It’s All About Vodka
Vodka is one of the popular drinks around the world which is enjoyed in all seasons under the sun! So, whether you like to drink Vodka neat or with a mixer, there are things you’d like to know about your favourite drink.
Vodka comes from the Slavic word ‘Voda’. The origin of the neutral tasting alcobev is highly debatable.
It has been produced in Poland since the Middle Ages. Originally it was used for medicinal purposes, however, it later went on to become a popular drink towards the end of 16th century. Towards the end of the 18th century, it became a mass product.
During the 16th century, the production methods included a triple distillation process. The production methods have seen many changes over the centuries.
This ‘water of life’ became massively popular in Russia towards the end of the 14th century. It is believed that around 1430, a monk from Chudov Monastery created a secret recipe of Russian vodka in Moscow Kremlin. In 1751, it was officially documented in the courts of Empress Elizabeth.
Vodka is one drink which has witnessed massive changes in the methods of production since the time it was used. Until the mid 18th century, it was a more home-based alcobev operation produced with one-pot distillation method. It involved heating of grains or potatoes until the release of starch and converted to sugar made mash. The liquid matter was then fermented and heated at a high temperature.
The straightforward drink in the present day is distilled at a high proof and commonly made from fermented mash from grains or vegetables. The EU laws require the vodka bottles to be labelled with the nature of agricultural raw material used in making it. It also requires obtained vodka to contain at least 37.5% alcohol.
While most vodkas are unflavoured, there are, however, many vodkas produced in the traditional ‘vodka-belt’, which include pepper, ginger, fruity, chocolate, etc as flavourings.
There are two schools of thoughts when it comes to branding an alcobev as Vodka, the traditionalist and the modernist.
While the traditionalists believe that spirit made from raw materials such as grain, potatoes or sugar beet molasses may be labelled as Vodka because it’s from these raw materials that Vodka essentially derives its range of flavours. However, the modernists believed that is the production method that played a significant role in determining the distinct flavours of Vodka.
Vodka produced with the traditional column-still method tends to bear little or no flavour. It can bear distinct character depending upon the distillation method, the raw material used, the temperature it is consumed at and the food it is consumed with.
How To Drink Vodka- With or without mixers?
Traditionally this iconic drink is consumed straight up and chilled, without any mixers. By consuming it chilled, one can discover a rich mouthfeel, and consuming it warm, brings out pleasant actual flavours of the drink. The Russians like to drink their Vodkas sip-by-sip with food.
In present days, the smooth-textured alcobev is commonly consumed with mixers and often used as a base spirit in cocktails.
Over the centuries, the popularity of vodka has seen a tremendous rise due to its versatile character, and it still continues to attract the young and the suave alike.