I'm researching potatoes in a project with Karlsson's Vodka.Interestingly, from my research the potato history books skim over the history of potatoes in vodka, and the vodka books do too.In Sweden, "Although initially a grain product, potatoes started to be used in the production in the late 18th century, and became dominant from the early 19th century.And it seems that because they thought of alcohol as evil (though sometimes a necessary one), they made it all with the then-lowest-quality ingredient they could find: potatoes.This misconception can be traced back to a time when potatoes were the cheapest raw material for vodka, whereas today they are generally more expensive and labor-intensive than grain. .
The Real Difference Between Grain Vodka And Potato Vodka
The Real Difference Between Grain Vodka And Potato Vodka.Two of the most popular ingredients used in the distillation process for vodka are grains and potatoes. .
Vodka production: Raw ingredients
Vodka can be distilled from pretty much anything that can be fermented to make alcohol, but its mostly produced from potatoes, sugar beet molasses and cereal grains.The Poles use mostly rye to make their vodka, the Finnish favour barley and the Russians and indeed most other nations tend to use wheat.Grain, especially wheat, dominates vodka production as the preferred base with the use of potato also well established.Even with these high starch varieties, it takes 16 tonnes of potatoes to make 1,000 litres of spirit at 96.4% alc./vol. .
How to Make Potato Vodka – Clawhammer Supply
With that said, we must inform you that we have not tried this particular recipe.However, we've received so many requests for a "potato vodka" recipe that we decided to go ahead and research the process, document what we came up with, and post it for those brave enough to chart new territory.Potato Vodka Recipe.25 Pounds potatoes. .
How to Make Vodka: A Distiller's Guide To Brew Potato Vodka
For example, we use 100% agave at State 38 Distilling for our vodka, which brings a sweet and floral finish to the vodka.Distillation -Distillation is of course very important, but we tend to distill only to the minimum required proof of 190 so that we can maintain as much sweetness and original raw material characteristic as possible.We reverse osmosis filter our cut water resulting in a pure, floral, clean and lightly sweet vodka.”.Jeffrey Dickinson – Head Distiller at Bear Creek Distillery “Making a good vodka product (or any spirit for that matter) begins with selecting quality raw materials for your fermentation.Vodka must be distilled at 190 proof or above and in order to reach this proof you’ll likely have to distill very slowly and use lots of cold water.If you really want to get tech with it doing a stripping run before your final distillation will not only make a better product but it will also help you reach your end proof of 190+.Peter Grundy – Owner and Head Distiller of Anvil Distillery “In my experience as the owner and Head Distiller so far with Anvil Distillery, Vodka is actually the hardest spirit to “finish”.To bring of a spirit over 190 proof (the legal definition of Vodka) and thats temperature adjusted, you have to distill a few times.Also, if you’re running a column still and you have a pre-condenser or dephlegmator, let it do most of the work rather than your condenser.Dawn Nudell Richardson – Owner/Manager of Rising Sun Distillery “I think distilling the best vodka starts with good quality grains, to be very sensitive to your heads, hearts and tails cuts, in addition to using good quality water and filtering.”.Gus Haik – Cajun Spirits Distillery “To craft the best vodka create the base; ferment your product in house.Grain, enzymes, water, and yeast produce the palette of flavors that you have to work with at distilling time, and different combinations produce a different set of flavors.Until you get the feel for your wash and your still, it’s generally easiest to just make a whole lot of cuts, so you can teach yourself roughly when the good bits start and end as well as what that tastes like.My tip for distillers would be to keep it simple and ensure you are using quality ingredients. .
The 9 Best Potato Vodkas to Drink in 2021
That’s the way people drink nowadays,” he says.“Because potato vodka has the opportunity to add more flavor to a drink, some of the newer brands have embraced that.Here are best potato vodkas you can drink right now. .
