In addition to the standard potato and wheat bases, vodkas made from corn, whey and even fruit are now found on the back bars and shop shelves. And yes, they all have a different taste, which means they are worth the search. Fermentation: The fermentation is performed by pouring puree prepared in sterilized large stainless steel tanks. The next two to four days, the yeast converts the sugars in the puree into ethyl alcohol. Contrary to popular belief, Absolut does not use potatoes to make his vodka.

The alcohol used in vodka is generally distilled from wheat or rye, not potatoes, as many people think. You can also make corn, sugar cane, beet roots, grapes, vegetables, fruits, practically anything that ferments, including potatoes. One of the unusual things about vodka processing is that when alcohol and water mix, the mix shrinks . Vodka is a spirit drink that can be made with starch or fermentable agricultural material rich in sugar.

Dampers take off in the upper chambers where they are concentrated. The extracted materials flow into the lower chambers and are thrown away. While there are no gluten in potato vodka, it may be surprising to discover that vodkas made from grains, even wheat, do not contain gluten either . This is because the distillation process removes gluten from the final product. Today, most trademarks have started adding flavor to vodka and tasteless vodka has become tasty. The range includes fruit flavors or even extracts that are not part of the vodka distillation process.

The potato varieties used for vodka production are specially chosen because of the high starch content, usually 25% compared to 17% for eating potatoes. Small potatoes are preferred for distillation because they are higher in starch than larger potatoes that are swollen with water. Even with these high starches, 16 tons of potatoes are needed to produce 1,000 liters of 96.4% alcohol./ full. The master distiller is responsible for distilling the vodka and directing the filtration, including removing the “facches”, “heads” and “tails”. These distillate components contain flavors such as ethyl acetate and ethyl lactate, as well as trunk oils that affect the generally desired clean vodka flavor.

Sweden has forty common types of herbal vodka (kryddat brännvin). In Poland and Ukraine, a separate category is used for vodka-based liqueurs with extracts of fruit, carrots, flowers or herbs, which vodka christmas gifts are often homemade or produced by small commercial distilleries. Vodkas are available in Estonia with flavors of barberry, black currant, cherry, green apple, lemon, vanilla and watermelon.

Scholars debate the beginning of vodka because of the little available historical material. For centuries, drinks differed significantly compared to today’s vodka, because the spirit at that time had a different taste, color and smell and was originally used as a medicine. It contained little alcohol, estimated to be about 14% at most. The alembic, which allows distillation (“wine burning”), increased purity and increased alcohol content, was invented in the 8th century U’luvka is a super premium Polish vodka distilled from rye, wheat, barley, with a hint of oatmeal.

In the mid-1960s, vodka took gin away; in 1976 he defeated whiskey. At the end of the decade, martini was made from vodka rather than the original ingredient, gin. At the end of the 20th century, vodka represented 25% of the spirits market.

Vegetables or grains: Vodka can be produced from almost any fermentable ingredient containing sugar or starch, but it is mainly made from potatoes, molasses from sugar beets and grains. Rye is a popular option for Polish vodka, while barley is preferred in Finland and wheat in Russia. To produce vodka, the first step is to combine the grains with water and yeast enzymes. That mixture or “mas” then goes through the fermentation process between one and two weeks until it breaks down, creating natural alcohol called ethanol or ethyl alcohol. This drink has been produced in Sweden since the late 15th century, although total production was still small in the 17th century.

It is creamy on the palate before it is clean and refreshing. Organic prairie vodka is a natural addition to cocktails, including classics like Collins vodka, as well as creative drinks with fresh fruits and vegetables. Although vodka is often referred to as a “neutral” spirit, the basic ingredient still affects taste and texture. For example, corn produces subtle sweetness, while fruit-based vodkas show yes, fruit nuts. Then there are ingredients such as quinoa and serum, the characteristics of which are probably more difficult to imagine in their drink, but still play an important role. Unlike whiskey or tequila, vodka can be distilled from, well, almost anything.

Vodkas produced by the nobility and the clergy became a huge product. The first industrial distillery was opened in Lwów in 1782 by J. It was soon followed by Jakub Haberfeld, who founded a factory in Oświęcim in 1804, and by Hartwig Kantorowicz, who started producing in Poznań Wyborowa in 1823. 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.