Only a few people know that the first strong, bitter and intoxicating liquid was made in the 11th century by a Persian doctor Ar-Razi. He was the first one to distill ethanol from grain mash, but could only use it for medical purposes since Koran prohibited alcohol consumption.
Until the mid 15th century, Russians didn’t know how to extract spirit by distillation. However, as early as at the end of the 9th century they learned to make strong alcoholic beverages from fermented berries and honey.
It would seem logical to assume that the lack of knowledge about distillation caused the production of low-quality, impure product. However, it was completely the opposite.
Since old times, Russian mead-brewers used mechanical methods to purify fermented honey. These methods were very similar to those used for purification of grape wines. Maturation and unique freezing of honey allowed removing fusel oils and other impurities together with the ice from the honey surface. This method made the recipe for producing hard liquor in Russia unique.
According to chronicles, vodka appeared in Russia at the end of the 14th century. In 1386, Genoese merchants brought to Moscow "aqua vitae" (live water) that was presented to Prince Dmitry Donskoy. Later, in 1503-1505, the monks of Chudovo monastery located on the territory of the Moscow Kremlin created the first recipe of original Russian vodka.
While other countries were perfecting distillation methods to achieve purity of alcohol, Russian brewers applied old methods of purification to the new semi-product received by means of distillation.
There were also original ways of alcohol purification where milk and egg whites were used as adsorbing agents. Vodka was filtered through birch coals, silver, felt, and even river sand.
The beverage became very popular, and in 1533 Russia introduced a state monopoly for vodka production and its sales in “tsar’s taverns.”
By the mid 18th century, the quality of Russian vodka reached its peak. It was produced exclusively in the households of land owners, where multiple types of vodka were invented. Variety, rather than standardization was the main focus in production.
Every land owner was striving to invent his own brand of vodka. At those times only flavored beverages were called “vodka.” Only natural fragrances derived from herbs, berries, fruit and seeds were used for vodka flavoring.
Many hospitable land owners considered it mandatory to have a complete collection of different vodkas so they could treat their guests to a drink named for any letter of the alphabet.
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