Tasting

Good German vodka tastes of almost nothing at first, and that's exactly the point. The column has stripped away the mash's strong aromas; what remains is a mild sweetness from the grain and a clean, slightly oily finish. Sharpness should barely register when rectification has gone well.

Wodka Gorbatschow is considered the classic: straightforward, slightly sweet, without rough edges. Puschkin tastes similarly neutral but feels a touch softer, almost round, on the finish. Three Sixty, through its quadruple distillation, emphasizes exceptional purity according to its own claims, which shows in a very smooth, almost watery first sip.

To taste these differences, it's best to try the vodka at room temperature, not ice-cold from the freezer. Cold numbs the tongue and masks exactly the fine nuances that the column and filtration have left behind. A small sip is enough - smell the glass quietly first before breathing in the alcohol vapor.

Between two samples, neutral water or a piece of bread helps reset the palate. Anyone who drinks on immediately instead will barely taste any differences on the second try, since the alcohol has already taken over the mouth. Patience pays off here more than with almost any other spirit.

Compared directly with Polish or Russian potato vodka, German grain vodka often comes across as leaner, with less body on the tongue. This comes down to the raw material - rye or wheat - but also to the consistent rectification that German producers like Gorbatschow and Puschkin have practiced for decades. Anyone who tries both side by side understands the difference faster than any description could explain.