The word ‘vodka’ comes from the Russian word ‘voda’ which means water. Historically, vodka is closely associated most with Russian and Polish cultures due to its exciting past. While there is debate about whether the liquor first emerged in the 8th or 9th century, what we do know for certain is that it grew to extreme popularity in Russia during the 14th century, and became even more of a household name when the state took control over Russian distilleries to standardize vodka production. Soon after World War II, the distilled spirit spread from Russia, Poland, and the Balkan states to the western part of the world, including the United States and Europe.

On its journey through time, vodka has evolved as a spirit beginning with 14% alcohol as standard to an average of 40% alcohol by volume. While the Russians allegedly claim to have formulated the first distilled vodka by being the avant-garde of distilling spirits, people around the globe and across borders have enjoyed it just as much, if not more. With vodka becoming the popular spirit for mixing in bars in the ’80s and the emergence of expensive celebrity endorsed brands, which sell ‘authentic’ bottled vodka, the spirit has gained a permanent place on the bar shelves.

Unlike other spirits, the core ingredient in vodka varies substantially, as it can be any food substance that is made up of sugar or starch. This means that corn, rice, fruits, rye, wheat, potatoes, or just sugar can all lead to the creation of vodka. The ingredient then undergoes the process of fermentation in which bacteria such as yeast chemically breaks down the sugar or starch into alcohol, creating ethanol– more commonly known as alcohol. It then undergoes distillation, which involves separating the vodka from byproducts of fermentation. The substance legally needs to be 190 proof, before it is diluted with water to reduce the alcohol content to usually around 80 proof.

Vodka continues to enjoy its time in the sun simply because of how it takes on the flavor of anything it is mixed with. When stirred with fruit juices and syrups it does not overpower but instead enhances the flavors without having a profile of its own. This means it can be great for mixing cocktails or creating infusions, as you might see in martini bars around the world.

However, in recent years the spirit has grown to be shunned by mixologists due to its lack of taste and complexity, as well as the “I’ll have a Titos and vodka” order that springs up on the weekends. You may notice that some cocktail bars don’t even carry vodka as way to embolden their patrons to try something new, encouraging them to slow down and enjoy each sip of their drink. Some even replace it with its sister, Aquavit, a similar Scandinavian spirit, which tends to have a bit more flavor due to caraway seeds. Whichever side you’re on, we think vodka deserves a place in your home liquor cabinet and a place in your heart as well.