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Alcohol carrying the Slavic identity, vodka as we know it in its current form is a product strongly influenced by the technological advances of the industrial revolution. Consumed in Eastern Europe as early as the 15th century, it was not until the 1930s that it entered the "great world" as a "table wine", following the democratization of the column still.
It is an alcohol resulting from the distillation of a fermented must, made from cereals (wheat, barley, rye, corn), sugar beet molasses, potatoes but also from any other raw material of agricultural origin. The vodka, titrating at 96%, is then brought back between 35 and 50% by the addition of spring water.
There are unflavoured and flavoured vodka. As for unflavoured vodka, it makes up the majority of vodkas available on the European market. No classification is really established, even if it is possible to classify them according to their raw materials.
Finally, flavoured vodkas find their origin in the practice of distillation. Poland and Russia have a long tradition of producing flavoured vodkas and have several hundred recipes, the most famous of which is Zubrowska, made from bison grass. The most commonly used flavouring agents for these vodkas are vanilla, ginger, chocolate, honey, cinnamon and fruit flavours.
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