Tasting

Vodka from Åhus tastes mostly like itself: round and slightly sweet from the winter wheat. It lacks the spicy sharpness of some rye vodkas or the oily, heavy weight of potato vodka. In the mouth it feels smooth, almost soft. The finish is short and clean, barely burning if the alcohol was well distilled.

The base brand Absolut Vodka shows this profile in its purest form, neutral and approachable. It works just as well in cocktails as it does neat and ice-cold straight from the freezer. A step above sits Absolut Elyx. For this one, the wheat comes from a single estate in the region, and it's still distilled in an old copper still from 1921. The result is noticeably rounder and slightly buttery on the first sip, with a hint of caramel.

Anyone who really wants to taste vodka shouldn't drink it ice-cold straight from the freezer. At that temperature, almost any spirit tastes like nothing at all. Room temperature or a lightly chilled tulip glass works better. In it, nuances show themselves: grain, a light sweetness, sometimes a hint of anise or citrus, depending on the water and the distillate.

A small sip is enough, held briefly in the mouth before swallowing. Afterward, it's worth taking a moment for the aftertaste. If the vodka burns long and sharp in the throat, that often points to fusel oils from a less careful distillation. A clean, short finish, like the vodka from Åhus, counts among connoisseurs as a mark of quality.