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At X MUSE, we understand that myths and rumours surround spirits, such as the belief that older whisky is better whisky or that tequila drives people insane. And vodka is no different. The clear spirit has earned a poor image over the years, maybe because to its link with the ultra-sweet cocktails that plagued the '90s, but there are plenty of fine bottlings available that are anything from "tasteless" and "boring." Here are the four greatest vodka misconceptions debunked once and for all.

The story of a vodka drinker is well-known, but there are numerous stories surrounding it, from being "made of potato" to being a "tasteless" drink. This article will bust a few vodka myths and misconceptions.

Vodka, with its neutral flavour profile, is an excellent foundation spirit for a variety of cocktails, including classics such as the Cosmopolitan, Bloody Mary, and Martini. While vodka is so prevalent in today's market, a number of falsehoods continue to follow in its wake. To distinguish reality from legend, we dispelled four of the most common myths surrounding vodka distilling.

Despite the reality that just 3% of the world's vodka is distilled from potatoes, consumers have a prevalent misunderstanding that all vodka is created from the starch. In truth, unlike most other spirits, vodka may be distilled from anything that has fermentable sugars or starches, the most common of which are winter wheat and maize, which are used to make brands such as Grey Goose and Tito's. Because there are no restrictions on which agricultural products may be used to manufacture vodka, a number of firms, such Kástra Elión, which is distilled from olives, and Barr Hill, which is made from Vermont honey, have gotten inventive.

Many gluten-free drinkers may believe that vodka can only be consumed if it is distilled from gluten-free ingredients such as maize or potatoes. Despite the fact that some are prepared with gluten-containing grains such as wheat or rye, all distilled vodkas are gluten-free unless a distiller adds extra gluten-containing components after distillation. While most plain vodkas are safe for celiac patients, Beyond Celiac suggests checking the ingredients of flavoured vodkas for gluten-containing additions.

While the number of distillations of a vodka might affect its flavour, it would be wrong to think that more distillations automatically translates to greater quality. Most of the vodkas on the market have been distilled two or three times, and further distillations have no visible influence on the quality of the spirit. In other words, a vodka distilled three times will be nearly identical to the same vodka produced five times. Furthermore, many businesses use deceptive marketing strategies to fool consumers into thinking their product is of greater quality than rivals', such as saying that their spirits have been distilled hundreds of times. In truth, the claim refers to the number of plates within the column still used to distil the vodka – hundreds of them — rather than the number of times the liquid flows through a still.

Although vodka is a neutral alcohol, this does not mean that specific expressions lack complexity or distinguishing features. Vodka may be created from a variety of agricultural products, the spirit frequently has smell and flavour aspects that represent the crop from which it was distilled. For example, X MUSE Scottish Barley Vodka has notes of delicate, fresh pear drops,with juicy, crisp apples mixed with richer, baked apples, hints of honey, ginger, and nutmeg, leading to cider notes and subtle, hint of creaminess. Finishing with the flavours of luscious apple and pear drops balanced by dry base notes, cider emerges with traces of baked apples and ginger.

X MUSE vodka is the first blended barley Scottish vodka which combines two highly treasured barley varieties for flavour, Plumage Archer and Marris Otter, to honour spirit-making traditions. X MUSE gets its water from Jupiter Artland's old aquifer. Water, the major component of this spirit, contains history. The phases of manufacturing use artisanal processes and cutting-edge techniques to create the optimum blend and taste, ideal on its own or in a vodka cocktail.