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The strength of vodka is expressed as a percentage, although instead of the “%” sign on the labels appear “degrees”. Russian standards regulate the strength of vodka in the range of 40-45 degrees. In the European Union, the minimum threshold of the fortress is 37.5%. As for the taste of vodka, it can vary significantly depending on the water content, ethanol and specific impurities. In general, the taste characteristics are determined by the concepts of “hot” and “bitter taste.” Its “softness” depends on the purity of vodka. In the role of flavor and aromatic additives can be: vitamins;
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flavors (ginger, red pepper, cinnamon and even chocolate).
best vodka brands in india Vodka should be Russian. Like caviar.
After drinking a glass in the mouth, a residual sensation may be present – this will be the taste of vodka. This phenomenon may be due to insufficient purification of fusel alcohols. The key components of vodka are rectified spirit and water.
As a raw material for the production of alcohol, cereals are usually used (less commonly, beets and potatoes). In addition to the main grain component, the following may be added to the wort:
The quality of future vodka depends largely on water. Best recognized water taken from glaciers, springs and upper reaches of rivers. Water is purified by settling, aeration and filtration (in the final stage quartz sand is often used). The result should be a colorless transparent liquid with a low salt content. Since the 1890s vodka manufacturing technology has not changed. The process looks like this:
Rectified alcohol is mixed with water.
Sorting is filtered (mechanically and activated carbon).
Premium drinks have an additional processing (egg white, milk or silver).
Additives are added (if provided by the recipe).
Products are bottled and capped.
Quality control is carried out.
The origin of the vodka itself and its name is covered in darkness. Claim for the right to be considered the birthplace of the drink tried to Finland, Poland and Germany. In 1982, the International Arbitration Court made a decision based on historical facts, according to which vodka is recognized as the national treasure of Russia. In the old days, vodka was called “hot”, “bread” and “smoked” wine. The use of the same word forms “wоdkо, vodka” was found in Polish around 1405-1437.
The term “wodki” in 1534 meant distilled medicinal products. Pokhlebkin believed that the term “wodka” was borrowed from the Russian language. In 1533, this word designated medicinal herbal tincture. Already in the XVII 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. And only in the XIX century vodka acquired a modern look.
Distillation is mentioned by the Greek alchemists in the first century of our era. 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 XVI century, Polish tax documents everywhere mention alcoholic beverages. Early information about this dates back to 1537 year. This, apparently, was about cereal drinks. The essay of 1614 under the name “Wodka albo Gorzalka” is known, 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. Russia as the homeland of vodka recognizes the famous encyclopedia “Britannica”. There is information that in 1386 Russia was visited by the Genoese ambassadors – it was they who introduced Prince Dmitry Donskoy to “living water” (“aqua vitae”). This term refers to the concentrated wine spirit obtained by Arnold Villeneuve, an alchemist from Provence in 1334. The idea of ??the distillation cube was suggested to the alchemist by the Arabs, who used this unit for the release of spirits.
Black caviar is a protein-rich product derived from sturgeon fish found in northern waters. For several centuries, this product is an exquisite delicacy snack on a festive table. Caviar can be a worthy companion of any alcoholic beverage, be it vodka, wine, champagne, vermouth or whiskey. The question is in the correctness of the combination – expensive delicate caviar will reveal its entire bouquet of taste only with a drink of the same significance. “Black gold” and alcohol should be intertwined in a riot of flavoring colors, complementing the shades of each other. When meeting with a Russian delicacy, each country selected an alcoholic drink, which is popular and highly valued in their society. In Europe, black caviar is identified with champagne, in Russia – with vodka.
Black caviar and vodka are native Russian products. From time immemorial they were permanent companions of each other. America, Canada, Great Britain and other countries adopted this tradition and actively use it.
Russian vodka is a quality product, popular and expensive. Due to the high strength of vodka, it is accepted to have a snack after each glass of salty food with high fat content. This combination allows you to reveal the whole taste of a bitter drink. By the way, with its use it will be minimal. Vodka and black caviar work in unison – a salty fat taste is only emphasized by a sip of scalding pure Russian vodka.
In what form is caviar best to drink with an alcoholic drink? Hot pancakes with rich caviar filling, crackers and small toasts with butter and a slice of lemon, half of the cooked egg (chicken, quail), on which is placed a spoonful of caviar with a hill. How to choose caviar for caviar? Every Russian will say: vodka should be cold, pouring thin continuous thread. Suitable classic drink, with no impurities and additives.
Do not overdo the tincture. If you like this feeling, in the future you can experiment with the terms of insisting. To begin with, endure the described period and immediately strain.
If you feel that you overdo it, you can soften the fierce taste of the Hammer of Thor with a tablespoon of honey or 1–2 teaspoons of sugar (honey is preferable). If you add honey – hold the tincture for another couple of days to dissolve the honey. Do not put sugar more than the specified amount: sugar is the enemy of alcohol, but a small amount of it will soften the taste and make the tincture more “drink”. If you add honey – heat it gently in a water bath so that it becomes liquid. Do not overheat! Under the influence of high temperatures, honey loses its beneficial properties and becomes harmful.
If you have problems with the digestive tract – be careful. The combination of strong alcohol and pepper is not for everyone. But if you feel like a Viking or a Valkyrie, be sure to try.