During feasts and gatherings there is a moment of awkward silence, about which they say “an angel flew by.” We will help you become a demonic superman, who uses a machine gun of sparkling erudition to knock out the most dull angels.
Ekaterina Chekushina
ABV: 17%
Country: South Africa
Local residents have long known that elephants go into rabies in early autumn. They rush across the savannah, trumpeting, copulating desperately and attacking human buildings. One day, hunters noticed an elephant eating the fruits of a marula tree, after which it fell into the above-mentioned state.
"Yeah!" - the hunters thought, they picked up the fruits that were lying under the tree and brought them to the village. “Hey!” - the hunters thought in the evening, having tasted the sweet fermented fruits. According to legend, this is how the famous liqueur with an elephant on the label was born.
Strength: 38-48%
Country: Brazil
This was at a time when Brazil was languishing under the yoke of the Portuguese colonialists. For church rituals and worldly sins, European sailors brought brandy to Latin America - a strong drink distilled from wine that could be transported on ships without any problems.
The fire water was liked by the local population. However, it was not cheap. The most inquisitive of the local nuggets managed to find out the secret of making brandy and got the hang of making their own moonshine - from sweet cane juice.
By and large, it was the predecessor of rum, which simply did not have time to age in barrels due to its excessive popularity. The drink was called "cachaca". The Portuguese, of course, did not like this initiative. Not only did people start drinking, they also stopped buying Portuguese brandy!
The production of cachaça was imposed with huge taxes. The Brazilian men could not endure such humiliation for long, and under the slogan “For our cachaça!” The uprising against the colonialists began. The drink has become a symbol of national identity and is still very popular in the country.
ABV: 12%
Country: Cuba
This cocktail of rum, cola and lemon juice marked the alliance of America and Cuba in the war against the Spanish colonialists. In 1898, nimble gringos, as usual, began to help the local liberation movement. The Spaniards were expelled from Liberty Island, and the time of American rule began.
In the following decades, luxury cars, clean-shaven American officers and cola, which was just beginning to gain popularity in the United States, were brought to Cuba. Cuban bartenders claim that somewhere around 1900, in one of the drinking establishments of Havana, a strong and happy union of Cuban traditional dark rum and American sweet soda was first concluded.
The inventors of the new cocktail were the Americans, and they drank, of course, to a “free Cuba” (freedom was already the hottest commodity of foreign intervention in those days).
ABV: 13%
Country: Caribbean
The girlish sweet cocktail with cherry was actually invented by the legendary pirate Roberto Cofresi. They say that one day Cofresi's ship landed at one of the Caribbean islands after a grueling and long raid. The health and spirit of the team were undermined, so the captain ordered to urgently purchase more nutritious and healthy products from the local market.
In stock were coconut cream (the white fatty mass that is obtained after the first extraction of coconut flakes), pineapples and a barrel of white rum. Juice was squeezed out of pineapples (in Spanish “piña colada” means “strained pineapple”), mixed with cream and rum and we got an amazing refreshing and at the same time high-calorie cocktail that was ideal for restoring strength.
Today, Cofresí, who became famous as the Caribbean Robin Hood, is considered a national hero in Puerto Rico.
ABV: 40%
Country: Belarus
In the 17th century, German students, famous for their alcoholic exploits, called any unusual alcoholic cocktail “crambambula.” There was a famous song Der Krambambulist, which in the 19th century was translated into Russian by Nikolai Yazykov: “Then at least the devil take everything when I drink Krambambuli!”
At the suggestion of the poet, the word migrated into the Russian language and more than once received the attention of classics. For example, Ostrovsky in the play “Wolves and Sheep” dubbed the ordinary “ruff” “crambambul”. Meanwhile, in Belarus the word seemed so familiar that they began to call it a very specific local drink - vodka tincture with honey and herbs. Since 2000, krambambula has been promoted as the national drink of the republic.
Strength: 6-40%
Country: Italy
The art of distillation - evaporation and subsequent condensation of various liquids - was brought to medieval Europe by the Arabs. This process looked extremely impressive: mystical and at the same time scientific. So a huge number of alchemists immediately sprang up all over Europe, thoughtfully gurgling flasks in their laboratories, trying to evaporate gold from the most incredible solutions.
The only useful recipe that the pundits managed to gurgle is the production of alcohol from various fermented liquids. Since alchemy was often combined with witchcraft and healing, it was soon discovered that medicinal herbs could be infused in alcohol, resulting in an “elixir of eternal life” with objective healing properties.
Such medicines were especially popular in Italian medieval monasteries and were called “amaro”, which means “bitter” (apparently, so that no one would even suspect the monks of the sweet life, although traditionally the Italian medicinal elixir includes a considerable share of sugar syrup). Each monastery had its own recipe; the medicine was prescribed to all novices after meals. In the middle of the 19th century, “amaro” went beyond the monastery gates - its commercial production began, which continues successfully to this day. The famous amaretto is a type of amaro infused with bitter almonds and apricot kernels.
Strength: 29-60%
Country: Portugal
While the Italian monks tinkered with sugar and spices to create their exquisite liqueurs, the brutal Portuguese sailors whipped the alcohol almost clean and called it “fire water” - aguardiente. However, there were still some delights. Distinguished different types aguardiente, depending on what the spirit was distilled from: grain mash*, fermented fruit or bad wine. Wine was most often used - this drink was also called “brandy” (from the Dutch brandewijn - “burnt wine”). It was he who was taken on long sea voyages to disinfect the water.
Technically, vodka can also be called aguardiente. See how life immediately plays with new colors if you announce: “Yesterday my friend and I attacked the aguardiente as Phacochoerus africanus.”
In Portugal, the tradition of “morning aguardiente” is still alive, which is served along with an espresso shot and is called café com сheirinho - “coffee with aroma”. In the Azores, this breakfast is also called café com música - “coffee with music.”
Strength: 2-12%
Country: Chile, Peru
Traditional corn beer is widespread throughout Latin America. Characteristic feature in its production is the use of human saliva, with the help of which the starch in corn grains is hydrolyzed and converted into sugar. To put it bluntly, to make beer, women first chew corn, then spit it into a vat and leave it to ferment for several days.
