An alcoholic liquor originally distilled from fermented wheat mash but now also made from a mash of rye, corn, or potatoes.
[Russian, diminutive of voda, water.]
|
Results for vodka
|
On this page:
|
n.
How Products are Made:
How is vodka made?
|
Sidebar: Louis Pasteur was one of the most extraordinary scientists in history, leaving a legacy of scientific contributions which include an understanding of how microorganisms carry on the biochemical process of fermentation, the establishment of the causal relationship between microorganisms and disease, and the concept of destroying microorganisms to halt the transmission of communicable disease. These achievements led him to be called the founder of microbiology. After his early education Pasteur went to Paris, studied at the Sorbonne, then began teaching chemistry while still a student. After being appointed chemistry professor at a new university in Lille, France, Pasteur began work on yeast cells and showed how they produce alcohol and carbon dioxide from sugar during the process of fermentation. Fermentation is a form of cellular respiration carried on by yeast cells, a way of getting energy for cells when there is no oxygen present. He found that fermentation would take place only when living yeast cells were present. Establishing himself as a serious, hard-working chemist, Pasteur was called upon to tackle some of the problems plaguing the French beverage industry at the time. Of special concern was the spoiling of wine and beer, which caused great economic loss and tarnished France's reputation for fine vintage wines. Vintners wanted to know the cause of I'amer, a condition that was destroying the best burgundies. Pasteur looked at wine under the microscope and noticed that when aged properly the liquid contained little spherical yeast cells. But when the wine turned sour, there was a proliferation of bacterial cells which were producing lactic acid. Pasteur suggested that heating the wine gently at about 120°F would kill the bacteria that produced lactic acid and let the wine age properly. Pasteur's book Etdues sur le Vin, published in 1866 was a testament to two of his great passions—the scientific method and his love of wine. It caused another French Revolution—one in wine-making, as Pasteur suggested that greater cleanliness was need to eliminate bacteria and that this could be done with heat. Some wine-makers were aghast at the thought but doing so solved the industry's problem. The idea of heating to kill microorganisms was applied to other perishable fluids like milk and the idea of pasteurization was born. Several decades later in the United States the pasteurization of milk was championed by American bacteriologist Alice Catherine Evans who linked bacteria in milk with the disease brucellosis, a type of fever found in different variations in many countries. |
Vodka is an alcoholic beverage distilled at a high proof from a fermented vegetable or grain mash. Proof is a measurement of the alcohol content. Each degree of proof equals a half percent of alcohol. Thus, 100 proof is that which contains 50% alcohol, 90 proof contains 45%, and so on. Because distilled vodka can have a proof as high as 145, all taste and odor has been eliminated, making vodka a neutral spirit. Water is added to bring the proof down to a range between 80 and 100.
Background
The practice of allowing certain grains, fruits, and sugars to ferment so that they produce an intoxicating beverage has been around since ancient times. Fermentation is a chemical change brought about by the yeast, bacteria, and mold in an animal or vegetable organism. In the production of alcoholic beverages, yeast enzymes act on the sugars in the mash (usually dextrose and maltose) and convert them to ethyl alcohol.
It was in the tenth century writings of an Arabian alchemist named Albukassen that the first written account of distillation was found. Distillation was also said mentioned among the writings of the thirteenth century Majorcan mystic Ramon Llull. Distillation is a heating and condensing process that drives gas or vapor from liquids or solids to form a new substance. Distilled spirits are also known as ardent (Latin for burn) spirits.
There is disagreement among Russians and Poles as to which country was the first to distill vodka. Most historical references credit Russia. In any event, the drinking of vodka has been documented since the fourth century in eastern and northern Europe. In those regions, it was common to distill alcoholic beverages to a very high proof, eliminating any aroma or flavor.
Vodka remained primarily an eastern and northern European preference for centuries. It was not until the 1930s that it began to gain popularity in Western Europe and North America. A 1930 British publication, the Savoy Cocktail Book, was the first to include recipes for vodka drinks. The "Blue Monday" combined vodka with Cointreau and blue vegetable juice. A "Russian Cocktail" called for the addition of creme de cacao and dry gin to the neutral spirit.
One the primary vodka producers, the Smirnoff family distillery began business in 1818 in Moscow. A century later the distillery was churning out one million bottles daily. However, after the 1917 Bolshevik revolution, the family lost control of the business. In 1934, a Russian immigrant named Rudolph Kunitt, bought the American rights to the Smimoff name. Kunitt opened a distillery in Bethel, Connecticut, and struggled along for five years, at best only producing 20 cases a day. He sold his business to the Heublein Company in 1939.
