Vodka is one of the most popular liquor among the distilled spirits. The various types of Vodka differ from one another in alcoholic percentage and content. The alcoholic content also varies by regions and countries with the popular percentage being 40%. The content and percentage of homemade vodka is high reaching up to 70-80%. The high percentage of alcohol makes vodka more difficult to drink and a little is enough to get drunk.
Vodka can be classified according to its brewing procedure, flavor or place of origin. Vodka is a Russian name which means ” little water,” it is distilled colorless liquor containing water and alcohol, usually fermented from wheat, beets, potato, corn, barley, molasses or fruits. There are no international standards established for the classification of vodka but they are often categorized as either flavored or neutral. The basic types of vodka are:
Traditionally, Russian vodka was merely a neutral spirit with some strong alcohol aroma. In Poland, vodka is rated according to the extent of its purity and therefore can be classified as deluxe, premium or standard. Russian on the other hand has their way of classification. They label their vodka as strong, export-worthy, high-quality, and so on. Strong alcohol contains more than 55% alcohol by volume. In the U. S., neutral vodka is called classic or regular and is free of distinct taste or aroma. They are usually differentiated according to price, alcohol content and brand name.
Because of its colorlessness and neutral flavor, vodka gives in well to flavoring and has been extensively used to make cocktail and to lace drinks such as juices among others. In time, distillers and brewers integrated certain flavors that lend well to vodka; it was also meant to give the strong alcohol scent a more pleasant aroma. Traditional flavored Russian and Polish vodka include chili peppers and peppercorns (Pertsovka); lemon and orange (Kubanskaya); lemon vodka (Lemomnnaya; ginger, cloves, coffee, anise, lemon, and other spices (Okhotnichya or Hunter’s) and fruit tree leaves, port, dried fruit, and so on (starka). In the recent times, vodka manufacturers have introduced fruit- flavored vodka like apples, oranges, berries, currant and more.
Non-flavored vodka does not contain aromatize but the main ingredients are felt in it; for example the smell of honey is notable and closer attention should be paid in order to feel this particular smell. The aroma and taste of honey can be felt more in flavored vodka.
Another classification of vodka is by region. Every vodka-producing region and country reflects the culture and heritage of that place. Eastern Europe is known all over the world for making the best vodkas. Belarus, Russia and Ukraine usually use wheat or rye. The Polish is known for grain and potato-based vodka. Estonia, Latvia and the Baltic States of Lithuania make use of grains such as wheat to produce their vodka. European countries like Holland, Britain and Germany produce vodka using fermented grain while France and Italy use grapes and fruits. The United States, the Caribbean, Canada and Australia usually make use of molasses and grains.