HOW CAN I ORDER RWB VODKA ONLINE?
WHY POTATO VODKA?
Let’s put the myth to bed; not all vodkas are made from potatoes, in fact less that 1% of vodka sold in the United States is produced from potatoes. While a far superior alcohol can be crafted from potatoes, grain has replaced it over the last century as a more readily available crop.
Idaho Potatoes are grown under ideal conditions. They benefit from the rich, volcanic soil, the snow melt-water, the clean air, and the moderate climate of Eastern Idaho. This ideal climate creates superior potatoes from which we can produce high-grade ethyl alcohol. This ethyl alcohol is used to make the potato-based vodka that is rare and superior.
HOW IS GLUTEN MEASURED IN VODKA?
There is an ongoing debate regarding gluten in vodka. Many people believe that gluten does not survive through the distillation process. Since it is extremely difficult to measure the amount of gluten in the end product, the Alcohol and Tobacco Tax and Trade Bureau, which is responsible for approving bottle labels, has ruled that only alcohols produced from gluten-free source materials (potatoes) can be labeled ‘Gluten Free’. Some brands provide bottle tags or collars claiming to be gluten-free, but those are not mandated by the regulatory agencies.
RWB Ultra Premium Handcrafted Vodka is only the second vodka made in the U.S., which was granted the ‘Gluten Free’ approval for the label.
“Premium”, “Ultra Premium”, “Super Ultra Premium” & other descriptive terms
These terms may sound like grades of gasoline, but they are commonly used for “high-end” spirit brands. What defines a product to be qualified to use these terms…? Price? Bottle quality? Whether it is imported? There are no federal or state guidelines on the use of “premium” descriptive terms. In reality, the only true descriptive definition of a good quality vodka is how it feels on the palette. When tasting vodkas, look for four attributes; 1) a tinge on the front of the tongue, 2) a lasting burn down the back of the throat, 3) how it feels in the back of the mouth, or, “gills”, 4) overall flavor. The best vodkas will leave no tinge or burn, will feel smooth in the “gills” and finally, will have an overall sweet and smooth flavor that makes them delicious.
“Times distilled” vs. “column distilled”
Technically, “times distilled” refers to a pot-still operation. “Column distillation” obviously refers to a column. Each time alcohol is “distilled”, it goes through a heating and cooling process. Too many of these cycles may “bruise” the alcohol much like a beer may be “skunked” when heated and chilled. Column stills may be considered one continuous distillation. 3 times distilled? 10 times distilled? RWB Vodka is distilled just once…and we get it right the first time!
4 times filtered? 10 times filtered? Does it really matter?
For vodka in particular, some filtrations are not only necessary, but for quality control purposes, it’s required. Charcoal filtration adds a clarity, crispness, and sparkle to the blended alcohol and water combination, a.k.a. vodka. Other filtrations that are necessary include filters for removing the charcoal, as well as paper filters prior to bottling. However, if you have to filter a product 20 times, you likely have a problem.
Does water matter?
Word plays on water source and type that can make up as much as 60% of the volume of a bottle of spirits can be extremely important to the flavor of the product, but don’t be fooled by gimmicks. All water blended with spirits must go through a de-ionization treatment process to ensure that the water and alcohol blend properly, or they may separate. Water sources from mountain wells may, however, provide different quality water from those used from a municipal water system where treatments may have already been added. The water used to make the alcohol itself is the same water used in cooking, cleaning, steam generation for distillation, and bottling, all of which comes from a 200 ft. deep well tapping into the Snake River Aquifer.
Are all waters the same? Are all vodkas the same? …Clearly not.