The Russian Vodka Story

There are many definitions of Russian vodka, but the most strict and classical one was made by the great Russian scientist, Dimitry Mendeleyev, who devoted his thesis for his doctorate degree to the improvement of vodka production in Russia.  In 1894, the Russian government patented his definition.  According to Mendeleyev's definition, "Only the spirit that contains, as its main ingredient, rye bread spirit prepared on the basis of Russian kinds of rye given triple distillation, dilluted according to the weight with soft spring water exactly to 40% by volume and additionally purified by a special filtration process, with insignificant (2-3%) additions of spirits made of other grains, can be considered "Moskovskaya Special Vodka."
A number of researchers looking into the history of vodka, hold that the main industrial features of its production and the word "vodka" itself, a diminutive of the Russian word "voda"(water) were born in Moscow, in the very heart of the capital in the Chudov monastery.  The Chudov monastery is located in the Kremlin grounds and was founded by Dimitry Donsky under the direction of the Metropolitan Alexius.  The date of the creation of vodka is conseidered to be in the 1450's.  However, the documents found by archeologists, enable researchers to assert today that priority in the production of vodka belongs not to Moscow, but to the earliest Russian city of Novgorod the Great, where the word "vodka" also came into being.  It was in Novgorod that the earliest dated evidence confirming this fact, Birch-Bark Document #65 datable to the 13th century, was found.

The most famous brand names in an immense variety of contemporary strong drinks are Moskovskaya Special Vodka and Stolichnaya Russian Vodka.  The time tested Moskovskaya Special Vodka, the production of which was started in the Soviet period as a realization of Mendeleyev's dream about classical vodka made of rye and specially treated spring water, has won more than a dozen gold medals at prestigious international and All-Union competitions.

The development of more dynamic sand and quartz filtration processes, enabled the industry to create in 1953, a new variety of vodka called Stolichnaya Russian Vodka. This is one of the best Russian high quality vodkas, remarkable for a special softness of drinking due to additions of small quantities of sugar.
Pshenichnaya(Wheat) Vodka is an original vodka which is wholly based on ethyl alcohol received from high quality grain, mainly wheat,  and improved drinking water.  It has a soft taste and low price.  For a long time it was considered to be the most popular brand of vodka in Russia.
The Golden Ring is a high quality vodka ranking as a specialty.  It is made according to classical technology with an addition of edible soda and acetic acid giving this vodka a soft taste and distinctive flavor.
Posolskaya(Ambassador) Vodka is an elite brand as regards its organoleptic properties and ecological purity and is closest to the classical Mendeleyev model - Moskovskaya Special Vodka.  Its technological distinction is that in the process of its production, it is subjected to an additional purification by degreased milk that provides it with a soft taste and pure flavor.

Drinking vodka in a cultural way, presumes a close acquaintance with one's companions.  They may be friends, good acquaintances or a group of people whose conduct is regimented by the situation(reception, festive occasion, etc).  Since vodka is not supposed to be drunk in a hurry, it is better to consume it at home, on a visit or in a restaurant at a well served table.  As vodka is a product ready for use, it should not be diluted with water. It is not recommended to drop ice cubes into a glass for serving vodka cold.  It is much better to freeze the glass first.  Vodka is best served at a temperature of 8-10C(46-50F)

The basic raw material used for Russian vodka is rye.  As indispensable additions to Russian rye vodka, some other cereals such as oats, wheat, barley and buckwheat are also used.  Russian rye vodka does not cause aggressive moods or heavy hangovers, which are characteristic of potato or especially beetroot sugar vodka, commonly found in home brew vodka.  The second most important raw component of Russian vodka is soft water.  Before the 1920's, water in the upper reaches of the Moskva River, Kliazma and Neva was suitable for these purposes.  Water is additionally purified in various ways before using, but is should never be boiled.  This is one of the traditional differences and advantages of Russian vodka.

It is not recommended to use cheese, boiled fish or mutton as refreshements with vodka.  Drinking water after vodka is bad form.  This refers particularily to carbonated beverages because the carbonic acid gas and other chemical components harmful to one's health that they contain and artificially speed up the absorption of alcohol in the blood.  The century old traditions in Russia formed a set of exquisite dishes and zakuskas that most harmoniously combine with vodka.  These are ham, veal, meat jelly, caviar, cured fillet of sturgeon, salmon, blinis, pelmeni, Russian soups, sour cabbage and salted mushrooms.  But the traditional simple dish of boiled potatoes with a salted cucumber still remains an ideal zakuska for Russian vodka to this day.

A mixture of organic substances, which are by-products of spirit fermentation, is called "fusel oil".  It is the toxic action of fusel oil that results in the heavy consequences of intoxication.  Even thoroughly refined home made vodka of double sublimation is more toxic than the ethyul spirit because home conditions do not allow strict maintenance of constant temperature(78.4C or 170F of ethanol boiling) and other technological subtleties as at the distillery.
This is probably more information than many of you wanted to know, but if you are a vodka drinker, this is the story of vodka from the Russian view and after all, they invented it:)

See you next time.

New Helmet Rye

I just won a great new addition to my collection of Pre Pro Whiskey jugs.  This one is a tan colored Helmet Rye by Max Fruhauf & Co. from Cincinnati, Ohio.  I believe this one to be really unique as I have never seen one like it before.  The most common one is the dark brown version.  Another unusual thing about this new beige version is that it has the name Max Fruhauf  Cincinnati Ohio engraved into the ceramic on the rear of the jug.  The dark brown version does not have that name engraving.  Both jugs have the name Helmet Rye engraved on to the visor of the helmet.  These are two of my favorite jugs.

See you next time.