Vodka

Vodka is a clear, colorless distilled beverage with a neutral aroma. It is typically produced from fermented grains such as wheat, rye, or corn, or from potatoes, though other sources may be used. It is usually distilled to a high ethanol concentration and diluted with water to bottling strength, commonly around 40% ABV.

Production involves fermenting the base material, distilling to remove impurities, and often filtering to reduce off flavors. Water quality and mineral content influence mouthfeel. Some producers perform multiple distillations for purity, while others blend batches before bottling.

The word vodka comes from Slavic voda, meaning water or “little water.” It appears in Polish and Russian sources from the medieval period. Vodka’s modern global rise occurred in the 18th–20th centuries as a versatile neutral spirit for cocktails.

Regulation varies by region. In the European Union, vodka is defined as a neutral spirit produced from agricultural materials, with limited flavor and aroma. In the United States, federal standards require vodka to be distilled to at least 95% ABV and bottled at 40% ABV or higher.

Varieties include unflavored vodkas and a wide range of flavored products. Vodka serves as a common base for cocktails (for example, Moscow Mule, Cosmopolitan, and Vodka Martini) and is sometimes enjoyed neat or on the rocks.