The thing about vodka is how it is filtered. The more the better. It’s been awhile since I left the industry but most domestic vodka was produced using the same mash. It was shipped to distillers were water ( quality counts) was added and the filtered, again the more the better, also different filter meant higher quality. I used to sell vodka that started out the same but the price went up with the amount of filtration for each batch along with a different label .I hope I did not remember incorrectly.Mitch
I’ve been experimenting with “infusing” store-bought Vodka with some home-grown super-hot chili peppers and fresh cloves of garlic ... I use it for my nearly famous SPICY BLOODY MARRY’s!
This thread is right up my alley...I need to revisit when I am sober. My personal favorite is Jim Beam Black or Canadian Club Classic 12Mixxed drink? Irish Car Bomb please...Beer? I like beer you can chew. Guinness or my current favorite Dragons Milk. Room temp please.... If it has to be ice cold, you are drinking the wrong beer.FYI... I am Married to a Bar Manager. "Don't look now.. who is at the bar"
Many people do not realize that (every) spirit in a liquor store was clear when/after distilled. The coloring and flavorings are added. It can be natural color, like whiskey aged in wood barrels,.. sometimes charred,.. or fake food coloring and flavors. Gin is most often clear and perfumed with natural herbs that is done as the steam/distillate passes through an herb chamber. Quite like a aromatic refined vodka.I prefer Vodka straight with beer on the side. Korski brand, which is cheap but I find suits my taste. I like a bit of "bite" but find it smooth. I have had some expensive stuff that was very smooth and almost tasteless. I had some Smirnoff one time and thought it was awful.Clear is often better than colored for any ill after effects. Mixers can put the hurt on you. Good shine is great. Definite corn notes. Did some peach shine one time with just peaches, some sugar and yeast. Came out crystal clear and smelled very strongly of peaches. OH MY how wonderful that was!The first stuff off a run will be close to 200 proof and the more you run it, the lower it gets. You can run it down to around 50-60 proof and then blend the low with the high. Put a teaspoon full on a saucer and light it. Lights = 100 proof plus. Does not light = less than 100 proof. Always diluted to 100 proof. Good 100 will go down like a 60 proof. Anyone that drinks first/early run shine (near 200 proof) is just plain stupid. Making any of the 3 (beer, wine, shine) is a labor of love. I do not do any of it any more,... but do still imbibe. It was all great fun at the time and of course there will be the moment when you ask yourself,... "Now,.. what am I going to do with all of THIS?"
Here is a link to a Limoncello recipe our friends tried and said was very good. They said they tried with vodka but the Everclear was much better. By the way this guy is local to us in Central New York, the family has had a resturant here for years.Years ago we did an apricot liquor, https://www.food.com/recipe/apricot-liqueur-101353
More of a beer & bourbon guy, myself.......
I have to say that you come up with some of the best topics Lizzie. Right now I’m drinking Grog. Short tumbler, three ice cubes, little smitch of lime juice, two fingers of Kraken Rum and a little smitch of “branch water”. Kraken is my new tipple. It’s a dark, sweet rum made from mollassas. I think it would be excellent for cooking. Back when I was a professional alcoholic I drank a lot of vodka. My advice on vodka is, spend the money and get the good stuff, Stoli or Gibley’s. Cheap vodka is too oily to cook with IMO.