6068 VODKA

VODKA
C F Hayman, Hayman Limited, Witham, Essex, UK
This article is reproduced from Encyclopaedia of Food Science,
Food Technology and Nutrition, Copyright 1993, Academic Press.

Introduction
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The exact origin of vodka is unknown, although both

Russia and Poland claim to be the first producers.
Vodka was distilled in Russia in the early twelfth
century and, as with other spirit drinks, began its life
more for medical purposes rather than for enjoyment.

Origin
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The word vodka or wodka means little water. It is

derived from the Russian word voda. Today the Russians refer to it as vodoshka. Although the origins of
vodka may date back some eight centuries, it is generally accepted that vodka as we know it today first
appeared during the sixteenth century.

The character of the water added to the finished

vodka to reduce it to the required bottling strength is
very important. The increased technology of water
demineralization plants allows a greater consistency
in quality than ever before. Water quality is of a vital
significance in the final taste of the product.
In the European Community, the minimum level of
alcohol acceptable for vodka is 37.5% (v/v), but often
higher-strength vodkas are available, particularly
coming from eastern Europe, e.g., 4555%.
Many vodkas are flavored and this again originated from both Poland and Russia. One Polish vodka
is flavoured by steeping buffalo grass (Hierochloe
odorata) in the product to give it an additional aromatic flavor, and it also takes on some of the green
color from the grass. An old Russian vodka is prepared with an infusion of leaves from apple and pear
trees, to which is added brandy and port-type wine.
This vodka is mellow in taste and pleasing to drink.
Some high-strength vodkas are aged in wood, often
giving them a brown color derived from the cask. In
more recent times, Pepper vodka has been produced,

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Characteristics of Production
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Vodka is a fairly tasteless and neutral spirit product

which is mainly derived from the fermentation and
distillation of grain. However, some producers will
use other raw materials such as potatoes, sugarbeet,
grapes, or cassava instead of grain, depending on the
local availability and cost. Once the grain or similar
has been converted into neutral alcohol by fermentation and distillation, the vodka producer will start the
process. Different producers have developed their
own methods of production.
Some distillers will further distil or rectify the
spirit, retaining only the middle part of the distillation
for additional processing. The foreshot and feints are
disregarded. The spirit will be passed through charcoal or carbon filters which remove the remaining
flavors and odors to give vodka its clean and smooth
character.
The various producers have developed their own,
often secret, ways of filtering but are very concerned
about the contact time of the spirit with the charcoal.
Some distillers have a single filter (Figure 1) while
others require the spirit to pass through a series of
filters. The choice of charcoal varies as it affects the
final product. One producer uses charcoal specially
made from Sussex oak trees; another uses carbon derived from peat found in the Dutch polders. After
filtration, some distilleries will regenerate the charcoal
using steam whilst others discard the spent charcoal.

Deaerating
Vodka outlet to tank

Steam inlet
(7 psi)

Wire gauze

Pressure
gage

1m

Active
carbon

Handgrip
100 mm

Fine gravel (25 mm)

Coarse gravel (610 mm)

Deaerating

200 mm
Sieve
Alcohol supply
1.1 m
Drain
Figure 1 A typical vodka filter. Reproduced from Vodka, Encyclopaedia of Food Science, Food Technology and Nutrition, Macrae
R, Robinson RK and Sadler MJ (eds), 1993, Academic Press.

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