Locals are confident that the natural fermentation process completely cleanses the drink of all possible toxins, but cases of chicha poisoning are not uncommon even among hardened alcoholics. Among the Indians of the Brazilian jungle, maize and cassava beer was used to wash down the meat of enemies during cannibalistic gatherings.
There is a traditional soup called “chupilka”, which is prepared by adding toasted flour to chicha. During the Second Pacific War (during which Chile won, perhaps, the main victory in its history), a drink called “devil's cup”, which included moonshine and gunpowder, was distributed among Chilean soldiers. They say that after tasting it, people became literally possessed by the devil and struck down their enemies with uncontrollable fury.
ABV: 74%
Country: France
Alas, in the 20th century, scientists proved that all the psychedelic properties of absinthe came purely from the fevered imagination of writers and artists of bohemian Paris. In fact, absinthe is a distillate of white wine with the addition of wormwood, fennel and other herbs, and wormwood (an infusion of which in concentrated form can actually cause convulsions, but not hallucinations) is negligibly small in the traditional drink.
Meanwhile, the end of the 19th century was marked by a real absinthe madness in France. This drink became so popular that the aperitif time from four to five began to be called “green hour”. They drank very strong absinthe, diluting it with water through a piece of sugar on a spatula and achieving a milky color, which was called “louche” (nebula) and indicated that the herbal bouquet of the drink had opened.
The more popular the “green potion” became, the more mass produced it was, which means its price dropped, which contributed to even greater popularity. Eventually, at the beginning of the 20th century, a large-scale campaign against the “intoxicating influence of the green fairy” was launched in France and the rest of Europe. The increase in the number of alcoholics, which was most likely due to the increasingly difficult conditions of urban life, was attributed to the harmful effects of absinthe. The decadent poems and paintings of his admirers served as a clear illustration of the decay that had engulfed society. By 1915, absinthe was banned in Holland, Switzerland, America and France itself, which switched to a weaker pastis with a similar aniseed taste. The ban was lifted only in the 21st century.
There are currently two types of this drink. One is traditional, in which the alcohol is first infused with herbs and then undergoes additional distillation. Another is the so-called Bohemian absinthe, produced mainly in the Czech Republic, in which herbal oils are mixed into the drink using the “cold method”. In Bohemian absinthe, the concentration of wormwood can indeed reach a dangerous dose (remember that we are still not talking about hallucinations, only about convulsions), but real connoisseurs consider the bouquet of such a drink to be too rough.
Strength: 4-6%
Country: Chile, Peru
Agave mash, which was used in the ritual rites of the Mexican Indians more than a thousand years ago, still pleases local alcoholics. It is prepared not from the core of a cactus, like tequila, but from the milky juice that is formed if a bud with a flower is torn off from a plant. The invention of pulque is the merit of the divine possum Tlakwatshe (being the patron saint of drunkards with that name is, apparently, a special divine humor).
Legend has it that the cheerful beast one day parted the leaves of the agave with its small hand-like paws and discovered a cup full of fermented juice. Then the opossum took a straw, drank this mash and became the first creature on Earth to experience intoxication. We are even afraid to imagine what a drunken divine possum could have done, however, having sobered up, he decided to pass on the knowledge he had gained to people, who from then on began to collect the milky juice of the agave and ferment it in huge vats.
The result was a milky-white, foaming drink with a sour, yeasty aftertaste. Before colonization, it was drunk exclusively for religious purposes (for example, to make human victims drunk before slaughter, to make things more fun), but after the arrival of the Spaniards, pulque became widespread among the general population. Nowadays it has been largely replaced by beer, but in some villages the tradition is still honored to this day.
ABV: 25%
Country: North America
Once Europeans planted sugar cane plantations in the New World, rum became the region's main alcoholic pastime: it was distilled from a byproduct of sugar production. This drink was especially loved by sailors, as it was cheaper than aguardiente or whiskey, which had previously been used to disinfect water on long voyages.
The British Royal Navy even developed its own standard rum-based cocktail - grog*. It was rum diluted with water and lemon juice (to protect against scurvy). Meanwhile, pirates and merchants of the Caribbean who did not sail too far from sources of fresh vegetables preferred grog to bumbo - rum with added water, sugar and nutmeg.
There are many funny stories associated with rum on the seas. For example, this is how rum got the name “Nelson’s blood.” They say that immediately after the Battle of Trafalgar, the corpse of Admiral Nelson was placed in a barrel of rum for preservation and delivery to his homeland. However, shock and embarrassment awaited the officials who opened the barrel with the hero’s body: the admiral was lying in a completely dry container and had already become thoroughly deteriorated. The fact is that the sailors, noticing a full barrel, made a hole in it and during the journey they sucked all the rum through a straw.
Alcohol is drunk wherever it is not prohibited by law, which is why, when going on a trip, many of us want not only to try the national cuisine of the country, but also to taste alcoholic drinks that will tell us no less about the country, and maybe even more than the local attractions. If you are an avid traveler or just a versatile person, then you will be very interested to learn about 10 national alcoholic drinks from different parts of the globe.
Limoncello (Italy)
In Italy they love lemons. And they make a cool drink from them called limoncello. This is a lemon peel tincture that can be easily prepared even at home. In addition to lemons, limoncello contains alcohol, water and sugar. It is usually served in chilled small glasses. By the way, this is not just a tasty, but also a healthy drink. Limoncello contains quite a lot of vitamin C.
Ouzo (Greece)
And here is the favorite of the Greeks. Ouzo in Greece is almost like wine in France. It is chosen as an aperitif in a sunny country. Essentially, this is a local version of vodka, which is made by distilling alcohol, water, anise and some other aromatic substances (cinnamon, cloves, nutmeg).
Ouzo is served in tall glasses with water and ice. This drink goes well with local cuisine, which is dominated by seafood.
Gin (England)
England is considered the birthplace of gin. It was there that this drink gained popularity. Gin is made by distilling grain alcohol with vegetable spices, for example, juniper, coriander, and almonds.
