Alcoholic drinks of the worldWe will tell youo the most popular strong alcoholic drinks, in demand all over the world. But don forget, in order to feel all the charm of the drink, it is enough to observe two simple rules: consume alcohol in moderate quantities and avoid low-quality products, from which in every sense only frustration…Here, for example, is vodka. What Russian will deny himself the pleasure of having a glass or two during lunch, dinner, or during a hearty feast. In Russia, this drink was first mentioned in chronicles in 1386, when grape alcohol was brought to the country from Genoa. Mass production of vodka, consisting of water and filtered ethyl alcohol, began in our country only a hundred years later, and at the beginning of the 16th century it began to be exported to Sweden. Its production was put on stream by nobles who owned large factories, the number of which, by the year 1860, by the way, exceeded 5 thousand. Distilleries became familiar with distillation much later than Europe, and therefore at first they used the achievements of mead makers in purifying the product. The quality of vodka was monitored by the Technical Committee, which included D. Mendeleev. Today, more than a hundred types of it are produced in Russia. There are two types of vodka: ordinary and special (flavored). The first is a water-alcohol mixture with a strength of 40, 50, 56% vol. The second is obtained by infusing herbs and berries in alcohol and then distilling the liquid. The peak of fashion for such vodka came in the 16th-17th centuries, when anise, birch, cherry, pear, mint, lemon, viburnum and other vodkas were produced in noble estates. The drink had a brighter taste compared to traditional vodka and an unusual color. Even today, you can’t deny its originality. The sales leaders are vodka flavored with orange, lemon and grapes. Following the Europeans, Russian producers of "fire liquid" have recently switched to a new format: the strength of vodka is now compared with , as indicated by the following inscription on the label: 40% vol. (70 Br. Proof).
By the way, this is not the only point,uniting these drinks. The raw material for whiskey, whose birthplace is considered to be Scotland, where the local population was introduced to the art of making alcohol by missionaries, along with other components was rye. Barley and even oats were also used, but it is rye that makes whiskey related to Russian vodka. In addition, at the exit it was subjected to distillation again, according to the vodka recipe. At first, when whiskey was constantly changing its name among the English invaders, thus passing through the chain uisge-uisce-fuisce-uiskie-whisky, it was produced only in Scottish monasteries. The main thing was the medicinal properties of the drink. It was taken internally for colds, rubbed on bruised areas and made into warming compresses. As a preventive measure, it was also used for infectious diseases and as a disinfectant during surgeries. Later, in the 16th-17th centuries, whiskey began to be produced everywhere. Farmers joined the winemaking industry. In its fight for quality, the English government allowed only eight large companies to produce whiskey. There are several types of whiskey available worldwide today. There is true Scotch single malt, made from barley malt, and blended pure malt. There are also Irish, Canadian, American and, most surprisingly, Japanese whiskeys. The at first glance strange name Baijiu, which literally means white liqueur, or "white spirit", is a Chinese distilled strong alcohol. It is an independent drink, which has nothing in common with Japanese whiskey. The alcohol content in it is 40-60% vol. In this part, it is undoubtedly a relative of vodka. The traditions of their consumption are also similar. Both drinks enter the human body as a supplement to food, and not as a separate "dish". The main component of Baijiu is sorghum. a grain and fodder crop of the grass family. In northern China this rule is strictly observed, while in the south in Baijiu sticky rice is widely used.
 It has been noticed that recently thisthe drink began to be included in the ingredients of cocktails. The classification feature for Baijiu is the aroma of the product. There are thick, light, rice (in the case when Baijiu is made from rice), honey and other aromas. According to legend, the first drink from sorghum in China was received back in 550 AD during the reign of the Northern and Southern Dynasties. The variety of Baijiu is Máotái jiǔ — has a 200-year history, in which the year 1915 is inscribed in gold letters, when the drink won the main prize at the exhibition in San Francisco. Another type of it, dàqūjiǔ, produced in the province of Sichuan, is a hundred years older. Just like vodka is a symbol of Russia, and Baijiu of China, grappa is the calling card of Italy. Here this "fire water" with a very specific aroma has been known since the 15th century. The recipe has remained virtually unchanged since then: then and now, grappa is made from grape skins, pulp and small seeds. First, they are steamed and then distilled. A decree issued in 1997 defines this alcohol as a distillate made in Italy from local raw materials. The most highly valued grappas are those obtained in Friuli and Veneto. In these regions, the production of both single-varietal and multi-varietal grappas is established. Old and very old grappas live in oak barrels from 12 to 18 months, acquiring a beautiful amber hue over time. White grappa, considered young, is sent to bottles as soon as it has undergone the distillation process. It is not aged, but despite this it has a pleasant wine aroma and high strength. The one that was in barrels for a long time has an alcohol content of 45-50%. The insidious absinthe, whose popularity in France in the 19th century was akin to wine, has a much higher strength - 70%. In addition to wormwood, the drink contains fennel, mint, calamus, lemon balm and other herbs. The traditional color of absinthe is green, but in some cases it can be yellow, red and brown. The peak of consumption of this type of alcohol came during the French colonial wars, conducted in North Africa from 1830. Absinthe saved the military from dysentery and other equally unpleasant diseases. It was consumed in Madagascar, Indochina, not to mention France and neighboring countries. Absinthe, considered the best of the best, has always been made from grape alcohol, while in the varieties for "workers" industrial alcohol was used. This drink is significantly different from whiskey or brandy. It combines herbs, passing through various degrees of purification. In the case of brandy and the like, at the final stage you just get strong alcohol. There is no "inflorescence" in it. Historical facts from the reign of Napoleon III eloquently testify: immoderate consumption of absinthe caused paralysis and subsequently led to death. In the best case, a person got off with epilepsy.
