Vodka

According to the historical documents the Russian national drink — vodka — was created in Russia approximately in 1447–475. For the first time grain was used for getting spirit, and this was a basic difference of vodka from other alcoholic drinks. In 1982 the international arbitration secured a priority of vodka creation as Russian original alcoholic drink.

Depending on spirit and ingredients two kinds of a drink can be defined: vodka and vodka osobaya (special). Vodka is an alcoholic drink made from rectified spirit and water with alcohol content 40–45 %, 50 %, 56 % with vodka taste and vodka aroma. Vodka osobaya (special) — vodka with alcohol content of 40–45 % with specific aroma and soft taste which are reached due to ingredients including aromatic spirits.

The following spirits are used for vodka production:  pure spirit of best quality, Extra, Lux, Alpha (listed according to the degree of purification).
The level of the Moscow factory KiN production allows to create vodka on the basis of natural ingredients with the use of modern technologies of purification and a filtration. Recipes of beverages are strictly verified and balanced. Only Lux spirit and soft, balanced, rich with microelements water, without any extraneous smells and impurities, which passed through three-step purification system are used for the vodkas production.

Culture of drinking

For vodka production water and spirit are mixed at the temperature 15 C°, that allows to achieve the ideal combination of ingredients, and exact proportions are reached at the molecular level. For this reason any vodka at the temperature above 150 C° starts to lose its qualities. That is why it is necessary to cool it before use to serve vodka in the right way.

In Russia vodka was used as the obligatory addition to a rich Russian meal for a long time, therefore its character, taste, aroma and purification degree were improved based on tasting features of Russian dishes. Not by chance two notions — vodka and zakuska (russian starter) — became, eventually, indissoluble both as a word-combination, and gastronomic tradition. Therefore, as in old times, vodka is served to dishes of a national Russian cuisine (fat, jelly-meat, boiled tongue, pelmeni, herring, caviar, salted vegetables, etc.) which, in its turn, constrain negative consequences of intoxication.