But DO YOU REALLY KNOW HOW TO DRINK VODKA?

I think I understand vodka quite differently than most people. I get vodka. I actually feel vodka. Or maybe it’s because I bar-back at a bar in Austin, TX that has more than 100 kinds of VODKA on it's shelf and I have to clean it up every day!



Consumers see it as a low-calorie, zero-carbohydrate spirit that’s easy to drink and blends with virtually anything, while bartenders find it an uninspiring ingredient, like tofu for a chef. However, the liquor was never created for mixing—it was intended to be a food spirit. Just as wine in southern Europe was developed to be enjoyed with meals, so were the vodkas of northern Europe, where grapes didn’t grow easily.

Each vodka will behave uniquely, since they’re made from all kinds of things. Winter wheat gives you a crisp, fresh palate presence, while potato provides a more creamy and lush mouthfeel. Rye, on the other hand, will be a touch sour, with a recognizable “needle” on the side of the tongue.

In my bartending class we had this little guide help us understand VODKA!

For fruity cocktails:

Use vodka made from 100 percent wheat or potatoes, like Absolut or Ketel One,

For savory cocktails:

Go with corn- or rye-based vodkas like Belvedere or Tito’s

For Martinis:

Vodka Martinis with spirits produced from winter wheat like Stolichnaya Gold or those that are produced from a blend of grains like the rye-, wheat- and barley-base.

Flavored vodkas:

Like Hangar One of Stoli blueberry.