Hey Verax, unfortunately it wasn't effective. Total fail. LOL We don't have access to the right equipment. All vodkas are basically the same. Ethanol and water in a 40/60 solution or CH3–CH2–OH. It's the extreme trace compounds that add differentiation if any and they are too low level to pick up. Now, if I had a nuclear resonance analyzer and a year or two to write some computer modeling systems we might get an answer! LOL
Bottom line is I would bet my bottom dollar that very few random people if any would be able to pick out Marani or any specific clear vodkas from a selection of even two or three. The only factor, which remains a huge mystery in this type of analysis, is the presence and balance of what we call clusters. A balance of these clusters can theoretically represent a difference in taste as the number or ratio of Ethanol clusters to water clusters varies but impurities in the water or compounds we can't really quantify mess up the analysis. Bottom line is it comes down to molecular structure at best. If you can find me a human being whose palette can operate on the molecular level I have a nice job with a big paycheck involved. And any preference for a specific brand is most likely due not to taste per se but the balance of these clusters which will produce a sensation of more or less watery solution with the cheaper vodkas being less watery.
Sorry I couldn't do more but I don't have the ten million dollars needed for the job of testing it. For the record, people have been trying for years and no one really has been able to come up with anything. I found that out after trying to confirm some results and realized I was just silly to think radiometry and gas chromatography could do the job.
