Vodka

From under $8 to exclusive bottles, Perth’s Liberty Liquors Claremont, has the best range of Vodka in Perth, Western Australia. Vodka’s popularity is undeniable. The clear spirit that can be distilled from just about anything, though most producers turn to grain or potatoes. While Russia and Poland made it famous, today it’s distilled and drunk worldwide. Vodka’s neutral flavour makes it a versatile base for cocktails and is a near fail-safe liquor to mix at home. Unlike other spirits, no set regulations govern the base ingredients for production, so it can be distilled from any agricultural product containing sugar or starch. Most vodka uses grain such as corn, rice, or wheat, but potato vodka is also popular. Versions made using beets and grapes can also be found, though they’re not as common on liquor store shelves (with the exception of grape-based Cîroc). Water and yeast are the other ingredients that are imperative to vodka production. Brands typically lean into the former, promoting the use of spring water or glacier water with claims of ultra-clean, smooth tasting vodka. If you ask anyone from Russia or Poland, they will insist on drinking vodka straight, either sipped and savoured slowly or downed quickly as a shot. For cocktail enthusiasts, vodka is a vital component of classics such as the Vodka Martini and Cosmopolitan. Part of the spirit’s popularity is, no doubt, also thanks to its inclusion in breakfast delights such as the Screwdriver and Bloody Mary. Vodka has a reputation of being the go-to spirit for health-minded drinkers. Though it does contain a few calories, it’s touted as gluten-free and keto friendly. Like all distilled spirits, vodka contains no carbohydrates. This might be surprising since vodka is made from carb-heavy foods like wheat and potatoes, but they’re completely removed during the fermentation and distillation process. We store vodka in the freezer, but it’s not an accident or just because the counter is cluttered with craft bourbons. Vodka has a lot of heat to it—distilled to a minimum 40% ABV, but often higher—but when taken cold, that heat is tamed (as are any flavours), and a bit more of the viscosity and richness of the spirit comes out. Standard, inexpensive vodkas are often made with molasses which give the impression of sweetness but have very little actual flavour. Quick distillation and heavy processing can also adversely affect a vodka’s flavour. The grains barley, rye and wheat are the traditional raw, base materials for quality vodkas, as well as potatoes. Light, crisp and drier vodkas tend to be made from barley, sweeter versions from rye and richly textured from wheat, while potatoes produce vodka with a uniquely creamy texture. Premium or super-premium vodkas are often more characterful and are generally made with unusual ingredients, unusual water sources and methods of production – as well as distinctive branding and packaging. These vodkas can command the highest price tags, though there is no legal weight to premium or super-premium titles and can make no discernible difference in blind tastings. The minimum ABV for standard vodka production in Poland, Russia, Belarus, Czech Republic, Estonia, Hungary, Iceland, Latvia, Lithuania, Norway, Slovakia, Sweden and Ukraine is 40% ABV (alcohol by volume). This figure differs in the European Union which has established a minimum of 37.5% ABV. In the United States products sold as vodka must have a minimum alcohol content of 40%. Order and collect your Vodka or have it delivered right to your door. Free shipping for orders over $100.