Welcome to Vodka Bottle .com
Vodka has changed personality a few times throughout the ages.
Currently it is a fashionable drink in western cities, particular used with mixers & in
'alcopops'.
It is hugely popular drunk 'neat' throughout Ukraine, Russia, Eastern Europe & Scandinavia.There are many companies producing fine vodka.In our opinion the finest vodkas come from Russia & Ukraine.e.
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.
Vodka
My Review of the Best Vodka Bottles
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.
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.
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.
History
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,
hen 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.
Etymology
The origins of vodka 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.
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.
In latin it literally means 'water of life'
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, black-market vodka or "bathtub" vodka is widespread,
as it can be produced easily to avoid taxation.
However, severe poisoning, blindness, or death can occur as a result of impurities,
notably methanol presence. In March 2007, BBC News UK made a documentary to find the
cause of severe jaundice among imbibers of the "bathtub" vodka.
The cause was found to be an industrial disinfectant (Extrasept) added to the vodka by
the illegal distillers because of its high alcohol content and low price of acquisition.
Death toll estimates list at least 120 dead and more than 1,000 poisoned.
The death toll is expected to rise due to the chronic nature of the cirrhosis that was
causing the jaundice.