Vodka There’s more to it than the usual suspects

The foundation for many classic cocktails, vodka can be made from grain, molasses, potatoes and even grapes, and with the rise in higher-quality mixers there’s a shift from quantity to quality. Ahead of National Vodka Day next month, we look at four of the latest new releases.

A new rye-based vodka from Suffolk-based Adnams, the rye in Rye Hill Rye Malt Vodka (£26.99, 70cl, cellarandkitchen.adnams.co.uk) creates a drier, spicier vodka than an all-barley recipe and it’s smooth and rich with a spicy kick on the finish.

Made using a secret blending process, it took a West Dorset dairy farmer to invent the world’s first pure milk vodka. Smooth and creamy, Black Cow

Vodka (£28, 70cl, Sainsbury’s) is made from the whey (the curd is turned into cheese) and is a dairy delight with vanilla bean on the nose, a sweet vanilla palate with a flick of grassiness and a twist of pepper on the finish.

To the US now and an award-winning vodka from Austin, Texas, the producer of Tito’s Handmade Vodka (£35.99,

70cl, selfridges.com) has swapped wheat for corn to create this creamy, soft vodka with a sweetcorn character, and notes of black pepper and vanilla. It’s good enough to sip straight and if you like bourbon, this is worth exploring.

An Irish vodka made with potatoes, Rubyblue Potato Vodka (£25.95, 70cl, 31dover.com) was one of the top 10 #HotCraftSpirits as voted for on social media platforms (hotcraftspirits.co.uk). Smooth with notes of vanilla and creamy, mashed potato undertones, a slight earthiness and clean finish, it’s versatile enough for cocktails.