But if you tasted the liquor while it was still cold , you would notice a big change indeed. This is purely a factor of temperature—liquids simply give off different aromatic compounds at different temperatures, and our tongues are capable of discerning different flavors at different temperature points as well.
The same is true for neutral spirits like vodka, which have long been the bottles most likely to be kept in fridges and freezers. Not the worst location for your vodka, when all is said and done.
The main point, however, is that cold temperatures dampen the intensity and complexity of flavors, which can be considered a good thing in certain applications.
However … given that there is no actual harm to storing liquor at freezer temperatures, there actually is a case to be made that it may make sense to keep inexpensive bottles of whiskey used for mixed drinks there. Of course it should be noted that the colder the liquor is, the less dilution will happen with melting ice, which can be a positive or negative for your drink. As the temperature drops, the viscosity thickness of a liquid increases.
That means after vodka hangs out in the freezer for awhile it has a better texture. It coats the mouth. However, with that viscosity comes a tradeoff: the muting of flavors and aromas. As a spirit gets warmer, it releases more volatiles , compounds that easily vapourize. The temperature is not low enough to hit the high notes in the drink. Or best yet, try mixing it with ice or other cold juice if you are a big fan of vodka cocktails. The science behind this is solid.
Liquor experts explain that alcoholic beverages have a substance called the volatiles. No, that is not a Marvel superhero group, but the very thing that holds the flavor of the liquor. When your drink slowly warms up in open air, these flavors are released. Think of it as carbon dioxide bubbles releasing from soda pop in room temperature after pouring. When the volatiles releases the flavor to fast, your drink loses the flavor fast. This is why some drinks are aged for a long time.
Whiskey and wine gain volatiles the longer they are kept for aging. When you get a normal temperature whiskey, however, you have the perfect blend. Since vodka does not contain so many volatiles, you put it with ice because you want the flavor to be released slowly. If you drink it at room temperature, you get a big hit of all the flavor at once, and then pretty much nothing. Now some of you think of vodka as the means to a destination, and we are down with that.
If you are buying cheap vodka, you are not in it for the complex flavors, and getting drink fast and easy is the goal, in that case, you should put your vodka in the freezer. Yes, this is the exact opposite of what we have been telling you.
Unless you are drinking vodka soda or some kind of cocktail , you should do it. Putting your normal vodka in the freezer will help dull some of the aggressive notes that these drinks have.
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