Vodka is a clear distilled alcoholic beverage that originated in Russia and Poland. It is composed primarily of water and ethanol, but sometimes with traces of impurities and flavorings. Traditional vodka contains 40% alcohol by volume (80 proof). However, there are ways to make vodka without the alcohol content for those who wish to avoid intoxication.
Why make non-alcoholic vodka?
There are several reasons one may want to make non-alcoholic vodka:
- Religious, cultural or personal preferences to avoid alcohol
- Pregnancy or breastfeeding
- Staying sober as part of addiction recovery
- Designated driver who wants the taste without impairment
- Underage drinkers who want the experience without legality issues
- Culinary uses where alcohol is inappropriate
Having a non-alcoholic vodka alternative allows people in these situations to still enjoy the familiar flavor and experience of a vodka drink without the intoxicating effects.
Methods for removing alcohol from vodka
There are a few methods that can be used to remove ethanol from vodka to make a non-alcoholic version:
Distillation
Distillation is the process used to make vodka originally. It involves heating the vodka to the boiling point of ethanol (around 78°C or 172°F) and collecting the vapors, which condense back into a liquid that is higher in alcohol content.
To make non-alcoholic vodka, a series of distillations can be done to isolate and collect the water content while leaving behind most of the alcohol. However, some trace amounts of alcohol may remain using this method.
Reverse osmosis
Reverse osmosis uses a semi-permeable membrane to remove molecules and ions from a solution. It is commonly used for water purification. The vodka is passed through the membrane, which allows the water to pass through while blocking larger alcohol molecules.
This method can reduce the alcohol content to under 0.5%, however trace amounts may remain and it requires specialized equipment.
Vacuum distillation
Like regular distillation, this heats and vaporizes the ethanol, which is then condensed and collected. But it takes place under reduced pressure, which lowers the boiling point of ethanol to around 20°C (68°F).
This lower temperature helps preserve more of the flavor compounds in the vodka, because they do not get destroyed by high heat. It produces a cleaner-tasting result than normal distillation.
Evaporation
One of the simplest methods is to pour the vodka into a shallow container and allow the ethanol to naturally evaporate over time. A fan can be used to speed up the evaporation. The rate of evaporation and the resulting alcohol concentration depends on factors like temperature, air flow, and surface area exposed to air.
The downside is that some flavor compounds may evaporate along with the alcohol, altering the taste. It also takes time and may not remove all traces of alcohol.
Freeze distillation
Also called “fractional freezing”, this method relies on the different freezing points of water and ethanol. The vodka is partially frozen, then the unfrozen liquid portion is poured off. Since ethanol has a lower freezing point than water, it remains in liquid form while some of the water freezes.
Repeating this process of partial freezing and pouring off the liquid multiple times can increase the alcohol concentration to over 90% ABV. At that point, the liquid can be diluted back down with pure water to create a vodka with minimal residual alcohol.
Active carbon filtration
Activated carbon is very porous, which gives it an extremely high surface area for adsorption. Passing vodka through an activated carbon filter can effectively adsorb and remove some of the ethanol molecules.
For best results, this is usually combined with another method like distillation or reverse osmosis to bring the ethanol concentration down first before finishing with the carbon filter.
| Method | How it Works | Equipment Needed | Advantages | Disadvantages |
|---|---|---|---|---|
| Distillation | Separate ethanol and water by boiling point | Distillation apparatus | High efficiency in removing alcohol | May lose some flavors, traces of alcohol may remain |
| Reverse Osmosis | Push vodka through a selectively permeable membrane | Reverse osmosis system | Remove >99% of alcohol | Requires specialized equipment |
| Vacuum Distillation | Distill at lower temperature under reduced pressure | Vacuum distillation equipment | Preserve more flavors | Complex setup |
Creating the flavouring
Once most of the alcohol has been removed from vodka by one of the methods above, the result will be a very plain-tasting distilled water. To make it taste like vodka again, flavorings need to be added back in:
Re-distilling with botanicals
Traditional vodka gets some subtle flavors from the distillation process, often with herbs, spices, grains or fruits present. To replicate this in non-alcoholic vodka, ingredients like black pepper, thyme, wheat, rye or lemon peel can be added to the distillation apparatus.
The vapors will extract and condense some of the essential oils and flavors from the botanicals into the finished distilled spirit.
Infusion
Another simple method is to infuse flavors after distillation. Vodka is traditionally quite neutral, but ingredients can be steeped in the liquor to impart flavor notes.
Common infusions for vodka include:
- Lemon, lime or grapefruit peel
- Peppercorns or chili peppers
- Herbs like basil, dill, rosemary
- Spices like cinnamon, cardamom, ginger
- Tea leaves or coffee beans
- Fruits like raspberries, apples, citrus
The reduced alcohol content allows more of the nuances of the flavors to come through.
Essential oils
For flavoring the non-alcoholic vodka, food-grade essential oils can be used to add traditional vodka flavor notes like:
- Anise oil
- Coriander oil
- Fennel oil
- Lemon oil
- Pepper oil
- Juniper oil
A few drops of oils are usually sufficient to provide a pronounced flavor. Take care not to add too much and overpower the taste.
