Vodka is a traditional Russian alcoholic drink. It goes well with dishes of the national cuisine, and is suitable for large celebrations and for friendly gatherings.
Meanwhile, the composition of the drink and the recipe for preparation may differ from different manufacturers. In addition to Russian, there is a traditional vodka of other nationalities, which is also worth mentioning. But let’s start in order, and find out how domestic vodka is made.
Classics of the genre: what is vodka made of
Vodka is a traditional Russian alcoholic drink. It goes well with national cuisine, suitable for large celebrations and for friendly gatherings. Meanwhile, the composition of the drink and the recipe for preparation may vary from manufacturer to manufacturer. In addition to Russian, there is a traditional vodka of other nationalities, which is also worth mentioning. But let’s start in order, and find out how domestic vodka is made.
Vodka and herring: perfect choice
Traditional Russian vodka has a strength of 38.5 to 40, and in some cases up to 56 degrees. The main components of a hot drink are water and purified alcohol. The better it has been refined, the softer the finished beverage tastes. The same can be said about the smell: with good cleaning, the smell is lighter, alcohol components are practically not felt when the bottle is opened. The main notes, so to speak, are yeast and wheat (when the drink is made from wheat wort).
The ideal product is made from highly purified alcohol, extra and luxury. When choosing a drink, pay attention to the composition of the water. Ideally, if the vodka is made from melt water (this is not a marketing ploy, it really happens), or from the so-called soft water.
Now a little about what the wort is made of for alcohol. Our choice in favor of wheat went through a lot of trial and error. Long before our days, vodka was made from a variety of products, including attention! – potatoes and beets. Rye was another popular product; today it is used more as an additive.
In modern production, the main preference is given to wheat because of its good taste and the ability to obtain pure alcohol without cloudy sediment. For taste, some manufacturers add starchy impurities to the wort: corn, rye, barley. Lemon, sugar, vanillin, soda, and even milk are sometimes used as additional flavorings.
And how are they doing there?
There is also vodka abroad. And every nation considers it its national drink, which, by the way, has the right to do. Imported vodka has a different composition, and is often called differently. Although in general the production process is similar to ours, and in some cases it is close to the distillation of moonshine. The most famous are anise, plum (rakia), cactus (tequila), cane (kasha), rice (sake), sorghum vodka (baijiu), etc. Each option is good in its own way, although only tequila and rakia can be compare
