Vodka, Explained

Updated September 2026

Vodka is the only major spirit whose legal definition is a description of absence. Under US standards of identity it is neutral spirits without distinctive character, aroma, taste or colour, bottled at 40% ABV or higher.

Read that again, because it sits oddly beside an industry that sells vodka almost entirely on flavour claims.

There is a real labelling consequence worth knowing: a vodka bottled below 80 proof must be labelled “diluted vodka.” If a bottle is under 40% ABV and does not say so, something is wrong with the label.

Start here

Can you smell vodka on your breath?

How long does it take for vodka to kick in?

Who owns Grey Goose?

How many times is Grey Goose distilled?

Potato vodka brands — and whether the base material actually changes the spirit.

Best chasers for vodka

Is it bad to mix vodka and tequila?

What actually differs between vodkas

If the law demands neutrality, what are you paying for?

Base material. Wheat, rye, potato, corn, grape. Producers claim it matters; blind tastings suggest the effect is subtle in a well-made spirit and absent in a mixed drink.

Filtration and distillation count. “Distilled seven times” is a marketing number, not a regulated one, and more passes mean more neutrality — which is to say, less character.

Water. Genuinely does affect mouthfeel, since vodka is roughly 60% water.

Honest conclusion: in a cocktail with citrus or mixer, expensive vodka is close to indetectable. Vodka is the category where brand premium and tasteable difference diverge furthest.

Everything we’ve published on vodka

Buying guides

Brands & bottles

Comparisons

Questions answered

Recipes & cocktails

Prices & value

Also explore: Rum Guide · Liqueurs Guide · Bourbon Guide · Gin Guide · Beer Guide · Brandy Guide · Wine Guide