Vodka has more rumors than any other spirit. We took five of the most common ones and checked each against how vodka is really made and served.
Myth Vodka is always made from potatoes.
Fact It can be made from almost any fermentable plant. Wheat, rye and other grains are very common, potatoes are used too, and some brands use grapes or other sources. The base often shows up in the texture: rye can feel peppery, wheat soft and round, potato creamy.
Myth Good vodka has no taste at all.
Fact Good vodka aims to be clean, not blank. Taste a few side by side and you will notice differences in weight on the tongue, a hint of sweetness, a little pepper or citrus. Those small differences are what you are paying for.
Myth It should be served frozen.
Fact Extreme cold numbs flavor and makes vodka feel thicker. That helps a harsh bottle, but it hides a good one. Chill it, do not freeze it, if you want to taste what you paid for. Cold is fine for traditional shots with food.
Myth Vodka is the lightest spirit and has no calories.
Fact Plain spirits at the same strength, such as vodka, gin, whisky and rum, have broadly similar calories, because the calories come from the alcohol. What you mix with it usually changes the total far more than the spirit does.
Myth Vodka does not go with food.
Fact In much of Eastern Europe it is served with food: smoked fish, herring, pickles, rye bread, and in grand style, caviar. Salty, fatty and sour bites are what vodka is best at cleaning up.
Two better ways to drink it
- Vodka soda with lemon. 50 ml vodka, 100 to 150 ml cold soda water, a lemon wedge squeezed in. Clean, simple, and it shows off a good bottle.
- Moscow Mule. 50 ml vodka, 15 ml fresh lime juice, topped with about 120 ml ginger beer, over ice with a lime wedge.
Want it zero-proof?
Skip the vodka and keep the soda, lime and ginger beer. Add a sprig of mint and a slice of cucumber, and you have a drink that still tastes like an evening out.
General information about vodka. Taste is personal. Please drink responsibly.
