News & guides · 1 September 2026 · 6 min read
Polish vodka, explained
Poland has been distilling vodka since at least 1405 — the first written mention of the word 'wódka' appears in Polish court documents that year. Six hundred years later, the country still argues (politely, mostly with Russia) about who invented it. Here's what you actually need to know before your first pour.
Rye first, potato second
The stereotype says potato, but the Polish classic is rye. Rye vodkas are dry, peppery, and slightly bready — the style most connoisseurs reach for. Potato vodkas are creamier and rounder, and wheat sits somewhere in between.
Under Polish and EU law, anything labelled 'Polska Wódka' must be made entirely from Polish grain or potatoes, distilled and bottled in Poland. It's a protected designation, like Champagne.
Clear vs flavoured
Clear vodka is for toasts and food. Flavoured vodkas — cherry (wiśniówka), quince (pigwówka), honey (krupnik), bison grass (żubrówka) — are an entire second universe, often homemade, always debated.
Our experiences introduce both clear classics and flavoured vodkas. Choose a seated tasting at one venue or a tour through three local venues.
What to order first
Ask for a chilled shot of a rye classic and a pickle on the side. If the bartender smiles, you've done it right. To explore further with food and stories, choose our seated Vodka Tasting or the longer Vodka Tour.
Taste it for yourself
Two ways to discover Polish vodka.
Choose a seated tasting or a guided tour in Warsaw, Krakow, Gdansk, Wroclaw or Poznan.
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