In terms of strength, gin almost catches up with vodka. It tastes quite dry and sometimes resembles cologne. Serve it chilled with lime or lemon and large quantity ice. Cool cocktails with a tart and characteristic taste are often prepared using gin.
Chacha (Georgia)
In Georgia they know a lot about alcoholic drinks. Chacha is a clear example of this. This is a strong alcoholic drink that is made from grapes through fermentation and distillation. Essentially, this is a Georgian version of brandy. Chacha goes well with meat dishes, herbs, and spices, so this drink perfectly complements the Georgian feast.
Pisco (Peru)
If you find yourself in Peru, be sure to try pisco. This is a national treasure of the country, which is a Peruvian variety of grape vodka. Pisco is produced from Muscat grapes. Strong exotic for lovers of unusual sensations.
Whiskey (Scotland)
True whiskey can only be tasted in Scotland. So, once you find yourself in this amazing country, go to the local pub and ask the bartender to pour you the best whiskey in the bar (of course, taking into account your financial capabilities). It's worth it. Even unnecessary comments are not needed here.
Jerez (Spain)
Spain has its own cool and very strong wine. This is sherry. It is also sometimes called sherry. It is made from white grapes. There are many types of sherry, you can really try endlessly. Sherry is the perfect complement to Spanish gastronomic delights, such as jamon.
Angostura (Venezuela)
This is an extremely popular Venezuelan bitter. Let's remember what it is: bitters include bitters and some types of vermouths and liqueurs. Angostura has a pleasant tea-like hue and a memorable spicy taste.
IN pure form it is used rarely and mainly only as a medicine. Angostura has an ABV of 45%. That's why it is added to cocktails. Even a couple of drops are enough to give them a unique taste.
Thus, Angostura is included in the popular Diablo, Red Bikini and Old Fashioned cocktails.
Rum (Cuba)
Cuban rum is no less popular than Cuban cigars. By the way, rum is rather the national drink of all Latin America, and not just Cuba, but without a doubt, the best rum in the world is made in this country. So to visit Cuba and not drink local rum is almost a crime!
Pulque (Mexico)
Mexico has its own cool alcoholic drinks. A local favorite is pulque. It is already more than a thousand years old. Initially, this drink was considered sacred, and only noble people could drink it. Today, absolutely everyone can drink pulque.
This drink has a milky white color, a slightly viscous consistency and a sour, yeasty taste. It is made from fermented agave juice. Pulque is a healthy drink. It contains vitamins, microelements, vegetable proteins, enzymes, acids and even aphrodisiacs. The strength of this drink varies from 4 to 8%.
When researching the vodka market, it was found that it is imported from Germany, the USA, Sweden, Poland, France, Belgium, Israel and other countries.
The principle of distillation, which forms the basis for the production of traditional Russian vodka, is widespread throughout the world. However, in foreign countries, different raw materials are used, different production technology is used, natural and synthetic additives are used that determine the organoleptic and physicochemical characteristics of the drink.
According to the Russian classification, most of them are classified as alcoholic beverages. In addition, vodka is the name given to a number of strong alcoholic drinks obtained according to traditional national recipes by distillation: whiskey, brandy, gin, rum, plum brandy, arrack. The range of domestic and imported vodkas sold on the Russian market reaches up to 400 items.
It is practically impossible to establish the distinctive features of vodkas of new names, since the labeling most often does not contain any information about the features of the recipe, technology, or type of alcohol. All this is a trade secret.
At the same time, the lack of reliable information about the characteristics of vodkas of different names deprives merchants and consumers of the opportunity to make an informed choice and forces them to assume that the differences between
many vodkas consist only in the name and external design.
The Russian market is literally flooded with imported products, sometimes intended for Russians, as evidenced by the names of vodkas. This is largely due to the fact that domestic manufacturers are placed in unfavorable conditions due to high excise taxation.
Below are the most famous brands of foreign vodkas and their analogues.
VODKA OF UKRAINE
Vodkas of Ukraine:
♦ “Viru-valge”. Prepared from highly purified alcohol and softened water with added sugar. ABV 45%.
♦ “Crystal Jidrais.” Produced on the basis of highly purified alcohol with the addition of cumin and bitter almond oils, glycerin, and sugar. ABV 40%.
♦ “Leaf Skydrion.” The composition includes high-purity alcohol and softened water. ABV 40%.
♦ “New”. It is obtained from highly purified alcohol and treated water with the addition of aromatic alcohol, cumin and sugar. ABV 40%.
♦ “Ukrainian vodka”. Prepared on the basis of highly purified alcohol with the addition of honey. ABV 45%.
VODKA POLAND
Poland is a leader in the volume and range of vodkas produced.
In Poland, vodkas are traditionally classified into pure and high-grade. Pure vodkas are closer in composition to Russian ones; they do not have a pronounced aroma or taste; high-grade vodkas are flavored drinks of various types: from liqueurs to liqueurs. Vodkas of Poland:
♦ “Vyborova” (Wyborowa). One of the most popular in the domestic and foreign markets, its share makes up a quarter of the vodka consumed in the country. Produced from rye alcohol highest quality(“Selected”) and mineralized water, which makes it soft, with a slightly sweet taste.
♦ “21-Excellent vodka”. In production, rye alcohol “Lux” and well water are used. The high degree of purity of the starting components ensures taste benefits. Strength - 40%.
♦ "Baltic" (Baltic). Vodka with alcohol obtained from potatoes, strength - 40%. An option is “Special Baltic” with the addition of rye alcohol and two years of aging in oak barrels.
♦ “Victory”. It is produced on the basis of selected rye alcohol and mineralized water, which, along with special technology, provides a pleasant, delicate aroma and taste. Strength - 39%.
♦ Vodka Mono-polowa J. A. Baczewski. Like Polonaise, it belongs to the category of mass-produced vodkas, produced according to the original recipe of the Bachevsky family (1782) with the addition of natural flavoring and aromatic additives. Strength - 40%.
♦ “Wyborna zytnia” (Wyborna zytnia). It is made from a mixture of grain and potato alcohol, which gives vodka a unique flavor. Strength - 40%.
