Vodka

Vodka is considered a Russian word, and the first distillate producers in Europe used Latin. The authors of the term "vodka" are clearly not from Italy or France. In Russia, the drink did not immediately receive its modern name. It was called bread wine, hot wine, polugar. For the first time the term "vodka" was recorded in documents in 1533.

In Europe, obtaining alcohol-containing liquids began to be practiced by the alchemists of Provence and Italy. They used grape must as raw material. The first documentary evidence of the distillation of alcohol dates back to the 12th century and affects the work of doctors in the medical school of the city of Salerno in Italy.

Vodka is a strong alcoholic drink, a colorless water-alcohol solution with a characteristic taste and a pronounced alcoholic smell. Vodka is one of the most popular spirits in the world. Distillation technology was developed by the Greeks from ancient Alexandria in the 1st century. In the 11th century, distillation was practiced in Persia and the Middle East. Avicenna mentions the use of stills to obtain essential oils, and the doctor Ar-Razi used alcohol for medical purposes.

Vodka is a strong alcoholic drink, a colorless water-alcohol solution with a characteristic taste and a pronounced alcoholic smell. Vodka is one of the most popular spirits in the world. Distillation technology was developed by the Greeks from ancient Alexandria in the 1st century.

Vodka is a strong alcoholic drink, a colorless water-alcohol solution with a characteristic taste and a pronounced alcoholic smell. Vodka is one of the most popular spirits in the world.

Vodka is a strong alcoholic drink, a colorless water-alcohol solution with a characteristic taste and a pronounced alcoholic smell.

Vodka is a strong alcoholic drink,

Vodka is a strong alcoholic beverage, a colorless water-alcoholic solution with a characteristic taste and pronounced alcoholic odor.

The process of vodka production includes the preparation of rectified water, mixing rectified or distilled ethyl alcohol from food raw materials with rectified water, treatment of aqueous-alcoholic solution with activated carbon or modified starch, filtering it, adding ingredients, if they are provided by the recipe, mixing, control filtering, pouring into consumer containers and registration of the finished product

History

In the history of vodka we should distinguish the history of the word "vodka" (i.e. its etymology), the history of the modern drink with this name and the production technology.

The term and trade name "vodka" received its modern meaning (solution of purified ethanol in water) in the XIX century.

Origin of the name

Before the word "vodka" spread in common use the accepted names were "bread wine", "hot wine", "kuren wine", "green wine", but even after the word "vodka" began to appear in official documents, vodka was called in trade gazette and state acts depending on the fortress as "hot, simple, table wine", "Pennik", "polugar".In Polish, in 1405 and 1437 the use of the forms "wodko, vodka" is recorded in the judicial acts of the Sandomierz Voivodeship (meaning "small body of water"), in 1534 the word "wodki" is recorded with the meaning "distilled medicinal products". The original meaning of Polish "wódka" - "little water", "vodochka", is similar to the meaning of "vodka" - "vodochka" in Old Russian and in other Slavic languages.

Pokhlyobkin believed that Polish "wódka" comes from Russian.In Russian, the name "vodka" was recorded in 1533 as applied to a medicinal alcoholic tincture of herbs, and began to be used in the 17th century in the sense of an alcoholic beverage. It entered into use by foreigners in the second half of the 17th century to designate Russian vodka (before that it was "Russian wine"), and in the 18th century it entered into official documents.

One of the earliest official Russian documents, which mentioned the word "vodka", is the name decree of Ivan V and Peter I "On the collection of duties from exported from the sea of different wines and vodka kopecks, and with sugar money, according to previous orders" from 4 (14) August 1684.

As far back as the 18th century vodka was primarily understood as vodka which had been given an additional taste, aroma (smell) or color by means of herbs, berries or fruits.At the same time, in the XIX century colorless and "pure" vodka continued to be referred to as wine.

The modern understanding of the term "vodka" as purified ethanol diluted in water was established in the 19th century.

The first information about the distillation of any substances dates back to the I century and is mentioned in the works of Greek alchemists in Alexandria (Egypt). In the 11th century, Avicenna mentions distillation as a method of obtaining essential oils, but there is no historical evidence of alcohol distillation in Muslim countries during this period. The first unequivocal evidence of alcohol distillation dates back to the twelfth century, to the medical school of Salerno, Italy. Since the middle of the nineteenth century rectification has been developed.

