“There’s a lot written about fantastic wines, and scotches, and tequilas, and rums, and never very a lot about vodkas,” says Tad Dorda, founder and CEO of Poland’s Chopin Vodka. “Why don’t we begin speaking concerning the largest distilled spirit on this planet?”
The method of constructing vodka begins, in fact, with the common-or-garden potato. Potato farmer Marek Wierzejski and his household’s farm have been promoting potatoes to Chopin for over three many years. The potatoes are planted throughout 4 hectares of land within the spring and harvested within the fall. Inside three days of being delivered to Chopin’s distillery, the potatoes are distilled. Roughly seven kilos of potatoes goes into each bottle of vodka.
Chopin’s grasp distiller Waldemar Durakiewicz is aware of each step of the distilling course of, from steaming the potatoes to what their best temperature is earlier than including enzymes and yeast. “Waldemar is an interesting individual,” Dorda says. Distilling “was his first job when he completed school, and he’s not wanting in the direction of retirement.” After the yeast and is added and all the pieces is mixed, the potatoes are moved to fermentation tanks, the place alcohol is produced. From the tanks, the vodka is distilled — the processing which the alcohol is separated from the potato mash — in a big column. The leftover potatoes are collected by farmers who then use the meals waste to feed their animals. “The opposite essential facet is that it’s a sustainable manufacturing,” Dorda says. “It’s at all times been this manner — not less than on this area.”
Watch the newest episode of Distributors to learn the way Chopin Vodka creates its sustainable product as a household.
