Tasting

Anyone tasting Stolichnaya mindfully for the first time often expects nothing but sharp alcohol. They're in for a surprise: the blend of wheat and rye yields a smooth, faintly sweet distillate. On the finish, a subtle spice lingers, reminiscent of fresh bread. First impressions are especially deceiving with this vodka.

The brand has been distilled in Riga since 1948, following the original Soviet recipe. Today it's exported to dozens of countries—a vodka with Soviet history but a Latvian address. Moskovskaya, another old Soviet brand, emerges from the very same legal dispute fought over Stolichnaya. It, too, reaches the market via the same company out of Riga.

For tasting, a small, narrow glass will do. It should be chilled, but not icy straight from the freezer—otherwise the cold numbs the tongue and all you end up tasting is the chill itself. First smell it, then let a small sip spread across the mouth before swallowing. This reveals whether a vodka finishes smooth or sharp. Anyone who holds their nose too close to the glass mostly smells raw alcohol and misses the subtler notes beneath it.

Latvijas Balzams, the largest beverage producer in the Baltics, also sells its own vodka lines. These are found mainly in Latvia itself and in neighboring countries. They share the same basic character as Stolichnaya: clear, served cold, without harsh bite. Yet anyone tasting both side by side will still notice a subtle difference in the finish.