Artificial flavorings
While not as natural as infusions or essential oils, commercially produced artificial flavorings are an option for replicating the expected flavors of vodka. They allow flavor consistency between batches. Popular vodka flavor concentrates include:
- Anise extract
- Vanilla extract
- Lemon extract
- Pepper extract
- Juniper extract
Follow manufacturer’s instructions for dosing. Keep in mind that a small amount can go a long way in a non-alcoholic solution.
Adjusting mouthfeel
In addition to flavor, the viscosity and texture of vodka is an important part of the drinking experience. Since alcohol content affects the mouthfeel, the non-alcoholic vodka may seem thinner and watery.
Here are some ways to adjust the viscosity:
Add glycerol
Glycerol, also called glycerine, is a colorless, odorless liquid with a sweet flavor. It is used in foods and beverages as a thickening agent.
Adding a small amount of glycerol to the vodka can replicate some of the syrupy, viscous mouthfeel of alcoholic vodka. Use food-grade vegetable glycerine and start with 1 teaspoon per 750ml bottle. Shake well and taste. Add more glycerol slowly until desired consistency is reached.
Xanthan gum
This polysaccharide is another common food additive used as a thickening and stabilizing agent. It can be used to add slightly more body and texture to non-alcoholic vodka.
Mix in a very small quantity, around 1/8 teaspoon per 750ml. Shake vigorously to fully incorporate and prevent clumping. It will add a slick, slightly sticky mouthfeel reminiscent of alcoholic spirits.
Maltodextrin
Maltodextrin is a lightly sweet carbohydrate powder made from corn, rice or potato starch. It can increase the viscosity and fullness of non-alcoholic vodka when dissolved in at low percentages of 5-10%.
Stir in the maltodextrin slowly to avoid clumping. Allow time to fully dissolve and incorporate. Finish with filtration if needed to remove any remaining particles.
| Additive | Effect on Vodka |
|---|---|
| Glycerol | Adds sweetness and syrupy viscosity |
| Xanthan Gum | Increases slick, sticky texture |
| Maltodextrin | Improves body and mouthfeel |
Bottling and storage
After flavoring is complete, the final vodka should be filtered again with activated carbon or other filters to produce a clear, particle-free liquid.
Traditional vodka bottles with screw tops or corks can be used. If bottling is done with carbonation, champagne-style bottles should be used to withstand pressure.
Non-alcoholic vodka has a much shorter shelf life compared to alcoholic spirits. It should be stored in a cool, dry place and consumed within 2-3 months for best quality. Refrigeration helps extend the shelf life somewhat by slowing deterioration.
Properly processed and sealed bottles can potentially last up to 6 months before flavor and aroma loss becomes noticeable. As with any food product, use sensory analysis to determine if non-alcoholic vodka remains pleasant to drink over time.
Cocktail recipes
Non-alcoholic vodka opens up possibilities for creating “mocktails” or cocktails that can be safely enjoyed anytime. Try these recipes:
Mock Cosmopolitan
- 1 1/2 oz non-alcoholic vodka
- 1 oz cranberry juice
- 1/2 oz lime juice
- 1/4 oz triple sec
- Lime wheel garnish
Shake vodka, juices and triple sec with ice. Strain into a chilled cocktail glass. Garnish with lime wheel.
Virgin Bloody Mary
- 1 1/2 oz non-alcoholic vodka
- 3 oz tomato juice
- 1/2 oz lemon juice
- 2 dashes hot sauce
- 1/8 tsp horseradish
- 1/8 tsp Worcestershire sauce
- Pinch of celery salt and pepper
- Celery stalk garnish
Combine everything except garnish in a shaker with ice. Shake well and pour into glass. Garnish with celery stalk.
Faux-jito
- 8-10 mint leaves
- 1 oz simple syrup
- 1 1/2 oz non-alcoholic vodka
- 3/4 oz lime juice
- 1 oz soda water
- Mint sprig garnish
Muddle mint leaves and simple syrup in a shaker. Add vodka and lime juice. Shake with ice and strain into glass over ice. Top with soda water. Garnish with mint sprig.
Safely enjoying non-alcoholic vodka
Here are some tips for safely using non-alcoholic vodka:
- Read labels carefully and look for 0% ABV when choosing products.
- Consume in moderation, as even without alcohol it is possible to drink unhealthy amounts.
- Avoid driving or operating heavy machinery if consuming very large quantities.
- Refrigerate after opening and don’t leave sit out long-term.
- Shake before using to redistribute ingredients if it was sitting.
- Don’t allow underage children to confuse it with real alcoholic products.
- Never try to ignite, as glycerol or traces of alcohol could be flammable.
Conclusion
Creating tasty non-alcoholic vodka takes a bit of effort, but can produce a reasonable facsimile of the traditional spirit. Distillation or reverse osmosis can strip out nearly all ethanol content. Natural infusions or artificial flavorings replace distinctive vodka notes like pepper, citrus and anise. Adjustments to the viscosity and mouthfeel using glycerol or gums help round out the drinking experience. With the right recipes and techniques, it is possible to craft vodka substitutes that offer the same enjoyment without the inebriating effects of alcohol. Responsible consumption of non-alcoholic vodka allows designated drivers, religious adherents, pregnant women and others to partake in cocktail culture without compromising their health or safety.