Neither pepperoni nor spinach is legally defined as:
…and I don’t think I’d want to eat either it they fit that description.
Seriously, if you really, truly believe that you have not been influenced by marketing, and chose the brands of vodka you prefer solely on taste, this would be your opportunity to show all of us.
To be fair, the expert did manage to rank the filtrations in order from 1-10 which would be almost impossible by chance alone. The rest of the participants, however, couldn’t tell the difference between the filtrations.
I’ve tried it. One thing they don’t mention in these experiments is that it absolutely ruins your filter for normal tasting water. So if you’re planning doing this to save money, realize that you’re out a $20 filter in the process.
I love this brand. It’s quite cheap at my local store too, less than Stoli usually. It goes down smooth, and I use it to do infusions. My favorite combos have been Cardamom pods and a cinnamon stick, peppercorns and sliced ginger, and one with a bunch of fresh sage. I infuse the sage one for a week, the other two for 2-3 weeks in a dark cupboard. I never bother to filter, just strain through a sieve, then store in the freezer.
They’re very tasty mixed with seltzer, seltzer and citrus juice, or best of all, seltzer, lemon juice and a shot of Barenjager for a very exotic summer night lemonade.
I don’t know if this is true for any particular Kirkland product, but it’s not unknown for generics/house brands to be made by name brand companies on a contract basis, and if you can’t beat Costco, maybe you can reclaim some of those sales by becoming a contract manufacturer. Though I don’t claim to know who OEMs their vodka.
Well one clue may be they use the same type of “cork top” as Grey Goose.
Does aging the vodka two years help?
You mean buying a bottle and stashing it away somewhere cool and dark? Nope. Distilled spirits, once bottled, don’t age. The maker can age it before bottling but nothing will happen in the bottle once you get it home - other than evaporation.
As was pointed out above vodka is, by definition, meant to be without distinctive character, aroma, taste, or color… and the intent of aging is to add some or all of those things. I think aged vodka is an oxymoron.
Having said all that, I’m quite sure someone will come in and link to some. That’s how my luck goes 
But a two year-old aged thread about vodka tastes just right! 
While we’re on the subject, how does one infuse flavors into vodka? If I wanted to make a spicy vodka, do I just open the bottle, throw in a few habaneros, and let it sit for a few days?
Ahhhh… this is one smooth aged thread.
I agree that you think so, but if someone gave you a double blind taste test could you tell the difference? Some people might be able to, the Vodka expert they brought in on Mythbusters was able to, and was able to correctly rank Popov filtered 1 through 10 times.
Maybe you’ve got a super-sensitive palate like him. Most people couldn’t, though.
And again, what makes you think the Kirkland brand isn’t Gray Goose with a different label? It is standard practice for “house brands” to be made exactly the same as name brand products, the only difference is the different label.
Yeah, pretty much. How long you let it sit depends on how much flavor you want to extract. You can also let the extraction sit longer, add syrup, and make a liqueur. There’s at least one fairly detailed thread on here about making liqueurs and extractions.
Do you think you’re going to get a reasoned treatise on vodka quality from someone who can barely write a coherent sentence?
I will continue to assert that Stoli is the best vodka.
It’s also fucking impossible to get around Munich. 