Vodka can be made from most anything- corn, wheat, potatoes, grapes, maple syrup, honey, molasses, sugar beets, etc. But it is distilled to high proof to remove most flavor, and most of these base materials don't come in a lower distillation proof, unaged form. (Barring corn likker, of course.)
But trying some recent products made me realize there is a closer boundary between pisco and vodka. Pisco 100 is a brand I've written about before that's a very light, sweet, floral pisco. At the SF World Spirits Competition Double Gold Winner tasting event in San Francisco a while back, I sampled Primo Vodka. It is an Argentinian grape-based vodka that comes in Malbec, Cabernet Sauvignon, and Chardonnay varieties. The one I tried is very grapey and flavorful for a vodka.
I think in the near future, we're going to have to address vodkas that not only taste like something, they taste like something with which we're already familiar.
This is a rather old post - though I have just found it...
I think if intend of vodka is no more, to be neutral [tasteless, odorless, clear] it will be something else than vodka.
There are several attempts, which are great - but: do you want to call something vodka, which is more an eau de vie, or a grape spirit or what ever?
Posted by: Dominik MJ - the opinionated alchemsit | June 18, 2010 at 05:06 AM
I just tried an Australian vodka thoughtlessly expecting a typical vodka flavor and texture. With my first swallow I instantly remembered the one and only time I tried and enjoyed a bottle of Pisco from Peru. I looked at the bottle again, saw that it was made from grapes, did a search: "Pisco vs grape vodka" ... and read your words and thoughts. Well said, and without saying or asking more, I agree with you completely.
Thanks,
Cheers,
Aarononymous
Posted by: Aarononymous | February 21, 2019 at 08:20 PM