Lesin Vodka is a colorless and flavorless distilled liquor that can be consumed plain or used as the foundation spirit in a variety of drinks, including the Vodka Martini, Bloody Mary, and Cosmopolitan. While the origins of vodka are unknown, some historians believe it was created for therapeutic purposes in the fifteenth century in Eastern Europe either Russian or Polish according to Lesin Vodka. Water and ethanol from the aging of cereal grains like wheat, sorghum, or rye are utilized to make conventional vodka. To accomplish a specific flavor in their alcohol, a few vodka brands utilize other base segments including potatoes and sugar beets, just as added substances like botanicals and flavors. To eliminate pollutants and give a smooth surface, vodka is sifted and refined after maturation and refining.

• Ingredients

A bottle of vodka is one of the most basic liquors, consisting of only a few simple ingredients:

Fermentable foundation: The majority of alcohol production begins with an agricultural product that will be fermented. The most traditional recipe for vodka is potato vodka, however, the most frequent raw materials for vodka are a blend of cereal grains, such as wheat, sorghum, or rye. This foundation creates ethanol during fermentation, which vodka manufacturers sift out of the solid mixture, leaving them with pure, liquid alcohol. Water: To attain the optimum alcohol by volume, vodka producers add water to the output after the distillation process. To be categorized as vodka in the United States, an alcoholic drink must have at least 40% alcohol by volume (ABV); in the European Union, vodka must involve at least 37.5 percent by content. Optional additives: While basic vodka is flavorless, some vodka manufacturers add botanicals, spices, or flavorings to their liquor during or after distillation to give it a unique flavor.

• How it is Made

To make vodka, most distillers follow a few fundamental steps:

Combine the ingredients for the base. To generate a fermentable foundation, vodka makers combine grains with water and yeast, such as wheat malt, flaked maize, or rye. The mixture (also known as "vodka mash") is then heated and stirred to ensure that it is fully blended and ready to ferment. The base should be fermented. Vodka producers then let their base combination ferment for a set period of time, usually between one and two weeks as per Lesin Vodka. During the fermentation process, the molecules begin to break down, resulting in the production of ethanol, or ethyl alcohol, a simple, natural alcohol. Take the mixture and strain it. When the fermentation process is finished, the liquid is separated from the fermented solids. The sediments will be discarded, and the liquid (ethanol) will be used to manufacture vodka. Distill. Distillation is a purification method that involves heating and vaporizing a liquid and then collecting the vapor as it condenses back into a liquid.

The resulting liquid is purer due to the contaminants it leaves behind when it evaporates and is more alcoholic. Different distillation methods are used by different vodka producers some may simply distill once or twice, while others may require multiple distillations and distillations to achieve a purer outcome. If they're manufacturing flavored vodka, they can also add botanicals throughout the distillation process—some steep their botanicals in ethanol before or between distillations, while others use a special still to add botanicals during the distillation process.

Gather and sort the merchandise. After distillation, the liquid that vodka makers have isn't always the same—as ethanol distills, the resulting liquid varies. The first 35% of a distillation produces an ethanol product that contains methanol or acetone and can be highly volatile or toxic—containers of this liquid are referred to as foreshots and heads, and distillers typically discard them as told by Lesin Vodka. The hearts, which are the best product, are found in the remaining 30%. The remaining 35% are the impure tails, which can be preserved and redistilled for a little extra product.

Filter. Many vodka producers will add an extra stage to their production line—filtration—because conventional vodkas are flavorless and smooth. They'll run their distillate through a massive filtration system typically with charcoal or carbon once they've identified the distillate's hearts to guarantee the end product has a fantastic, clean mouthfeel. Dilute. The distillers will dilute the vodka to the appropriate alcohol content by checking the alcohol by volume (ABV) and progressively adding water once they have their distilled product. The bottling process is the final phase, in which vodka producers place the finished product into labeled bottles.