The success of grape-based vodka in the United States in the early twenty-first century prompted traditional vodka producers in the Vodka Belt countries of Poland, Finland, Estonia, Lithuania, and Sweden to campaign for EU legislation that would define vodka as only spirits made from grain or potatoes. [35] [36] This proposition provoked heavy criticism from South European countries, which often distill used mash from wine-making into spirits; although higher-quality mash is usually distilled into some variety of pomace brandy, the lower-quality mash is better turned into neutral-flavored spirits instead. Any vodka not made from either grain or potatoes would have to display the products used in its production. This regulation entered into force in 2008. [6] Canadian regulations Scholars debate the beginnings of vodka [15] because there is little historical material available. [16] [17] For many centuries, beverages differed significantly compared to the vodka of today, as the spirit at that time had a different flavor, color, and smell, and was originally used as medicine. It contained little alcohol, an estimated maximum of about 14%. Up until the 1950s, vodka was not used as a designation for Swedish distilled beverages, which were instead called brännvin ("burn-wine"), the word having the same etymology as the Dutch Brandewijn, which is the base for the word brandy. This beverage has been produced in Sweden since the late 15th century, although the total production was still small in the 17th century. [27] From the early 18th century, production expanded, although production was prohibited several times, during grain shortages. Although initially a grain product, potatoes started to be used in the production in the late 18th century and became dominant from the early 19th century. [28] From the early 1870s, distillery equipment was improved. Abad-Santos, Alexander (8 August 2013). "The Russian Vodka Boycott Is Working, Whether You Like It or Not". The Atlantic . Retrieved 26 February 2022.

a b The Art of Distilling, Revised and Expanded: An Enthusiast's Guide to the Artisan Distilling of Whiskey, Vodka, Gin and other Potent Potables. Quarry Books. January 2019. ISBN 9781631595554.Gautier, Théophile (1800). "Voyage en Russie". G. Charpentier et cie.: 354, 406. {{ cite journal}}: Cite journal requires |journal= ( help) The master distiller is in charge of distilling the vodka and directing its filtration, which includes the removal of the "fore-shots", "heads" and "tails". These components of the distillate contain flavor compounds such as ethyl acetate and ethyl lactate (heads) as well as the fusel oils (tails) that impact the usually desired clean taste of vodka. Through numerous rounds of distillation, or the use of a fractioning still, the taste is modified and clarity is increased. In contrast, the distillery process for liquors such as whiskey, rum, and baijiu allow portions of the "heads" and "tails" to remain, giving them their unique flavors. Vodka can be made from almost anything. We’ve tested those made from potatoes, grains, grapes and even sugarcane. This is then fermented, before being distilled (often multiple times) to remove impurities — look out for this on the label.

Since the 1890s, standard vodkas have been 40% alcohol by volume (ABV) (80 U.S. proof). [4] The European Union has established a minimum alcohol content of 37.5% for vodka. [5] [6] Vodka in the United States must have a minimum alcohol content of 40%. [7] While most vodkas are unflavored, many flavored vodkas have been produced in traditional vodka-drinking areas, often as home-made recipes to improve vodka's taste or for medicinal purposes. Flavorings include red pepper, ginger, fruit flavors, vanilla, chocolate (without sweetener), and cinnamon. In Russia, vodka flavored with honey and pepper, pertsovka in Russian, is also very popular. In Poland and Belarus, the leaves of the local bison grass are added to produce żubrówka (Polish) and zubrovka (Belarusian) vodka, with slightly sweet flavors and light amber colors. In Lithuania and Poland, a famous vodka containing honey is called krupnik. After Sweden joined the European Union in 1995, the regulations were changed so that privately owned companies could produce Vodka. [31]Ermochkine, Nicholas and Iglikowski, Peter (2003). 40 degrees east: an anatomy of vodka, Nova Publishers, p. 65, ISBN 1-59033-594-5. Pokhlebkin V. V. / Похлёбкин В. В. (2007). The history of vodka / История водки. Moscow: Tsentrpoligraph / Центрполиграф. p.272. ISBN 978-5-9524-1895-0.