♦ “Ideal”. Produced on the basis of Lux rye alcohol, with a strength of 38, 40 and 45%.
♦ “Carpathia” (Karpatia). A special feature of the technology and recipe is the addition of aged fruit alcohol. Available in two versions: 38 and 42% strength.
♦ “Copernicus” (Copernicus). Rye vodka based on Lux alcohol. There are two options: “Luxury” with a strength of 40% and “Light” with a strength of 39%.
♦ “Krakus”. Tayuke belongs to the group of rye vodkas and has a soft, slightly sweet taste and a typical grain aroma. Strength - 40%.
♦ “Lublinka” (Lublinka). The composition includes selected rye alcohol "Lux" and specially treated water, which distinguishes this drink with a delicate aroma and taste of pure grain vodka. Strength - 40%. As an option, Lublinka zytnia is produced - 39 and 40% strength.
♦ “Luksusova”. Vodka produced using a special technology using high-quality alcohol “Lux” (“Lyuksusova”) and mineralized water. It has the aroma and taste typical for this class of vodka. Strength - 40%.
♦ “Mazowiecka zytnia”. Produced from rye alcohol with the addition of fruit. Strength - 40%.
♦ “Our vodka is pure” (Nasza wodka czysta). Mass grade rye vodka. Strength - 40%.
♦ “Polonez”. Produced from rye alcohol in two versions: 40% strength (white label) and 50% (blue label).
♦ “Tania” (Tania). High-quality vodka made from rye alcohol and mineral water. Strength - 40%.
♦ “Harnash” (Hamas). It is produced using various natural additives that provide a unique taste and aroma. It has a strength of 40 and 45%.
♦ “Chopin”. To make this vodka, the highest grades of rye and specially purified water are used. Available in 40 and 45% strength. A special feature is the frosted glass bottles.
♦ “Extra Zytnia”. A special feature of the recipe is the use, along with rye, of a small amount of apple alcohol and aromatic fruit additives, which imparts softness and the aroma of fruit and grain. Strength - 40%. As an option, “Specjalna Zytnia” is produced with a higher degree of purification. Available in several versions: 40% strength (blue label), 45% strength (red label), flavored - lemon, orange, pepper, coconut and peach (38%).
In addition to the vodkas discussed above, potato vodkas “Vistula” and “Alpine” (Alpejska), as well as kosher vodkas made in accordance with the requirements of religious Jewish regulations, have become very popular. According to traditional Jewish recipes, about twenty items are produced, of which Kosher, Trojka-Luxury, Szaba-sowka, Purim, and Happy are in high demand. "(Happy).
Among the mass-produced vodkas, one can note such as “Cymes” (translated from Hebrew as “taste of tastes”), “Korsarska”, “Bosmanska”, “Kapitanska”, “Admiral” "(Admiral), "Mariner", "Nord", "Galileo", "Belveder", etc.
Poland, like other countries of the world, is increasingly moving towards creating joint ventures for the production of vodka with leading manufacturers and companies. Together with the English company Euro Class, Rose Petal vodka is produced with the addition of flavored rose oil, high-grade vodka liqueurs: plum, orange, lemon, cherry. The American corporation IDV produces Smirnoff Red vodka in Poland.
VODKA OF SWEDEN
The most famous is Absolut vodka (Absolut Rent Branvin, i.e. an absolutely pure alcoholic drink). The recipe and technology of vodka was developed in 1879 by Lars Olsson
Smith. A medallion with the image of the inventor of vodka is placed on the bottle into which the vodka is bottled.
Vodka production is concentrated in the south of Sweden at the plant in Ahus, where they produce classic varieties (40 and 45% strength), flavored versions with 40% strength - “Absolut Citron”, “Absolut Pepe”, “Absolut Kurant”.
VODKA OF FINLAND
Since 1952, the national brand “Koskenkorva” has been produced with a strength of 40; 50 and 60%, with a low alcohol content of 25 to 21% and the addition of various flavors.
Since 1970, a new brand has been produced - “Finlandia” with a strength of 40 and 50%, as well as its variants with the addition of cranberry and pineapple flavors.
VODKA OF DENMARK
Grain vodka "Danzka" is produced with a strength of 40% (red label) and 50% (blue label), flavored versions: lemon and blackcurrant with a strength of 40%. Poured into aluminum containers.
VODKA OF GERMANY
The leader in the production of high-quality vodkas is the SPS company, which produces Romanov, Imperial, Troika, Kutuzov, Faberge vodkas, which enjoy a well-deserved reputation in the domestic market. It was from this company that the Russian Government ordered Salyut Pobedy vodka for the 50th anniversary of the Victory.
Since 1921 Vodka of the factory brand "Gorbachev" is produced at the factory founded in Berlin by the Russian emigrant Gorbachev. This vodka accounts for about 40% of the German market. Produced at 37.5 strength; 40; 50 and 60%.
In 1938, the Detlefsen company was founded, which produces the famous brand of vodka “Rasputin” - “classic” and flavored varieties, as well as “Magic” with a strength of 37.5%; "Prestige" (40 and 70% strength).
In total, about 60 brands of vodka are produced in Germany, including Moskvich, Nikolai, President, Alexander, Prince Igor, Petrov, Stolypin, Vodka for Health, Tolstoy. , “Father”, “Germany”, “Russia”, “Pushkin”, etc.
The national German vodka is schnapps (Bran-Twain), a low-strength alcohol for which is prepared from potatoes and beets.
VODKA USA
The most famous is Smirnoff vodka (its strength is 50%). The history of this brand is connected with the name of Peter Smirnov, whose family invented a special recipe for making vodka more than a hundred years ago. In 1933, Russian emigrant Rudolf Kunet bought the production of this vodka from Smirnov’s son, Vladimir. Since 1939, Smirnoff vodka has been produced by Hublein. In terms of popularity, it ranks first in the world among vodkas and second among strong alcoholic drinks (after Bakar-di rum). About 15 million cases of Smirnoff vodka are sold annually, while Absolut vodka (the second most popular) sells 4.5 million cases.