Heublein executive John C. Martin found that vodka was especially popular in the California film industry and he cultivated those customers. In 1946, he met the owner of a Los Angeles restaurant, the Cock 'n' Bull, who was trying to unload an overstock of ginger beer. Since one of vodka's attributes is its ability to mix with almost anything, the two men experimented with a vodka and ginger beer concoction. They added a slice of lime, called their invention the "Moscow Mule," and had an instant success on their hands.
By the 1950s, New Yorkers were drinking vodka too. From 40,000 cases sold in the United States in 1950, vodka sales jumped to just over one million in 1954. The following year, 4.5 million cases were sold. By the mid-1960s, vodka nudged out gin; by 1976, it surpassed whiskey. By the end of the decade, the martini was more likely to be made with vodka than with it original ingredient, gin. At the close of the twentieth century, vodka accounted for 25% of the distilled spirits market.
Until the middle of the eighteenth century, vodka production was essentially a home-based, one-pot operation called batching. Heating potatoes or grains until the starch was released and converted to sugar made a mash. The resulting liquid matter was allowed to ferment, and then heating it at a high temperature to release the intoxicating vapors distilled the liquid.
It was soon discovered that multiple distillations produced a spirit of a higher proof and of greater purity. In 1826, Robert Stein invented the continuous still that allowed for repeated recycling of steam and alcohol until all of the spirit has been extracted. Aeneas Coffey improved Stein's design. Modern continuous stills usually contain three primary sections: still heads (where the vapors are collected), fractionating columns (where the ethyl alcohol is broken down), and condensers (where the vapors are reconverted to liquid).
Louis Pasteur's development of pasteurization began when a French distiller asked him for advice on fermentation. Pasteur's research led him to the discovery of lactic acid and its role in fermentation. Today, lactic acid is used as an inoculation against bacteria in the production of vodka.
At first, charcoal filtration was the universal procedure used to purify the vodka. Then at the beginning of the twentieth century, the process of rectification was developed. In rectification, the spirits are passed through several purifying cylinders designed to eliminate dangerous imperfections such as solvents, fusil oil, and methanol.
Raw Materials
Vegetables or grains
Because it is a neutral spirit, devoid of color and odor, vodka can be distilled from virtually any fermentable ingredients. Originally, it was made from potatoes. Although some eastern European vodkas are still made from potatoes and corn, most of the high quality imports and all vodka made in the United States are distilled from cereal grains, such as wheat. Distillers either purchase the grain from suppliers, or grow it in company-owned fields.
Water
Water is added at the end of the distillation process to decrease the alcohol content. This is either purchased from outside suppliers or brought in from company-owned wells.
Malt meal
Because vegetables and grains contain starches rather than sugars, an active ingredient must be added to the mash to facilitate the conversion of starch to sugar. These particular converted sugars, maltose, and dextrin respond most effectively to the enzyme diastase that is found in malt. Therefore, malt grains are soaked in water and allowed to germinate. Then, they are coarsely ground into a meal and added during the mash process.
Yeast
A microscopic single-celled fungus, yeast contains enzymes that allow food cells to extract oxygen from starches or sugars, producing alcohol. In the manufacturing of alcoholic beverages, the yeast species Sacchasomyces cereviseal is used. It is purchased from outside suppliers.
Flavorings
In the latter part of the twentieth century, flavored vodkas became popular. Thus, herbs, grasses, spices, and fruit essences may be added to the vodka after distillation. These are usually purchased from an outside supplier.
The Manufacturing
Process
Mash preparation
- The grain or vegetables are loaded into an automatic mash tub. Much like a washing machine, the tub is fitted with agitators that break down the grain as the tub rotates. A ground malt meal is added to promote the conversion of starches to sugar.
Sterilization and inoculation
- Preventing the growth of bacteria is very important in the manufacture of distilled spirits. First, the mash is sterilized by heating it to the boiling point. Then, it is injected with lactic-acid bacteria to raise the acidity level needed for fermentation. When the desired acidity level is reached, the mash is inoculated once again.
Fermentation
- The mash is poured into large stainless-steel vats. Yeast is added and the vats are closed. Over the next two to four days, enzymes in the yeast convert the sugars in the mash to ethyl alcohol.
Distillation and rectification
- The liquid ethyl alcohol is pumped to stills, stainless steel columns made up of vaporization chambers stacked on top of each other. The alcohol is continuously cycled up and down, and heated with steam, until the vapors are released and condensed. This process also removes impurities. The vapors rise into the upper chambers (still heads) where they are concentrated. The extracted materials flow into the lower chambers and are discarded. Some of the grain residue may be sold as livestock feed.
Water added
- The concentrated vapors, or fine spirits, contain 95-100% alcohol. This translates to 190 proof. In order to make it drinkable, water is added to the spirits to decrease the alcohol percentage to 40, and the proof to 80.
