I’m not dismissing it, I’m bringing it up for discussion because lately I’ve been impressed with the Kirkland stuff. 
My fridge right now is stocked with bottles of the summer’s infusing experiments. Truly, truly awesome, and much better than purchased “infused” vodkas. I have cucumber (good alone or with a sprinkle of sea salt and a splash of seltzer), plus fruit combos that are good alone or with a little simple syrup & seltzer or various mixers like lemonade. For example, ginger peach, blackberry vanilla, strawberry lime. I also have some basil simple syrup I plan to try with the cucumber …
Popov is to vodka what Jose Quervo is to tequila. :hurl:
I’m almost convinced to get started. It’s either that or start doing micro-brew. But I’m not much of a beer drinker so I’m thinking infusing. 
Wow, here in Utah, where all alcohol except for 3.2% beer is sold only by state-owned and run stores, I just saw Smirnoff for under $12…
Of course, up in an average, random grocery store in Seattle, the beer and wine selection is glorious enough to bring tears to my eyes, so bountiful the choices, and all sold cold, to boot.
(You can’t buy any alcohol in one of our liquor stores that’s been kept refrigerated, as apparently they don’t trust us not to tear into it immediately upon getting out of the store and then guzzling it down as we careen down the interstate, eyes gleaming with the craven, Godless visage that all consumers of alcoholic beverages obviously possess so that the Righteous can avoid them at all costs)
A couple years back some friends & I did a doubleblind taste test of Grey Goose, Belvedere, and Chopin. GG was the clear loser. Bel & Chopin each got a few votes. I voted for the Bel, which surprised me because I was a Chopin guy going into the tasting. Take that for what its worth.
Our roomie makes pepper vodka and hot pepper vodka. I believe she also made a cherry infused one as well.
mrAru and I are fond of potato vodka, it seems to have a smoother mouthfeel without having to be frozen and seems to have much less alcohol sharpness when sipped instead of chugged. Mixes well also but he prefers it as shots or in tonics and i prefer it in tonics and rickeys on the very rare occasions that I take a drink.
I wanted to make not-huge quantities of lots of different flavors, so I used quart mason jars. Filled them with 2 cups or so of fruit (whole blackberries, everything else in roughly 1/2" cubes or slices), the other flavoring (1/2 split vanilla bean, peel [no pith] of 1 lime, etc.), and filled with vodka. Don’t use expensive vodka – Smirnoff is fine, or I had Skyy on hand so I used that. Screw on lids and put in a dark place and let steep 2 weeks. (fruit will lose its color mostly … freaky.) Strain, then strain again through coffee filters. You’ll need multiple changes of filters as they clog quickly.
Wow. That’s pretty simple to get started. Thanks. Are there limits to what you can flavor with? I assume the alcohol will preserve just about anything that sits in it, right?
The idea isn’t to preserve the fruit/whatever, it’s to extract the flavor from the [whatever]. The infusion ingredients are pretty useless after the steeping. As to limits … well, don’t know of any. Whatever sounds good to you.
I’m on my iPod so I can’t link, but Google “vodka infusions” and you’ll find that you don’t have to soak it for three weeks all the time - I don’t think I ever soaked anything longer than two. I made a really kick-ass hot pepper vodka with jalapeño, Thai and Serrano peppers that only soaked three days. It’s the number one request I get for parties. Fantastic Bloody Marys and it’s killer with pineapple juice. I can’t remember the name of the vodka - it’s seven times distilled and comes in a blue three-sided bottle. Good stuff, though.
I didn’t say 3 weeks, I said 2. In fact, except for something like limoncello which uses only peel, more than 2 weeks is a bad idea. For something hot like peppers, I would guess that less time is OK unless you want something super fiery.
I didn’t say my method was the definitive be-all, end-all. I got my ideas from Googling around, too. No need to be combative about it.
Platinum, I think.
I am not a vodka drinker. In fact, I drink frilly girly umbrella drinks, the ones that will make you sick before they get you drunk. I have a sweet tooth! What can I say? Well, except for a really good Cadillac Margarita on the rocks. But I digress.
Effen Vodka. My husband & I bought a bottle, mainly for the name & the cool bottle. And so we could ask guests if they wanted some effin’ vodka. 
I’ve got some Effen vodka too. Good stuff. I have Crystal Head, cool bottle haven’t tried it. I have 3 bottles of Holland (Bong) vodka, I drank one and am… modifying it. It’s good as well.
There’s also skittles vodka.
It is for me. Apparently I’m very sensitive to the flavor/smell of alcohol contaminants. I’m no snob, but I can tell the difference between vodkas in mixed drinks. I’ve tried many and found only a few I can stand. I prefer Belvedere or Stoli Gold; GG or Ketel One are close seconds.
It’s not marketing that made me like those brands, but it was marketing that led me to try those brands over taking my chances testing some no-name cheap vodka. When I’d tested enough to know that these were drinkable and it would be hard (and expensive) to find better I quit searching. I imagine I’d be happy with reagent-grade ethanol. 
But you’ve never tried them in double-blind circumstances.
Sounds like a lovely idea for a Dopefest - vodkas all over the price range, re-bottled and coded at an off-site location, tested both neat and in one agreed-upon mixer.
Based on my experience I know I like pepperoni on pizza more than spinach, I don’t require a double-blind test to be sure. 
Below is from Spirits Review for Luksusowa (It is more than I would ever notice but I do like the brand, and the potato vodka.)
Appearance: Crystal clear, no sediment whatsoever. On swirling, it leaves a thin clear coat on the inside of the glass forming a crenellated edge with some legs and lots of small droplets - this seems to be a familiar pattern with potato vodka. A crystal clear viscous pool in the glass.
First Impression: A slightly sweet smell to it, slight alkaline (cocoa?) smell (could be because it is a member of a alkali plant family). Rounder,deeper smell than a grain vodka. No smell of esters or oils; clean.
Taste: Sweet and slightly oily on the tongue, medium body. Crisp, mild bite to it on the edges of your tongue. A slight warming of alcohol as it goes down the throat, with lingering warmth and tingle to the lips. Chilling accentuates the sweetness and body.