Polish Vodka
The pure rye and potato canon: Polish vodka — Poland (with Russia) claims vodka's birthplace (the word appears in Polish records by 1405), and its protected styles include rye vodkas (Wyborowa, Belvedere) and potato vodkas (Luksusowa, Chopin).
What it is
The pure rye and potato canon: Polish vodka — Poland (with Russia) claims vodka's birthplace (the word appears in Polish records by 1405), and its protected styles include rye vodkas (Wyborowa, Belvedere) and potato vodkas (Luksusowa, Chopin). Origins: grain spirits distilled in Polish lands from the late Middle Ages; the 1830s continuous still made them silken. Made from: rye, wheat or potatoes, distilled and filtered to neutrality. How it's made: 1) Ferment the mash. 2) Distil (rectify) to high purity. 3) Dilute with pure water; rest. Served: ice-cold in small glasses, with herring, pickles and rye bread — the Polish zakąski table. Flavor: rye gives spice and oiliness; potato gives cream. Strength: 40%. Culture: vodka is the Polish celebration's engine — weddings measure it in crates. See also: Żubrówka, Nalewka.
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