vodka - pot vs reflux.

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rustyone
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Joined: Mon Mar 24, 2008 5:01 pm

vodka - pot vs reflux.

Post by rustyone »

Hi all,

First time posting here, great effort on the site/forums and information. An excellent resource.

I have a question regarding the reasoning why commercial vodka producers (for what I have seen of the more "popular" brands) would pot still vodka. I have read many times that vodka is basically tasteless and odorless (US definition). So why pot still? Surely reflux would produce the alcohol needed quicker and far more efficiently, then "triple", "4 times" or even "5 times" distilled via a pot still.

Is this because they are trying to retain a certain amount of trace flavors from what ever they have used in their mash (potato/grain/soy beans)?

Are large commercial pot stills cheaper to produce than a large reflux?

ciao
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CoopsOz
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Joined: Wed Aug 16, 2006 4:00 am
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Re: vodka - pot vs reflux.

Post by CoopsOz »

rustyone wrote: Is this because they are trying to retain a certain amount of trace flavors from what ever they have used in their mash (potato/grain/soy beans)?
Yes
It is most absurdly said, in popular language, of any man, that he is disguised in liquor; for, on the contrary, most men are disguised by sobriety. ~Thomas de Quincy, Confessions of an English Opium-Eater, 1856
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rustyone
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Joined: Mon Mar 24, 2008 5:01 pm

Post by rustyone »

That's what I thought, cheers for the response.
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