I think it has been said you can make vodka out of anything you can ferment. Traditionally it is made by distilling fermented liquid from grains although potatoes are an increasingly popular base for this fabulous, neutral spirit. My favourite way to serve is directly from the freezer. Drink it neat or with tomato juice, pickle juice and spices for a superb Bloody Mary. Of course, the neutrality works incredibly well in a myriad of cocktails so let your imagination run wild. The first mention of the word vodka has been linked to 1405 in Poland but there is evidence in Russia that “Aqua Vitae” – water of life was being consumed as early – (and lets face it probably far earlier ) as the 1300’s.