The brands “Bight Eagle” (40% strength), “Black Eagle” (40% strength), as well as “Wolfschmidt” (40% strength), produced by one of the largest companies “Jame Beam”, are widely known in America.
VODKA HOLLAND
Since 1888, the Highhoud company has been producing wheat vodka Royalty. The identifying feature of this vodka is the blue bottle and the presence of the mark of the royal court on it.
The De Hurn company produces Ursus vodka, its recipe was developed at the beginning of the 20th century. Icelandic bootlegger." Flavored versions are currently being produced: lemon and blackcurrant.
“Genever” (shidam) is juniper vodka, the alcohol for which is obtained from barley malt and wheat grain; flavored with juniper berries.
VODKA ITALY
The most famous brands are Keglevich, produced by Stoke in lemon, peach and melon flavored versions (38% strength), and Eristow Vodka with 40% strength.
VODKA OF ENGLAND
English vodkas are sold only on the domestic market and are practically unknown outside the country.
The most popular are: “Cossack” (37.5% strength), “Select” (40% strength),
“Vegin” (abv. 37.5, 40 and 50%), “Borzoi” (abv. 37.5%).
VODKA OF BELGIUM
A popular brand is “Aslanov”. The recipe for this vodka was developed by Russian emigrants Mikhail and Nina Aslanyan, who have been producing this vodka in Brussels since 1917. In the 70s. The trademark and the right to produce Aslanov vodka were acquired by the Belgian company Bruggeman.
VODKA OF MEXICO
Vodkas of Mexico:
♦ Mezcal. To obtain this drink, alcohol is used from fermented agave juice, but it is distilled only once.
♦ Pulque. Cactus vodka with a strength of 32...34%. It does not have stable quality indicators, since its production allows the use of non-standard raw materials and alcohol of varying degrees of purification.
♦ Tequila. The alcohol for it is obtained from fermented agave juice, then it is subjected to repeated distillation and aged for several years in oak barrels. Strength - 45%. The technological principle and vodka itself have been known since the times of the Aztecs. The largest producer of Jose Cuervo tequila is the Jose Cuervo company, which has been producing this brand for 200 years.
CHINESE VODKA
Chinese vodkas:
♦ Maotai. Maotai is the most popular rice vodka. There are several options for its manufacture.
In artisanal conditions, primitively distilled rice alcohol is obtained, various medicinal herbs are infused on its basis, diluted with water to obtain a strength of 60%, sealed and kept for some time before sale. In closer industrial conditions, another type of Maotai vodka is produced - 60-proof. Its distinctive feature is its yellow color and the characteristic smell of rice vodka.
♦ Hanshina. Although this is wheat vodka, millet is also used as a raw material for alcohol, which, together with simple technology, gives a cloudy color and a specific smell.
OTHER NATIONAL VODKAS
Below is a description of other famous national vodkas, which are based on the principle of distillation:
♦ Araki. Turkish date vodka. Prepared with alcohol obtained from dates.
♦ Arza (Horza). A special type of strong kumys vodka. It is made from arka by diluting it with water. Consumed hot.
♦ Arka. Kumys vodka of Kalmykia and Buryatia. The raw material for producing alcohol is kumys or sour milk. They drink it hot with the addition of kumiss, since when it cools down it appears bad smell.
♦ Bambooze. Indonesian bamboo vodka. Alcohol from bamboo grains is used as a raw material. The technology used does not provide for the purification of vodka from harmful impurities. Used mainly for ritual and religious ceremonies.
♦ Calvados. French apple vodka. The raw material used is alcohol obtained from well-preserved unripe apples. After distillation of apple juice
brewing and bringing the strength to 38...50%, the vodka is kept in barrels. Calvados usually has an additional name depending on where it is made. This explains the wide range of its strength.
♦ Cajasa. Brazilian vodka, the alcohol for which is obtained from sugar cane, however, in the technological process, it is not cane juice or molasses that is fermented, but fresh sugar cane, which distinguishes the production of vodka from rum. Strength - 41%.
♦ Passover. Jewish raisin vodka. The alcohol is obtained from raisins; during the technological process it is diluted with two or three times the volume of water.
♦ Sake. Widely known Japanese rice vodka. A special feature of the alcohol technology is the processing of rice with steam and saccharification with special cultures of microorganisms. The finished drink is colorless and transparent, has a strength of 16...18%, and is consumed hot.
♦ Chacha. Georgian grape vodka. For the production of alcohol, unripe, unvarietal grapes with ridges are used. Strength - about 45%. There are many varieties of vodkas that are traditional for many countries and peoples.
♦ Arrack. It is widespread in Asian countries, where various local raw materials are used for its production: on the island of Java, alcohol is obtained by distilling fermented wort.
♦ Kizlyarka. The alcohol for the production of this vodka is obtained from apples, pears, plums, apricots and other fruits. Kizlyarka is a traditional drink in many regions of the North Caucasus, Stavropol, and Kuban.
♦ Slivovitz. Plum vodka is widespread in Hungary, Slovakia, and Romania; prunes are used to produce alcohol. The technology involves a dilution process with water.
♦ Tutovka. Produced in Azerbaijan and Armenia. The alcohol is made by distilling mash from white and black mulberries, which gives the vodka a yellowish-greenish tint and a characteristic aroma.
♦ Anise vodka (anise). The family of these vodkas includes a large number of national drinks of various recipes and strengths. The anise-flavored drink was known as early as 1500 BC. e., in Ancient Egypt it was considered healing.
Below are some examples of existing varieties of aniseed vodka.
Anise del mono. A drink considered the national pride of Spain. The identifying feature is the bottle original form, whose label depicts a human-faced chimpanzee holding a bottle in one hand and a scroll in the other with the words: “This is the best anise, as proven by science.” There are mainly two varieties of this vodka: “Gorilla Anise” and “Tiger Anise”.
Greek booze. It has a sweet taste. Strength - 40...50%.
Turkish rakti. Herbs and roots are also used in its production. Strength - 40...50%.
