Often fairly neutral in flavour, many commercial Vodkas can be mixed with pretty much anything. This is often due to numerous distillations and filtrations which popular vodkas (such as Smirnoff or Russian Standard) undergo, with advertising campaigns regularly flaunting a particular Vodka as being the "purest". Here at Master of Malt, however, we like our Vodka to be complex and bursting with flavour, and Vodka really can do both. It all begins with the base ingredient. Poland, one of the motherlands of Vodka, tends to use either rye or potatoes. Popular rye vodkas include Belvedere or Wyborowa, and are notable for their bread-like sweetness and hints of spice. Potato vodkas on the other hand (brands such as Luksusowa, Chopin, or the English brand, Chase) tend to have a creamy, buttery, grainy character. Scandinavian and Russian vodkas tend to be distilled from cereal grains such as wheat or barley. Sweden’s Absolut, for example, is a wheat vodka with a soft aniseed-like flavour with a little spice. For barley vodka, Finlandia, produced in Finland, offers nutty flavours and lasting spice. For something completely different, France’s Cîroc is actually made of grapes, and is a rounded, fruity spirit.