Vodka is one of the most popular alcoholic beverages in Poland. It is a very important element of Polish culture – for hundreds of years it has appeared in literature, music, and certain traditions. Although vodka sometimes evokes negative associations, this high-quality spirit can be drunk with the same class as wine or cognac. Which country is the birthplace of vodka? What are its types? How is vodka made and how should it be served and drunk depending on the occasion?
A brief history of vodka
The history of vodka is essentially as long as distilled alcohol has existed. Historians believe that people knew the distillation process as early as 3500 BC. Subsequent centuries left artifacts, and later records, indicating that a liquid similar to vodka, but more contaminated, was widespread initially in Arab countries, and eventually appeared in Europe. However, it was not used for drinking, but for the production of medicines, essential oils, perfumes, or alchemical experiments. This was the case, among other things, in the 13th-14th centuries in Poland.
Only about 200 years later was it possible to produce pure alcohol suitable for drinking. The so-called "gorzałka" took the tables of the aristocracy by storm. It was considered a luxury good. The nobility drank it during lavish parties, and peasants only on holidays, e.g., at weddings - which, incidentally, became a Polish tradition. Of course, the drink that went to "lordly" and "peasant" tables was also not the same type of vodka: types of okowita (a strong spirit) were then divided by the number of distillations. The more times alcohol went through this process, the better its taste, quality, but also the higher its price.
Vodka became an important element of Polish culture. As time passed, it became more readily available and widespread. It was given in good faith as medicine to children or pregnant women. It also became simpler to produce – initially, other alcohols, such as wines, were distilled to create it. Later, gorzałka was produced based on grain, and at the beginning of the 20th century, potato-based spirits came to the forefront.
However, despite such a rich history, it is not Poland – which was under partitions at the time – but Tsarist Russia that is considered by many historians worldwide to be the homeland of vodka. In 1895, production standards for this alcohol were established there, and the characteristics of the final product were defined. These rules were adopted by over 2000 Russian distilleries, most of which were located in the territories of the Kingdom of Poland.
With the invention of new equipment, technological innovations allowed for large-scale vodka production. The resulting spirit, called okowita, had an alcohol content of 70%. It was diluted – according to tsarist rules – with water, yielding a drink of about 40% strength. Due to the scale of production, vodkas quickly became very cheap and found their way to taverns. Peasants no longer drank gorzałka only on important occasions but replaced beer with it. From this moment, the history of the drink began to unfold very quickly – from the growing problem of alcoholism, through a short period of prohibition and sales restrictions, to pre-war and post-war state monopolies on alcohol production and the creation of brands recognizable to this day.
Despite the clearly defined rules in the 19th century, not all distillates were perfectly pure. To sell them, at first, they cheated by adding random ingredients or heavily diluting the liquid with water. Later, they started experimenting with flavors seriously, adding, for example, wormwood, cherries, pepper, blades of grass, lemon, anise, or honey to lower quality products. These attempts must have been successful, as many of these flavored vodkas – cherry liqueur (wiśniówka), lemon liqueur (cytrynówka), bison grass vodka (żubrówka), or mead (krupnik) – can still be easily bought in supermarkets today. Which types are particularly worth considering?
Types of vodka
Before answering the question of what types of vodka exist in Poland, it is worth understanding what it actually is today. The EU definition applicable in Poland states that it is an alcoholic beverage based on ethyl alcohol of agricultural origin. It can be made primarily from traditional raw materials: potatoes and grains, or – in some cases and after clear information on the packaging – also from other agricultural products fermented using distiller's yeast. If vodka is to be considered "Polish," according to national law, it can only be made from oats, triticale, rye, wheat, barley, or potatoes.
Returning to the EU directive - what is extremely important, the beverage obtained in this way must have a minimum of 96% alcohol by volume. It must then be distilled or rectified to remove impurities and by-products. The minimum target strength of vodka is 37.5%. To turn it into flavored vodka, its new aroma resulting from additives must dominate the taste of "pure" vodka.
There are several categories in which vodka can be classified. These include:
Types (division) of vodkas based on the degree of methanol contamination:
a) Luxury vodkas – methanol content max 30 g/hl;
b) Choice vodkas – methanol content 31-99 g/hl;
c) Regular vodkas – methanol content max 100 g/hl;
Types (division) of vodkas based on additives:
a) Pure vodkas – a mixture of spirit and water in appropriate proportions;
b) Flavored vodkas – in addition to spirit and water, additives such as sugar syrup, must, herbal infusions, etc., appear. This is how, among others, liqueurs and creams are made, which can still be called "vodka."
