VODKA

Vodka is one of the world's most popular beverage distilled. It is a clear liquid containing purified water and ethanol by distillation - often multiple distillation - a fermented substance such as potatoes, grains (usually rye or wheat) or molasses sugar beet, and a negligible amount of other substances such as flavourings or not impurities.

Vodka is generally alcohol content of 35% to 50% in volume. The classic Polish, Lithuanian and Russian vodka is 40% (80 proof). This can be attributed to Russian standards for vodka production introduced in 1894 by Alexander III.According to the Vodka Museum in Moscow, Dmitri Mendeleyev, a Russian chemist, has found the perfect percentage to 38. However, since spirits in his time were taxed on their strength, the percentage was rounded down to 40 to simplify the tax calculation. At least stronger than the latter, drunk Vodka pure (without ice and not mixed with other liquids) can taste "liquid" over the force, the taste of vodka can have more "burn". Some governments have set a minimum alcohol content of a mind to be called "Vodka." For example, the European Union sets a minimum of 37.5% alcohol by volume.

Although vodka is always drunk in the pure Eastern Europe and the Nordic countries of the "belt of vodka, his popularity also owes much to its usefulness in cocktails and other mixed drinks, such as Bloody Mary, the screwdriver, vodka tonic, vodka martini and, more recently, vodka Red Bull.

ETYMOLOGY

"Vodka is a diminutive of woda Polish word for water, is also the romanized form of the Russian Cyrillic" Водка ", literally" votka. "The word is a diminutive of the Russian word for water (" вода " , Delivered API "v ʌ" da ").

The word can be found in the court documents Voivodship of Sandomierz, Poland date of 1405 and 1537. At these times the word referred to medicines and cosmetics.A number of pharmaceuticals Russian lists contain the words "vodka bread wine" (водка хлебного вина) and "vodka in half of bread wine" (водка полу хлебного вина).that alcohol has long been used as a basis for medicines, implying that the term vodka might be a name derived from the verb vodit ', razvodit (водить, разводить), "to dilute with l 'water. "

Pain wine was a spirit of alcohol distilled from cereals (as opposed to wine grapes) and, hence, "vodka bread wine" would be a dilution of distilled water a grain spirit.

Although the word could be found in manuscripts and lubok (лубок, images with text explaining the plot, a Russian predecessor of the comic book), he has appeared in Russian dictionaries in the mid-19th century.

Another subject of a "vodka" with "water" is the name of the medieval alcoholic drink aqua vitae (latin, literally, "brandy"), which translated into Polish "okowita" оковита Ukrainian , Belarusian or акавіта.

For people in the area of the probable origin of the vodka have names for vodka with roots which means "burn": Samogitian: degtėnė; Polish: gorzałka; Ukrainian: горілка, horilka; Belarusian: гарэлка, harelka; Lithuanian: degtinė ( a Slavicism arielka, is also in use, familiarly and proverbs; Latvian: degvīns; Finnish: paloviina. In Russian during 17 th and 18 th century горящее вино (goryashchee vino, "burning wine") was widely used. Compare Danish; brændevin; Dutch: brandewijn; Swedish: brännvin; Norwegian: Brennevin (although the latter term refers to any alcoholic beverage forte).

Another slave / Baltic archaic term liqueurs was difficult "green wine" (Russian: Zeleno vino,Lithuanian: žalias vynas).

HISTORY

The origins of vodka can not be definitively traced, but it would have its origin in grain growing region that now includes Poland, Belarus, Lithuania, Ukraine and western Russia. It also has a long tradition in Scandinavia.

For many centuries beverages contained little alcohol. It is estimated that the maximum amount was about 14% of this amount is accessible through natural fermentation. The enabling distillation - "burning wine" - was invented in the 8th century.

Poland

In Poland, vodka (Polish: wódka) has been produced since the early Middle Ages. In these early days, spirits were mainly used as medicines. Stefan Falimierz said in its 1534 books on vodka herbs that could serve to "increase fertility and awaken desire." Around 1400, he became a popular drink in Poland. Wódka lub gorzała (1614), by Jerzy Potański, contains valuable information on the production of vodka. Jakub Kazimierz Haur, in his book Skład albo skarbiec znakomitych sekretów ekonomiej ziemiańskiej (a treasure of secrets Excellent Landed Gentry on the economy, Krakow, 1693), gave detailed recipes for rye vodka.