The emergence of 40-degree vodka

Before the appearance of alcohol meters in Russia, the strength of the water-alcohol mixture ("bread wine") was measured by the so-called annealing. If exactly half of the ignited wine burned out, such wine was called "polugar".In Polish, in 1405 and 1437 the use of the forms "wodko, vodka" is recorded in the judicial acts of the Sandomierz Voivodeship (meaning "small body of water"), in 1534 the word "wodki" is recorded with the meaning "distilled medicinal products". The original meaning of Polish "wódka" - "little water", "vodochka", is similar to the meaning of "vodka" - "vodochka" in Old Russian and in other Slavic languages.

Pokhlyobkin believed that Polish "wódka" comes from Russian.In Russian, the name "vodka" was recorded in 1533 as applied to a medicinal alcoholic tincture of herbs, and began to be used in the 17th century in the sense of an alcoholic beverage. It entered into use by foreigners in the second half of the 17th century to designate Russian vodka (before that it was "Russian wine"), and in the 18th century it entered into official documents.

One of the earliest official Russian documents, which mentioned the word "vodka", is the name decree of Ivan V and Peter I "On the collection of duties from exported from the sea of different wines and vodka kopecks, and with sugar money, according to previous orders" from 4 (14) August 1684.

As far back as the 18th century vodka was primarily understood as vodka which had been given an additional taste, aroma (smell) or color by means of herbs, berries or fruits.At the same time, in the XIX century colorless and "pure" vodka continued to be referred to as wine.

The modern understanding of the term "vodka" as purified ethanol diluted in water was established in the 19th century.

The first information about the distillation of any substances dates back to the I century and is mentioned in the works of Greek alchemists in Alexandria (Egypt). In the 11th century, Avicenna mentions distillation as a method of obtaining essential oils, but there is no historical evidence of alcohol distillation in Muslim countries during this period. The first unequivocal evidence of alcohol distillation dates back to the twelfth century, to the medical school of Salerno, Italy. Since the middle of the nineteenth century rectification has been developed.

The emergence of 40-degree vodka

Before the appearance of alcohol meters in Russia, the strength of the water-alcohol mixture ("bread wine") was measured by the so-called annealing. If exactly half of the ignited wine burned out, such wine was called "half-gar". Half-gar whose strength was about 38% served as a basic standard unit of vodka strength; since 1817 it was recommended and since 1843 it was officially fixed. Later, when the alcohol was measured by spirit meters, the Minister of Finance of the Russian Empire M. Kh. Reitern suggested rounding the number up to forty. There were two reasons: convenient to calculate the volume of produced wine and excise duties and a kind of reserve for "shrinkage and leakage" so that the consumer was guaranteed to get the usual 38 degrees of "half-gar". The proposal was accepted and the norm of 40 volumetric percent (degrees) was enshrined in the Charter of the Drinking Fees, approved December 6, 1886.It should be noted that it was only about the lower limit of strength, and not about strict compliance with this indicator.

Vodka is a strong alcoholic beverage, a colorless water-alcoholic solution with a characteristic taste and pronounced alcoholic odor.

The process of vodka production includes the preparation of rectified water, mixing rectified or distilled ethyl alcohol from food raw materials with rectified water, treatment of aqueous-alcoholic solution with activated carbon or modified starch, filtering it, adding ingredients, if they are provided by the recipe, mixing, control filtering, pouring into consumer containers and registration of the finished product

History

In the history of vodka we should distinguish the history of the word "vodka" (i.e. its etymology), the history of the modern drink with this name and the production technology.

The term and trade name "vodka" received its modern meaning (solution of purified ethanol in water) in the XIX century.

Origin of the name

Before the word "vodka" spread in common use the accepted names were "bread wine", "hot wine", "kuren wine", "green wine", but even after the word "vodka" began to appear in official documents, vodka was called in trade gazette and state acts depending on the fortress as "hot, simple, table wine", "Pennik", "polugar".In Polish, in 1405 and 1437 the use of the forms "wodko, vodka" is recorded in the judicial acts of the Sandomierz Voivodeship (meaning "small body of water"), in 1534 the word "wodki" is recorded with the meaning "distilled medicinal products". The original meaning of Polish "wódka" - "little water", "vodochka", is similar to the meaning of "vodka" - "vodochka" in Old Russian and in other Slavic languages.