BITTER VODKA
Like anise, they include a wide variety of drinks similar in technology. Bitter vodkas are made from extracts of herbs, roots, stems, leaves of tropical and subtropical plants with the addition of various spices. Considering the raw materials used, they usually have dark color, have a positive effect on the gastrointestinal tract.
Typical examples of bitter vodkas are Angos Tura and Bunekamp. Bitter vodkas are used mainly for flavoring other drinks (less often in pure form) due to the high concentration of aromatic and biologically active substances. Bitter vodkas:
♦ "Angostura". Along with alcohol, extracts from orange peel, gentian roots, angelica, cinchona bark, cloves, nutmeg flowers, cardamom, cinnamon and other components are used in its production.
♦ "Bunekamp". The vodka recipe includes anise, fennel, licorice, trifol (trefoil), semolina, valerian, wormwood, poplar buds, and other exotic additives. Produced with a strength of at least 41%.
We continue the theme of national alcoholic drinks, and today you will find another ten outstanding alcoholic drinks from different parts of the planet.
Surely you know and have drunk many of them, but perhaps you have never even heard of others.
Whiskey. Scotland
Of course, we couldn't help but mention the holy grail among alcoholic drinks - whiskey.
The right to be called the birthplace of whiskey is shared by Scotland and Ireland.
The Scots are sure that they owe the appearance of whiskey to Christian missionaries who learned the recipe from the Crusaders.
The Irish, in turn, consider their patron Saint Patrick to be the “father” of whiskey.
From a medicinal drink in Scottish monasteries, whiskey quickly turned into a national drink, drunk by both peasants and nobles.
Whiskey is made from various grains (barley, wheat, corn, rye) through the processes of malting, distillation and aging in oak barrels.
The strength of the drink is from 35 to 50 degrees, but sometimes there are whiskeys that are stronger.
There are four types of whiskey:
malt, grain, blended (mixed malt with grain) and bourbon (American whiskey made from corn).
Martini. Italy
Next up is one of my friends’ favorite drinks - Martini, Italian vermouth, named after the Martini & Rossi distillery.
The word martini itself has already become an eponym (a brand name that has become a common noun), and often “martini” simply means vermouth.
The history of vermouth goes back as much as 2 centuries, when fortified wine with artemisia and star anise flowers was used as a medicine.
However, the popularity of this drink was ensured by sales agent Alessandro Martini and herbalist Luigi Rossi.
Arriving at the company "Distelleria Nazionale Di Spirito Di Vino", which deals with alcoholic products, they focused on vermouth: Luigi brought perfect recipe Martini, with the addition of unique compositions of herbs and spices, and Alessandro sharply increased sales. Martini became a regular at glamorous (and not so glamorous) parties, a favorite of the stars and a symbol of a successful, luxurious life.
Remember the James Bond cocktail?
Becherovka. Czech
Czech liqueur "Becherovka" with a strength of 38 degrees belongs to fernets.
Like many alcoholic drinks, Becherovka was originally used as a medicine for stomach pain.
A pharmacist from Karlovy Vary, Josef Vitus Becher, first began selling this liqueur in 1807, and 34 years later his son Gustav registered the trademark “Johan Becher” and began the production of Becherovka.
The process of its production is unique: a mixture of several dozen herbs in canvas bags is dipped in alcohol and allowed to brew for a week, after which the resulting tincture is poured into oak barrels and water and sugar are added.
The drink received its current name in the last year of the Second World War, when, after the liberation of Czechoslovakia from the occupiers, the Johann Becher company was nationalized and the name was changed to Becherovka.
Kirschwasser.
Germany
Kirschwasser, which translates from German as cherry water, can be called cherry brandy.
This is a strong drink, distilled using mash made from sweet cherries with pits.
It is the seeds that also give the drink a light almond tint.
Initially, only one type of cherry was used to produce Kirschwasser - morellos, but now other sweet varieties are also allowed.
Kirschwasser is used both solo and in cocktails, and in Switzerland it is even necessarily served with cheese fondue.
Schnapps. Germany.
Schnapps is the name of a group of double-distilled strong alcoholic drinks.
In the homeland of schnapps, Germany, there are traditional methods for consuming the drink: it is not recommended to mix it into cocktails or dilute it with anything.
If you are going to mix it with something, then only with freshly squeezed juices.
The traditional way of serving schnapps is in cognac pots, into which about 20-30 ml of the drink is poured and fruit, usually a pear or apricot, is dropped.
Metaxa.
Greece
Metaxa is known to everyone as Greek cognac.
The “father” of metaxa is Spyros Metaxas, who created this drink in 1888.
The unique taste of metaxa is given by the herbal infusion, which is added to brandy along with grape wine.
Currently, only one factory in Athens has the right to produce Metaxa and produces more than 12 million bottles annually.
Metaxa has rightfully become the legendary national Greek drink.
Interestingly, metaxa is the first alcoholic drink to be in space.
Maotai. China
The national Chinese drink Maotai, Chinese vodka, is one of the most expensive vodkas in the world.
The cost of one bottle can reach $750.
This drink, with a strength of 35-53%, is obtained by distilling gaoliang (a sorghum-type cereal plant).
Maotai got its name from the city of the same name in Guizhou province.
In addition to the “national” status, Maotai has received the status of a “diplomatic” drink due to the fact that not a single business meeting or banquet is complete without a bottle of Maotai.
Despite the quality of raw materials and perfected production, alcohol intoxication from maotai occurs instantly.
Be careful!
Cognac. France
The amber-golden double-distilled drink is named after the city of Cognac in the French department of Charente, in which there are areas with vineyards.
Only a drink from this region has the right to be called cognac.
All other drinks of similar production, produced by distilling white wines, even if made in France, are called brandy.
However, in Russia it has long been customary to call any brandy cognac, so we can often find Russian cognac, and Armenian, and Dagestan.
One of the main indicators of the quality of a drink is the aging period in oak barrels, in which it acquires its golden color.
Let's take a look at the classification of shutter speed: V.S.
(Very Special) or three stars - cognacs aged in a barrel for at least 2.5 years; V.S.O.P.
(Very Superior Old Pale) - cognacs aged less than 4 years; V.V.S.O.P.
