Vodka

Vodka is traditionally made by distilling fermented grains or potatoes, but can really be made with anything that's fermentable. Nowadays it's not uncommon to see vodkas made from grapes, corn or other lesser-used ingredients to offer a more unique taste.

Depending on how strong you like it, the espresso will usually mask the vodka quite heavily. However we'd certainly recommend Grey Goose, which offers a slightly nuttier flavour with its hint of almonds. Another strong contender would be Crystal Head, which is made from cream corn and delivers a sweeter, creamier finish.

As with most spirits, serving at room temperature will bring out the more distinctive flavours of vodka; especially with the higher shelf brands. It largely comes down to preference and the time of year though. Give us an iced vodka lemonade any day when the sun is out!

Yes. Vodka, like all other organic substances, will degrade and oxidize over time. The presence of impurities and harsh distillers' solvents in the final product accelerates the oxidation process and often speeds up chemical reactions such as browning and coagulation that diminish quality. The rate of deterioration depends on many factors including storage temperature, length of storage time, presence or absence of light or oxygen content in the atmosphere.

Like most spirits, gluten is usually removed in the distillation process when producing vodka. If you want to be extra certain though, then look out for vodkas made from non-grain ingredients like potato, grapes and sugar cane for instance.