Bottling
- Alcoholic beverages are stored in glass bottles because glass is non-reactive. Other receptacles, such as plastic, would cause a chemical change in the beverage. The bottling procedure is highly mechanized as the bottles are cleaned, filled, capped, sealed, labeled, and loaded into cartons. This can be done at rates as high as 400 bottles per minute.
Quality Control
Although tasters draw off quantities of vodka for sampling throughout the distilling process, most of the controls on vodka quality come from local, state, and federal governments. At the federal level, the Bureau of Alcohol, Tobacco and Firearms issues strict guidelines for production, labeling, importation, advertising, and even plant security. For example, charcoal-filtered vodka imports are not permitted. Flavored vodkas must list the predominant flavor (pepper, lemon, peach, etc.) on the label. The relationships between suppliers and producers are strictly regulated as well.
Where to Learn More
Books
Grimes, William. Straight Up or On the Rocks: A Cultural History of American Drink. New York: Simon & Schuster, 1993.
Grossman, Harold J. Grossman's Guide to Wines, Beers and Spirits. 7th edition, revised by Harriet Lembeck. New York: Charles Scribner's Sons, 1983.
Other
Lancut Distillery. http://www.lancutdistillery.euro-index.com.pl/spiritproduction.htm (March 9, 1999).
[Article by: Mary McNulty]
Food and Nutrition:
vodka
Made from neutral spirit, i.e. alcohol distillate mainly from potatoes, with little or no acid, so that there is no ester formation and hence no flavour. Polish vodka is flavoured with a variety of herbs and fruits.
Food Lover's Companion:
vodka
[VOD-kuh] A clear, colorless, unaged liquor, the name of which comes from the Russian zhiznennaia voda, "water of life." Vodkas can be made from everything from potatoes to beets, although those made from grain (primarily barley and wheat, sometimes rye or corn) are considered the best. Vodka's purity is the result of distillation at high proof levels, then filtration through activated charcoal to remove most remaining impurities that would contribute distinctive characteristics. Some vodkas are triple-filtered for ultimate purity. Even so, vodka connoisseurs note distinct flavor differences when vodkas are tasted at room temperature sans mixers. In general, however, vodka served straight should be served icy cold. Flavored vodkas, long common in Russia and Poland, may be flavored with anything from fruits to hot peppers. Some flavored vodkas are sweetened slightly.
For more information on vodka, visit Britannica.com.
Prior to the twentieth century, the Russian word vino indicated the class of beverages known in English as vodka. The term refers to all alcoholic drinks made from distilling grain. (Confusingly, vino could also mean wine.) The Russian word vodka usually referred to the higher grades of spirits.
Precisely when spirits appeared in Russia is difficult to discern. Some historians note references to vodka in written chronicles as early as the twelfth century. Others argue that spirits arrived in Russia in the late fourteenth century. One source claims that Livonians and Germans were granted permission to sell aqua vita, or vodka, in certain areas of Moscow in 1578. A commonly held view is that drinks such as present-day vodka spread to Russia only in the sixteenth century when Russians learned the art of distilling grain from the Tatars. The most widely held consensus is that vodka came from the west in the first half of the sixteenth century, but its consumption was initially limited to foreign mercenaries.
From the outset, the government exercised control over the trade in spirits. Beginning in 1544, the state owned and regulated drink shops (kabaki) that distilled and sold vodka in the towns. The Law Code of 1649 extended state control to all the Russian provinces and established a monopoly over production, distribution, and sale of spirits, from which the nobility were exempt. In the mid-sixteenth century, the state began farming out the rights to collect taxes on vodka, and by 1767 liquor tax farming spread throughout the empire as the primary means of extracting revenues from vodka until an excise system was set up in 1863. The excise system, however, made regulation difficult, so in 1892, Minister of Finance Sergei Witte introduced a reformed state monopoly. Except for a brief experiment with prohibition from 1914 to 1925, the state retained a monopoly over the vodka trade until 1989. Throughout most of the nineteenth and twentieth centuries, liquor taxes comprised between 26 and 33 percent of all state revenues.
Historically, peasants drank mead, ale, and beer on festive occasions. Since vodka involved distilling, peasant households did not have the equipment, technology, or resources to produce their own. In its quest for revenues, the state expanded commercial production and sale of vodka to the rural population throughout the eighteenth and nineteenth centuries. With the expansion of the vodka trade, the use of beer was increasingly replaced by vodka as the favored ceremonial drink among the lower classes.
