A friend left about half of a bottle of some questionable, admittedly very cheap plastic-bottle of 80-proof grain vodka at my house. I should have remembered the name, but I'll edit it in when I get home if need be. Anyway, I don't drink very often, but have a few recipes in mind, so I just want to know if A) low-quality vodka will lead to the same culinary results as, say, a low-quality wine, and B) is there anything I can try to see whether or not this particular bottle is suitable? In case you're wondering, I'm looking to make my grandfather's borscht recipe and some hazelnut liqueur (for baking and occasionally adding to coffee).
Also, I did read this answer, and like the... ah... answerer, I suspect that any differences in this vodka have something to do with it being at the very bottom of the price range.
EDIT : Both the borscht and liqueur came out great. At first I thought the liqueur was far too harsh, but it seems that letting it sit for a few days after filtering let it smooth out.