Early vodka was simply fermented to around 14% ABV, sometimes blended with spices to improve its flavor, and sold as medicine. After the still was invented, vodka could be produced at a higher proof and purity.In the twelfth and thirteenth centuries, vodka was produced in Poland, Russia and Scandinavia, and in the eighteenth century, Russia was the first to use charcoal-filtration to filter it to remove impurities.

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In the United States, vodka was relatively unknown during Pre-Prohibition times, as bars and imbibers instead favored gin, whiskey and brandy. In 1934, Smirnoff created the first vodka distillery in the United States, and subsequently launched a popular ad campaign to win over fans that included the creation of the vodka and ginger beer cocktail the Moscow Mule, and
the tagline: “Smirnoff…it will leave you breathless.” In 1967, vodka surpassed gin as the number one white spirit in the United States, and in 1976 it became the most popular spirit overall.

Vodka can be made with any ingredient that has fermentable sugar. Cereal grains like rye, barley and wheat are most common, but it can also be made with potatoes, grapes and sugar beets, among other things. Potatoes and wheat produce creamier vodkas, rye makes a spicy spirit, and grapes lend delicate floral notes.

Few regulations exist in vodka production. It is usually distilled to a high strength in a column still, though premium versions may be made in a pot still. It is usually filtered once or several times with ingredients ranging from charcoal and quartz to diamonds and silver. Filtration is one part attempt to remove impurities, one part marketing gimmick, and the more times the
vodka is filtered, the more aromas and flavors are stripped away. After filtration, vodka is bottled unaged, usually at the standard 80 proof.