This is several centuries ago… NowAbsinthe is not treated with the same passion as before, although there are fans of this drink in all countries of the world. By the way, about brandy. Its production, as well as that of its relative whiskey, is based on distillation. Strong alcohol obtained by distilling wine was made even in ancient Greece and Rome, it acquired its modern recipe in the 14th century. Today, brandy is a drink created by distilling fermented fruit and berry products or grape wine. In its composition it resembles cognac. The best Italian suppliers of brandy are considered to be the firms "Bouton" and "Stock 84". The Spanish winemakers are worthy of attention of the brands Ribero and Ferreira, they are stored in barrels adapted for port. In Russia, brandy is often called cognac and is divided into vintage, collectible and ordinary with a strength of 40 to 42%. If no strict recipe and production standards are applied to brandy and cognac, then tequila, born in a Mexican province, is a law-abiding person. The rules signed by the Tequila Regulatory Council state that it must be produced from blue agave only in five states of Mexico. The agave content in the strong drink by 2014 standards is 51%, the remaining share belongs to sugar cane or corn. The first mentions of tequila date back to the 16th century. Having exhausted all the reserves of brandy, the Spanish conquistadors switched to mescal (as tequila was called then). Alcohol was obtained by distilling agave. In 1600, the Marquis Pedro Sanchez de Tagle began to replicate tequila in industrial quantities. But this is not quite the drink that we consume today. Alcohol connoisseurs claim that today's version was born two centuries ago in Guadalajara. According to established tradition, tequila is a self-sufficient drink, but diluting it with whiskey or adding it to other alcohol is also not considered shameful. Among all the variety of types of the Mexican potion, winemakers strongly recommend antique tequila, which is from one to three years old, one-year-old tequila that has been rested for a long time. and «silver», she s only 60 days old.
Juniper vodka or gin is also distilled,using wheat alcohol, juniper and citrus fruits, hence the drink's original aroma and increased dryness, which is why it is not used in its pure form. Double distillation of the drink also plays a role in this process. The Netherlands, 17th century - that's where gin appeared. Later, it was registered in England. The trip was not in vain - the recipe was modified. The drink, made in Britain, was distilled with barley and stored in wooden barrels, which is why it acquired the characteristics of whiskey. Dutch gin was also brought to its senses in stills. In 1832, its vertical distillation began, and fifty years later, dry London gin appeared, so popular both in the last century and in the present. As already mentioned, gin is a component of other well-known drinks. It is usually added to vermouth, soda, tonic, cranberry juice, etc. The leading brands of juniper vodka can be found in the National Gin Museum, which is located in Belgium. Unfortunately, there is no rum museum, but they would tell you that it is produced in huge quantities in the Caribbean by fermenting and distilling sugarcane juice with molasses, and that light rum is good in cocktails, and dark or gold rum is good in cocktails. in cooking, and only premium rum is drunk neat, with shaped ice thrown into the bottom of the glass. Its distant relative is bram (sugar wine), which was served to the traveler Marco Polo. However, this drink was already consumed in Ancient China and India. Rum itself began to be fermented in the 17th century on Caribbean sugar cane plantations. The amazing properties of molasses, which eventually turned into alcohol, were first noted by slaves. The strength of the drink still varies depending on the country of origin. In Chile, the norm is 40%, in Colombia 50%. The aging period also varies: in Cuba it is three years, in the Dominican Republic it is twice as less, and in Mexico it is only 8 months. The name of the rum and its variety determine the homeland of the drink. All strong alcoholic drinks are so different, but this does not prevent them from being part of the same group. Each of them has its fans who support centuries-old drinking traditions, and this means that tequila, brandy, whiskey, vodka and other "neighbors" are destined for a long life.