Potatoes have been used in more recent times, and some modern brands use fruits, honey, or maple sap as the base.The word vodka was recorded for the first time in 1405 in Akta Grodzkie, the court documents from the Palatinate of Sandomierz in Poland. At the time, wódka referred to medicines and cosmetic products, while the beverage was called gorzałka (from the Old Polish gorzeć meaning "to burn"), which is also the source of Ukrainian horilka (горілка) or Belarusian harelka (гарэлка).The word vodka written in Cyrillic appeared first in 1533, in relation to a medicinal drink brought from Poland to Russia by the merchants of Kievan Rus'.Although the word vodka could be found in early manuscripts and lubok pictograms, it began to appear in Russian dictionaries only in the mid-19th century.It was attested in Sámuel Gyarmathi's Russian-German-Hungarian glossary of 1799, where it is glossed with Latin vinum adustum ("burnt [i.e. distilled] wine").In a book of travels published in English in 1780 (presumably, a translation from German), Johann Gottlieb Georgi correctly explained that "kabak in the Russian language signifies a public house for the common people to drink vodka (a sort of brandy) in." William Tooke in 1799 glossed vodka as "rectified corn-spirits", using the traditional English sense of the word "corn" to refer to any grain, not just maize.People in the area of vodka's probable origin have names for vodka with roots meaning "to burn": Polish: gorzała; Ukrainian: горілка, romanized: horílka; Belarusian: гарэлка, romanized: harelka; Lithuanian: degtinė; Samogitian: degtėnė is also in use, colloquially and in proverbs); Latvian: degvīns; Finnish: paloviina.Others languages include the German Branntwein, Danish brændevin, Dutch: brandewijn, Swedish: brännvin, and Norwegian: brennevin (although the latter terms refer to any strong alcoholic beverage).In Poland, vodka (Polish: wódka or gorzałka) has been produced since the early Middle Ages with local traditions as varied as the production of cognac in France, or Scottish whisky.At the time, the word wódka referred to chemical compounds such as medicines and cosmetics' cleansers, while the popular beverage currently known as vodka was called gorzałka (from the Old Polish verb gorzeć meaning "to burn"), which is also the source of Ukrainian horilka (горілка).The word written in Cyrillic appeared first in 1533, about a medicinal drink brought from Poland to Russia by the Russian merchants.Stefan Falimierz asserted in his 1534 works on herbs that vodka could serve "to increase fertility and awaken lust".Jakub Kazimierz Haur, in his book Skład albo skarbiec znakomitych sekretów ekonomii ziemiańskiej (A Treasury of Excellent Secrets about Landed Gentry's Economy, Kraków, 1693), gave detailed recipes for making vodka from rye.One of the most famous distilleries of the aristocracy was established by Princess Lubomirska and later operated by her grandson, Count Alfred Wojciech Potocki.The Vodka Industry Museum, located at the park of the Potocki country estate has an original document attesting that the distillery already existed in 1784.Vodka production on a much larger scale began in Poland at the end of the 16th century, initially at Kraków, whence spirits were exported to Silesia before 1550.In the 17th and 18th centuries, Polish vodka was known in the Netherlands, Denmark, England, Russia, Germany, Austria, Hungary, Romania, Ukraine, Bulgaria and the Black Sea basin.The first distillate was called brantówka, the second was szumówka, and the third was okowita (from aqua vitae), which generally contained 70–80% ABV.He was soon followed by Jakub Haberfeld, who in 1804 established a factory at Oświęcim, and by Hartwig Kantorowicz, who started producing Wyborowa in 1823 at Poznań.The implementation of new technologies in the latter half of the 19th century, which allowed the production of clear vodkas, contributed to their success.In 1386, the Genoese ambassadors brought the first aqua vitae ("the water of life") to Moscow and presented it to Grand Duke Dmitry Donskoy.According to a legend, around 1430, a monk named Isidore from Chudov Monastery inside the Moscow Kremlin made a recipe of the first Russian vodka. Having a special knowledge and distillation devices, he became the creator of a new, higher quality type of alcoholic beverage.This "bread wine", as it was initially known, was for a long time produced exclusively in the Grand Duchy of Moscow and in no other principality of Rus' (this situation persisted until the era of industrial production).At the same time, the word vodka was already in use, but it described herbal tinctures (similar to absinthe), containing up to 75% ABV, and made for medicinal purposes.The taxes on vodka became a key element of government finances in Tsarist Russia, providing at times up to 40% of state revenue.Pokhlebkin is also known for his Pan-Slavic sympathies under the leadership of Russia and sentiments that, in David Christian's opinion, discredit most of his work, especially his History of Vodka.The first Swedish product to use this term was Explorer Vodka, which was created in 1958 and initially was intended for the American export market.After Sweden joined the European Union in 1995, the regulations were changed so that privately owned companies could produce Vodka.Some vodkas are made from potatoes, molasses, soybeans, grapes, rice, sugar beets and sometimes even byproducts of oil refining or wood pulp processing.In some Central European countries, such as Poland, some vodka is produced by just fermenting a solution of crystal sugar and yeast. Bottlers purchase the base spirits in bulk, then filter, dilute, distribute and market the end product under a variety of vodka brand names.In contrast, the distillery process for liquors such as whiskey, rum, and baijiu allow portions of the "heads" and "tails" to remain, giving them their unique flavors.Repeated distillation of vodka will make its ethanol level much higher than is acceptable to most end users, whether legislation determines strength limits or not.In Poland and Belarus, the leaves of the local bison grass are added to produce żubrówka (Polish) and zubrovka (Belarusian) vodka, with slightly sweet flavors and light amber colors.In Estonia, vodkas are available with barberry, blackcurrant, cherry, green apple, lemon, vanilla, and watermelon flavors.The law includes other requirements: Vodka cannot be aged in wood; it may or may not be charcoal filtered; and it must meet minimum distillation and bottling proofs.However, severe poisoning, blindness, or death can occur as a result of dangerous industrial ethanol substitutes being added by black-market producers. In March 2007 in a documentary, BBC News UK sought to find the cause of severe jaundice among imbibers of a "bathtub" vodka in Russia.The death toll is expected to rise due to the chronic nature of the cirrhosis that is causing jaundice.
List of vodkas
Vodka is a distilled beverage composed primarily of water and ethanol, sometimes with traces of impurities and flavorings. .