Attention Vodka Drinkers

[cowdery]

Read through the rest of the posts in this thread. I wouldn't exactly say they made me a believer, but they gave me a few things to think about. The human sense of taste (okay, really the sense of smell) is incredibly powerful, but so is the imagination.

[Gillman]

Good points and questions. The fact is, no matter the thoroughness of distillation method, as you say volatiles must enter the distillate at vaporisation points close to that of ethanol. They in part - and it is known very, very small concentrations are`detectable by some humans - must account for the different flavours and mouthfeels of different vodkas. The mouthfeel in particular of Ketel One vs. Grey Goose was striking. Both were the same proof, too (80 proof). The water is another factor, probably. Glass would not react with ethanol though, so the plastic issue would only affect mini bottles sold in that form (not all are) and jug-type containers made from polystyrene or similar materials. Probably the type of charcoal or other filters used have an impact too no matter how deactivated they are.

Can one tell by nose alone? Possibly an experienced palate could do so.

Gary

[Gillman]

Here is favorite quote of mine on vodka from, "The World Atlas of Food - A Gourmet's Guide To The Great Regional Dishes of The World" (Mitchell Beazley, 1974):

"The Russians drink much too much vodka - or so their government thinks. Since the 1950's there has been an official campaign to promote wine-drinking at the expense of vodka. In practice the two co-exist very happily. Wine consumption goes up - vodka stays put.

Good vodka is the nearest thing to plain alcohol that the distiller can produce. He may start with grain, or potatoes, or even wood shavings, but his object is to remove, by distilling and filtering, every vestige of anything except alcohol and water. The result is a drink which is more like an injection. It seems absurd to claim that in some way this spirit is delicious. But so it is - ice-cold, snorted back a glassful at a time with richly oily tidbits. This is the classic beginning to a Russian meal. Nothing can replace it".

Gary