Pokhlyobkin believed that Polish "wódka" comes from Russian.In Russian, the name "vodka" was recorded in 1533 as applied to a medicinal alcoholic tincture of herbs, and began to be used in the 17th century in the sense of an alcoholic beverage. It entered into use by foreigners in the second half of the 17th century to designate Russian vodka (before that it was "Russian wine"), and in the 18th century it entered into official documents.

One of the earliest official Russian documents, which mentioned the word "vodka", is the name decree of Ivan V and Peter I "On the collection of duties from exported from the sea of different wines and vodka kopecks, and with sugar money, according to previous orders" from 4 (14) August 1684.

As far back as the 18th century vodka was primarily understood as vodka which had been given an additional taste, aroma (smell) or color by means of herbs, berries or fruits.At the same time, in the XIX century colorless and "pure" vodka continued to be referred to as wine.

The modern understanding of the term "vodka" as purified ethanol diluted in water was established in the 19th century.

The first information about the distillation of any substances dates back to the I century and is mentioned in the works of Greek alchemists in Alexandria (Egypt). In the 11th century, Avicenna mentions distillation as a method of obtaining essential oils, but there is no historical evidence of alcohol distillation in Muslim countries during this period. The first unequivocal evidence of alcohol distillation dates back to the twelfth century, to the medical school of Salerno, Italy. Since the middle of the nineteenth century rectification has been developed.

The emergence of 40-degree vodka

Before the appearance of alcohol meters in Russia, the strength of the water-alcohol mixture ("bread wine") was measured by the so-called annealing. If exactly half of the ignited wine burned out, such wine was called "polugar".In Polish, in 1405 and 1437 the use of the forms "wodko, vodka" is recorded in the judicial acts of the Sandomierz Voivodeship (meaning "small body of water"), in 1534 the word "wodki" is recorded with the meaning "distilled medicinal products". The original meaning of Polish "wódka" - "little water", "vodochka", is similar to the meaning of "vodka" - "vodochka" in Old Russian and in other Slavic languages.

Pokhlyobkin believed that Polish "wódka" comes from Russian.In Russian, the name "vodka" was recorded in 1533 as applied to a medicinal alcoholic tincture of herbs, and began to be used in the 17th century in the sense of an alcoholic beverage. It entered into use by foreigners in the second half of the 17th century to designate Russian vodka (before that it was "Russian wine"), and in the 18th century it entered into official documents.

One of the earliest official Russian documents, which mentioned the word "vodka", is the name decree of Ivan V and Peter I "On the collection of duties from exported from the sea of different wines and vodka kopecks, and with sugar money, according to previous orders" from 4 (14) August 1684.

As far back as the 18th century vodka was primarily understood as vodka which had been given an additional taste, aroma (smell) or color by means of herbs, berries or fruits.At the same time, in the XIX century colorless and "pure" vodka continued to be referred to as wine.

The modern understanding of the term "vodka" as purified ethanol diluted in water was established in the 19th century.

The first information about the distillation of any substances dates back to the I century and is mentioned in the works of Greek alchemists in Alexandria (Egypt). In the 11th century, Avicenna mentions distillation as a method of obtaining essential oils, but there is no historical evidence of alcohol distillation in Muslim countries during this period. The first unequivocal evidence of alcohol distillation dates back to the twelfth century, to the medical school of Salerno, Italy. Since the middle of the nineteenth century rectification has been developed.

The emergence of 40-degree vodka

Before the appearance of alcohol meters in Russia, the strength of the water-alcohol mixture ("bread wine") was measured by the so-called annealing. If exactly half of the ignited wine burned out, such wine was called "half-gar". Half-gar whose strength was about 38% served as a basic standard unit of vodka strength; since 1817 it was recommended and since 1843 it was officially fixed. Later, when the alcohol was measured by spirit meters, the Minister of Finance of the Russian Empire M. Kh. Reitern suggested rounding the number up to forty. There were two reasons: convenient to calculate the volume of produced wine and excise duties and a kind of reserve for "shrinkage and leakage" so that the consumer was guaranteed to get the usual 38 degrees of "half-gar". The proposal was accepted and the norm of 40 volumetric percent (degrees) was enshrined in the Charter of the Drinking Fees, approved December 6, 1886.It should be noted that it was only about the lower limit of strength, and not about strict compliance with this indicator.