By the nineteenth century, vodka was the single most important item in lower-class diets. In the villages, peasants drank vodka at church festivals, rites of passage, family celebrations, weddings and funerals, and any special occasions in the life of the rural community. Such ceremonial drinking was as much an obligation as it was a pleasure. Tradition and custom demanded drunkenness on certain occasions, and those failing to respond dishonored themselves before the community. In order to avoid this stigma, families often spent their last pennies, and even sold property, to purchase vodka for an upcoming event. A funeral could not be arranged, a wedding conducted, or a bargain sealed without the required amount of vodka. To be binding, every type of transaction had to conclude with all parties wetting the bargain - sharing a drink of vodka. Custom established firm norms on the amount of vodka to be provided, below which a peasant family could not go without being shamed.
Vodka was also a valuable exchange commodity used to maintain networks of patronage and manipulate village politics. Often decisions concerning the levying of taxes, election of officials, or the punishment of offenders depended upon who bought whom how much vodka. A defendant or petitioner could ply village elders with vodka to insure a favorable outcome; this was known as softening up the judge. Once a punishment had been decided upon, the perpetrator often treated the village to vodka in order to win forgiveness and readmittance into the community. It was also common for the victim to treat the community to vodka, thereby affirming his or her acceptance of the punishment.
The political and economic uses of vodka were linked in the important village institution of work parties. Seeking to gather as many people as possible to get an urgent task done, such as repairing a road or bridge, building a church, or bringing in the harvest, the host would supply copious amounts of vodka. The provision of drink signaled his respect for the peasants, and they reciprocated by working for respect. Vodka was the reward for their labor, but more importantly, it symbolized the mutuality of the exchange, reinforcing the web of interdependent relationships in the community.
From the 1890s, as Russia embarked upon a course of modernization, vodka retained its centrality in the everyday lives of the working classes. With the beginning of industrialization, millions of peasants entered the urban workforce bringing their traditions with them, especially the practice of wetting the bargain. In the village, sharing a drink of vodka signified an equitable economic arrangement had been made. In the hiring market, former peasants forced potential employers to wet the bargain before they would agree to the terms of employment. The toast was a type of social leveling, forcing employers (at least symbolically) to respect the workers' dignity and humanity.
Practices at the workplace centered on drinking vodka strengthened shop solidarities, reinforced hierarchies among workers, and symbolized a rite of passage into the world of real workers. Among male workers in shops, commercial firms, and factories, each new man underwent an initiation rite, which involved obligatory buying and drinking of vodka. Often, a newcomer was not addressed by name but called "Mama's boy" until he provided the whole shop with vodka.
With the accelerated growth of the urban working class during the rapid industrialization of the First Five-Year Plan (1928 - 1933), the practice of treating with vodka took on greater significance, and in most factories it became nearly impossible for workers to receive training or secure the proper tools without bribing foremen with vodka. It was quite common for skilled workers to demand payment in vodka for training new recruits. As with rural communities, in the factories custom set firm limits on the amount of drink required. So prevalent was the practice of treating, a nationwide survey conducted in 1991 revealed that the workplace was the primary place for imbibing. Moreover, in 1993 average consumption levels were placed at one bottle of vodka for every adult Russian male every two days.
Bibliography
Christian, David. (1990). 'Living Water': Vodka and Russian Society on the Eve of Emancipation. Oxford: Clarendon.
Christian, David, and Smith, R.E.F. (1994). Bread and Salt: A Social and Economic History of Food and Drink in Russia. Cambridge, UK: Cambridge University Press.
Herlihy, Patricia. (2002). The Alcoholic Empire: Vodka and Politics in Late Imperial Russia. New York: Oxford University Press.
Phillips, Laura. (2000). The Bolsheviks and the Bottle: Drink and Worker Culture in St. Petersburg, 1900 - 1929. DeKalb: Northern Illinois University Press.
Transchel, Kate. (2000). "Liquid Assets: Vodka and Drinking in Early Soviet Factories." In The Human Tradition in Modern Russia, ed. William B. Husband. Wilmington, DE: SR Books.
—KATE TRANSCHEL
Columbia Encyclopedia:
vodka
(vŏd'kə) , traditional spirituous drink of Russia, the Baltic states, and Poland; it is now consumed internationally. The best vodka is distilled from rye and barley malt, but the cheaper corn and potatoes are commonly employed. The high alcoholic strength of over 90% is generally diluted before marketing. A characteristic of vodka is that it has little or no distinctive odor or taste.
Nutritional Values:
The Nutritional Value for: vodka
| Description | Quantity | Energy (calories) |
Carbs (grams) |
Protein (grams) |
Cholesterol (milligrams) |
Weight (grams) |
Fat (grams) |
Saturated Fat (grams) |
| 80-proof | 1.5 F oz | 95 | 0 | 0 | 0 | 42 | 0 | 0 |
| 86-proof | 1.5 F oz | 105 | 0 | 0 | 0 | 42 | 0 | 0 |
| 90-proof | 1.5 F oz | 110 | 0 | 0 | 0 | 42 | 0 | 0 |
Wikipedia:
vodka
Vodka is one of the world's most popular distilled beverages. It is a clear liquid containing water, ethanol purified by distillation from a fermented substance such as potatoes, grain or molasses, and an insignificant amount of other substances: impurities and possibly flavorings. Except for various types of flavorings, vodka is a colorless liquid.
