally made in column stills* with rye or corn and sometimes with wheat or barley.

To know more about distillation, I invite you to read my last article ” Gin : How to choose it well ! “to better understand column distillation.

Historically, vodka was made by Polish farmers from potatoes. This drink being especially known and reputed for these qualities of antifreeze. This enabled farmers to withstand the harsh winters of Poland and then Russia.

THAT HASN’T CHANGED MUCH.

TRUE AND FALSE! I have to admit, most first price vodkas are not much better than a potato antifreeze. However, this was without counting the revival of cocktail fashion and mixology. A new public composed of specialized barmen then of precursors consumers became the new customers of the market, almost non-existent at the beginning, of the top-of-the-range vodkas.
High quality vodkas were thus able to develop in different ways.

GREY GOOSE French winter wheat vodka, distilled in the Cognac region.
BELUGA Russian Vodka developed for a perfect match with caviar of the same name.
PYLA French vodka, filtered on sand in the Pyla dune region.
PAN TADEUSZ Polish flower but hard to find in France.
BELVEDERE Polish flower, easy to find in France ;-).

The common point of all these new vodka brands is their elegance and finesse on the palate. These vodkas are much more powerful than the other lower range versions.

They will also be thicker to give them more texture. The only problem I recently learned was that some producers did not hesitate to add thickeners, not always natural, to increase this factor. That’s too bad.

YOU DON’T HAVE TO PAY A LOT OF MONEY TO MAKE COCKTAILS!

I could use a lot of bartenders to show you just the opposite. It’s like using the wrong ingredients in the kitchen. You can always try but the advantage with a bad ratatouille is that it won’t give you a hangover all day the next day:-D

The quality of the products you use will always affect the final quality of your preparations.

This comment applies to all alcohols and all recipes.

Then, vodka can be a great companion for your fancy dinners! Of course we think of fresh vodka with caviar (not icy, it breaks the aromas!). You can also accompany smoked salmon or trout, a rollmops salad or a wild fish tarama.

WHAT FLAVOR FOR YOUR VODKA?

Vanilla, pear, chocolate, coffee, pineapple? You are now spoilt for choice. In recent years, you have surely seen new perfumes appear on the shelves of your wine shop. In short, I advise you the vine vodkas from CIROC and pear and vanilla from GREY GOOSE for the quality of their aromas.
Very difficult to find in France, the KRUPNIK with honey! It is no longer a vodka but a vodka liqueur with honey (less alcohol and more sugar). It’s a real treat!

And you, tell me in comment which is your favorite vodka in order to make a small poll. Don’t forget to share it with your friends now!

See you soon,
Corentin – DesVinsaVous

VODKA: MUCH MORE THAN AN ANTIFREEZE!
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