The history of vodka: who invented it and when the standard appeared. When did vodka appear in Russia? History of the national drink First vodka

The history of vodka has been going on since the 15th century, but there is still no definite answer in what year vodka appeared, and who was the first to prepare this strong alcoholic drink. Despite numerous studies, disputes about the place of origin, as well as the right to the name "vodka", are still ongoing. One can imagine that in the old days, ties between peoples were close, borders were open, and goods moved freely from country to country, regulated only by supply and demand. The forerunner of the emergence of vodka can be considered aquavita (lat.qua vitae) brought by Genoese merchants in the 14th century, that is, alcohol in its modern sense. The liquid was obtained with the help of a distillation still invented by the Arabs and was not suitable for drinking, since it had a high strength. Aquavita was mainly used for medicinal purposes.

According to one version, the vodka recipe was invented by Isidor, a monk of the Chudov Monastery. Having at his disposal the necessary distilling equipment and experience in making less strong drinks, the monk made a strong drink, which after a while became known as vodka. The year 1430 can be considered the beginning of vodka production. This fact is confirmed by the International Arbitration, which secured the right to use the name "vodka" for Russia.

It is necessary to clearly and unambiguously define the recipe framework under which vodka falls. The fact is that in past times, and even more so in the present, a fair amount of confusion has accumulated from names, interpretations and all kinds of recipes. All this wealth is called vodka, and only a small part of it is it. Moonshine, alcoholic tinctures, and diluted alcohol were also called vodka.

The word "vodka" is quite old, and is an ancient diminutive form of the word "water". The words "folder" and "mother" can be considered as one of the few analogs in the modern language that have the same ancient form. From this we can conclude that the word is as old as the little changed words, the basis of the Russian language. This can speak of the ancient roots of the word and, probably, the drink it signifies. For the ancient Slavs, water was not just a liquid, as it is now. Not all water was suitable for drinking, but only living water, that is, running water, spring water, water from fast rivers and streams. Such a respectful attitude to water was subsequently reflected in the designation of a pure and strong drink "vodka". Byzantine wine (9th century) was diluted with water according to Greek tradition; water was one of the main components of honey drinks. Water in a broad sense was one of the elements worshiped by the ancient Slavs.

In the 10-13th centuries, our ancestors stop diluting wine with water, and make honey strong (up to 16% alcohol). This love for strong drinks and the gradual depletion of honey supplies pushed to find new ways to prepare intoxicated drinks. In the 15th century, staged honey almost completely disappeared, as one of the ancient, but difficult and long-lasting drinks. Honey drinks became popular in Europe and were exported there. At the same time, a certain surplus of grain appeared in central Russia. It was these factors that became decisive for the emergence of the first drinks, which we could now call vodka.

The word "vodka" was not common until the middle or even the second half of the 19th century. And only by the end of the 19th century this word was firmly entrenched in the lexicon; it is found in the literary classics, the production of the drink is developed on an industrial scale, and the state takes control over sales, being a monopoly. Until the 19th century, vodka was distributed mainly in the "grain" provinces - Kursk, Orel, Tambov, Moscow, as well as in the Kharkov and Sumy regions, in which the surplus of grain production was distilled into alcohol.

The appearance of distillation and vodka itself was preceded by the appearance of various types of brews, fermented kvass and birch trees. Traditionally, kvass in Russia was made from bakery waste: crumbs, coarse flour, bran, sour dough. There was a practice of preserving kvass wort or thick in old containers, which made it possible to achieve a stable taste. The fungal culture has evolved over the centuries and has been carefully preserved in households. The strength and richness of kvass was formed with the help of different types of cereals and flour. The proportion of three or four types of cereals gave a greater strength and richness of kvass, and in our case - raw materials. Sometimes kvass was fermented and became intoxicated, later they began to make specially fermented kvass, the strength of which was no less than grape wine. The ancient term "brewed kvass" is known, which means "made", "strong", "intoxicating". Birch - fermented birch sap - one of the ancient alcoholic drinks of the ancient Europeans and a grain hop drink - beer - were also known in our area, which undoubtedly paved the way for obtaining stronger drinks, namely vodka. Created drinks, in other words, obtained by distillation, appear already in the 13th century. However, this is still far from vodka.

Another feature was the use of hops and various herbs, especially wormwood. Hop drinks based on herbs with wormwood were called "green wine", "potion". Compared to European counterparts, Russian drinks had a greater amount of plant components, and they were laid in the middle or at the beginning of the process.

So gradually, in various ways, they approached the process of distilling fermented low-alcohol raw materials into a stronger drink. Sources of that time are silent about the properties, taste and recipe of the then vodka, but one can definitely answer that at the end of the 15th century vodka was already in Russia. Various varieties appeared, differing in purity of purification and technology for removing fusel oils. So "Russian vodka" was the name of refined bread vodka, which was served on the tables of the nobility and sold abroad. "Cherkasskaya vodka" was of lower quality, the origin was Polish-Ukrainian, and was closer to the Ukrainian vodka, with an abundance of harmful impurities.

Since 1505, Russian vodka begins to be exported to Sweden, Estonia, Peipsi, and the lands of the Livonian Order. In 1533, a state monopoly was introduced on vodka, taxes on the sold vodka began to go to the state treasury. And "tsar's taverns" bring significant profits. After such an important decision, vodka standards appear. First, vodka began to be divided into grades and quality levels with corresponding prices. This suggests that vodka is becoming popular, and the demand for non-spirits is growing. At the same time, there are inevitable side problems with drunkenness. Hence, strict state control, especially in cases where low-grade cheap vodka is widely used. Since the end of the 16th century, any trade in vodka, except for state (tsarist) establishments, has been prohibited. In the middle of the 17th century, due to a sharp decline in the quality of vodka, as well as frequent cases of fakes of royal vodkas, the so-called "tavern riots" arise, after which the then tsar, Alexei Mikhailovich, convenes a council, at which decisive reforms of the drinking industry were carried out. For a very long period from the 16th to the 18th century, the preparation of vodka was in the hands of the state. The quality of the drink improved, new varieties appeared, and ways were found to purify vodka from fusel oils. Tried various raw materials for the preparation of the initial mash. At the beginning of the 18th century, Peter I allowed distilling to anyone who wanted, taxing cubes, that is, a piece of equipment. Distilling is becoming an additional money-making opportunity for all grain growers. Rye becomes the main raw material. It is not surprising that the quality of vodka decreases at this time.

