Chopin Potato Vodka, 70 cl

Product Information

Honey is one of the more unconventional ingredients in vodka production. Its raw form is diluted with water so the yeast can consume the sugar, after which it is fermented to create honey wine. You’ll probably find that most vodkas out in the market are made from grains like rye, barley, and wheat.

Burn/Smooth: 4.0 – Again it may seem nice, but it then starts to burn, and it keeps burning long after, but with some warmness alongside it. Honesty: 4.0 – We don’t give 2 shits if you do most of the process by hand. We could care less how farm to bottle you claim to be when your shit is shipped overseas anyway. The look is okay, although frosted bottles are overdone. Add that to the composer and meh. They don’t win too many points and shoot themselves a bit. While vodkas are basically flavorless, it’s not the same with potato vodkas, as they tend to have a vegetal, earthy flavor profile and a fleshier mouthfeel.Value: 4.5 – That is – just a bit too much. It is not worth the quality to make it a budget premium vodka, and it’s too much to be a cheap vodka. Technically, vodka can be made from any agricultural product, as long as it contains sugar and starch. All stages of the Chopin process from the harvest, fermentation, and distillation, to bottling, are primarily done by hand. The result is not just vodka, it’s the spirit of Chopin.”

The mash is then distilled only twice (which is rare, as most vodkas are distilled at least thrice), so it keeps its lush and sweet honey characteristics. 4. Grain Only three percent of the vodkas out in the market are made from potatoes, with a huge chunk of them being made from grains, wheat, or corn. Chopin Potato Vodka is the world’s most awarded potato vodka. We find that it’s a bit of a paradox — on one hand, it’s delicate and soft on the palate, but there is a distinctively dark, earthy aroma that could only come from the potatoes.

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No, vodka isn’t generally made from potatoes. While three percent of the world’s vodka supply is indeed made from potatoes, wheat or grain is the most common ingredient used in making this clear alcoholic spirit.

White Russian: 7.0 – This is a pretty good Russian, which makes sense because the cream and sweetness would likely be incorporated with the harshness falling away to cream and Kahlua. That’s not to say there’s no bright spots here. This has a nice creamy smell and taste, which leads into a good white Russian. At this point, we’re spoiled for choice on vodka’s that can do that, so that illusionary vision of this vodka is laid bare to show some over marketed mid-level crap. The most popular corn vodka in the country is Tito’s Handmade Vodka, characterized by its buttery, corn-on-the-cob flavor profile.Karlsson’s Gold is a Swedish vodka brand made by distilling new spring potatoes of seven different varieties. Aroma: 8.0 – It’s near odorless and what you get has a bit of cream. Despite some harshness when you really dig in – well done here. Vodka first came about sometime in the 8th or 9th century and likely originated from Russia or Poland. It wasn’t drunk recreationally at first but rather used as a wonder drug to treat various ailments, including the plague.