Craft Vodkas Rock

Shaken or Simmered?

Vodka is a staple of almost any bar, and is found in the kitchens of creative food lovers around the world. In its most basic form, it is the result of fermentation of any starchy or sugar-rich plant matter, and subsequent distillation into a blend of water and ethanol. vomFASS Premium Vodka's neutral taste forms the base for cocktails, from a balanced Martini to a savory Bloody Mary to a sweet Cosmopolitan. You can really raise the bar with the warm spices of our Chai Vodka and heat up your bartending skills with our spicy 7-Pepper Vodka.

Adding it to foods helps intensify flavors, acts as an emulsifier, and contributes a light fruity flavor and gentle bite. When cooking with vodka, one should definitely adopt the adage that one should only cook with spirits that you would drink. Check out some of the vodka recipes below!

Fire and Ice

Or, more appropriately for the story of vodka, Ice & Fire. Vodka’s origin is hotly contested, and its story goes back a long, long way. Some believe the first appearance of vodka took place as early as the eighth century in Poland, while others say the ninth century in Russia. It was something drunk quick and neat, without tasting, primarily for its effect.  

 Back in its very early days, vodka wasn’t distilled. Alcohol brewers from that period could produce their drinks solely by natural fermentation, and that process could only produce liquid with about 14% alcohol content (ABV).

However, in Eastern Europe, prior to the introduction of steam distillation, alcoholic beverages could be concentrated by freezing bitter wines and powerful beers outside overnight in the harsh sub-zero degree winters. Because water freezes at a higher temperature than alcohol, the water would rise to the surface and freeze. The ice was then skimmed off, leaving behind a stronger spirit. This was repeated until the spirit reached an ABV strength of around 30%. This method produced a spirit that was not particularly clean but was effective. Because it was full of impurities, it was often flavored with fresh fruits, herbs, and honey to mask the taste.

Spoonful of Medicine

The arrival of distillation gave birth to the vodka that we know today. The first records that we have of an actual vodka distillery date back to 1174. The Vyatka Chronicle mentions one in Khylnovsk, Russia. Distillation enabled vodka to reach higher ABV strengths, leading to a cleaner neutral spirit much closer to the 40% ABV we recognize today.

During the middle-ages of European history, people began using vodka for medicinal purposes — the vast majority of which we would no longer see as appropriate medical treatment. But one that still stands today is its help in treating poison ivy exposure. Vodka poured on the skin removes the urushiol oil which causes itchiness. 

World Traveler

The specific roots of basic vodka production are as murky as the shifting boundaries of Russian and Poland. Vodka was also produced in other areas of Eastern Europe and Nordic countries. It has been a popular drink in Poland since the 16th century and became the national drink of Russia in the 17th century. Political instability in the years preceding the Russian Revolution in 1917 caused wealthy Russians to start leaving the country, taking vodka with them around the world. 

Shortly thereafter, Prohibition in the United States drove bartenders to Europe where they could continue their trade. It was there that many were introduced to vodka by wealthy Russians living in the likes of Paris and London. They concocted new vodka cocktails and took their newfound appreciation and recipes back to the states after prohibition ended in 1933. 

Vodka has been popular here ever since, with the quality and uses expanding along with the creativity of the distillers, chefs and bartenders world-wide. With all the culinary uses, from winter soups and sauces to tailgate treats, not to mention  cocktails, vomFASS Vodkas are good to have on your shelf.

Vodka Sauce

Best Bloody Ever!