The term "vodka" appeared in documents only occasionally and as a kind of parallel term. The main name was "bread wine". The name "vodka" appears in writing in the decree of Empress Elizabeth Petrovna dated June 8, 1751. This decree clearly defined who can have a distillation cube and who cannot. In 1765, Catherine II gave the nobility privileges for the production of vodka, exempting those noblemen who are engaged in distilling from any taxes. Nevertheless, restrictions were introduced on a different plane: each nobleman had the right to a certain volume of vodka production, according to his rank, rank or position. Other classes (merchants, clergy and bourgeoisie) were deprived of the right to engage in distilling, and therefore, to have income associated with this. In addition, these estates had to buy for their needs vodka produced by state distilleries. The wise decision of the Empress led to the fact that competition in this area disappeared for a long time in the country, while the internal needs of the nobility were satisfied. However, by the end of the 18th century, the confusion with new decrees created the basis for abuse, and the "vodka wars" continued. Paul I, who came to power, who wanted to restore order, was killed, according to one version, precisely because of the severity in relation to the privileges of the nobility to make vodka.

A real revolution in the quality of vodka produced took place at the end of the 18th century, when the St. Petersburg chemist Tovy Lovitz began to use charcoal as a material for purifying alcohol from fusel oils. However, according to other sources, long before that, Russia had already used wood, mainly birch, coal for cleaning. In January 1865, Dmitry Ivanovich Mendeleev defended his doctoral dissertation "On the combination of alcohol with water", in which he proposed to use a 40% alcohol share in vodkas. This landmark study has forever identified 40% alcohol as the standard for vodka. And to this day it is this ratio that is used as ideal. In 1894, the Russian government patented vodka with 40% alcohol content, passed through a charcoal filter, as a national Russian vodka called "Moscow Special".

Russian history knows several bans on the use of spirits and especially vodka. In the 20th century, there were 2 such bans: in the First World War, when the Russian government issued a decree to suspend the sale of vodka (1914-1918), this decree was extended during the initial Soviet period (1918-1924). The second large-scale ban on the sale of alcohol was already in the perestroika era (1986-1990).

Vodka has always been a strategic product. Vodka sales have always supported the country's economy. The drink was exported, and in the domestic market the invariable popularity of vodka made its production not only profitable, but very profitable. By 1937, the main recipes and types of Soviet vodkas appeared, alcohol was produced only from grain and was refined with charcoal. A large amount of export vodka brought the country the necessary money. Accordingly, the product quality was the highest. After the Great Patriotic War, vodka production resumed, and at the same time the production technology improved. Sand-quartz filters for alcohol purification and cation filters for water softening appeared. By 1967, the export of vodka increased even more, and increasingly stringent requirements were imposed on quality. The proportion of impurities in the rectified alcohol was thousandths of a percent or 1-2 ppm. Since 1971, two new varieties have appeared in the USSR - "Posolskaya" and "Sibirskaya", which, in addition to the existing and proven varieties "Stolichnaya", "Extra" and "Moskovskaya Osobaya", began to be produced both for the domestic market and for export. The quality of Russian vodkas has always been highly valued abroad, and it was during this period that fierce competition with Western producers "Absolute" and "Smirnoff" appeared.

Like any strong drink with an ancient history, vodka requires a culture of drinking. Traditionally it is believed that vodka should be drunk in one gulp, “without breathing”. However, this method comes from drinking low-grade vodka, the taste of which is really unenviable. But to drink good Russian vodka in one gulp is to show disrespect for the drink. If this is a worthy representative of high-quality Russian vodkas, then, after cooling to the desired temperature and pouring vodka into a glass, it is good to drink in small portions, passing the drink along the mouth, letting it go further and leading to the esophagus.

Any alcoholic drink is worthy of taste evaluation. Vodka is no exception. First, the vodka must be cold. Not too much, so as not to "burn cold", but not warm. The optimum temperature is 8 - 10 ° С. It is not customary to dilute vodka, unless it is part of a cocktail. You can drink vodka or have a snack. You can drink it down, for example, with Borjomi mineral water. It is this grade of mineral water that is better than others for these purposes, because the ph of Borjomi is similar to the ph of blood. This combination can slightly lower the blood alcohol concentration. Two types of snacks are recommended as snacks for vodka - cold and hot. The latter are rare, but preferable, since with good hot snacks, a person gets drunk slowly and can quite clearly control the situation. Cold appetizers are better than if there were none.

The age-old traditions of drinking vodka in Russia have the same long-standing "snack traditions". Vegetable, mushroom, meat and fish dishes are worthy of being close to Russian vodka. Pickled vegetables: cucumbers, tomatoes, zucchini, as well as a whole battery of mushroom pickles go well with vodka as a snack. That only is the famous cucumbers of the Novgorodian ambassador, traditionally prepared in large oak barrels. Mushrooms were always salted in the same barrels. In Russia, with its abundance of rivers, fish was much more accessible than meat, and it is the abundance of fish snacks that suggests that this combination of “fish with vodka” has been tested for centuries and can be successfully used today. The whole variety of river fish is now complemented by marine fish species. The famous herring has long been a leader among fish snacks. From the classic dishes of Russian cuisine, one can name unsweetened pancakes with various fillings, for example, caviar, Siberian dumplings, and sauerkraut.

It is not customary to mix vodka with other types of alcohol. Vodka doesn't like mixing very much. Any experiments in drinking vodka together with beer, wine and other alcoholic beverages end in a headache at best. There are some tips on how to avoid excessive drunkenness or the worst morning hangover, or simply poisoning.

First advice: drink in moderation and little by little. No matter how trite it sounds, vodka is a very strong and insidious drink. Usually, with a small amount of snacks or in their absence, vodka is easy to drink, and you don't feel drunk. However, when a person gets up from the table, vodka immediately reminds of himself with a strong influence, but the moment is missed, the sloppy vodka lover is drunk and unable to control himself. Physiologically, this is easily explained - while sitting, the stomach is compressed and vodka, getting inside, may not touch the walls of the stomach, and therefore may not be absorbed. It is recommended to drink with long pauses and periodically get up from the table. This way you can assess your condition much more accurately.

Second tip: drink only proven, high-quality vodka. It is known that the miser pays twice. With regard to vodka, it can be "three times". Low-quality vodka can be poison both for the body and for the mind.

Tip three: eat a little of what you planned to eat with your favorite drink BEFORE the feast. Better yet, eat some fatty or oily foods.

Fourth tip: tea and only tea. This drink has always helped both before and after heavy drinking. Before the feast, a cup of strong tea will save your stomach from the first portions of vodka that irritate the walls. At the same time, it will create a kind of buffer, gradual, not sharp, intoxication. After the feast, a few cups of green tea will relieve the heaviness in the stomach and refresh. Of course, tea does not remove hops, but it significantly helps to remove alcohol from the body. First of all, it helps your kidneys, as tea has diuretic properties.

