Blavod - The Original Black Vodka made with Catechu herb, 70cl

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Delos, Gilbert (1998). Vodkas of the World. Edison, New Jersey: Wellfleet Press. ISBN 0-7858-1018-8.

Progressively from the 1960s, unflavoured Swedish brännvin also came to be called vodka. The first Swedish product to use this term was Explorer Vodka, which was created in 1958 and initially was intended for the American export market. Although it ultimately failed to do so, it remains one of the most popular vodka brands in Sweden today. [29] [30] In 1979, Absolut Vodka was launched, reusing the name of the old Absolut Rent Brännvin ("absolutely pure brännvin") created in 1879. a b "The Production of Vodka". Archived from the original on 22 January 2008 . Retrieved 20 January 2007. Faith, Nicholas; Ian Wisniewski (1977). Classic Vodka. London: Prion Books Ltd. ISBN 1-85375-234-7. In summer 2013, American LGBT rights activists targeted Russian vodka brands for boycott over Russia's anti-gay policies. [48] [49] [50] The master distiller is in charge of distilling the vodka and directing its filtration, which includes the removal of the "fore-shots", "heads" and "tails". These components of the distillate contain flavor compounds such as ethyl acetate and ethyl lactate (heads) as well as the fusel oils (tails) that impact the usually desired clean taste of vodka. Through numerous rounds of distillation, or the use of a fractioning still, the taste is modified and clarity is increased. In contrast, the distillery process for liquors such as whiskey, rum, and baijiu allow portions of the "heads" and "tails" to remain, giving them their unique flavors.

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a b "Regulation (EC) No 110/2008 of the European Parliament and of the Council of 15 January 2008 on the definition, description, presentation, labelling and the protection of geographical indications of spirit drinks and repealing Council Regulation (EEC) No 1576/89". EUR-Lex . Retrieved 17 February 2020. At the time, the word wódka referred to chemical compounds such as medicines and cosmetics' cleansers. In most cases, vodka flavoring comes from a post-distillation infusion of flavors. Through the fermentation process, grain mash is transformed into a neutral alcohol beverage that is unflavored. The process of flavoring vodka so that it tastes like fruits, chocolate, and other foods occurs after fermentation and distillation. Various chemicals that reproduce the flavor profiles of foods are added into vodka to give it a specific taste. Vodka boycott in U.S. spreads on concerns over gay rights in Russia". Reuters. 1 August 2013 . Retrieved 26 February 2022.

a b "Spirits in bulk". Akwawit-Polmos. Archived from the original on 5 August 2017 . Retrieved 4 August 2017. The agricultural ethyl alcohol we produce is the basic component of clear and fine vodkas. Our product is used for manufacturing vodkas of the best brand in Poland. During the late 1970s, Russian culinary author William Pokhlebkin compiled a history of the production of vodka in Russia, as part of the Soviet case in a trade dispute; this was later published as A History of Vodka. Pokhlebkin wrote that while there is a wealth of publications about the history of consumption and distribution of vodka, virtually nothing had been written about vodka production. One of his assertions was that the word "vodka" was used in popular speech in Russia considerably earlier than the middle of the 18th century, but the word did not appear in print until the 1860s.The heritage of professor Juozas Balčikonis, the great educator of the native language". Archived from the original on 11 April 2008 . Retrieved 11 March 2008.

Etymology of the word "vodka" in ЧерныхП.Я.: Историко-этимологический словарь современного русского языка. Москва, Русский язык-Медиа, 2004. Georgi, Johann Gottlieb (1780). "Russia: or, a compleat historical account of all the nations which compose that Empire". printed for J. Nichols: T. Cadell; H. Payne; and N. Conant: 115. {{ cite journal}}: Cite journal requires |journal= ( help) A type of distilled liquor designated by the Russian word vodka came to Russia in the late 14th century. In 1386, the Genoese ambassadors brought the first aqua vitae ("the water of life") to Moscow and presented it to Grand Duke Dmitry Donskoy. The liquid obtained by distillation of grape must was thought to be a concentrate and a "spirit" of wine ( spiritus vini in Latin), whence came to the name of this substance in many European languages (like English spirit, or Russian спирт, spirt).

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a b The Art of Distilling, Revised and Expanded: An Enthusiast's Guide to the Artisan Distilling of Whiskey, Vodka, Gin and other Potent Potables. Quarry Books. January 2019. ISBN 9781631595554. And while rum is often associated with sunnier climates (such as the Caribbean), and tequila coming strictly from Mexico, vodka is a much more global spirit. We tested bottles from here in the UK and across Europe, with our winning bottle surprisingly coming from South Africa. How we test vodka Distillation techniques were developed in Roman Egypt by the 3rd century, but the description of aqua ardens ("burning water", i.e., alcohol) made by distilling wine with salt appears in Latin works only by the 12th century. The process was well known among European medieval chemists by about 1300. [18] Poland

Pokhlebkin V. V. / Похлёбкин В. В. (2007). The history of vodka / История водки. Moscow: Tsentrpoligraph / Центрполиграф. p.272. ISBN 978-5-9524-1895-0. a b "EU Farm Chief Warns of Legal Action in Vodka Row". Archived from the original on 10 March 2007 . Retrieved 10 March 2007. Records the default button state of the corresponding category & the status of CCPA. It works only in coordination with the primary cookie. Abad-Santos, Alexander (8 August 2013). "The Russian Vodka Boycott Is Working, Whether You Like It or Not". The Atlantic . Retrieved 26 February 2022. though no less likely to intoxicate) because of its low level of fusel oils and congeners, which are impurities that flavor spirits. [44]Price, Pamela Vandyke (1980). The Penguin Book of Spirits and Liqueurs. Penguin Books. pp.196 ff. ISBN 0-14-046335-6. Since the 1890s, standard vodkas have been 40% alcohol by volume (ABV) (80 U.S. proof). [4] The European Union has established a minimum alcohol content of 37.5% for vodka. [5] [6] Vodka in the United States must have a minimum alcohol content of 40%. [7] Multhauf, Robert P. (1966). The Origins of Chemistry. London: Oldbourne. ISBN 9782881245947. pp. 204-206. A common property of the vodkas produced in the United States and Europe is the extensive use of filtration before any additional processing including the addition of flavorants. Filtering is sometimes done in the still during distillation, as well as afterward, where the distilled vodka is filtered through activated charcoal and other media to absorb trace amounts of substances that alter or impart off-flavors to the vodka. However, this is not the case in the traditional vodka-producing nations, so many distillers from these countries prefer to use very accurate distillation but minimal filtering, thus preserving the unique flavors and characteristics of their products. Next up is filtering, which gives vodka its clean mouthfeel. Although some craft distillers choose to skip this step altogether to impart a more unique flavour.