The Straight Up Features : Chopin Potato Vodka

When it comes to Vodka, I like potato. There are several reasons why, not the least of which is my bent for tradition stemming from four years under the guide of catholic monks as well as the enjoyment that comes from being picky and snobbish about things that aren't particularly relevant. I could contend that potato vodkas are of a different metal than grain vodkas, and I would be right, but even most grain vodkas are distinct from one another in aspects like flavor and texture. I guess I'd have to say that's there's something more full, to my palet, about potato vodkas. Even though they often seem smoother than grain, they still challenge the senses. Potato vodka tends to bear with it the sense that someone you know distilled it, and that if you drink it, you may go blind.

Of course, I would be lying if I said that Chopin struck me as churlish. With a name like Chopin and the all too popular frosted bottle with the nifty picture broadcasting across the tiny ocean of pure, clear alcohol that is such the rage with vodka and gin producers these days, you'd be hard pressed to mistake it for Heaven Hill or Smirnoff, and if that didn't clue you in, then the cork top and little tag proudly billing it as luxury potato vodka would drive the point home. 'We are not cheap ass vodka', seems to be the message that the makers of Chopin are trying to get across.

And they aren't, either. In fact, Chopin is one of the more expensive vodkas on the market, beating out Grey Goose and competing directly with vodkas like Belvedeers or Vox. But is it worth it? If you like vodka, I mean, if you actually like VODKA, then grab a bottle, and god-speed. We'll meet again soon in the magical blurred lands of soused. If you're so-so about vodka, then you're going to have a hard time justifying the expense.

Chopins is made in Poland and is named after the polish Composer (although I found it interesting to note that the word chopin is also an old scottish unit of measurement for liquids, equal to about a quart. Given that I don't think the scottish discovered water until 1877, this could only be more appropriate if it were equal to a 750). It is made exclusively from Stobrawa potatos. I have no idea what a Stobrawa potato is, at least as distinguished from other potatos. I haven't found any other marketed vodka that uses the Stobrawa. I can offer no further relevant information on this fact. Chopin does not appear to offer a website. However, I did find this rather entertaining add for the vodka, and felt it worth displaying.

Chopin is a small batch vodka which enjoys a quadruple filtering process that, by all accounts has been the standard in Poland for over five centuries. Even so, it's young as brands go, and so don't feel you have to treat it with the respect due an elder. Play around with it. Be on the cutting edge of Vodka discovery. While everyone else is still toying about with Grey Goose, hit 'em with Chopin. Learn what it mixes best with, although, honestly, if there was ever a vodka I wouldn't mix, it's Chopin.

One of the things you're going to see over and over in any mention of Chopin is its smoothness. Now, honestly, the roughest vodkas I've ever swallowed have all been grain, generally wheat, and I consider smoothness a defining trait of the potato vodka, but even so, yeah, Chopin goes down nicely. Even true sensitives aren't going to cough and sputter from a hearty swallow of Chopin. The flavor is nice. It's as simple as that. It's not overbearing , it's not non-existent, it's just nice. You might describe it as what pure alcohol would taste like without all the negative aspects like scouring the sides of your throat, etc. I found it neither sweet nor sour, nor even exceptionally bitter. You might say that, in my mental world, it has acheived the notion of 'pure vodka', being no more and no less than exactly what the mental construct of good vodka demands it should be. It reaches the definition of the abstract concept of vodka.

Once again, though, we come back to the price. I'm going to be harshly honest, here. If you're not a big vodka fan, or if you like it but are kind of a light weight, then grab a rye vodka from western europe or something for five to ten bucks cheaper and be satisfied. Simply put, you probably aren't going to appreciate Chopin and you're going to be annoyed that you bought the most expensive stuff and liked it less than the cheaper ones. Chopin is for two people, those who really dig on good potato vodkas and those who really like to explore. This isn't me saying 'you're not worthy', it's just me saying 'don't waste your money on something you're probably not going to like'.

On the other hand, if you like a good vodka, then you really can't do better than Chopin for your liquor cabinet. It'll sit there looking calm and cool, just chilling with the other bottles waiting for a nice crisp night to be taken out and quietly enjoyed. Do it! Do it now!

Key facts about Chopin :

Alcohol Content : Another 80 proof. I was actually looking at a list of 100 proof US vodkas, just to see what's out there OVER 80 proof.

Bottle : I know a lot of people are getting sick of tall, frosted thin bottles, but to them I say 'stop whining'! I mean, christ, it's so much worse than looking at the countless clear bottles of vodka, isn't it? Give me a neat picture, even a rather contrived one, with a fun design, even a horribly overused one, any day. My only problem with those thin tall bottles is that they won't fit in my portable bartender's case.

Price (.750) : You will break $30 on your .750, after tax (if not before). It's that simple. Now, since I've been blowing most of my money on small batch scotches and bourbons lately, this seems really cheap to me, but for a vodka, it's not.

Notes : For god's sake, chill the bottle! I tried Chopin at room tempurature, but it just wastn't the same (And don't use ice. Ice melts! Don't you understand? It waters down your alcohol!).

Final Standing : Soused.