Why Farm to Table Matters

all natural vodka

Vodka has always been the liquor of choice in the chilliest parts of Eastern Europe and Russia, and it certainly conjures up images of the icy North- with weather so cold that you can see your breath, kit caps and snow. Vodka is that classic cocktail mixer and goes with nearly everything. From the tomato-based Bloody Mary to chocolate and cream, vodka finds a place in all manner of creative infusions and spiked desserts, but in those endless-winter countries hugging the Arctic Circle, it is traditionally drunk neat.

Vodka was traditionally made from rye, potatoes or sweet beet juice, but modern distillers also make vodka from corn, wheat, grapes, and nearly any other carbohydrate that can be fermented. While some purists argue that vodka is vodka only when made from traditional ingredients, they are missing out on some delightful experimentation. Sweet potato vodkas is one some of the most flavorful and interesting ingredients on the market today, with a complex flavor that compliments being an ingredient in both cocktails and food.

In sweet potato vodka, the sweet potatoes are made into a mash, which is fermented and distilled. Though the distillation process removes much of the sweet potato flavor as it strips away impurities in the distillate, the final product will retain hint of the character of the sweet potatoes, giving sweet potato vodka a creamy note. Big-name vodka brands use stills the size of office buildings, which don’t allow for the level of precision and control that artisan distillers do. Small-scale production also allows for the use of costly materials, like copper, which is great at removing sulfur-based impurities but is impractical on an industrial scale.

Bringing the vodka from straight from the farm to your table, aims to remove anything that will leave you with a bad aftertaste or a nasty hangover, while carefully preserving some of the delicate herbal or mineral notes. The undesirable by-products of fermentation tend to either rise to the top or sink to the bottom of the tank. With Corbin Sweet Potato Vodka, the undesirable by-products of fermentation are called the “heads” and “tails”. With Corbin Sweet Potato Vodka, heads and tails are removed in the first and last portions of each distillation, leaving only the pure and flavorful “heart” of the batch.

The next step in the sweet potato vodka process is charcoal filtration, something that is so spectacularly effective, that it has been adapted for home use in Brita pitcher for tap water. The sweet potato vodka is then diluted to a uniform proof before bottling. The water used during this final dilution is critical, which is Corbin only uses water straight from a natural 280 foot deep aquifer, located at their distillery with their process.

Vodka can be served alone, in cocktails, or used as a cooking ingredient. Corbin Sweet Potato Vodka also makes a particularly great palate cleanser for fatty or creamy dishes. So keep the cold at bay with the warmth of a nice artisian sweet potato vodka.

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