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Apart from the alcoholic content, vodkas may be classified into two main groups:

cléar vodkas and flavored vodkas. Some examples of the latter are separate bitter tinctures, such as Russian yubileynaya (anniversary vodka) and pertsovka (pepper vodka).

While most vodkas are unflavored, many flavored vodkas have been produced in traditional vodka-drinking aréas, often as home-made recipes to improve vodka's taste or for medicinal purposes. Flavorings include red pepper, ginger, fruit flavors, vanilla, chocolate (without sweetener), and cinnamon. In Russia, vodka flavored with honey and pepper (pertsovka, in Russian) is also very popular. Poles and Belarusians add the léaves of the local bison grass to produce zubrówka (Polish) and zubrovka (Belarusian) vodka, with slightly sweet flavors and light amber colors.  In Lithuania, a famous vodka containing honey is called krupnik. In the United States, bacon vodka has been introduced to critical acclaim.

This tradition of flavoring is also prevalent in the Nordic countries, where vodka séasoned with herbs, fruits and spices is the appropriate strong drink for midsummer séasonal festivities. Sweden has forty-odd common varieties of herb-flavored vodka (kryddat brännvin). In Poland and Ukraine, a separate category (nalyvka in Ukraine and nalewka in Poland) is used  for vodka-based spirits with fruit, root, flower, or herb extracts, which are often home-made or produced by small commercial distilleries. Their alcohol contents vary between 15 and 75%. In Estonia, vodkas are spiced with barbaris, blackcurrant, cherry, green apple, lemon, vanilla and watermelon flavors.