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What Is Vodka?

This distilled spirit is made from grain (or, sometimes even today, 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 stomach-hole creating liquid associated with the Soviet spirit of the past. Its clear color is a reflection, pardon the pun, of the purity of a great vodka.

Of course, it's possible to make vodka from practically any agricultural product. 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. That's pretty strong stuff, but not rot gut by any means. 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 are names known the world over.