Vodka usually has an alcohol content of 35% to 50% by volume. The classic Russian, Lithuanian and Polish vodka is 40% (USA 80 proof). This can be attributed to the Russian standards for vodka production introduced in 1894 by Alexander III from research undertaken by the Russian chemist Dmitri Mendeleev. According to the Vodka Museum in Moscow, Mendeleev found the perfect percentage to be 38. However, since spirits in his time were taxed on their strength, the percentage was rounded up to 40 to simplify the tax computation. At strengths less than this, vodka drunk neat (not mixed with other liquids) can taste "watery": above this strength, the taste of vodka can have more "burn". Some governments set a minimum alcohol content for a spirit to be called "vodka". For example, the European Union sets a minimum of 37.5% alcohol by volume.[1]
Although vodka is traditionally drunk neat in Eastern European and Scandinavian countries of the "vodka belt", its popularity elsewhere owes much to its usefulness in cocktails and other mixed drinks, such as the Bloody Mary, the Screwdriver, the vodka tonic, and the vodka martini.
Etymology
The origins of vodka (and of its name) cannot be traced definitively, but it is believed to have originated in the grain-growing region that now embraces Poland, Belarus, Lithuania, Ukraine, and western Russia. It also has a long tradition in Scandinavia.
The word is a diminutive of "water" (voda, woda, вода) in some Slavic languages (such as Upper Sorbian), although it is not clear whether this is related to vodka.
The word can be found in the court documents from Sandomierz in Poland dating to 1405.[citation needed] A number of Russian pharmaceutical lists contain the terms "vodka of bread wine" (водка хлебного вина) and "vodka in half of bread wine" (водка полу хлебного вина).[2] As alcohol had long been used as a basis for medicines, this implies that the term vodka could be a noun derived from the verb vodit’, razvodit’ (водить, разводить), "to dilute with water".
Bread wine was a spirit distilled from alcohol made from grain (as opposed to grape wine) and hence "vodka of bread wine" would be a water dilution of a distilled grain spirit.
While the word could be found in manuscripts and in lubok (лубок, pictures with text explaining the plot, a Russian predecessor of the comic), it began to appear in Russian dictionaries in the mid-19th century.
Another possible connection for "vodka" with "water" is the name of the medieval alcoholic beverage aqua vitae (Latin, literally, "water of life"), which is reflected in Polish "okowita", Ukrainian оковита, or Belarusian акавіта.
Peoples in the area of vodka's probable origin have names for vodka with roots meaning "to burn": Polish: gorzałka; Ukrainian: горілка, horilka; Belarusian: гарэлка, harelka; Lithuanian: degtinė (prior purification of Lithuanian language Belarusian loanword arielka was used); Latvian: degvīns; Finnish: paloviina; Danish; brændevin; Swedish: brännvin; Norwegian: Brennevin (although the Swedish and Norwegian terms refer to any strong alcoholic beverage); in Russian during 17th and 18th century горящее вино (goryashchee vino, "burning wine") was widely used.
History
For many centuries beverages contained little alcohol. It is estimated that the maximum amount was about 14% as only this amount is reachable by means of natural fermentation. The still allowing for distillation – “the burning of wine” – was invented in the 8th century.
The process of distillation was kept secret for a long time. The first description of a distilling apparatus comes from the 13th century. The device was later described by a university professor in his treatise about wine. To produce beverages containing 60% alcohol with the device, the distillation process had to be repeated several times. The general knowledge about distillation was being slowly developed until 1800, when Edward Adam invented the process of rectification which removed its "bad taste". Further changes were made in 1817 by Johannes Pistorius, a German brewer, who built the first machine which could produce a beverage containing 85% alcohol in just one distillation. In Ireland in 1830 an apparatus was designed that could work continuously and allowed for production of beverage containing almost 90% alcohol. A similar rectification machine, but working periodically, was for the first time used in 1852 in a brewery in Saint Denis by Pierre Savalle. The present-day distillation-rectification machines, designed in the 19th and 20th centuries, are essentially modernized versions of those devices. Currently, such machines can work continuously and produce beverages containing 95.6% alcohol without any taste or smell.
The process of distillation with still was widely promoted throughout Europe by Dutch traders. In the 17th century they also played a great role in exchanging the various types of alcohols such as mead, wine, beer, and also the stronger ones such as rum, cognac, whisky and vodka, between the countries of their origin.