(Very-Very Superior Old Pale) - cognacs aged for at least 5 years;(Extra Old) - cognacs aged more than 6 years.
Sambuca. Italy
A regular at parties, the anise liqueur Sambuca is now popular not so much because of its bright and unusual taste, but because of its unusual presentation.
Everyone, if you haven’t tried this drink, has definitely seen how the bartender demonstrates a small fire show, setting fire to sambuca, and after drinking, the drinker inhales the vapor from an inverted glass through a straw.
The birthplace of sambuca is Italy, where the Saracens brought its ancestor - an aniseed drink, used both as a medicine and as a “pleasure” during a feast.
In addition to anise, sambuca contains a mixture of herbs, which still remains a secret and is known only to manufacturers.
Calvados. France
Our list today ends with Calvados (emphasis on the last syllable!).
A strong alcoholic drink of about 40% is most often apple or, less commonly, pear brandy.
At its core, Calvados is distilled cider.
Mentions of attempts to distill cider date back to 1553, and the drink owes its name to one department of Normandy.
Later, the right to produce Calvados was assigned to the French departments of Calvados, Manche and Orne.
In Normandy, there is a tradition called the “Norman hole”, when Calvados is consumed between courses during long feasts to increase appetite.
This article provides a list of the best and most famous alcoholic drinks from different nations of the world. Read, choose, enjoy.
Switzerland. Absinthe
To this day, no one knows how to perceive absinthe. It was invented several thousand years ago, so it is considered very ancient and has legends. Some consider it a medicine, others consider it a tincture or liqueur, and still others consider it a cocktail that contains both alcohol and drugs. Some states have officially banned its use. Absent Xenta is widely known in the world, which is quite strong (70% alcohol); it has Spanish roots. Absinthe is colored emerald, and also has a peculiar bitterness due to the addition of wormwood juice extract. As a result, caution must be exercised when consuming it. Its discoverer is considered to be the French doctor Pierre Ordiner, who created it in the form of a medicinal tincture at the end of the 18th century. Afterwards it turned into an alcoholic drink, which is now widely known.
Mexico. Coffee liqueur
There are a huge number of coffee liqueurs known in the world, but Kahlua takes the leading place among them. Its place of birth is Mexico, and it is based on the most popular variety of Arabica coffee, which is grown in the foothills of the same country. In addition, the highest quality Mexican rum and sweet vanilla are added to Kahlua liqueur. All these components, after processing, turn into a unique nectar for the gods - Kahlua coffee liqueur. Kahlua liqueur is usually drunk either without anything or by adding various milk ingredients. It is generally accepted that a refined drink is crushed ice together with pure liqueur. Russia prepares cocktails where the main ingredient is coffee liqueur, and they have already become world classics. The most famous cocktails are Kahlua White Russian and Kahlua Black Russian. In addition, there are about 220 cocktails with Kahlua, which are prepared all over the world.
Netherlands. Gin
Gin is a strong alcoholic drink that is prepared by distilling wheat alcohol. Juniper is added to it, thanks to which the drink has a unique taste. Often the alcoholic drink is quite dry, so no one drinks it in its pure form. You must be able to distinguish it from sweet liqueur and sloe gin, which are made from sloe berries that are infused with gin. The most common type of alcoholic drink used in cocktails is London dry gin. This name is not a brand and does not refer to the country or brand, but is determined by the distillation process. London Dry Gin is strong and is often prepared in vertical stills and then in alcohol base add herbs. In addition to juniper, some citrus fruits may be present: orange or lemon zest. Manufacturers also add other plant components: angelica root, anise, cinnamon, cassia bark, coriander and orris.
Brazil. Cachasa
Cachaça is a strong Brazilian drink, which is associated with many historical events in the country. Cachaça is a Portuguese word in origin; it is worth noting that the drink was invented by the colonialists from this country, and their traditions left their mark on the current production of alcohol. Cachaça contains sugar cane, or more precisely, its fermented juice. To speed up the fermentation process, wheat, soy, rice or corn flour are added at the very beginning. Next, the product is subject to distillation, and the resulting distillate is poured into wooden barrels and kept for one and a half years or more.
France. Cognac
Cognac is a fairly strong alcoholic drink and is made using special technology from special grape varieties. Cognac contains tannin and tannins, which allow vitamin C to be intensively produced in the body. This drink is usually consumed after main courses or after the final meal in order to experience its unique taste and fullness. It does not need to be refrigerated before use; it should reach approximately 16 degrees. According to the rules, you need to drink it from 25 gram glasses, which look like small barrels. When drinking cognac, you should not rush anywhere; you need to feel inner peace and intimacy, because this is a drink of philosophers.
France. Champagne
Champagne is, in other words, a sparkling wine that was first produced in the Champagne region of France. It contained certain grape varieties, which created a secondary fermentation of the drink in the bottle. The name comes from the province where the named region is located. Champagne is most often served in special wine glasses that have a long stem and a high narrow bowl. The shape resembles a flute. To taste sweet varieties of champagne, it is better to use a wider flat wine glass, but it is worth remembering that it does not retain the aroma of wine and bubbles.
Madeira. Madeira
Madeira is a strong wine produced on the wooded island of Madeira. The drink is distinguished by the fact that it includes a high alcohol content (approximately 19-20 revolutions), as well as a low sugar level (only 3-7%). The alcoholic drink arose in the following way: when in the holds of one of the Portuguese ships, which was on its way to India, there were barrels of wine that could withstand the high temperatures of the tropics and rocking.
Portugal. Port wine
Port is a special type of fortified wine that is produced in the northern part of Portugal. The alcoholic drink has gained popularity all over the world and has thousands of fans. The word “port” can be translated as “wine from the city of Porto”, but its preservation and production is carried out not in this city, but in Vila Nova de Gaia. The main component of the drink is grapes that grow along the Douro River. Port wine is usually served in a glass or a decanter special for port wine. The glass should have the shape of a tulip; the vessel can contain no more than 750 ml of liquid, because the walls of the bottle contain sediment, which is characteristic of such alcohol.
