The Art of Alcohol Box Set: How to Distill Liqueur, Brew Beer, and Make Wine and Other Alcohols by Benjamin Vicks

Author:Benjamin Vicks
Language: eng
Format: mobi
Published: 2015-01-20T05:00:00+00:00

The Mash

Nothing is more important in determining the flavor of your vodka than the mash. Making the mash is the first step of distillation, and is what you begin to ferment to create the alcohol. The mash is what determines what type of vodka you will have at the end of distillation. The most common mash is made from potatoes, and gives rise to the typical Russian potato vodka that is world famous. There are many other types of vodka mash that are made from ingredients as diverse as wheat, barley, corn, berries, and even plum. Citrus fruits tend to make poor mashes, and it is advisable that you instead flavor your vodka if you desire this type of taste.

If you are looking for a new taste then I would recommend using rye. This is a grain that is very commonly used in Eastern European stills, and in my opinion makes some of the finest non potato vodkas. Rye lends itself to a very flavorful taste, with a pungent spiced aroma.

Wheat could be considered the oppoisite of rye on the grain scale. It will produce a very mild vodka, and is good for anyone who is looking for a more neutral spirit for mixers. I would not recommend many wheat vodkas to be served straight. If you want to try one, I would recommend searching for a wheat vodka that has been distilled two or three times.

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