Vodka is indeed considered a white liquor. The term “white liquor” refers to non-aged spirits that are clear and colorless. Vodka falls into this category as it is typically made from neutral spirit, which is a type of white spirit.
Neutral spirit, as the name suggests, has a very neutral flavor and aroma. It is produced through continuous distillation, a process that allows for the removal of impurities and flavors, resulting in a clean and pure spirit. This makes it the perfect base for producing white spirits like vodka.
Vodka can be made from various feedstocks, including grains like wheat, corn, rye, or potatoes. The choice of feedstock can influence the character of the vodka, but the final product should still exhibit a minimal aroma and taste. This is why vodka is often described as having a clean and smooth profile.
As a sommelier and brewer, I have had the opportunity to taste and evaluate numerous vodkas. One of the key aspects that distinguishes vodka from other spirits is its neutrality. When sampling vodka, I look for a lack of pronounced flavors or aromas. Instead, I focus on the texture, mouthfeel, and overall balance of the spirit.
It is worth noting that while vodka is typically associated with Russia and Eastern Europe, it is now produced in many countries around the world. Each region brings its own unique characteristics and production methods to the table, resulting in a diverse range of vodkas available to consumers.
Vodka is indeed considered a white liquor due to its clear and colorless nature. It is made from neutral spirit, which undergoes continuous distillation to remove impurities and flavors. The resulting vodka is known for its neutrality and is often enjoyed in cocktails or consumed neat.