Cuba.Rum
Rum is considered a strong alcoholic drink, which is made through the fermentation and further distillation of by-products from sugar cane production. These are cane syrup and molasses. This alcoholic drink is considered to be not only the choice of pirates, but also of writers, sailors and slave traders. The exact recipe for making rum is still not known, but it is known for sure that semi-liquid sticky molasses is used as a raw material. There are many types of rum; for example, the light drink is often used in making cocktails.
Japan. Sake
The Japanese can rightfully be proud of their sake. They have been drinking this alcoholic drink for several thousand years, but there are assumptions that it appeared earlier. In the eyes of the Japanese, sake is not an ordinary drink, but a symbol of many traditions and culture. One of them is considered to be a wedding ceremony, which is never complete without a drink. As a sign of love, Japanese newlyweds must not only exchange rings, but also take three sips from three different bowls filled with sake - this action is considered their consent to marriage. Alcohol is absolutely different from its European relatives, so it is difficult to attribute it to any group of drinks. You can often hear that sake is Japanese vodka, but in reality this is not the case. This opinion arose due to the fact that distillation (distillation) is actually used in production. This procedure mistakenly taken for pasteurization, which is familiar to the public.
Spain. Sherry
Sherry is characterized as a strong wine from Spain, which contains 20% turnover, and allows at least 3% sugar. The sherry production technology has its own peculiarities. For example, grape must undergoes fermentation under a film that contains a special type of sherry yeast. Some types of sherry are able to maintain such a film throughout the entire period of wine maturation, which prevents it from oxidizing. All types of alcoholic beverages have a delicate aroma and unique taste. Spain is considered the birthplace of alcohol, and more precisely Andalusia is a Spanish province located near the small town of Jerez de la Frondera.
France. Cider
Cider is a low-alcohol sparkling drink that is produced by fermenting apple juice without yeast. Typically, apple cider reaches a strength of 6-7% of revolutions; the taste of the drink is determined by the amount of sugar. It contains a persistent smell of apples, and the color can be either green or golden. The taste can be very diverse - from sweet to dry. The legend says that the inventor of alcohol was Charlemagne, who accidentally sat on a bag containing overripe apples.
Scotland. Whiskey
Whiskey is a flavorful spirit that is distilled from a variety of grains using a process of malting, distillation, and aging in oak barrels. When making alcohol, rye, corn, barley or wheat can be used. Alcohol content is approximately 40-50% of the revolutions, but certain varieties can reach 60. In color, the drink can vary from brown to light yellow. There is no sugar in it at all. The most famous whiskey producers are Ireland and Scotland.
Venezuela. Angostura
Angostura is a very popular alcoholic drink from Venezuela, which contains a concentrated bitter (in other words, alcoholic drinks, which are represented by bitters and certain types of liqueurs and vermouths). The drink contains extracts from the peel of orange or chinotto - a woody evergreen plant that has a very bitter taste in its leaves and roots. You can also find ginger, cinchona bark, angelica, nutmeg, cardamom, cloves, cinnamon, sandalwood and Galipea officinalis (angostura tree).
Near East. Arak
Arak is a fairly strong alcoholic drink that is widespread in Eastern Europe, the Middle East and Central Asia. The strength varies, it all depends on the region and country, as well as on the manufacturing procedure and raw materials. Arak (rakia) is not a fermented drink like beer or wine, but is a distillation product, because certain technical knowledge and adapted equipment are used in production. The most common and traditional drink is Mongolian arak, which is based on milk. It is prepared from kumiss (if the mare's milk has been fermented, it may contain about 5-6% alcohol, and as a result of distillation the drink becomes strong).
India. Punch
Punch is a variety of cocktails that are alcoholic and contain either fruit juice or fruit. Traditionally drunk at parties from wide, large bowls. Pieces of fruit should float in them when served. Punch came from India to England in the 17th century and has since become widespread in Europe. The history of the drink is very confusing and has never been solved by anyone. One version is that the birthplace of alcohol is India, and the name comes from the local language from the word “punch”, which meant five. This number of components was included in the composition of the ancient punch, which is unknown today.
Peru. Pisco
Pisco is a South American liqueur (brandy, vodka - it all depends on the area) made from grapes. The drink was created in the 16th century by settlers from Spain. Today it is still produced by communities located in Chile and Peru. Pisco is rightfully considered the national drink in these countries, and is also the subject of controversy, because they cannot decide who has the right to distribute and produce the drink. Pisco is a grape vodka, produced according to an ancient recipe from grapes that grew on Peruvian soil. There are known areas that produce pisco, they are defined by legislation. The coast of the department of Ica, Lima, Moquegua, Arequipa and the valleys of Sama and Locumba are the places where the alcoholic drink is produced. Regular pisco is light yellow in color and has a sweet and pleasant woody note upon first sip.
Italy. Sambuca
Sambuca is an Italian liqueur that has an anise flavor. Often a colorless liquid that has a specific odor, and the alcohol content is 38-42%. However, there are red and dark varieties of the drink. It is prepared from sugar, wheat alcohol, extracts from berries or elderflowers, star anise and certain aromatic herbs. Manufacturers do not disclose the exact composition. Sambuca is a calling card for many Italian companies, because more than a dozen manufacturers are engaged in its production.
Caucasus. Chacha
Chacha is an alcoholic drink that is prepared in the countries of the North Caucasus from its grapes. The drink can be classified as a representative of brandy; it is a strong alcohol, because the alcohol content can reach 60%. Italian grappa is considered an analogue of chacha. Real chacha can only be found in Abkhazia or Georgia, because local winemakers are aware of the special secrets in the technology for producing such a unique drink. Grape chacha is absolutely transparent, and also has a pronounced aroma, softness of taste and special purity. The strength is about 50%.
Italy. Grappa
Grappa, better known as grappa wine, is a grape alcoholic drink from Italy that has an alcohol content of 40-50%. It is produced by distilling grape pomace (the French word marc often appears in their name). At first, grappa was made to dispose of waste that remained after the wine season, but it began to gain popularity, generate income and went into mass production. Today the drink can be bought anywhere in the world.