And finally, information to note:
- remember that mixing vodka with any soda, which means with carbon dioxide, increases the absorption of alcohol.
- smoking contributes to stronger intoxication.
- mixing with sweet liqueurs, liqueurs, etc. leads to severe hangover.
- do not go out, being drunk, into the frost and "fresh air", instead of the necessary freshness, intoxication can intensify! It is enough to open the window and simply ventilate the room.
- remember that strong alcohol gradually gains its strength (concentration in the blood) and the peak of intoxication occurs only after an hour of use!
- if you feel that you are losing consciousness from drinking alcohol - do not hesitate to ask for help or try to empty your stomach in any way known to you. It is possible that this is a substandard product and there is no reason to be at risk.

For all the cunning, vodka should not be blamed for anything. We will adhere to one simple rule: vodka is a festive drink that gives people fun and a sense of satisfaction, and you should drink it only on a holiday and only of the best quality. Be moderate and stay healthy!

What is vodka, from what and how it is made, what is the difference between vodka distillate and vodka made from rectified alcohol.

Substitution of terms as a historical factor

Vodka is a water-alcohol solution considered to be the Russian national alcoholic drink. Vodka is a clear liquid with the smell and taste of alcohol, and consists of only two components: rectified ethyl alcohol and water.

Vodka, along with matryoshka, balalaika and tame bear, has become part of the national Russian flavor for foreigners, and like everything familiar, it raises no questions. But in vain. Over the past two centuries, vodka has undergone such outlandish changes that people discussing it will probably talk about something of their own. Familiar to everyone (at least from store counters), a forty-degree transparent liquid, even from different manufacturers, is not at all the same thing. And if you look at its history, instead of clarity, only new questions will be added.

Only the bear is missing

A similar story happened with tobacco. The explosive growth of oncological diseases occurred after, in the first half of the 20th century, traditional tobacco products were replaced by cigarettes, the contents of which were at first a waste of tobacco production, and later were synthesized chemically from cellulose and harsh chemicals. For a long time this has nothing to do with tobacco, in principle, but it is tobacco that is accused and prohibited of diseases.

But let's move on to the history of vodka.

"Bread wine" in Russia in the 18-19 centuries

Until the 19th century, almost all strong alcohol obtained by distillation (distillation) and subsequent infusion was called "vodka". Yes, initially vodka, like brandy, cognac, gin, whiskey, grappa, rum, tequila, was obtained by distillation, and cereals were used for this. The main raw material for the production of first "hot bread wine", and then vodka, served as rye as the main Russian grain crop. There is little sugar in rye, so the rye was first germinated to obtain malt, in which there is much more sugar. Mash was made from malt, and vodka was made from mash by distillation.

The level of consumption of alcoholic beverages in Russia by the beginning of the 20th century was moderate against the general European background. Vodka accounted for 93% of all alcohol consumed

Distillation from potatoes and beets was not popular, since the alcoholic drink from them was of much worse quality. It was not possible to remove fusel oils in the desired volume from the potato drive, the taste and smell of such a distillation was much worse than "bread wine" from rye, barley and wheat.

By the end of the 18th century, bread vodkas, obtained by distilling "hot bread wine", became the hallmark of the Russian alcohol market. Wayne vodkas from "grape hot wine" and "fruit and berry hot wine" were also produced in Russia, but the priorities in their production belonged to other countries. In Russia, however, such vodkas were made from imported raw materials, whether it be “hot wine” or ready-made French vodka, which was used to make liqueurs.

Distillate vodka

This is what the "bread wine" production process was like.

1. The raw material was used to obtain mash, a low-alcohol drink with a low alcohol content (up to 11 °).
2. Braga was poured into a distiller, in which the liquid was heated and began to evaporate. The vapors were removed through the branch pipe, cooled and condensed.
3. The resulting drink with a high alcohol content retains the taste and smell of the raw materials from which it was produced. Unwanted impurities were removed with charcoal, milk or eggs.

Speaking about the quality of hard alcohol, many use the word "booze" in a clearly negative connotation. This is an erroneous judgment based on a misunderstanding of the issue. Fusel oils add flavor and aroma to the drink. The bouquet of expensive cognacs and whiskey is created not by flavors, but by natural organoleptic properties, the very "booze" from which the noses of "experts" wrinkle, and by aging in oak barrels. However, the disgusting smell of moonshine is also created by fusel oils. Everything depends on the composition and the ability to get rid of unnecessary things.

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Industrial distillation of alcohol using 19th century technology

For distilled spirits, the combination of taste, smell and purity is critical. Harmful and unpleasant fusel oils are removed, leaving those that correspond to the original raw material:

• Grapes (in brandy, cognac and grappa)
• Malt (in whiskey)
• Apples (in calvados)

"Erofeichi", ratafias and tinctures

Until the second half of the 19th century, “erofeichi” and ratafii (“liqueurs of the highest kindness”, “sweet vodka”) were prepared from the 80 ° alcohol (obtained by the fifth run) by infusion of fruits, berries and herbs in alcohol distillate. For additional purification of ratafias from unwanted fusel oils, karluk ("fish glue") was used, whose cost was a hundred times higher than the cost of sturgeon caviar. It is clear that only very rich people could afford such drinks.

In addition, refined distillates were used in medicine for the production of tinctures - herbal tinctures.

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Rectified alcohol vodka

With the development of the chemical industry and technology in the 19th century, the production of rectified alcohol became possible. Unlike distillate alcohol, rectified alcohol was chemically purer and much cheaper. It was possible to produce such alcohol from almost anything: potatoes, beets, sawdust (hydrolysis alcohol). The rectification method produced alcohol with a strength of up to 96 °, the content of fusel oils, imparting taste and smell, was extremely reduced, and the volume and speed of production using this technology were simply incomparable with the production using distillation technology. And it was precisely economic reasons that led to the fact that distillate vodka was completely replaced by rectified vodka.

Alcohol rectification using 19th century technology

The consequences were dire.

• The culture of drinking has completely changed. Distillate vodka was a food drink that had its own taste and smell. Rectified vodka itself has no taste, it is drunk not for the sake of taste, but for the sake of alcohol. Rectified vodka is drunkenness for the sake of drunkenness, and one should not deceive oneself.
• Cheap vodka became one of the economic foundations of the Russian Empire, and then the USSR, and an instrument of control from a political point of view. “From 1767 to 1863, the wine farm provided 33% of state revenues, surpassing receipts from direct taxes - the poll tax and quitrent from state peasants. In the 1850s. this figure has grown to almost 38%. " (Goryushkina N. E, 2011).
• The most important consequence: vodka from rectified alcohol displaced from the market not only all traditional types of Russian “bread wine”, but beer and mead brewing was also destroyed: “The Russian people owe to the ransom system (1765−1863) what they had beer and honey brewing was reduced to naught, and people were doomed to consume mainly vodka. As a result, by the beginning of the XX century. the share of vodka in the structure of consumed beverages was 93% ”. (Zaigraev G.G., 2009). From now on, only a water-alcohol solution was called vodka, which did not have any food and taste value.

