Which process is less common in the production of flavored vodkas?

The process of distillation is less common in the production of flavored vodkas compared to other methods such as cold compounding, maceration, and infusion. In production practices for flavored vodkas, manufacturers typically use simpler techniques that impart flavor directly to the spirit rather than relying on distillation.

Cold compounding involves mixing neutral vodka with flavoring agents, allowing the flavors to blend without the need for additional heating or distillation. This method is straightforward and cost-effective, making it a popular choice for producing a wide variety of flavored vodkas.

Maceration is another common technique where flavoring ingredients are soaked in the vodka to extract their flavors over time. This method can create richer and more complex flavors, and it is widely utilized in producing flavored spirits.

Infusion, similar to maceration, involves the introduction of flavoring materials into vodka, but it may use heat or time to enhance the extraction process. This method is also frequently used to create distinctive flavors.

In contrast, distillation is generally associated with the production of the neutral base spirit itself, rather than adding flavors afterward. Flavored vodkas often aim to deliver specific tastes directly and efficiently, making the simpler methods more favorable over distillation in this context.