About Vodka

This distilled spirit is made from grain or often times potatoes. While the origin isn't entirely clear, it likely made its first appearance between Poland and Southwestern Russia sometime between the 14th and 16th centuries.

Most vodka today is made from wheat or rye and is far from the rot gut creating liquid associated with this spirit in the past. Its clear color is a reflection of the purity of a great vodka.

Of course, it's possible to make vodka from practically any agricultural product. That's part of what makes it difficult to classify. Grapes, soy and corn have all been used. Sugar beets are a popular choice even today, particularly in the UK, which wants to carve out a chunk of the lucrative and growing vodka market. No doubt, it's easier to grow sugar beets in that cool climate than wheat.

But whatever the source, vodka is typically 40% ABV (alcohol by volume), or 80 proof. Higher concentrations containing 50% (100 proof) are available as specialty items. If well made, they can be potent but not ulcer generating, and they still have that fine, pure taste.

Since the taste of good vodka is so pure, it does indeed make for a great base for many mixed drinks. Bloody Marys, Vodka Martinis and many more cocktails. There are many great vodka brands out on the market today, and with a little dabbling, you should be able to find your favorite.