I found this in Wednesday's edition of the New York Times.
UPDATE: Yesterday, (meaning Friday) I mentioned this to my coworkers at the restaurant in which I work. One particular coworker seemed he would defend the organic vodka to his grave - that it not only greatly differed from other vodkas, but that even after the distilling process it was more fresh. (Though when I think of vodka in general, I have to say that fresh isn't among the first descriptors that come to mind). It's too bad I prefer rum, otherwise I'd challenge his theory. Well, that, and the fact that drinking alone implies certain social shortcomings from which I'd prefer to stay dissociated.