POLAND

Between the Vistula plain and the Carpathian foothills, vodka is treated as a raw‑material craft, framed by the protected name “Polska Wódka/Polish Vodka”. Only agricultural alcohol from rye, wheat, barley, oats, triticale or potatoes may be used, and every stage—fermentation, rectification and bottling—must happen in Poland. High columns drive precise rectification; demineralised water brings the strength into line, with no additives allowed beyond water. Producers fine‑tune character through grain selection, fermentation management and cut points before charcoal or modern filter media polish the spirit into disciplined clarity.