Poland
In Poland, vodka (Polish: wódka), has been produced since the early Middle Ages. The first written record of vodka in Poland dates from 1405 in the Sandomierz court registry.[citation needed].
These early spirits were used as medicines. Stefan Falimierz asserted in his 1534 works on herbs that vodka could serve "to increase fertility and awaken lust". 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 Treasury of Excellent Secrets about Landed Gentry's Economy, Kraków, 1693), gave detailed recipes for making vodka from rye.
Some Polish vodka blends go back centuries. Most notable are Żubrówka, from about the 16th century; Goldwasser, from the early 17th; and aged Starka vodka, from the 16th. In the mid-17th century, the szlachta (nobility) were granted a monopoly on producing and selling vodka in their territories. This privilege was a source of substantial profits. One of the most famous distilleries of the aristocracy was established by Princess Lubomirska and later operated by her grandson, Count Alfred Wojciech Potocki. The Vodka Industry Museum, now housed at the headquarters of Count Potocki's distillery, has an original document attesting that the distillery already existed in 1784. Today it operates as "Polmos Łańcut."
Large-scale vodka production began in Poland at the end of the 16th century, initially at Kraków, whence spirits were exported to Silesia before 1550. Silesian cities also bought vodka from Poznań, a city that in 1580 had 498 working spirits distilleries. Soon, however, Gdańsk outpaced both these cities. In the 17th and 18th centuries, Polish vodka was known in the Netherlands, Denmark, England, Russia, Germany, Austria, Hungary, Moldavia, Ukraine and the Black Sea basin.
Early production methods were primitive. The beverage was usually low-proof, and the distillation process had to be repeated several times (a three-stage distillation process was common). The first distillate was called "brantówka," the second — "szumówka," the third — "okowita" (from "aqua vitae"), which generally contained 70–80% alcohol by volume. Then the beverage was watered down, yielding a simple vodka (30–35%), or a stronger one if the watering was done using an alembic. The exact production methods were described in 1768 by Jan Paweł Biretowski and in 1774 by Jan Chryzostom Simon. The beginning of the 19th century inaugurated the production of potato vodka, which immediately revolutionized the market.
The end of the 18th century marked the start of the vodka industry in Poland (Poland was part of Russian empire at that 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 factory at Oświęcim, and by Hartwig Kantorowicz (1823) at Poznań. The implementation of new technologies in the second half of the 19th century, which allowed the production of clear vodkas, contributed to their success. The first rectification distillery was established in 1871. In 1925 the production of clear vodkas was made a Polish government monopoly.
After World War II, all vodka distilleries were taken over by Poland's communist government. During the 1980s, the sale of vodka was rationed. After the victory of the Solidarity movement, all distilleries were privatized, leading to an explosion of brands.
Russia
A drink similar to modern vodka first appeared probably sometime in the period 950-1100 CE.[citation needed] It was not originally called vodka — instead, the term bread wine (хлебное вино) was used. Until mid-18th century, it remained relatively low on alcohol content, not exceeding 60% by volume. It was mostly sold in taverns and was quite expensive: in 17th century, a keg (12 liters) of bread wine was estimated to cost as much as one and a half or two cows. At the same time, the word vodka was already in use, but it described herbal tinctures (similar to absinthe), containing up to 75% by volume alcohol, and made for medicinal purposes.
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 June 8, 1751, which regulated the ownership of vodka distilleries. The taxes on vodka became a key element of government finances in Tsarist Russia, providing at times up to 40% of state revenue.[3] By the 1860s, due to the government policy of promoting consumption of state-manufactured vodka, it became the drink of choice for many Russians. In 1863, the government monopoly on vodka production was repealed, causing prices to plummet and making vodka available even to low-income citizens. By 1911, vodka comprised 89% of all alcohol consumed in Russia. This level has fluctuated somewhat during the 20th century, but remained quite high at all times. The most recent estimates put it at 70% (2001).
Ukraine
Horilka (Ukrainian: горілка) is the Ukrainian term for "vodka".[4] Horilka may also be used in a generic sense in the Ukrainian language to mean moonshine, whisky or other strong spirits. Among East Slavic peoples, the term horilka is used to stress the Ukrainian origin of a vodka, for example, in Nikolai Gogol's historic novel Taras Bulba: "and bring us a lot of horilka, but not of that fancy kind with raisins, or with any other such things—bring us horilka of the purest kind, give us that demon drink that makes us merry, playful and wild!".[4]
A pertsivka or horilka z pertsem (pepper vodka) is a vodka with whole fruits of capsicum put into the bottle, turning horilka into a sort of bitters. Horilkas are also often made with honey, mint, or even milk,[5] the latter not typical of vodkas of other origins. Some claim that horilka is considered stronger and spicier than typical Russian vodka.[6]
Today
Vodka is now one of the world's most popular spirits. It was rarely consumed outside Europe before the 1950s. By 1975, vodka sales in the United States overtook those of bourbon, previously the most popular hard liquor and the native spirit of that country. In the second half of the 20th century, vodka owed its popularity in part to its reputation as an alcoholic beverage that "leaves you breathless", as one ad put it — no smell of liquor remains detectable on the breath.
