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Vodka is made from fermenting and distilling almost any sugary or starchy base, most commonly
grains (wheat, rye, barley, corn) or potatoes,
but also fruits (grapes, apples) or even sugar beets, resulting in a
clear, distilled spirit primarily of water and ethanol. The base
ingredient adds subtle flavor notes (e.g., rye is spicy, potatoes are
creamy), but the distillation process aims for a clean, neutral spirit,
often diluted with pure water to a standard 40% alcohol by volume (ABV). Common Base Ingredients
- Grains: Wheat (light, subtle), Rye (spicy, peppery), Barley (mild, light), Corn (sweet, smooth).
- Vegetables: Potatoes (creamy, earthy).
- Other: Sugar beets, grapes, apples, even whey from cheese production.
The Process
- Fermentation: The base ingredient is cooked to convert starches into fermentable sugars, then yeast is added to convert sugars into ethanol (alcohol).
- Distillation: The fermented liquid (mash) is heated; alcohol vaporizes, separates from impurities, and is collected. Multiple distillations create a purer, smoother spirit.
- Dilution & Filtration: The high-proof alcohol is diluted with water (often purified) to palatable strength (usually 40% ABV) and filtered, sometimes through charcoal, for extra clarity and smoothness.
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