Potato Vodka Vs Grain Vodka: How Does The Base Change The Flavour Of The Spirit?
Vodka might often be referred to as a neutral spirit, yet, the base ingredient — whether it is potato or grain — determines to a large extent its flavour and texture. These are quiet but influential ingredients in shaping the subtle tasting notes of the spirit and for amateurs and connoisseurs alike, the distinction between the flavours of vodkas with different bases becomes imperative in choosing the appropriate liquor for blending cocktails.
Here’s a breakdown of the flavours of potato vodka and grain vodka and how each base changes the tasting notes of the spirit:
Is there really a difference between potato and grain vodka?
Absolutely. While both lead to the creation of a neutral spirit, potato and grain each have different flavours of their own that in turn influence the texture and faint flavour notes of the liquor.
What are the prominent flavours in grain vodka?
Generally, grain vodkas have a crisp, clean and slightly bright flavour. Rye-based vodkas can feel peppery, while those made using wheat as the base ingredient carry slight silkiness and soft flavour notes.
Grain vodkas then tend to be light-bodied and dry, and can be used best in vodka sodas, martini cocktails and citrus-based drinks where the neutral flavours of the vodka become an excellent base to make other complex ingredients shine.
What does potato vodka taste like?
Earthier, richer and sometimes complete with a faint nutty or vegetal edge, potato vodka brings more weight onto the palate. It has a creamy, full-bodied texture which makes it slightly more conducive to certain dessert or sweet-forward cocktails.
Potato vodkas can then be used when the spirit is being served by itself, or when it is added to rich cocktails like a white Russian.
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If vodka is distilled to neutrality, why does the base flavour make a difference?
Even when vodka is high proofed, subtle residues of grains and potatoes do make a difference to the texture and subtle flavour tones of the spirit. Potatoes contribute to developing greater viscosity in the spirit, while grain ferments are more responsible for bringing about a cleaner and drier finish into the final liquor.
Which is the more commonly used vodka — potato or grain?
Globally, grain vodka is the one which is often sought after because its brighter finish means it can be added more naturally to numerous cocktails. So, grain vodkas are produced across several distilleries around the world to create a clean, crisp spirit which has versatile uses.
For its part, potato vodka is a slightly more premium spirit. It is complete with a rich character and artisanal heritage. Not many distilleries produce potato-based vodka, yet those which do, offer a very luxe and premium tasting experience to patrons.
So how does one choose between grain or potato vodkas?
If one is looking for character and versatility in cocktails, grain vodka is perhaps the finest alternative. It lends a clear base to cocktails, making it easier for the mixologist to infuse numerous robust and experimental flavour combinations into the blend.
On the other hand, potato vodka can be the go-to choice for anyone looking for a premium vodka tasting experience. With more complexity and a greater depth, it is an excellent spirit that actually explores the nuanced clarity of an otherwise neutral liquor. Grain vodka can also be swapped with potato vodka to bring forth more density in creamier, frothier vodka-based cocktails.
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