Some mixtures of Polish vodka back centuries. Most notable are Żubrówka since the 16th century; Goldwasser, from the beginning of the 17th and aged Starka vodka, 16th. In the mid-17th century, the szlachta (nobility) were given a monopoly on the production and sale of vodka in their territories. This privilege was a source of substantial profits. One of the most famous distilleries of the aristocracy was created by Princess Lubomirska and exploited later by her grand-son, Count Alfred Wojciech Potocki. The Vodka Industry Museum, now housed at the headquarters of Count Potocki the distillery, an original document attesting that the distillery already existed in 1784. Today, he works as "Polmos Łańcut."

Large-scale began producing vodka in Poland in the late 16th century, first in Krakow, where spirits were exported to Silesia before 1550. Silesia cities also bought vodka in Poznan, a city which in 1580 had 498 distilleries working spirits. Soon, however, Gdansk exceeded those two cities. In the 17th and 18th centuries, the Polish vodka was known in the Netherlands, Denmark, England, Russia, Germany, Austria, Hungary, Moldova, Ukraine and the Black Sea basin.

At the beginning of primitive production methods. The drink was generally weak evidence, and the distillation process must be repeated several times (a three-stage distillation process is common). The first distillate is called "brantówka," the second - "szumówka," the third - "okowita" (from "aqua vitae"), which usually contains 70-80% alcohol by volume. Then, the drink was watered down, giving a simple vodka (30-35%), or higher if the watering was done using a still. The exact production methods have been described in 1768 by Jan Paweł Biretowski and in 1774 by Jan Chryzostom Simon. The beginning of the 19th century has inaugurated the production of potato vodka, which has revolutionized the market immediately.

The end of the 18th century marked the beginning of the industry of vodka in Poland (Poland was part of the Russian empire at the time). Vodkas produced by szlachta and clergy became a mass product. The first industrial distillery was opened in 1782 in Lwów by Jan Baczewski. He was soon followed by Jakub Haberfeld, who in 1804 established a plant in Oswiecim, and Hartwig Kantorowicz (1823) in Poznan. The implementation of new technologies in the second half of the 19th century, which enabled the production of clear vodkas, contributed to their success. The first rectification distillery was established in 1871. In 1925 the production of clear vodkas made a monopoly of the Polish state.

After World War II, vodka distilleries have been taken over by Poland's communist government. In the 1980 sale of vodka was rationed. After the victory of the Solidarity movement, all distilleries were privatized, leading to an explosion of brands.

Russia

The "vodka belt" countries of Central and Eastern Europe and the Nordic countries are the historic home of vodka, and also the greater consumption of vodka in the world
The "vodka belt" countries of Central and Eastern Europe and the Nordic countries are the historic home of vodka, and also the greater consumption of vodka in the world

A similar drink the vodka modern first appeared undoubtedly sometimes during the period 950-1100 AD. [Change] It was not originally called vodka - in contrast, the term bread wine (хлебное вино; khlebnoye vino) was used. Until the mid-18th century, it remained relatively low alcohol content not exceeding 40% in volume. It is mostly sold in taverns and was very expensive: in 17 th century, drums бочка .(491.96 liters) of wine bread was estimated to cost up to one year and a half or two cows. At the same time, the word vodka was already in use, but it describes dyes herbal (similar to absinthe), containing up to 75% alcohol by volume, and made for medicinal purposes.

The first use of the word vodka in a Russian official document in its modern sense is dated by the decree of Empress Elizabeth of June 8, 1751, which regulates the ownership of vodka distilleries. The taxes on vodka has become a key element of public finances in Tsarist Russia, providing up to 40% of revenues.In the years 1860, due to government policy of promoting consumption of State manufacturing vodka, it became the drink of choice for many Russians. In 1863, the government has a monopoly on the production of vodka was repealed, causing prices fall and vodka, even with low incomes. In 1911, vodka comprises 89% of alcohol consumption in Russia. This level has fluctuated somewhat during the 20th century, but remained relatively high at all times. The latest estimates put at 70% (2001). Today, some popular vodka procucers / brands are (among others) Absolut vodka, Eristoff, Smirnoff and Borisov.

