Most vodka is made from wheat via fermentation followed by distillation and rectification. In fact, vodka can be produced from any ethyl alcohol of agricultural origin including rye, barley, grapes, corn etc. However, one that stands out is vodka made from potatoes. Potato alcohol or potato surfin is made 100% out of potatoes, and it is known for its creamy texture and specific mouthfeel.
High-purity potato vodka is particularly popular for creating premium spirits that are intended to be sipped neat but bartenders also prefer to use potato vodka for certain cocktail profiles. Many well-known British brands produce potato vodka, including Jersey Royal Potato Vodka which is created using local Jersey Royal potatoes, Edwards 1902 English Potato Vodka made with potatoes grown only a few miles from the distillery.
Below we have explored potato vodka in more detail and why it’s a popular alternative to other feedstock.
How Potato Vodka is Made
The process of making vodka begins with the careful selection of potatoes. Potatoes used for vodka production are specifically chosen for their high starch content. Potatoes are mostly made up of water. Eating potatoes found in the shops have around 17% of starch and distilling potatoes have around 25-30% of starch content – compare that to grain with a whopping 80% dry matter and one can see that it takes a large quantity of potatoes to produce high strength alcohol.
Small potatoes are favoured for distilling too as they tend to have a higher starch content compared to larger, water-swollen potatoes.
Manufacturing begins with boiling and mashing the potatoes. This process breaks down the potatoes and facilitates the release of the starch which converts it into balls of long strings. Enzymes are added to convert these starches into sugars, which is a crucial step for fermentation.
The fermentation is carefully temperature controlled and typically reaches an alcohol by volume (ABV) of approximately 12%. Fermentation time for potato vodka can take up to 72 hours. During fermentation, the mixture becomes slightly acidic and starch gelatinization occurs. Potato skins are high in pectin and this results in a high level of methanol. Depending on the capacity of the distillation and rectification column, the spirit might need an additional run through a “demethanizer” or de-meth column to reduce methanol levels.
This intense distillation process increases production costs and even with the high-starch varieties of potato, the yield is low. It takes about 15 tonnes of potatoes to produce just 1,000 litres of spirit at 96% ABV. While the process of making potato vodka is laborious, the unique character it imparts makes up for the additional effort and cost.
Texture, Mouthfeel and Flavour Profile
Despite the challenges in production, potato vodka offers unique rewards in terms of mouthfeel and texture that distinguish it from other spirits. The mouthfeel is often described as creamy and velvet-like and it has a smooth and prolonged aftertaste as compared to the peppery and snappy finish often contributed to cereal based vodkas.
Potato vodka a great base for many gins. Its textural quality could overpower a lighter botanical bill but would add an entirely new dimension to something that’s intended to be more like an Old Tom Gin, a Barrel Aged Gin or a recipe that has a bolder pine core. The full-bodied nature of potato vodka is ideal for carrying flavours, creating a longer journey. When sipped, one can enjoy a range of flavours on the palate, detecting notes of citrus, then spice and finished with nuts. Potato vodka is often described as earthy and vegetal, adding to the overall complexity of the vodka. These flavours come mainly from alpha-pinene, a compound found primarily in plants such as pine or rosemary, which is often used in the food, beverage and fragrance industry to add flavours and aromas to oil and diffusers. So, not only does the unique profile of potato vodka stand out in its own right, but it’s also a versatile base that can be used to add depth to other products. Many distillers and drinks creators have understood the qualities of potato vodka and use it to blend into cereal vodka and gin to add an extra dimension and to achieve a more rounded product.
Potato Vodka in Cocktails
When it comes to vodka-based cocktails, the unique makeup of potato vodka means it’s better suited to recipes where its creamy texture and robust flavour profile can shine. For example, it’s ideal for cocktails like espresso martinis where its creaminess and smoothness complement the rich coffee flavour. It’s also a popular choice for citrus or ginger-based cocktails as potato vodka can carry these sharp flavours. And of course, potato vodka is just perfect for a classic vodka martini, due to its unique texture and mouthfeel.
On the flipside, the fuller profile of potato vodka can compete with the sweet flavours in cocktails. It’s typically not recommended for very sweet cocktails like porn star martinis. Often, grain vodkas are better suited to sweeter cocktails as they tend to be lighter and less intense, so the sweeter elements can shine through.
Ordering Potato Vodka from Neutral Spirit Suppliers in the UK
Production of potato vodka in the UK is limited to small scale “potato-to-glass” producers who understandably reserve their great efforts for their own brands.
When searching for neutral spirit suppliers in the UK that provide vodka made 100% out of potatoes, Ethimex should be at the top of your list. For over two decades, we have been providing extra-neutral potato alcohol to the beverage industry, and pride ourselves on our industry expertise. Our customer-first strategy means we can source and distribute premium bulk spirits specific to your needs, and we are happy to provide any independent advice you may need when choosing between spirits.
We can offer you a truly amazing potato ethanol of top quality, but why take our word for it? Request a sample to test it out for yourself.
Contact us today to find out more.
