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Though there was a substantial vodka cottage industry in Poland back to the 16th century, the end of the 18th century marked the start of real industrial production of vodka in Poland Kresy , the eastern part of Poland was controlled by the Russian empire at that time.

Vodkas produced by the nobility and clergy became a mass product. The implementation of new technologies in the latter half of the 19th century, which allowed the production of clear vodkas, contributed to their success.

The first rectification distillery was established in In , the production of clear vodkas was made a Polish government monopoly. During the martial law of the s, the sale of vodka was rationed.

Following the success of the Solidarity movement and the abolition of single-party rule in Poland , many distilleries began struggling financially.

Some filed for bankruptcy, but many were privatized, leading to the creation of various new brands. A type of distilled liquor designated by the Russian word vodka came to Russia in the late 14th century.

In , the Genoese ambassadors brought the first aqua vitae "the water of life" to Moscow and presented it to Grand Duke Dmitry Donskoy. According to a legend, around , a monk named Isidore from Chudov Monastery inside the Moscow Kremlin made a recipe of the first Russian vodka.

This "bread wine", as it was initially known, was for a long time produced exclusively in the Grand Duchy of Moscow and in no other principality of Rus' this situation persisted until the era of industrial production.

Thus, this beverage was closely associated with Moscow. Multiple terms for the drink were recorded, sometimes reflecting different levels of quality, alcohol concentration, filtering, and the number of distillations; most commonly, it was referred to as "burning wine", "bread wine", or even in some locations simply "wine".

In some locations, grape wine may have been so expensive that it was a drink only for aristocrats. It was mostly sold in taverns and was quite expensive.

The first written usage of the word vodka in an official Russian document in its modern meaning is dated by the decree of Empress Elizabeth of 8 June , which regulated the ownership of vodka distilleries.

By the s, due to the government policy of promoting the consumption of state-manufactured vodka, it became the drink of choice for many Russians. In , the government monopoly on vodka production was repealed, causing prices to plummet and making vodka available even to low-income citizens.

This level has fluctuated somewhat during the 20th century but remained quite high at all times. Today, some popular Russian vodka producers or brands are amongst others Stolichnaya and Russian Standard.

During the late s, Russian culinary author William Pokhlebkin compiled a history of the production of vodka in Russia, as part of the Soviet case in a trade dispute; this was later published as A History of Vodka.

Pokhlebkin claimed that while there is a wealth of publications about the history of consumption and distribution of vodka, virtually nothing had been written about vodka production.

One of his assertions was that the word "vodka" was used in popular speech in Russia considerably earlier than the middle of the 18th century, but the word did not appear in print until the s.

Pokhlebkin's sources were challenged by David Christian in the Slavic Review in Christian criticized the lack of valid references in Pokhlebkin's works stating that his work has an obvious pro-Russian bias.

Pokhlebkin is also known for his Pan-Slavic sympathies under the leadership of Russia and sentiments that, in David Christian's opinion, discredit most of his work, especially his History of Vodka.

Up until the s, vodka was not used as a designation for Swedish distilled beverages, which were instead called brännvin "burn-wine" , the word having the same etymology as the Dutch Brandewijn , which is the base for the word brandy.

This beverage has been produced in Sweden since the late 15th century, although the total production was still small in the 17th century.

Although initially a grain product, potatoes started to be used in the production in the late 18th century and became dominant from the early 19th century.

Progressively from the s, unflavoured Swedish brännvin also came to be called vodka. The first Swedish product to use this term was Explorer Vodka , which was created in and initially was intended for the American export market.

Although it ultimately failed to do so, it remains one of the most popular vodka brands in Sweden today. After Sweden joined the European Union in , the regulations were changed so that privately-owned companies could produce Vodka.

Vodka has become popular among young people, with a flourishing black market. Vodka may be distilled from any starch - or sugar -rich plant matter; most vodka today is produced from grains such as sorghum , corn , rye or wheat.

Among grain vodkas, rye and wheat vodkas are generally considered superior. Some vodkas are made from potatoes , molasses , soybeans , grapes , rice , sugar beets and sometimes even byproducts of oil refining [33] or wood pulp processing.

In some Central European countries, such as Poland, some vodka is produced by just fermenting a solution of crystal sugar and yeast. In the European Union there are talks about the standardization of vodka, and the Vodka Belt countries insist that only spirits produced from grains, potato and sugar beet molasses be allowed to be branded as "vodka", following the traditional methods of production.

