Some crops grow better than others in certain climates and traditions and tastes have dictated that farmers and distillers in different countries favour different crops. The Poles use mostly rye to make their vodka, the Finnish favour barley and the Russians and indeed most other nations tend to use wheat. Wheat : subtle aniseed and pepper, lemon zest. Rye : nutty sweetness, rye bread, brazil nuts. Barley : bready, lightly nutty, brioche sweetness. Potato : creaminess of texture and fuller flavour often slight vegetable notes.
Grain, especially wheat, dominates vodka production as the preferred base with the use of potato also well established. So predominant is the use of grain that the latest EU regulations No. The vodka is distilled once, refined by a five-stage filtration system and then cut with water sourced from a feet deep well. The finished product is robust and earthy, with a hint of grapefruit peel on the finish.
Quinoa is most often seen bulking up a grain bowl or sitting beside a main course on your dinner plate. But a two-year joint research project between French distillers and Andean farmers resulted in this superfood finding its way into a bottle. Fair Vodka is a delicate spirit with a light body and a toasty, earthy flavor. Belvedere employs the sturdy grain, plus water from its own well, to make its Polish vodka.
The spirit is full and velvety on the palate and sports mild vanilla sweetness alongside white pepper, almonds and rye spice. Stir it into a Martini or sip it over ice to taste the subtle qualities of the rye. Actively scan device characteristics for identification. Use precise geolocation data. Select personalised content. Create a personalised content profile.
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