Corn has been a cornerstone of American spirits production, particularly in bourbon and whiskey. Its natural sweetness and availability make it an ideal base for these spirits. However, corn may not offer the same advantages when used to produce vodka. While the barrel aging and charring process enhances corn’s characteristics in whiskey, it cannot do the same for vodka. In addition, corn requires extensive processing for fermentation, creating byproducts that can negatively affect vodka’s flavor. In contrast, sugarcane juice, used in premium vodkas like Felene, undergoes a much cleaner fermentation process. This article will explore why corn is ideal for bourbon but falls short for vodka.
How Oak Barrel Aging Benefits Corn Spirits
Corn works exceptionally well in bourbon and whiskey production, thanks to the transformative effects of barrel aging. Whiskey is aged in charred oak barrels, where the corn-based spirit interacts with the wood over time. The barrel imparts rich flavors, such as caramel, vanilla, and spice, which complement the natural sweetness of corn. This aging process also helps smooth out corn’s harsher qualities, creating a more refined spirit.
There are a few distilleries that use corn as a vodka base that do an amazing job. In no way do I intend to disparage the true artisans. The point here is that there is an epidemic of cheap, mass-produced corn vodka being peddled by amateurs who don’t have a clue about distilling. And when using starch-based agricultural products like corn, you are starting at a smoothness and taste disadvantage. An overwhelming majority of new brands are simply buying corn-based “tanker vodka,” doctoring it up with sugar and citric acid and putting some clever marketing behind it. There is one brand that has a hail of white flakes and sediment floating in their corn-based vodka and instead of correcting their flawed process, they are trying to spin it as a novelty (and implying health benefits) on their web site. This is just pathetic and it really speaks to the character of some brand owners. One way to ensure quality is to look for awards from top competitions (top spirits competitions would disqualify vodka with sediment) and also look for Organic Certification
Tim Kelly, Master Distiller
The charring of the barrels plays a crucial role. Charred wood introduces tannins, which help to mellow the spirit and enhance its flavor complexity. This aging process allows corn-based whiskey to develop a smoother and richer taste profile, making it a perfect match for spirits that require depth and character. Without the benefits of barrel aging, corn can retain a rough, astringent taste that isn’t desirable in vodka.
Why Corn’s Character Changes in Vodka Production
Unlike whiskey, vodka is not aged in barrels, so it doesn’t benefit from the transformative effects of charred oak. Corn-based vodka, therefore, lacks the complex flavor development that occurs in bourbon or whiskey. Vodka production focuses on creating a neutral and smooth spirit, but corn’s inherent characteristics, when unaged, can lead to sharp, astringent notes.
Corn-based vodka requires extensive distillation and filtration to achieve the desired neutrality. However, even after multiple rounds of distillation, corn’s harsher qualities may still be present. This stands in contrast to sugarcane-based vodkas, which undergo a much cleaner fermentation process, requiring less intensive distillation and filtration. As a result, sugarcane-based vodkas like Felene are naturally smoother and cleaner in flavor.
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Industrial Processing of Corn-Based Vodkas
A large portion of corn-based vodkas are produced in massive industrial refineries, where corn is processed in bulk and distilled to a high proof. These vodkas are then shipped to bottlers who may have little to no knowledge of distilling. The bottlers, along with third-party marketers, brand and sell the vodka without a direct connection to its production. This approach to vodka production focuses more on marketing than on craftsmanship or quality.
To make these industrially produced corn vodkas more palatable, manufacturers often add sugar, other sweeteners, and citric acid. These additives help to mask the harshness and astringency that result from the corn fermentation process. While these additions may soften the flavor, they dilute the purity and integrity of the vodka. This differs significantly from the approach taken by craft distilleries, which prioritize clean, natural flavors without relying on additives.
For instance, vodkas made from sugarcane, like Felene Organic Vodka, benefit from a naturally cleaner fermentation process. Sugarcane juice is already rich in fermentable sugars and doesn’t require extensive processing. As a result, sugarcane-based vodkas achieve a smoother, more refined flavor without the need for sweeteners or other masking agents.
Why is Corn Used So Extensively in Vodka Production?
One of the primary reasons corn is so extensively used in vodka production is its low cost compared to other base ingredients. Corn is one of the most affordable crops available, making it an attractive option for large-scale vodka producers. This allows manufacturers to produce vodka at a lower cost, maximizing profits, particularly when sold in high volumes.
Additionally, in many states, distilleries that use corn benefit from excise tax breaks. These tax breaks have been a legacy of agricultural subsidies designed to support American corn farmers. The subsidies and tax breaks incentivize distillers to use corn, despite the challenges it poses for vodka production. For quick-buck marketers, the combination of cheap corn and tax incentives creates an opportunity to push inferior products to the market and make a fast profit.
While this approach may benefit the bottom line, it doesn’t always result in a high-quality vodka. The focus on cost-cutting leads to a spirit that may require additives to make it more palatable. In contrast, premium vodkas made from sugarcane or other superior ingredients emphasize quality and craftsmanship over price, providing a cleaner, more enjoyable drinking experience.
Corn’s Extensive Processing for Fermentation
Corn, being a starchy grain, must undergo extensive processing before fermentation can begin. Starch, unlike sugar, cannot ferment directly. First, corn must be ground and cooked at high temperatures to release its starch. Then, enzymes are added to break down the starch into fermentable sugars. This step is necessary to convert the starch into sugars that yeast can metabolize.
However, this extra step can lead to the formation of byproducts during fermentation. Compounds like fusel oils may be produced, contributing to the astringent taste often associated with corn-based vodkas. These byproducts are difficult to fully remove, even with multiple distillations and filtrations, resulting in a vodka that lacks the clean profile of sugarcane-based spirits.
Sugarcane Juice Requires Less Processing
In contrast, sugarcane juice contains natural sugars that are ready for fermentation without any extra processing. This simpler process leads to fewer unwanted byproducts and a cleaner-tasting spirit. Because sugarcane-based vodkas don’t require the same level of processing as corn, they naturally produce a smoother and purer vodka.
Craft vodkas made from sugarcane, such as Felene Organic Vodka, emphasize quality over quantity. The cleaner fermentation process preserves the natural characteristics of the spirit without the need for additives or heavy filtration. This makes sugarcane a superior choice for vodka production, particularly for those seeking a clean and smooth drinking experience.
The Takeaway on Corn Vodka
Corn’s natural sweetness and availability make it an excellent choice for bourbon and whiskey, where barrel aging and charring transform its rough edges into a smooth and complex spirit. However, corn falls short when used to make vodka, where its harsh, astringent qualities often persist, even after extensive processing. The lack of barrel aging, combined with the need for heavy filtration, means corn-based vodkas can struggle to achieve the clean, neutral profile that vodka drinkers expect.
Industrial production of corn-based vodkas only compounds this issue, as many manufacturers rely on additives like sugar and citric acid to mask the spirit’s rough edges. Meanwhile, sugarcane offers a simpler, cleaner fermentation process, producing a smoother vodka without the need for masking agents. In a marketplace driven by cost and convenience, corn may reign as a cheap option, but for those seeking quality, sugarcane-based vodkas provide a far superior experience.
