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Related Flashcards
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Cards In This Set
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What is the definition of Vodka?
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Vodka is a clear, unaged spirit that is often considered to be completely neutral, meaning it is without distinct flavor, color, or aroma (may be treated with charcoal or other filtering agents).
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What is the U.S. Standard of Identity for Vodka?
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1) Distilled spirits produced from ANY material; and 2) Spirits DISTILLED at or above 190 proof (95% alcohol by volume); and 3) Bottled at not less than 80 proof (40% alcohol by volume)
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True or False: Vodka & Neutral Spirits is the only spirit category that is required to be distilled AT OR ABOVE 190 proof.
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True
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What are the European Standards for Vodka and Neutral Spirits?
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1) It must be produced from potatoes, cereals, and/or other agricultural raw materials.
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When did potato become a common source ingredient for vodka? Why did it become popular?
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In the late 18th and early 19th century in Poland. It creates a smoother, less harsh vodka.
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When was Vodka introduced into the US and what was the first brand?
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In the early 20th century, in the 1930's. Smirnoff was the first American-made vodka licensed from Vladimir Smirnov after the Russian revolution.
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What are the ingredients in a Screwdriver?
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Vodka and Orange Juice
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What are the primary ingredients in a Bloody Mary?
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Vodka and spiced tomato juice
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What are the ingredients in a Moscow Mule?
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Vodka and Ginger Beer servd in a chilled copper mug.
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What are the required sources of ingredients and required geographic area of production for vodka?
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Vodka does not have any required source of ingredients or required geographic area -- it can be made from anything and produced anywhere. In the EU the only restriction is that the source ingredient must be an agricultural product.
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What are the common source ingredients for vodka?
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Potatoes, Wheat, Rye, Corn, Barley, Grapes, or combinations. Sugarcane and sugar beets can be used as well.
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True or False: Vodka is distilled slowly.
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False. Vodka is distilled quickly to a high proof level to make it a neutral spirit.
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What types of water will a distiller use to reduce unwanted flavors in Vodka?
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Ionized, Distilled, or De-mineralized water.
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How does the pH of the water used in distillation impact the finished vodka?
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It will impact the mouthfeel of the finished vodka.
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Why are column stills usually used to produce vodka?
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They are energy efficient and boil off almost all of the congeners to an indistinguishable level to produce a "neutral" spirit.
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