Whiskey vs. Vodka: Beyond Grain Distillation and Flavor Distinctions

When it comes to distinguishing whiskey from vodka, one might wonder if the type of grain used in their mash bills plays a decisive role. While both spirits are derived from grains, the key differences lie in their production methods, aging processes, and flavor profiles.

From Grain to Spirits: The Distillation Process

Vodka is made to be tasteless. It undergoes a rigorous distillation process that removes nearly all flavors. The end result is a high-proof spirit consisting of 40% ethyl alcohol and almost 60% distilled water, with negligible amounts of impurities. This process essentially refines the spirit, making it as neutral as possible.

In contrast, whiskey is deliberately left with some of the original grain flavors. These flavors are preserved during the distillation process and later enhanced through aging in oak barrels. This aging process imparts additional flavors and colors to the whiskey, making it distinctively rich and complex in taste.

The Distillation Proof and Watering Back

The distillation proof and subsequent watering back are crucial in distinguishing the production of vodka from that of whiskey.

Vodka: It is distilled to a very high proof, typically 90 alcohol by volume, and then diluted with water to 40% abv before bottling. Whiskey: It is also distilled to a high proof, usually around 70% abv, and then diluted to a “barrel proof,” which involves more dilution for aging in barrels. The final product is typically watered back to 40% abv before bottling. White Whiskey (Moonshine): This may not involve any aging and is often diluted directly to 40% abv.

It is worth noting that white whiskey or moonshine, which skips the aging process, can have a cleaner taste compared to industrial-grade vodka, and barrel-aged whiskey offers a distinct profile influenced by the oak barrels, imparting notes of vanillin, caramel, and smoke.

Flavor Profiles and Production Techniques

The flavor profile of vodka and whiskey is significantly influenced by their production techniques. While vodka is refined to achieve a pristine taste, whiskey often retains the natural flavors of the grains used in its production. This is further enhanced by the aging process, especially when used in oak barrels.

Consider the difference between an unaged corn whiskey like Georgia Moon and Titus vodka. Both may use corn as their primary grain, but the resulting spirits have distinct characteristics. Titus vodka is a highly refined grain-neutral spirit with water added to reduce the alcohol content. On the other hand, Georgia Moon, a corn whiskey, undergoes a single distillation run through a copper pot still, resulting in a different taste and aroma.

Similarly, Tito, the founder of Tito's Handmade Vodka, recognized the potential of using industrial-grade equipment, but the resultant spirit still retains its handmade character. This complexity in production methods is what separates the nuanced profiles of whiskey from the more straightforward nature of vodka.

In conclusion, while grains form the base of both spirits, the methods of distillation, aging, and production significantly distinguish whiskey from vodka. Understanding these processes provides insight into the rich flavor profiles and unique characteristics of each spirit.