Vodka has become so firmly in the everyday life of the population that any fluctuations in the selling price, and even more so - the introduction of "dry laws" led to severe social consequences. But this is already a topic for another material.

Myths about Russian vodka

By itself, the word "vodka" in the 19th century was more a tax term than the common name for a certain alcoholic beverage. You can prove as much as you like that vodka was invented in Russia, but in fact the technology was not invented here. The use of a water-alcohol mixture that has no nutritional value has become a Russian specificity. Pure vodka is drunk for the sole purpose of being drunk. The name ("vodka"), raw materials (rye) and fortress (40%) became a Russian brand. But here too there are many questions, each of which has several answers. This confusion is beneficial to many, and primarily, of course, to manufacturers.

Vodka as a Russian brand

In the late 70s of the 20th century, the Soviet Union was almost banned from selling vodka under the name "vodka". Soviet trade organizations such as Soyuzplodimport were very surprised and did not believe the very opportunity to take away the brand “Russian vodka”: “How is it, this is our original, condo-sieve wine ?!”. And like this. It turned out that there weren't even any patents for the brand. The argument “Everyone knows that vodka was invented in Russia” did not work.

It turned out that even in V. Dal's dictionary there is no independent word "vodka", it is mentioned there only in the context of "wine" (which, in fact, was in his time vodka). Until 1936, the name "table wine" was used, although from 1895 it was a completely different product, which received the official name: vodka.

The brand was defended thanks to the scientific research of William Pokhlebkin, who was able to prove the Russian priority in the creation of the term and technology for the production of vodka. But objectively, his argumentation has a number of gaps and exaggerations: yes, bread wine, obtained by distillation, was mentioned in historical documents a century earlier than Polish vodka. But we were talking about a different product, and the differences are fundamental.

Polish vodka was made from potatoes and beet sugar, was cheap and of low quality. It was practically not cleaned, and the disgusting smell and taste were masked with herbs. Russian vodka was made from grain and refined with coal, milk and eggs. The product was more expensive, but the quality was incomparable to Polish vodka.

It is likely that attempts to take away the vodka brand will continue in the future. Wait and see.

Russian vodka and raw materials for its preparation

As we have already discussed above, there was no unique technology for the production of strong alcohol in Russia and in the Russian Empire. Likewise, hard liquor was produced all over the world. And if we talk about some unique Russian know-how, then these include raw materials for the production of vodka and the technology of purification of the run.

Receiving vodka by the lower ranks of the Russian destroyer. Early 20th century

Russian bread wine was made from rye malt, using the same technology used for whiskey production. So why is there such a difference in taste, smell and color?

One of the reasons is the cleaning technology. Whiskey is poured into oak sherry barrels, in which it is aged for three years or more. Oak wood absorbs fusel oils, while enriching the whiskey with aromatic and tannins. It is clear that due to the complete absence of winemaking in Russia, this technology was closed here. The purification was carried out by precipitating fusel oils with milk, eggs, and dwarf.

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Since the change of technology and the start of vodka production from rectified alcohol, the uniqueness of the Russian recipe for making vodka has gone. Russian could be considered "bread wine". Alas, there is nothing Russian and traditional in the water-alcohol mixture.

When a manufacturer of rectified vodka writes on a bottle "Purified with milk" (or silver, or something else), he is misleading the buyer. There is nothing to purify in the rectified and there is no need. Purification of rectified vodka with milk is like sunflower oil without cholesterol, which is absent in any sunflower oil, has not been and cannot be by definition.

Did Mendeleev invent vodka

This is perhaps one of the most enduring and stupid legends. Information about cooperation with Mendeleev was once launched by vodka industrialist Pyotr Arsenievich Smirnov. For the 19th century, Smirnov was simply an advanced marketer. Having expanded the production of vodka, he sent the hired people to taverns, where they demanded to sell them "Smirnovka". The innkeepers drew conclusions and bought Smirnov's vodka, business went on.

Petr Arsenievich Smirnov

Smirnov also knew how to work with a reputation. The rumor that Mendeleev is related to his vodka is an example. DI Mendeleev in his youth collaborated with one of the most famous vodka manufacturers Vasily Kokorev. But even while working with Kokorev, Mendeleev did not deal with the production of vodka. Kokorev attracted Mendeleev as a consultant in the field of oil production and transportation. No more.

Mendeleev is credited with the "ideal ratio" of water and alcohol in vodka. But even this absolutely teetotal D.I. Mendeleev did not do it. The standardization of the strength of vodka was carried out under Peter I, and at that time it was 38-39 degrees. To check the quality and prevent attempts to dilute the bread wine, it was heated and set on fire. Half of a high-quality product burned out, and since the combination of alcohol with water has its own characteristics, the alcohol content in it was the same 38-39 degrees. How so?

If you mix a liter of alcohol and a liter of water, the resulting volume will be less than two liters. Because you get not a mixture of water and alcohol, but an alcohol hydrate. The alcohol hydrate molecule is much smaller than the separated water and alcohol molecules. And one more feature: there are many such alcohol hydrates, and their properties are also different. Mendeleev in his work "On the combination of alcohol with water" proved that the greatest compression corresponds to a solution with a weight content of alcohol of 46%. With this ratio, the volume of the solution is minimal.

So where did the 40-degree vodka come from? The Russian Minister of Finance M.Kh. suggested rounding off the figure 38.5 to 40. Reitern. It was easier to calculate tax deductions that way. 40 degrees does not determine either the quality or "drinkability" of vodka, the figure is arbitrary and simply makes life easier for officials.

Distilling vodka at home

Why not return to the traditional methods of producing strong alcohol and vodkas, including the method of ferrying? If the peasants coped with this, why the townspeople could not cope with it?

There are several reasons for this. Here are the main ones.

• Distillation is a complex and laborious process. In addition to special equipment, you need a lot of experience. It is not easy to qualitatively purify alcohol from fusel oils, aldehydes and ethers. After all, it was not in vain that the ancestors used karluk for this, and not only coal and milk. Poisoning with "stool" is a common phenomenon. There is no need to risk your own and other people's health, if you can not risk it.
• The traditional bread wine was made from rye. Actually, even today, elite brands of rectified vodkas are made from Alfa alcohol, the raw material for which is rye. Cheaper varieties of vodkas are made with an admixture of potato and beet alcohol. At home (for example, in a city apartment), it is simply unprofitable to create a distillery, and most "moonshiners" distill mash made from anything other than grain crops.

What is the difference between cheap vodka and expensive brands? In fact, nothing. Pure ethyl alcohol, from which vodka is made, does not contain any impurities that affect the taste and smell of the drink. You pay for bottle design and marketing.

