vodkas

Vodkas are clear, colorless distilled beverages typically characterized by a neutral flavor and aroma. The word vodka comes from Slavic languages, derived from voda meaning water. Vodka has strong associations with Eastern Europe, especially Russia and Poland, but production now occurs worldwide.

Most vodkas are made by fermenting grains such as wheat, rye, or corn, or from potatoes, and sometimes from sugar beets or grapes. The fermented mash is distilled to create a high-proof spirit, which is then filtered to remove impurities and diluted with water to a bottling strength around 40% ABV (80 proof).

The origins of vodka are contested, with early records in Poland and Russia dating to the 14th or 15th centuries. Historically used for medical, industrial, and drinking purposes, vodka became integral to many cultures in the 18th and 19th centuries. Regulatory definitions vary by country, but most markets require a neutral character and a bottling strength around 40% ABV.

In many countries vodka is enjoyed neat, chilled, or on the rocks, and is a staple in cocktails such as the martini, vodka tonic, Moscow Mule, and Bloody Mary. Flavored vodkas—infused with fruits, spices, or vanilla—are widely sold, though many producers emphasize maintaining a clean, neutral base. Premium vodkas often highlight grain choice, distillation steps, filtration, and water source.

Global production includes traditional centers in Russia and Poland and major brands from Sweden, Finland, the United States, and elsewhere. The vodka category spans value brands and ultra-premium expressions marketed for purity, smoothness, or distinctive production methods.