According to The Penguin Book of Spirits and Liqueurs, "Its low level of fusel oils and congenerics — impurities that flavour 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."[7]
Russian culinary author William Pokhlebkin compiled a history of the production of vodka in Russia during the late 1970s as part of the Soviet case in a trade dispute; this was later published as A History of Vodka. Pokhlebkin claimed that while there was a wealth of publications about the history of consumption and distribution of vodka, virtually nothing had been written about vodka production. Among his assertions were 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 1860s.
Production
Vodka may be distilled from any starch/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 vodka is made from potatoes, molasses, soybeans, grapes, sugar beets and sometimes even byproducts of oil refining or wood pulp processing. In some Central European countries like Poland some vodka is produced by just fermenting a solution of crystal sugar and yeast. In the European Union talks about the standardization of vodka the Vodka Belt countries insist that only spirits produced from grains, potato and sugar beet molasses must be allowed to be branded as "vodka", following the traditional methods of production.[8][9]
Distilling and filtering
A common property of vodkas produced in the USA and Europe is the extensive use of filtration prior to any additional processing, such as the addition of flavourants. Filtering is sometimes done in the still during distillation, as well as afterward, where the distilled vodka is filtered through charcoal and other media. This is because under U.S. and European law vodka must not have any distinctive aroma, character, colour or flavour. 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 flavours and characteristics of their products.
The "stillmaster" is the person in charge of distilling the vodka and directing its filtration. When done correctly, much of the "fore-shots" or "heads" and the "tails" separated in distillation process are discarded. These portions of the distillate contain flavour compounds such as ethyl acetate and ethyl lactate (heads) as well as the fusel oils (tails) that alter the clean taste of vodka. Through numerous rounds of distillation, or the use of a fractioning still, the taste of the vodka is improved and its clarity is enhanced. In some distilled liquors such as rum and baijiu, some of the heads and tails are not removed in order to give the liquor its unique flavour and mouth-feel.
Proper distillation and excluding some of the heads also removes methanol from vodka (and other distilled liquors), which can be poisonous in larger amounts. Methanol is formed when cellulose is fermented. This can be avoided by fermenting sugar with a high quality Turbo Yeast, so little methanol is formed. A fermentation of sugar, water, and Turbo Yeast will typically produce 1 ppm (one millionth) in the mash. This is much less methanol than found in ordinary orange juice and about one twentieth of that found in commercial whisky and cognac.
Repeated distillation of vodka will make its ethanol level much higher than legally allowed. Depending on the distillation method and the technique of the stillmaster, the final filtered and distilled vodka may have as much as 95-96% ethanol. As such, most vodka is diluted with water prior to bottling. This level of distillation is what truly separates a rye-based vodka (for example) from a rye whisky; while the whisky is generally only distilled down to its final alcohol content, vodka is distilled until it is almost totally pure alcohol and then cut with water to give it its final alcohol content and unique flavour, depending on the source of the water.[10]
Flavoring
Apart from the alcoholic content, vodkas may be classified into two main groups: clear vodkas and flavoured vodkas. From the latter ones, one can separate bitter tinctures, such as Russian Yubileynaya (anniversary vodka) and Pertsovka (pepper vodka).
While most vodkas are unflavoured, many flavoured vodkas have been produced in traditional vodka-drinking areas, often as home-made recipes to improve vodka's taste or for medicinal purposes. Flavourings include red pepper, ginger, fruit flavours, vanilla, chocolate (without sweetener), and cinnamon. Ukrainians produce a commercial vodka that includes St John's Wort. Poles and Belarusians add the leaves of the local bison grass to produce Żubrówka (Polish) and Zubrovka (Belarusian) vodka, with slightly sweet flavour and light amber colour. In Ukraine and Russia, vodka flavoured with honey and pepper (Pertsovka, in Russian, Z pertsem, in Ukrainian) is also very popular. In Poland, a famous vodka containing honey is called krupnik.
This tradition of flavouring is also prevalent in the Nordic countries, where vodka seasoned with herbs, fruits and spices is the appropriate strong drink for midsummer seasonal festivities. In Sweden, there are forty-odd common varieties of herb-flavoured vodka (kryddat brännvin). In Poland there is a separate category, nalewka, for vodka-based spirits with fruit, root, flower, or herb extracts, which are often home-made or produced by small commercial distilleries. Its alcohol content is between 15 to 75%.