Types (division) based on sugar content – applies to flavored vodkas:
a) Dry;
b) Semi-dry;
c) Semi-sweet
d) Sweet.
The bottle may feature combinations of the above categories, such as "luxury pure" vodka or "choice lemon" vodka. Many of these terms, including types of flavored vodkas, have today become recognizable and registered trademarks.
Vodka Production
Knowing the types of pure vodka, it's worth learning about the modern process of making the spirit. According to the rules in force in Poland, appropriate raw materials are used: one of 5 types of grains or potatoes. These are purified – separating the grains from the chaff or washing the potatoes in warm water. In the next step, they are subjected to high-temperature steam to break down starch into simple sugars. Thanks to the action of enzymes, mash is created – a starchy paste which, after cooling, will serve as food for distiller's yeast. It is the yeast that causes fermentation – alcohol is produced in 72 hours.
After fermentation, the mash is contaminated. It is then subjected to distillation, i.e., heating – so that the liquid begins to evaporate. This vapor is condensed, collected, and the process is repeated again – often several times. This is how raw spirit is obtained.
In the next step, the spirit can be rectified. This is another purification it undergoes. First, the alcohol is diluted, then subjected to chemical purification processes, and finally heated once again to collect only what is desired.
Finally, to create vodka, the spirit is combined with water, and then the liquid is stabilized. However, this is not ordinary water, but specially demineralized. Some distilleries at this stage filter the liquid one last time – using, for example, charcoal – before it goes into bottles.
During vodka production, a huge number of physical and chemical processes are used, although the machines are quite simple in construction. To obtain a drink with appropriate taste qualities and ideal purity, extensive knowledge, appropriate equipment and conditions, time, and patience are necessary.
Serving vodka
Serving vodka – both in formal and private settings – should follow the rules of savoir-vivre. How to properly pour and empty a vodka glass? What kind of glass should it be drunk from?
Most vodkas should be served well chilled to a temperature of 6 to 10oC. So, simply keep it in the refrigerator long enough – there's no need to freeze it. Specific glasses are designed for drinking this spirit. Their capacity ranges between 40 and 80 ml. To appreciate the clarity of Polish vodka, the glass of the vessels should be perfectly transparent and flawless.
The choice of bowl shape depends on personal preference. They can be matched to other dishes on the table or, for example, to the shape of the bottle, or even a decanter, into which vodka is poured at a party. To maintain the temperature, it is worth keeping it in an ice bucket.
It is important to distinguish between two types of glasses: those with a plain base and those with a stem. The latter are great for flavored vodkas or liqueur-type drinks. They are also perfect for elegant parties, important celebrations, in places where a vodka toast is a one-off event. It is also an ideal choice for a wedding – vodka glasses for the newlyweds from KROSNO can be specially engraved for the occasion.
Depending on the capacity of the glass, vodka should be poured to the brim or so that it contains up to 40 ml of liquid. This stems directly from the Polish tradition of hospitality. It is important that not a single drop is spilled – so it must be done with a swift movement. The glass should be gripped when the host does so, often raising a toast on this occasion. It is good manners to patiently wait until all nearby drinkers have consumed their portion of vodka – only then should it be refilled for everyone.
Vodka is typically drunk in one go, or at most, in two sips. If necessary, it can be chased with 1-2 sips of a sweet drink or water, or accompanied by food. According to savoir-vivre, one should not grimace! This could offend the host, suggesting that the alcohol is unpalatable. Vodka is a strong alcohol. Therefore, it is absolutely essential to consume it in moderation. There is nothing to prevent turning the glass upside down at some point. This will signal to companions that they should not refill it.
Vodka with taste and class
A vodka glass, with or without a stem, should be served with a snack! Dry dishes – sour and very salty – perfectly complement pure vodka. Thanks to its lack of specific taste and color, it is also ideal for making cocktails, adding to tea ("tea with a kick"), and even for baking cakes and making desserts.
In turn, flavored and sweet vodkas can be served with sweets, and also used to prepare the most exotic cocktails, replacing other spirits with a similar aroma. Consumed in moderation and drunk according to the rules, they are an excellent option for a classy party and a meeting with friends!