Homemade vodka tinctures allow you to get a higher quality alcohol than when trying to recreate the whole process completely, from mash to ferrying and infusion.

As a conclusion

The vodka obtained by the rectification method has no nutritional value. She has two appointments.

• Traditional. In Russian cuisine, vodka plays the same role as ginger in Japanese cuisine: with its help, you can immediately remove the aftertaste of the previous dish, completely concentrating on the next bite. We do not use subtle spices, we do not have a special philosophy of food, gourmet is not peculiar to us. Well, it happened so. Good vodka is able to set off and enhance the taste of simple and rather rough food from the point of view of foreigners: boiled potatoes, onions, pickles and lard. And vodka copes with this function perfectly.
• Vodka is a powerful adaptogen. The production of ethyl alcohol is part of the normal physiology of the human body. Decrease in ethanol naturally produced by the body - apathy, depression, bad mood. And with age, the ability to produce ethanol naturally declines. Chronic alcoholics do not have this option at all. In reasonable controlled doses, alcohol can act as a medicine. The trouble is that the line is narrow, and it is very easy to cross it unnoticed.

The main thing we can do to restore a healthy drinking culture is to restore nutritional value to alcohol. Yes, alcohol from rectified alcohol is much more affordable than distillates. Yes, it has no taste or smell of its own. But why not improve its properties by traditional methods - by infusing fruits, vegetables and herbs on vodka? It is these recipes that we try to select and test.

On the site vypeymenya. рф you will find recipes for vodka infusions at home, without the use of complex technological equipment and easily reproducible without specific skills. We see alcohol not only as "mood drinks", but as complete foods that increase appetite, aid digestion, and can enhance and emphasize the taste of food.

Vodka is an alcoholic drink of increased strength, created on the basis of water and alcohol. The product is characterized by an alcoholic smell, characteristic taste and absolute transparency. In the process of making the drink, rectified ethyl alcohol mixed with corrected water is used. The solution is treated with modified starch or activated carbon to remove harmful impurities. Filtration and addition of various ingredients can be carried out according to the recipe.

The strength of vodka is expressed as a percentage, although instead of the "%" sign, "degrees" appear on the labels. Russian standards regulate the strength of vodka in the range of 40-45 degrees. In the European Union, the minimum fortress threshold is 37.5%. As for the taste of vodka, it can vary significantly depending on the content of water, ethanol and specific impurities. In general, the taste characteristics are defined by the concepts of "burning" and "bitter taste". Its "softness" depends on the purity of vodka. The role of flavoring and aromatic additives can be:

• vitamins;
• thickeners;
• stabilizers;
• flavors (ginger, red pepper, cinnamon, and even chocolate).

After drinking a glass, a residual sensation may be present in the mouth - this will be the taste of vodka. This phenomenon may be due to insufficient purification from fusel alcohols. The key components of vodka are rectified alcohol and water.

Features of production

As a raw material for the production of alcohol, cereals are usually used (less often, beets and potatoes). In addition to the main grain component, the wort can be added:

• millet;
• oats;
• barley;
• corn;
• peas;
• buckwheat.

The quality of future vodka depends a lot on water. The best is the water taken from glaciers, springs and upper reaches of rivers. Water is purified by settling, aeration and filtration (quartz sand is often used in the final stage). The result should be a colorless transparent liquid with a low salt content. Since the 1890s, the vodka production technology has not changed. The process looks like this:

1. Rectified alcohol is mixed with water.
2. Sorting is filtered (mechanically and activated carbon).
3. For premium drinks, additional processing takes place (with egg white, milk or silver).
4. Additives are added (if the recipe provides for them).
5. Products are bottled and sealed.
6. Quality control is carried out.

The history of vodka

The origin of the vodka itself and its name are shrouded in darkness. Finland, Poland and Germany tried to claim the right to be considered the homeland of the drink. In 1982, the International Arbitration Court adopted a decision based on historical facts, according to which vodka was recognized as a national treasure of Russia. In the old days, vodka was called "hot", "bread" and "smoked" wine. The use of the same word forms "wоdko, vodka" was found in the Polish language around 1405-1437.

The term "wodki" in 1534 meant "distilled medicinal products." Pokhlyobkin believed that the term "w? Dka" was borrowed from the Russian language. In 1533, this word denoted a medicinal herbal tincture. Already in the 17th century, foreigners began to clearly distinguish "Russian vodka", this name began to appear in official papers. In the 18th century, fortified liqueurs (fruit and berry) were called vodka. It was only in the 19th century that vodka acquired its modern look.

World history

Distillation is mentioned by Greek alchemists as early as the first century AD. Avicenna in the XI century used this technology for the extraction of essential oils - in any case, he wrote about it in his own writings. The first documentary evidence of distillation dates back to the 12th century - the Italian school of Salerno is mentioned there. Rectification has been practiced since the middle of the 19th century.

There is an assumption that the Poles borrowed the technology of alcohol distillation from the alchemists of the Holy Roman Empire - this happened in the XIV century. Already in the 16th century, Polish tax documents made mention of alcoholic beverages everywhere. The earliest information about this dates back to 1537. Apparently, it was about grain drinks. There is a well-known work of 1614 called "Wodka albo Gorza? Ka", where it is reported that it was rye vodka that became widespread in Poland.

Russian sources say that vodka had predecessors - "digest" and "boiled wine". Some sources mention these products since 1399. The famous encyclopedia Britannica also recognizes Russia as the Motherland of vodka. There is information that in 1386 the Genoese ambassadors visited Russia - it was they who introduced Prince Dmitry Donskoy to "living water" ("aqua vitae"). This term denoted the concentrated wine alcohol obtained by Arnold Villeneuve, an alchemist from Provence in 1334. The idea of \u200b\u200ba distillation cube was suggested to the alchemist by the Arabs, who used this unit to release spirits.

History in Russia

William Pokhlebkin claims that distilling appeared in one of the Russian monasteries at the turn of 1440-1470. Pokhlyobkin writes in his book that isolated cases of vodka production cannot be considered serious evidence of its existence - facts of mass production and related state regulation are required. General financial control over the production of vodka was introduced in 1478. The state has become a monopolist not only in the production, but also in the trade of this alcoholic beverage.

In the middle of the 15th century, honey brewing became less profitable, and cereal yields increased significantly. All relations with Byzantium were terminated, and after all, traditional wine was supplied from there for church needs. During this difficult historical period, as Pokhlebkin assures, the recipe for Russian vodka was developed by the monk Isidor from the town of Chudova.

Re-regulation took place in the era of Elizaveta Petrovna. The Empress by the highest decree designated the categories of people who are allowed to have alembics. And in 1789 the manufacturers of St. Petersburg began to use charcoal for cleaning. Subsequently, a monopoly was introduced on vodka.

