I'm not generally a vodka guy. It's not that I don't like vodka, but more along the lines of I don't (or didn't) find it interesting. That is until I recently made a Cajun Martini. My wife and I have likely consumed more vodka in the last 30 days (since first batching this cocktail) than we've drunk in the 12 months before that all together! There's no surprise that inspired me to take a closer look at vodka. First let's define a Cajun Martini. Here's the whole story - https://www.liquor.com/cajun-martini-cocktail-recipe-5218591 The short version to make a 750ml batched cocktail - put 450ml of vodka in a jar with a big, ripe, fresh jalapeno pepper that has been washed and cleanly split in half from stem to end with just one cut. Let the pepper infuse into the vodka for 6 to 8 hours or so. Strain the pepper out and bottle the infused vodka. Add 175ml of Martini & Rossi dry vermouth (this expression has a bit of an oregano note that some folks don't love in a Martini, but it works perfectly in this recipe, imho). Add 100 to 125 ml of distilled water to the batched drink and keep it in the freezer. Serve up in a chilled glass with a spicy pickle as the garnish. So far we've batched this drink with Smirnoff Blue, Sobieski and Luksusowa. To get a better idea of the nature of each vodka we also sampled them neat and neat/freezer-chilled. Here are our thoughts about the Sobieski. This is a Polish vodka made from rye. It was recommended to me by a vodka martini drinking friend who liked it more than Tito's. Trying those two side-by-side left me agreeing that, while the Tito's had a bit of lemony citrus, the Sobieski had better "roundness". On the nose this vodka had a very slightly citrusy note. While the Sobieski didn't have the forward ethanol note of Smirnoff Blue, it was hot. My wife called it "very sharp". As with the other vodkas evaluated, the icy cold freezer pour offered up no aroma beyond slight alcohol. On the tongue this vodka doubled down on being sharp with a bit of a bite. The citrus was in play, though it was behind the peppery aggressive nature of the vodka's rye ancestry. Mouthfeel was rich, but not quite to the level of the Luksusowa. The freezer chilled sample was very thick and rich with a silky finish that left a slightly bitter finish. Sobieski is the yin to Luksusowa's yang, but the differences are slight. My wife chose the Smirnoff as her favorite of the three with the Luksusowa in second place when tasted neat. I chose the opposite and had the Luksusowa as my first choice and the Smirnoff was my second place. We both agreed, however, that the Sobieski offered the best Cajun Martini. Now the problem here is that we have a pretty small statistical sample, having made precisely three batches with Sobieski and one each with Smirnoff and Luksusowa. The difference could well have been the differences in the pepper, which seriously swamps the differences in vodkas. But we both agreed that the Sobieski tended towards a sweeter, "greener" and more vegetal take on the batched cocktail, but we've enjoyed each batch with enthusiasm (and chips with salsa). I like and recommend Sobieski vodka. It's very mixable, good in a Vesper, excellent in a Cajun Martini and at least acceptable in every other vodka application I can think of. I'm not going to become a vodka fanatic and I doubt I'll ever have more than a handle or two hanging about for cocktails. That said, I have a renewed reason to at least pay a bit more attention to those bottles; we'll be drinking a lot more vodka as the sweet, vegetal freshness and slight capsaicin heat of the Cajun Martini keeps us entertained poolside for the foreseeable future.