Ukraine

The main article: Horilka

Horilka (Ukrainian: горілка) is the Ukrainian word for "vodka".Horilka May also be used in a generic sense in the Ukrainian language in the sense moonshine, whisky and other spirits. Among the Slav peoples East, horilka the term is used to emphasize the Ukrainian origin of the vodka, for example, in Nikolai Gogol historical novel Taras Bulba "and give us a lot of horilka, but not this kind of fantasy with raisins, or with any other things we horilka of the pure nature, give us demon drink that makes us happy, playful and wild. "

A pertsivka or horilka z pertsem (pepper vodka) is a collection of vodka with fruit Capsicum bottling, horilka transform into a kind of bitter. Horilkas are also often made with honey, mint, or even milk, the last vodkas not typical of other origins. Some argue that horilka is considered stronger and spicier than typical Russian vodka.

Today

A wide selection of vodkas at a hypermarket Auchan near Nizhny Novgorod
A wide selection of vodkas at a hypermarket Auchan near Nizhny Novgorod

Vodka is now one of the world's most popular spirits. It is rarely consumed outside Europe before the 1950. In 1975, vodka sales in the USA exceeded those of Bourbon, already the most popular hard liquor and the native land of this country. In the second half of the 20th century, vodka owes its popularity in part to its reputation as an alcoholic beverage that "leaves you gasping for air," as one ad said - no smell of alcohol is detected on the breath , And its neutral taste allows it to be mixed in a wide variety of beverages, often replacing other liqueurs (especially Gin) in the traditional drinks such as Martini.

According to The Penguin Book of Spirits and Liqueurs, "His low fusel oils and congenerics - impurities that flavor spirits but may contribute to the after-effects of heavy consumption - led to be considered among the" safest "spirits If not in terms of its powers of intoxication that, depending on the force, may be considerable. "[15]

Russian culinary author William Pokhlebkin compiled a history of producing vodka in Russia during the late 1970's as part of the Soviet Union in case a commercial dispute, which was later published as the history of Vodka. Pokhlebkin argued that even if there were a host of publications on the history of consumption and distribution of vodka, virtually nothing had been written on the production of vodka. Among his assertions were that the word "vodka" was used in popular language in Russia much earlier than the mid-18th century, but the word does not appear in print until the 1860's.

Production

Vodka May be distilled from any starch / sugar-rich plant matter; today vodka is produced from grains such as sorghum, corn, rye or wheat. Among vodkas cereals, wheat and rye vodkas are generally regarded as superior. Some vodka is made from potatoes, molasses, soybeans, grapes, beet sugar and sometimes even byproducts of oil refining or wood pulp processing. In some countries in central Europe as Poland is a vodka produced by fermentation fair solution crystals of sugar and yeast. In the European Union, there is talk about the normalization of vodka, however, the belt countries Vodka insist that only spirits produced from grain, potatoes and sugar beet molasses can be termed " vodka ", following the traditional methods of production.

Distillery and filtering

A common property of vodkas produced in the USA and Europe is the extensive use of filtration before any additional processing, like adding flavourants. The filtering is sometimes done in the rest during the distillation, and thereafter, when distilled vodka is filtered through charcoal and other media. The reason is that USA under European legislation and vodka should not have any distinctive aroma, character, color or taste. However, this is not the case in traditional vodka-producing countries, as many distillers of these countries prefer to use distillation very precise, but a minimum of filtering, while retaining the unique flavors and characteristics of their products.

The "stillmaster" is the person in charge of distilling vodka and direct filtration. When done correctly, a large part of "preliminary plans" and "leaders" and "tails" separated the distillation process are eliminated. These parts of distillate contain flavor compounds such as ethyl acetate and lactate Ethyl (heads) and fusel oils (tails) that alter the taste of vodka own. Thanks to many distillation towers, or use of a split again, the taste of vodka is improved and its clarity is enhanced. In some distilled liquors such as rum and baijiu, some heads and tails are not removed in order to give alcohol its unique flavor and mouth.

Repeat distillation of vodka will make its ethanol level much higher than legally allowed. According to the method of distillation and the technique of stillmaster, the last filtered and distilled vodka May have as much as 95-96% ethanol. As such, plus vodka is diluted with water before bottling. This level of distillation is really what separates a rye-based vodka (for example) from a rye whisky, while whisky is usually distilled to its most recent alcohol, vodka is distilled to that it is almost pure alcohol and cut it with water to give its final alcohol content and unique flavour, according to the source of water.