Mendeleev and vodka

A fascinating mythology has developed around the popular drink in Russia. There is a legend linking the emergence of 40-degree vodka with the activities of D.I. Mendeleev, inventor of the periodic table. It is alleged that Mendeleev set the 40-degree standard while working on his dissertation. Also, the great scientist is credited with creating the Moskovskaya Osobennaya vodka, patented in 1894.

In fact, Mendeleev was not engaged in the improvement of alcoholic beverages. The scientist's dissertation was devoted to ethyl alcohol, but other people used the information gleaned from there. Information about the effect of vodka on the human body was not found in the works of the great chemist.

How to drink vodka correctly

Preparation is considered an important element of vodka consumption. It is recommended to consume 50 grams of vodka 2-3 hours before a large-scale feast - this way you will prepare your body for stress. Eat something greasy an hour before the event (a ham or caviar sandwich works well). In order not to "pass out" at the table, you can swallow 6-8 tablets of activated carbon - this is done half an hour before the meal.

Chill the vodka bottle until the glass is slightly foggy. Drinking warm vodka is bad taste. Cooling should not take place in the freezer (otherwise, you risk "freezing" the product). Frozen vodka gains strength as the water crystallizes and releases the purest alcohol. Here are some more helpful tips:

1. The ideal container for vodka is 50 gram glasses.
2. It is better to exhale before drinking the drink (take a sip while inhaling).
3. It is better to have a snack at the beginning of the meal with hot dishes, gradually switching to cold ones.
4. Avoid drinks that contain carbon dioxide bubbles.
5. It is not recommended to mix vodka with other alcoholic beverages.
6. After drinking a lot of vodka in winter, do not go out into the cold.
7. After the celebration, avoid re-drinking alcohol.

How to drink vodka

It is better to refuse everything that contains bubbles (mineral water, soft drinks, Coca-Cola). Compotes, fruit drinks and juices are considered safe. Take three-minute breaks between drinks of vodka.

How to eat vodka

A good snack emphasizes the merits of the product, while a bad one hopelessly spoils the meal. Vodka goes well with any dish, excluding desserts. Use the "first hot, then cold" rule. Here are the main food groups that are recommended to be used as a snack:

1. Nutrient... These include fried fish and hot meat. These dishes are eaten first and are designed to eliminate a burning sensation in the throat and an unpleasant aftertaste.
2. Enveloping... This group includes soups, salads and hot sauces. First, you must get enough of the first group of dishes, and only then proceed to the second. Take a short break between the two groups.
3. Washers... These are mushrooms, vegetable marinades and pickles. Final group. This type of snack prepares the body for a new vodka intake.

Classification and types of vodka

Modern vodka has a fairly simple classification directly related to the cost of the drink and the quality of the ingredients. The classification is as follows:

• Economy (cheap vodka, poorly protected from counterfeiting and once filtered).
• Standard (several degrees of purification, flavor variations, alcohol of the "Extra" category).
• Premium (Alfa and Lux \u200b\u200balcohols, mild taste, several degrees of protection, designer packaging).
• Super-premium (cleaning with silver, gold and rare components, complexity of packaging, unique recipe).
• Ultra-premium (extraordinary ecological purity, rare cooking technology, tough tasting control).

The alcohol content in good vodka ranges from 40-56%. "Correct" vodka is distinguished by a delicate vodka aroma, mild taste and complete absence of harmful impurities. There should be no sediment in the drink. If the product burns the mouth, the vodka is classified as "economy". If the product contains low-quality alcohol, you will experience an unpleasant odor. Be sure to turn the vodka bottle upside down so you can determine if there is sediment inside.

Of course, the best way to get quality vodka is to opt for premium drinks. But the high price does not always justify itself - the market is full of counterfeits. You will learn a little later how to identify counterfeit.

Home cooking methods

In order to make vodka at home, you need to choose the right alcohol, water and other ingredients. The water should contain a minimum of salts and minerals, so a bottled product seems to be the most suitable solution. It is better to choose medical or food alcohol. Take a methyl test to maintain your health (technical alcohol is deadly). And here's what a list of other components might look like:

• glycerol;
• sugar;
• glucose.

The classic recipe provides for a mixture of pharmacy glucose (0.04 liters), bottled water (2 liters), 96% alcohol (about 1.25 liters). First, the main ingredient (water) is poured into the container, then alcohol is placed there, the resulting solution is mixed. Other components are added. Everything is shaken and put into the refrigerator. There is also a more exotic way that will allow you to make the product more spicy. Here's what you need:

• water (three glasses);
• alcohol (two glasses);
• spices (cardamom, ground nutmeg and cinnamon;
• sugar;
• dry citric acid (1 glass).

In this case, the container with vodka is cooled for three hours, and only then lemon peel is added. The subsequent infusion lasts 6 hours. Gradually, spices are added to the mixture, after which the container is moved for 12 hours to a warm room. Warming up vodka, it is necessary to re-cool it. At the end, the mixture is filtered and sugar is added there.

How to distinguish a fake

There are seven signs by which you can identify counterfeit vodka. These are the signs:

1. The cost... Those who use specific vodka brands should remember the price of the product. A 15-30% decrease in cost is a sure sign of a fake.
2. Colour... Real vodka has no color. The drink is absolutely transparent, there are no yellowish shades and foreign particles.
3. A store... Buy a drink in trusted stores - large hypermarkets and vodka boutiques. Be sure to keep your receipt.
4. Cap... Factory products are distinguished by a tight-fitting cap that does not leak or scroll. A ball dispenser is even better - in clandestine factories it is unrealistic to fake it.
5. Label... Legible inscriptions, smooth labeling, no grammatical errors. Make sure you have GOST, date of bottling, composition and manufacturer.
6. Manufacturer protection... This is an individual indicator, so go to the website of the brand you want to use before buying. Among the methods of protection, we note the emblems, embossed signs, quality markers.
7. Excise stamp... This parameter is relevant only for foreign brands.

Not all vodka brands are associated with Russia. Quality vodka is made in France, Poland and Finland.

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January 31 marks the 154th anniversary of the "birthday" of vodka. On this day in 1865, Dmitry Mendeleev defended his doctoral dissertation on the topic "On the combination of alcohol with water."

Vodka is a strong alcoholic drink, a mixture of rectified (food) ethyl alcohol with water. To prepare vodka, a mixture of alcohol and water (sorting) is passed through activated carbon, then filtered.

By adding infusions of herbs, seeds, roots and spices to vodka, various infusions are prepared.

Other types of vodka are obtained by distilling fermented sweet liquids.

Types of vodka

Ordinary vodka in Russia is a 40% solution of alcohol purified from fusel oil in water. Cleaning is carried out hot in rectification plants or cold - in vodka. Alcohol here is diluted with water (to a strength of 40-45%) and filtered through a series of vats filled with charcoal (best of all birch), which absorbs fusel oil (traces remain). The best vodka is made from rectified alcohol.

