Not all vodkas are created equal! Did you know that Vodka can be distilled from any starch- or sugar-rich plant matter? If you did - gold star for you. If you didn’t, now you do!
Given the range with which Vodka can distill, the depth, taste & experience with Vodka can be as variable as the day is long (particularly as we cruise past the vernal equinox). All that said, your typical, go-to Vodka is most likely made from rye (most common), barley, corn, or wheat.
Maybe at some point in your life, you’ve said, “Vodka is Vodka - they pretty much all taste the same. Once you’ve had one, you’ve had them all.” Up until recently, you weren’t all that wrong either. The U.S. regulations for Vodka until 2020 were “neutral in taste, color, and odor.” Over the past several years, however, there’s been somewhat of a Vodka Renaissance. Experiments have been done chances have been taken! The World of Vodka now is a strange and beautiful place creating a diverse spirit category. All this has forced Uncle Sam to change the way The U.S.A. defines Vodka.
Vodka has emerged from its colorless, tasteless, and frankly void of any palatable pleasure shell - and it’s about damn time. Vodka has embraced the American Wahoo spirit & zest for life.
With the freedom to create Vodka, however we’d like to, we didn’t randomly choose to make our Vodka with potatoes. After tasting the top vodkas and hearing what consumers wanted, we decided potato vodka was the only way.
Potatoes contain a naturally creamy, smooth texture, particularly my mother’s mashed potatoes. But that is a different story altogether.
The starches lend themselves to a smooth finish and a light, pleasant flavor that’ll tickle the nose hairs and make your taste buds shout for more. Through the cook and distillation process, potatoes hold all of their desirable attributes and shine as a distilled spirit!
Flavorless? Not on your life.
Odorless? If the smell of heaven is odorless, then sure.
Tasteless? Hell no!
Burn? Only if you follow up with Fireball.
We wanted to produce a sippable vodka. I’ll repeat it - SIPPABLE. Say it yourself - it’s fun. Something with a premium flavor and overall feel that didn’t leave a bitter aftertaste--potatoes allowed us to do that. And we even had a few twice-baked in the process.
You see, potato vodka, while simple, minimal, and easy-drinking, has its complexities and flavor (no, we don’t mean those cucumber or watermelon ‘flavors’). Not that there’s anything wrong with them. They’re just not for us.
We went for a fluid, creamy taste up front, with a slight sweetness you’d get from, say, a baked potato. There’s also a light white pepper and creamy finish on the back end.
Potato vodka produces a premium flavor profile for those of us that want to enjoy our cocktail instead of choking it down or hiding it in juice.
10th Mountain Vodka is perfect for that ‘on the rocks with a lemon twist’ drinker, for the martini purist, and most commonly for the ‘I don’t usually drink vodka’ drinker.