This pure grain alcohol, also known as rectified spirit , neutral spirit , or ethyl alcohol of agricultural origin is also available directly to consumers in some areas, as products such as Everclear , Polmos spirits rektyfikowany , and others.

A study conducted on NPR 's Planet Money podcast revealed negligible differences in taste between various brands of vodka, leading to speculation as to how much branding contributes to the concept of "super-premium vodkas".

A common property of the vodkas produced in the United States and Europe is the extensive use of filtration before any additional processing including the addition of flavorants.

Filtering is sometimes done in the still during distillation , as well as afterward, where the distilled vodka is filtered through activated charcoal and other media to absorb trace amounts of substances that alter or impart off-flavors to the vodka.

However, this is not the case in the traditional vodka-producing nations, so many distillers from these countries prefer to use very accurate distillation but minimal filtering, thus preserving the unique flavors and characteristics of their products.

The master distiller is in charge of distilling the vodka and directing its filtration, which includes the removal of the "fore-shots", "heads" and "tails".

These components of the distillate contain flavor compounds such as ethyl acetate and ethyl lactate heads as well as the fusel oils tails that impact the usually desired clean taste of vodka.

Through numerous rounds of distillation, or the use of a fractioning still, the taste is modified and clarity is increased. In contrast, the distillery process for liquors such as whiskey , rum , and baijiu allow portions of the "heads" and "tails" to remain, giving them their unique flavors.

Repeated distillation of vodka will make its ethanol level much higher than is acceptable to most end users, whether legislation determines strength limits or not.

As such, most vodka is diluted with water before bottling. While most vodkas are unflavored, many flavored vodkas have been produced in traditional vodka-drinking areas, 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.

In Lithuania and Poland, a famous vodka containing honey is called krupnik. This tradition of flavoring is also prevalent in the Nordic countries , where vodka seasoned with herbs, fruits, and spices is the appropriate strong drink for several seasonal 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.

In Estonia , vodkas are available with barberry, blackcurrant, cherry, green apple, lemon, vanilla, and watermelon flavors.

In most cases, vodka flavoring comes from a post-distillation infusion of flavors. Through the fermentation process, grain mash is transformed into a neutral alcohol beverage that is unflavored.

The process of flavoring vodka so that it tastes like fruits, chocolate, and other foods occurs after fermentation and distillation.

Various chemicals that reproduce the flavor profiles of foods are added into vodka to give it a specific taste.

According to The Penguin Book of Spirits and Liqueurs , "Its low level of fusel oils and congeners —impurities that flavor spirits but that can contribute to the after-effects of heavy consumption—led to its being considered among the 'safer' spirits, though not in terms of its powers of intoxication, which, depending on strength, may be considerable.

Since the year , due to evolving consumer tastes and regulatory changes, several 'artisanal vodka' or even 'ultra premium vodka' brands have appeared.

The success of grape -based vodka in the United States in the early twenty-first century prompted traditional vodka producers in the Vodka Belt countries of Poland , Finland , Estonia , Lithuania , and Sweden to campaign for EU legislation that would define vodka as only spirits made from grain or potatoes.

Any vodka not made from either grain or potatoes would have to display the products used in its production. This regulation entered into force in Under Canadian regulations, Vodka is a potable alcoholic beverage created by treatment of grain spirit or potato spirit with charcoal , which renders the product without aroma, taste or distinctive character.

In some countries, black-market or " bathtub " vodka is widespread because it can be produced easily and avoid taxation. However, severe poisoning, blindness , or death can occur as a result of dangerous industrial ethanol substitutes being added by black-market producers.

Death toll estimates list at least dead and more than 1, poisoned. The death toll is expected to rise due to the chronic nature of the cirrhosis that is causing jaundice.

The estimates of the annual death toll reach even hundreds of thousands of lives produced by the vodka consumption in Russia.

Vodka can also be used in cooking and various recipes are improved by the addition of vodka or rely on it as a key ingredient.

Vodka sauce is a pasta sauce made from tomato sauce, cream, and vodka that gained popularity in the s. Vodka can be used in baking as a substitute for water: pie crusts can be made flakier with vodka.

From Wikipedia, the free encyclopedia. Clear distilled alcoholic beverage. Food energy per serving. This section does not cite any sources.

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August Learn how and when to remove this template message. Main article: Flavored liquor. See also: Alcohol and health. Liquor portal Drink portal.

Moscow: English Pravda. Retrieved 6 July Archived from the original on 22 January Retrieved 20 January Retrieved 17 February United States Government Printing Office.

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