Special vodka is prepared by dissolving various essential oils and aromatic substances in ordinary vodka or alcohol.

To obtain fruit vodka, ripe berries are crushed, the juice is squeezed out, sweetened and forced to ferment (adding yeast). The fermented wort is distilled.

The history of the emergence of vodka

The prototype of vodka was made in the 11th century by the Persian physician Ar-Razi, who was the first to isolate ethanol (ethyl alcohol) by distillation. The Koran prohibits Muslims from drinking any alcoholic beverages, so the Arabs used this liquid (vodka) exclusively for medical purposes, as well as for the preparation of perfumes.

In Europe, the first distillation of an alcohol-containing liquid was made by the Italian alchemist monk Valentius. The alchemists of Provence (France) adapted the alembic invented by the Arabs to convert grape must into alcohol.

In Russia, vodka appeared at the end of the XIV century. In 1386, the Genoese embassy brought the first vodka (aqua vitae - "living water") to Moscow and presented it to Prince Dmitry Donskoy. In Europe, all modern spirits were born from "aqua vita": brandy, cognac, whiskey, schnapps and Russian vodka. The volatile liquid obtained as a result of the distillation of fermented wort was perceived as a concentrate, the "spirit" of wine (in Latin spiritus vini), hence the modern name of this substance in many languages, including in Russian - "alcohol".

In 1429, "aqua vita" was again brought to Moscow by foreigners, this time as a universal medicine. At the court of Prince Vasily II Vasilyevich, the liquid was apparently appreciated, however, due to its strength, they preferred to dilute it with water. It is likely that the idea of \u200b\u200bdiluting alcohol, which, in essence, was "aqua vita", was the impetus for the production of Russian vodka, but, of course, from grain.

The method of vodka production became presumably known in Russia in the second half of the 15th century and, probably, was due to the appearance of grain surpluses that required quick processing.

Already at the beginning of the 16th century, "burning wine" was taken not to Russia, but from it. This was the first experience of Russian vodka export, which was later destined to conquer the world.

The word "vodka" itself appeared in Russia in the 17th-18th centuries and is most likely derived from "water". At the same time, in the past, the terms wine, tavern (this was the name for vodka made illegally, under the conditions of the state monopoly introduced in the 18th century), inn wine, smoked wine, burning wine, burnt wine, bitter wine, etc. were also used to denote vodka.

With the development and improvement of vodka production in Russia, remarkable results have been achieved in terms of purification and taste characteristics of the drink.

The dynasties of Russian "vodka kings", breeders, were laid in the Petrine era. In 1716, the first emperor of All Russia offered the noble and merchant classes the exclusive right to engage in distillation on their lands.

In the middle of the 18th century, the production of vodka in Russia, along with state-owned factories, was carried out by noble landowners, owners of estates scattered throughout the country. Empress Catherine II, who patronized the nobility, who granted him many different benefits, made distilling an exclusive privilege of the nobles. A significant part of the vodka was produced on the manor houses, and the quality of the drink was raised to boundless heights. Manufacturers sought to achieve a high degree of vodka purification, using natural animal proteins - milk and egg white for this. In the 18th century, Russian "home" vodkas enjoyed an excellent reputation, produced by the Kurakin princes, the Sheremetev counts, the Rumyantsev counts, and others.

At the end of the 19th century, for the first time in Russian history, a state standard for vodka was introduced. This was largely facilitated by the research of famous chemists Nikolai Zelinsky and Dmitry Mendeleev, members of the commission on the introduction of the vodka monopoly. The merit of the latter lies in the fact that he developed the composition of vodka, which had to correspond to 40 ° in strength. The "Mendeleevsky" version of vodka in 1894 was patented in Russia as "Moscow special" (later - "Special").

In Russian history, the state (tsarist) monopoly on the production and sale of vodka was repeatedly introduced. For example, in 1533 the first "tsar's tavern" was opened in Moscow, and the entire trade in vodka became the prerogative of the tsarist administration, in 1819 Alexander I reintroduced the state monopoly, which existed until 1828, since 1894, a state monopoly began to be periodically introduced in Russia, strictly observed in 1906-1913.

The state monopoly on vodka existed throughout the entire period of Soviet power (formally - from 1923), while the technology of production of the drink was improved, and its quality was at an invariably high level. In 1992, by the decree of Russian President Boris Yeltsin, the monopoly was abolished, which entailed a number of negative consequences (financial, medical, moral, and others). Already in 1993, a new decree was signed, returning the monopoly, but the state was unable to strictly control its implementation.

The history of prohibitive measures against vodka is noteworthy. So, during the Russo-Japanese War, there was a ban on the trade of vodka in some provinces of the empire. "Prohibition" was introduced in Russia at the very beginning of the First World War, continuing to operate even after the establishment of Soviet power (only in 1923 the sale of liqueurs with a strength of no more than 20 ° was allowed, in 1924 the permissible strength was increased to 30 °, in 1928 the restrictions were lifted , in 1986, under Mikhail Gorbachev, an unprecedented campaign was launched to combat drunkenness, in fact, the use of alcohol, which was not crowned with success and entailed the massive destruction of vineyards, the production of low-quality "underground" alcoholic beverages, the growth of drug addiction, etc.) ...

As an element of everyday culture, vodka took a specific place in the history of Russian life, marked by such verbal symbols - "signs" as "mentikov dime", "katenka", "kerenki", "monopolka", "rykovka", "andropovka", "smirnovka "(by the name of one of the largest domestic producers of vodka), etc., and has also become an invariable solid payment unit (" bottle of vodka "), especially in rural areas. Vodka is often perceived as a national symbol of Russia, on a par with samovar, balalaika, matryoshka, caviar. Remaining until the end of the 20th century one of the most widespread Russian national drinks, vodka was the basis for a huge number of tinctures, the preparation of which became a special branch of home production in Russia.

Since January 1, 2010, in order to combat illegal alcohol trafficking in the country, Russia has introduced a minimum price of 89 rubles for a 0.5 liter bottle of vodka. The corresponding order was signed by the Federal Service for the Regulation of the Alcohol Market (Rosalkogolregulirovanie). If the bottle is of a different volume, the minimum price will be calculated in proportion to the capacity.

Thus, now the consumer will be able to make an informed choice between a legal and an illegal manufacturer. According to experts, taking into account the excise tax on alcohol planned for 2010, the cost of a bottle, VAT and minimum markups in retail and wholesale, the price of a bottle of vodka does not really exceed 89 rubles.

The material was prepared on the basis of information from RIA Novosti and open sources

An interesting topic for many :). Who invented vodka?Where did it come from? How did its production start? What kind of drink is this, which is considered "primordially Russian" all over the world and cannot imagine a real Russian person without a glass of vodka on the table?