Flavouring

The main article: Vodka infusion

Apart from alcohol, vodka May be classified into two main groups: clear flavoured vodkas and vodka. From the latter, a bitter can separate dyes, as Russian Yubileynaya (anniversary of vodka) and Pertsovka (pepper vodka).

While most are not flavoured vodkas, many flavoured vodkas were drinking vodka traditional areas, often in the home-made recipes to improve the taste of vodka or for medicinal purposes. The aromas of red pepper, ginger, fruit flavors, vanilla, chocolate (without sweetener), and cinnamon. Ukrainians produce a vodka commercial, which includes St John's Wort. Poles and Belarusians add the leaves of grass buffalo local produce Żubrówka (Polish) and Zubrovka (Belarus) vodka, with a slight sweet taste and light amber. In Ukraine and Russia, vodka flavored with honey and pepper (Pertsovka, in Russian, Z pertsem, Ukrainian) is also very popular. In Poland, a famous vodka containing honey is called Krupnik.

This tradition aroma is also widespread in the Nordic countries, where vodka flavored with herbs, fruits and spices is the solid middle of the summer to drink seasonal festivities. In Sweden, there are forty-odd common varieties of herbs flavoured vodka (kryddat brännvin). In Poland there is a separate category, nalewka for vodka-based spirits with fruit, roots, flowers, herbs or extracts, which are often home-made or produced by small distilleries. Its alcohol content is 15 to 75%.

The Poles are a very pure (95%, 190 proof) rectified spirit (Polish language: spirytus rektyfikowany). Technically, a form of vodka, it is sold in liquor stores, not pharmacies. Similarly, the German market often German, Hungarian, Polish, Ukrainian and let varieties of vodka from 90 to 95% alcohol. A Bulgarian vodka, Balkan ° 176, is 88% alcohol.

Other treatment
Vodka bottling machine, Shatskaya VodkaShatsk, Russia
Vodka bottling machine, Shatskaya Vodka
Shatsk, Russia

Because of the low freezing point of alcohol, vodka can be stored on ice or a freezer without crystallization of water. In countries where alcohol levels are generally low (the USA for example, because of taxes on alcohol based on alcohol content), individuals sometimes increase the percentage of alcohol by a form of freeze distillation.

This is done by putting vodka in a vessel (bowl, etc.) in the freezer, and then after it reached a temperature below freezing point of water, add ice cubes, to which water free within vodka crystallize, leaving a greater concentration of alcohol behind.

Vodka and the EU

The recent success of wines made from vodka to the USA has prompted traditional vodka producers in countries of the Vodka belt of Poland, Finland, Lithuania and Sweden to campaign for EU legislation comprise only spirits made from grain or potatoes "Vodka" rather than spirits made from any ethyl alcohol (provided, for example, apples and grapes).This proposal has provoked heavy criticism from countries in southern Europe, which are often used mashed distilled spirits to wine (although higher quality mash is usually distilled in a variety of pomace d ' brandy, lower-quality mash is transformed into a better taste rather neutral spirits). Any vodka then not done either from grain or potatoes would display products used in its production. This regulation was adopted by Parliament on June 19, 2007.

Health

Vodka consumed in sufficient quantities can be fatal as any alcoholic beverage and can cause dehydration, irritation of the digestive system, and other symptoms associated with a hangover. They are intrinsic properties of ethanol, although to a lesser degree than methanol, fusel oils, and other alcohols which are absent in pure vodka.

In some countries, black-market vodka or "bathtub" vodka is widespread because it can be produced easily and avoid taxation. However, serious illness, blindness or death may occur as a result of industrial ethanol dangerous substitutes be added by the black market producers.In March 2007, BBC News, United Kingdom made a documentary to find the cause of jaundice among serious imbibers of the "bathtub" vodka.The cause was considered an industrial disinfectant (Extrasept) added to a vodka distiller illegal because of its high alcohol content and low cost. Dead estimates list of at least 120 dead and poisoned more than 1000. The death toll is expected to increase because of the chronic nature of cirrhosis caused jaundice.

According to authoritative sources [who?] Many people have said that vodka has, in many cases are known to often be the drink of choice for alcoholics in the majority of certain parts of Central Europe and Eastern, mainly because of its relatively high alcohol content, relatively low price, and the relative absence of neutral throughout grain spirits regions included in these areas.