Production Process

Vodka is produced from   alcohol of agricultural origin, a high strength distillate (sometimes referred to as ‘neutral’ alcohol) which can be made from any agricultural raw material and must be distilled at a minimum of 96% vol.. The agricultural raw materials have to be fermented using yeast and distilled so that their organoleptic characteristics, and those of any by-products from the fermentation process, are selectively reduced.

The   alcohol used to make vodka must meet strict analytical parameters, including a maximum methanol level of 0.1g per litre of pure alcohol.  The spirit can be re-distilled and / or rectified and can be treated with processing aids, including with activated charcoal, so as to give the spirit special organoleptic characteristics.

When vodka is made from agricultural raw materials other than cereals or potatoes, these must be stipulated on the label.

Strength

Vodka sold to consumers has a minimum alcoholic strength of 37.5% vol..

Permitted

_ The addition of natural flavouring compounds which are present in the distillate obtained from the raw materials. Vodka may also be sweetened to ‘round’ off the taste.
- The addition of sugar will be limited to 8g per litre of vodka.

Not allowed

It is no longer be permitted to colour vodka.