The word "vodka" first appeared in the XIV-XV centuries, but then this word was called a strong infusion of berries, herbs or roots on strong alcohol. It is believed that a certain semblance of vodka in the 10th century was first made by the Persian doctor Ar-Razion, they also say that the Arabs invented vodka, but since the use of alcohol is prohibited in Muslim countries, they used it for the production of perfumes and as a medicine.

The trade name "vodka" appeared in the USSR in 1936 with the adoption of GOST. The basis of vodka is rectified alcohol, which is produced mainly from grain or potato raw materials. But the latter is used for the production of vodka in the EU countries, as well as in Belarus. In our country, vodka is produced only from grain raw materials.

In Europe, vodka appeared in the 13th century, but it was used as a medicine.

In Russia, vodka first appeared at the beginning of the 15th century. It was brought by the European ambassadors as a gift to Vasily Temny as a medicine needed to lubricate wounds.

Vodka became widespread later, under Ivan the Terrible. I will digress a little from the topic and tell you that earlier in Russia people did not drink strong alcoholic beverages, but only drank light low-alcohol drinks, honey, beer, berry wine. The hostesses prepared all these drinks at home and put them on the table only on major holidays.

Here is what Samuil Maskevich, a famous Polish traveler, wrote about Russia at that time:

“The Muscovites observe great sobriety, which is strictly demanded from both the nobles and the people. There is no place to buy wine or beer. Others tried to hide the barrels of wine, skillfully sealing them in ovens. But there, too, the perpetrators were found. The drunk is immediately taken to the "beer prison" specially arranged for them, and only after a few weeks are released from it, at someone's request. A person noticed in drunkenness is again imprisoned for a long time, then taken through the streets and mercilessly flogged with a whip until the drunkenness loses him. " Like this.

But Ivan the Terrible began to forcibly impose the tradition of drinking vodka, acting very cruelly. Why did he do it? Thus, he wanted to replenish the treasury for the development of Siberian lands. And he considered this method the most effective. Seeing the so-called "taverns" in the Kazan he had conquered, he realized what benefits they could bring if a state monopoly on vodka was introduced.

People were dragged into these taverns by force, forced to drink vodka, which, moreover, was very expensive and completely unusual for a Russian person. Home production of alcoholic beverages was banned on pain of death.

In general, sooner or later, Ivan IV achieved his goal, Russia began to drink ... and the income of the royal treasury to grow ...

However, the Russian people were not very eager to sell this drink. This occupation was considered shameful, the very last thing. And drunkards in Russia have always been despised ...

From the moment vodka appeared in Russia, the moral decay of the people began, such a disease as alcohol dependence appeared.

Rumor has it that DI Mendeleev allegedly invented vodka, and this is based on the fact that his doctoral dissertation is called "On the combination of alcohol with water" But it is known for certain that Mendeleev did not participate in the creation of vodka. In fact, his work relates to metrology.

And in 1885, sobriety societies began to appear in Russia. One of these societies was headed by L.N. Tolstoy. Here's what he wrote about drunkenness:

“The contagious disease is taking over more and more people. Women, girls, children are already drinking. It seems to both rich and poor that one cannot be cheerful otherwise than drunk or half-drunk; it seems that the best way to show one's grief or joy is to become intoxicated and, having lost human dignity, become like an animal ... "

Interestingly, by the end of the 19th century, Russia ranked second to last in terms of the amount of alcohol consumed. More than half of our population were teetotalers. Almost all women did not drink alcohol at all.

Comparison by country of the amount of alcohol consumed, XIX century.

Much later, during the Great Patriotic War, the soldiers who took part in hostilities received 100 grams of combat every day in the Red Army. However, this order changed several times, and in 1942, on May 12, the order of the People's Commissar of Defense No. 0373 was issued. It read:

"To stop the daily distribution of all personnel of the army in the field, to establish the procedure and rate for the distribution of vodka."

In accordance with the order, the daily distribution of vodka only to front line fighters, who had successes in hostilities against the fascist invaders, was retained, and the rate was increased to 200 grams per person. For this purpose, vodka was allocated monthly at the disposal of the command of the fronts and individual armies in the amount of 20 percent of the number of troops of the front - the army. The rest of the soldiers were entitled to 100 grams for revolutionary, public and regimental (the day of the formation of the unit) holidays.

By the way, this law was often used by foreign media to discredit the Russian army. There were rumors about "drunken battalions" and the like. fiction. Moreover, even in those days, per capita alcohol consumption in the USSR was much lower than in European countries.

And where did the name "vodka" come from? Opinions differ on this issue. Possibly from the Polish language. Polish “Wodka” has its original meaning from “water”, which is similar to the old Russian word “vodka” - “water”. But there is also an opinion that "water" and "vodka" have different roots and therefore have nothing to do with each other.

In Russia, the word "vodka", also in the meaning of "alcoholic drink", was first mentioned in 1533. The earliest Russian document where we can find the word "vodka" is the decree of Ivan IV "On the collection of duties exported from overseas for various wines and vodkas with efimkas, and with sugar in money, according to previous decrees" dated 4 August 1683 But for a long time vodka was called in state acts and statements "hot, simple, table wine", "pennyk", "semi-tar" and "moonshine".

But the tradition of drinking vodka was not always implanted in Russia, sometimes alcohol was prohibited by introducing the so-called "dry law". For example, in 1914 at the beginning of the First World War. And the Bolsheviks, who came to power in 1917, extended it until 1924. Or, for example, during the reign of Gorbachev, a "dry law" was also passed. There were even so-called "sober Komsomol" weddings, where alcohol was allegedly absent. In fact, there was alcohol on the tables, but not in bottles, but in samovars, teapots, in general, our people are resourceful. And the famous vodka coupons?

And in 1936 GOST was adopted, according to which the pure alcohol mixture was named "vodka". There were "vodkas" and "special vodkas". The former are purely water-alcohol mixture, and the latter have minor flavored additives.

And finally, in some Russian cities there are vodka museums. For example, in Uglich, where in 1998 the "Municipal Museum of the History of Russian Vodka" was opened. It is known that Uglichnaya Zemlya is the birthplace of Pyotr Arsenievich Smirnov, the vodka king, the founder of the "P.A.Smirnov Trading House" in Moscow in 1860, the supplier of the Imperial Court since 1866.

In 2003, its own vodka museum opened in Smolensk. There are "vodka museums" in Tyumen, Moscow and Amsterdam.

An interesting fact: the most expensive vodka in the world is Diva, produced in Scotland. Its price ranges from 4000 thousand to 1 million dollars per bottle and depends on the decorations on the bottle.

I also suggest watching an interesting video about the history of vodka and drunkenness in Russia:

Do not forget to share in the comments what you think about this issue.