Polish Vodka is high-proof alcoholic beverage (usually from about 40%) consisting of an alcoholic distillate diluted with water in a ratio of approximately 2:3. First historically certified alcohol distillation has Zosimos of Panapolis around the year 400 AD.
This ability spread in the Arab world, but spirits were used mainly for medical purposes. In the twelfth century, vodka came to Europe with returning from the Crusades, so was born the Italian grape. Polish vodka brewed from wheat probably invented in Germany in the fourteenth century (Latin aqua vitae, the water of life) – the Polish “spirit”. For the first time in Polish literature, the word “vodka” was used in 1405 in Sandomierz court documents. Initially, the Polish vodka was produced in pharmacies and used as medicine.
It was so even in the sixteenth century, Stefan Falimierz in his herbal Fri “The herbs and their power” of 1534 lists as many as 72 species of herbal vodka, prescribed for various ailments. In Poland, one of the first producers of vodka on an industrial scale, and the initiator of the mass export of Polish vodka was industrialist Joseph Baczewski Lviv.
Today, the most common ratio of the amount of the alcohol used for the water is 2 to 3 (40%). These proportions have developed Dmitri Mendeleev, giving them a dissertation about combining alcohol with. The purification process of vodka made Peter Alexandrovich Smirnov (creator of Smirnoff vodka). Vodka can be divided into:
- vodka clean – being diluted with water to 45% (or more) of rectified spirit;
- pure vodka usual – resulting from the rectified spirit or potato harvester
- vodka sniper – arising from rectified spirit sniper (twice rectified)
- luxury vodka – arising from the luxury of rectified spirit (repeatedly rectified)
- flavored vodkas – made from rectified spirit, water, plant extracts, essential oils, sugar, etc., to broad vodkas include a high percentage of alcoholic beverages produced from:
- fruit and herbal distillates rectified (calvados, brandy, grappa, gin, aniseed,) – ordinary vodkas,
- distillates (arrack, rum, Stark, whiskey, brandy, brandy, tequila, mescal) – Natural vodkas
- Moonshine – liquor similar to vodka produced from distilled spirits, but uncertified.
Flavored vodkas because of the amount of the extract can also be divided into:
- dry vodka (up to 50 g of extract in 1 L)
- medium dry vodka (from 51 g to 120 g in 1 L)
- semi-sweet vodka (from 121 g to 220 g in 1 L)
- sweet vodka (from 221 g to 330 g in 1 L)
- liqueurs and creams (over 330 g of extract in 1 L)
A worldwide sale of Polish vodka is estimated at about 9 billion a year, and its annual consumption of 4.7 billion liters. The leader of global consumption is Russia (57%). Poland is the first manufacturer in the UK and fourth in the world. The European Commission has started work on a definition of the term “vodka”.
Countries “vodka” (countries “vodka belt”), which include Poland, Finland, Lithuania, Latvia, Estonia and Sweden initially expressed their dissatisfaction with the new directive. In their view, should be to produce vodka from potatoes, cereals (mainly wheat) or sugar beet. However, the Commission also considers other raw materials such as corn, grapes, bananas and other fruits, and even carrots.
In May 2012, the Polish parliament adopted a definition of “Polish Vodka”, as liquor produced in the Polish from cereals or potatoes cultivated in Poland.
A matter of major controversy in the European Parliament was very definition of vodka and how it is marking (labeling).
The EP Environment Committee adopted the definition, according to which vodka can be called a spirit drink produced from potatoes, grain or sugar beet molasses. […] In the text approved by Parliament required a separate marking material other than cereals and potatoes has been preserved, but the size of this information or the location of its placement on the bottle has not been defined.
The share of the six largest producers of vodka in the EU (EN, ET, LV, LT, FI, SE) exceeds 70%. These countries account for 83% of EU exports of spirits and 64% of consumption. The clear and lonely leader in vodka production in the EU is Poland, which produces three times more vodka than the other in order of Sweden.
The vodka in Poland, most of the time is consumed with meals. Cold or hot dishes such as marinated mushrooms, pickled cucumber, meatballs, mashed potatoes, buttered rye bread, and sour fruits are on the table next to them, and sometimes might drink Polish vodka. It is often drunk with lemon too.
Traditional Polish vodka size is about 1 Oz vodka poured, but since the Soviet Union are increasingly supplanted a Western-style, 4-Oz glass of water. Vodka often holds his breath, drinking out of a cup at a time, and eats and drinks something. Polish vodka without the company is regarded as a sign of alcoholism. Vodka is a traditional drinking clean and place at room temperature while the west is usually a cocktail ingredient, and you prefer chilled or frozen like.
One of the most well-known premium vodka manufacturers of the deep freeze hurt the vodka, your drink is 5-7 ° C refrigerated recommended. In Poland, where cocktail culture in the West is less common, not rare in the vodka served at room temperature out of the house. Contrary to popular belief, there is a quality vodka complex flavor, so west of the samples it is often kept at room temperature.