In the pantheon of alcohol, there’s no spirit quite like vodka. And I’m not talking about what it’s made from. Because, at its essence, it’s the same as gin but without the infusion of juniper and other botanicals and flavors. No, I’m talking about the various myths surrounding vodka.
In my nearly two decades of writing about alcohol, I’ve run into every type of myth you can think of. But none are so strongly believed by the masses of drinkers as those swirling around vodka. It’s arguably the most stigmatized spirit ever created.
Before we get into any myths, it’s probably a good idea to start at the beginning. In the simplest terms, vodka is a neutral grain spirit made with fermented grains like corn, potatoes, rye, wheat, and more. Known for its neutral flavor, it’s often used as a base or ingredient in cocktails. But that’s just a vague explanation, and there’s so much more to this Polish-born spirit.
Now, let’s get back to the myths about vodka. To help us sort out fact from fiction, we turned to Sean Kenyon, Brand Ambassador at Woody Creek Distillers, for answers. Keep scrolling as he debunks some of the biggest myths about vodka.
Vodka myth: It has to be flavorless
The first myth might be the one that has the most impact on who decides to drink vodka. It’s the myth that vodka has to be flavorless.
According to Kenyon, the Alcohol and Tobacco Tax and Trade Bureau says vodka has to be “without distinctive character, aroma, taste, or color.” While that’s all well and good for its defining purposes, it’s just not true.
“You think 14th-century Russians or Poles were distilling their booze to be flavorless?” Kenyon asked. The answer is absolutely not. “Vodka has always had character. Unfortunately, many large brands have stripped that character down to the alcoholic equivalent of white noise.”
He added, “But not all of it. Some vodkas still deliver full flavor.”
A great example is the distillery Kenyon works for. “Woody Creek Distillers makes a 100% estate-grown potato vodka that gets one pass through a pot/column still and comes out creamy, earthy, and bold,” he said. “Other strong contenders are Kalak Irish Malt Vodka, made from malted barley and distilled in a pot still — rich, weird, and wonderful. Hanson of Sonoma is made from grapes and drinks like a love letter from a vineyard, not a lab.”
Even the overly distilled and filtered vodkas have a trace of flavor from their base ingredient. Potato vodkas are creamier, wheat vodkas are softer, corn vodkas are sweeter, and rye vodkas have just a hint of peppery spice.
“Vodka doesn’t have to be boring,” Kenyon said. “You just have to stop drinking the ones that are.”
Vodka myth: It shouldn’t be used in cocktails
The second myth is confusing because many drinkers believe that vodka is not ideal for cocktails. Kenyon said this, too, is utter nonsense.
“Vodka is one of the most flexible tools on the back bar. Whether you’re using a truly neutral one to build around other ingredients or a character-driven vodka to add depth, it gives you options. It can act like a blank canvas or a subtle brushstroke — it’s up to you. The problem isn’t the liquid — it’s laziness and/or retention,” he said.
Vodka myth: The more distilled it is, the better it is
The last major myth is that the more times vodka is distilled, the better it is.
“This also isn’t factually correct. The vodkas I mentioned earlier prove that less distillation can actually mean more character,” Kenyon explained. “Every time you distill, you’re stripping away flavor — do it too much, and you’re left with something neutral to the point of being boring. Over-distilled vodka might check the ‘smooth’ box (and I despise that particular descriptor), but it often loses any connection to its base material. Quality isn’t about how many times it’s run through a still — it’s about how well it’s made.”
What are some misconceptions about vodka?
Kenyon pointed out that there’s one major misconception about vodka, and it’s that a whole generation of cocktail bartenders were taught to roll their eyes at it.
“Vodka was everywhere and was seen as boring. So, they wrote it off without ever doing the work to understand it. When you don’t bother learning about something, ignorance fills the gap. That’s not vodka’s fault. That’s on us,” Kenyon said.
Advice for beginner vodka drinkers
He also had some parting advice for beginner drinkers looking to get into vodka.
“Don’t be afraid to explore,” he said. “There’s a whole world of vodka beyond the usual suspects — different bases, different distillation methods, and some genuinely interesting flavor profiles. Try vodkas made from potatoes, grapes, or malted barley. And if you love it crisp and neutral? That’s totally valid, too. Vodka’s a chameleon — it can be whatever you want it to be. Just don’t drink it like you’re on autopilot or because your cousin said it ‘mixes great with Diet Dr. Pepper.'”