The Poles make 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 carries German, Hungarian, Polish, and Ukrainian-made varieties of vodka of 90 to 95% alcohol content. A Bulgarian vodka, Balkan 176°, is 88% alcohol.
Other processing
Due to the low freezing point of alcohol, vodka can be stored in ice or a freezer without any crystallization of water. In countries where alcohol levels are generally low (the USA for example, due to alcohol taxes varying with alcohol content), individuals sometimes increase the alcohol percentage by a form of freeze distillation.
This is done by placing the vodka in an open vessel (bowl, etc) in the freezer, and then after it has reached a temperature below the freezing point of water, adding ice cubes, to which the free water within the vodka will crystallize, leaving a higher alcohol concentration behind.
Vodka and the EU
The recent success of grape-based vodka in the United States has prompted traditional vodka producers in the Vodka Belt countries of Finland,Lithuania, Poland and Sweden to campaign for EU legislation that will categorize only spirits made from grain or potatoes as "Vodka" instead of spirits made from any ethyl alcohol (provided, for example, from apples and grapes).[8][9] This proposition has provoked heavy criticism from south European countries, which often distill used mash from wine-making into spirits (although higher quality mash is usually distilled into some variety of pomace brandy, lower-quality mash is better turned into a neutral-flavoured spirits instead). Any vodka then not made from either grain or potatoes would have to display the products used in its production. This regulation was adopted by the European Parliament on June 19, 2007.[11]
Health
Vodka consumed in sufficient amounts, as any alcoholic beverage, can cause dehydration, digestive irritation and other symptoms associated with a hangover because these are inherent properties of ethanol, even if to a lesser degree than the methanol, fusel oils, and other alcohols which are absent in pure vodka.
In some countries,
See also
Wikimedia Commons has media related to:
- List of vodkas
- Flavoured liquor, which includes flavoured vodkas
- Vodka infusion
- Alcoholic beverages
- List of cocktails
- Shōchū, sometimes called "Japanese vodka"
- Baijiu, a Chinese distilled liquor sometimes called "Chinese vodka"
- A History of Vodka
- Vodka war
Further reading
- Begg, Desmond. The Vodka Companion: A Connoisseur's Guide. Running: 1998. ISBN 0-7624-0252-0.
- Pokhlebkin, William and Clarke, Renfrey (translator). A History of Vodka. Verso: 1992. ISBN 0-86091-359-7.
- Delos, Gilbert. Vodkas of the World. Wellfleet: 1998. ISBN 0-7858-1018-8.
- Lingwood, William, and Ian Wisniewski. Vodka: Discovering, Exploring, Enjoying. Ryland, Peters, & Small: 2003. ISBN 1-84172-506-4.
- Price, Pamela Vandyke. The Penguin Book of Spirits and Liqueurs. Penguin Books, 1980. Chapter 8 is devoted to vodka.
- Broom, Dave. Complete Book of Spirits and Cocktails, Carlton Books Ltd: 1998. ISBN 1-85868-485-4
- Faith, Nicholas and Ian Wisniewski Classic Vodka, Prion Books Ltd.: 1977. ISBN 1-85375-234-7
- Rogala, Jan. Gorzałka czyli historia i zasady wypalania mocnych trunków, Baobab: 2004. ISBN 83-89642-70-0
References
- ^ Gin and Vodka Association, http://www.ginvodka.org/history/vodkaproduction.html
- ^ Pokhlebkin, William and Clarke, Renfrey (translator). A History of Vodka. Verso: 1992. ISBN 0-86091-359-7.
- ^ Bromley, Jonathan. Russia, 1848-1914.
- ^ a b Malko, Romko. "Ukrainian Horilka: more than just an alcoholic beverage", in Welcome to Ukraine Magazine. URL accessed 2006-12-06.
- ^ Milk vodka advertisement. "Bilenka with Milk, from Olimt tm site"
- ^ Ukraine and ancient Rus. Retrieved on 2006-12-06.
- ^ Pamela Vandyke Price, Harmondsworth & New York: Penguin Books, 1980, pp. 196ff.
- ^ a b "EU Farm Chief Warns of Legal Action in Vodka Row", a 25/10/2006 Reuters article
- ^ a b Alexander Stubb, The European Vodka Wars, a December 2006 Blue Wings article
- ^ Distilled Water, With A Kick, Robert Hess
- ^ European Parliament legislative resolution of 19 June 2007 on the proposal for a regulation of the European Parliament and of the Council on the definition, description, presentation and labelling of spirit drinks
- ^ news.bbc.co.uk/2/hi/europe/6157015.stm.
- ^ news.bbc.co.uk/2/hi/programmes/from_our_own_correspondent/6434789.stm.