Vodka / Flavoured / Bitters
Vodka (Polish: wódka, Russian: водка) is a distilled liquor.
Vodka, one of the world's most popular liquors, is composed solely of water and ethyl alcohol with possible traces of impurities and flavorings. Vodka is made from any one of these fermented substances: grain, rye, wheat, potatoes, or sugar beet molasses.
Vodka’s alcoholic content usually ranges between 35 to 50 percent by volume; the standard Russian, Lithuanian, and Polish vodkas are 40 percent alcohol by volume (80 proof).
Historically, this alcoholic-proof standard derives from the Russian vodka quality standards established by Tsar Alexander III in 1894.
The Muscovite Vodka Museum reports that chemist Dmitri Mendeleev determined the ideal alcohol content as 38 percent; however, because in that time distilled spirits were taxed per their alcoholic strength, that percentage was rounded upwards to 40 percent for simplified taxation calculations.
For such a liquor to be denominated “vodka,” governments establish a minimal alcoholic proof; the European Union established 37.5 percent alcohol by volume as the minimal proof for European vodka.
Vodka is traditionally drunk neat in the vodka belt — Eastern Europe and Nordic countries — and elsewhere. It is also commonly used in cocktails and mixed drinks, such as the bloody Mary, the screwdriver, the White Russian, the vodka tonic, and the vodka martini.
Source: http://en.wikipedia.org/wiki/Vodka
Vodka, one of the world's most popular liquors, is composed solely of water and ethyl alcohol with possible traces of impurities and flavorings. Vodka is made from any one of these fermented substances: grain, rye, wheat, potatoes, or sugar beet molasses.
Vodka’s alcoholic content usually ranges between 35 to 50 percent by volume; the standard Russian, Lithuanian, and Polish vodkas are 40 percent alcohol by volume (80 proof).
Historically, this alcoholic-proof standard derives from the Russian vodka quality standards established by Tsar Alexander III in 1894.
The Muscovite Vodka Museum reports that chemist Dmitri Mendeleev determined the ideal alcohol content as 38 percent; however, because in that time distilled spirits were taxed per their alcoholic strength, that percentage was rounded upwards to 40 percent for simplified taxation calculations.
For such a liquor to be denominated “vodka,” governments establish a minimal alcoholic proof; the European Union established 37.5 percent alcohol by volume as the minimal proof for European vodka.
Vodka is traditionally drunk neat in the vodka belt — Eastern Europe and Nordic countries — and elsewhere. It is also commonly used in cocktails and mixed drinks, such as the bloody Mary, the screwdriver, the White Russian, the vodka tonic, and the vodka martini.
Source: http://en.wikipedia.org/wiki/Vodka
Flavoured vodkas includes all spirits, which besides spirit and water additions includes aromatic substances, called aromatic - flavor admixture, giving them taste and odor characteristic for their species concerned. In addition, they contain mostly sugar and sometimes food coloring. Their power ranges from 20 to 75%.
A bitter is an alcoholic beverage that contains herbal essences, has a bitter or bittersweet flavor, and is typically flavored with citrus. There are numerous brands of bitters, which were formerly marketed as patent medicines but are now considered to be digestifs rather than medicines.
Bitters are principally used as digestifs and as flavorings in cocktails.
Bitters commonly have an alcoholic strength of 45% ABV and normally consumed only in small amounts as a digestif or when added as a flavoring agent (similar to vanilla flavoring, which is also dissolved in alcohol).
In the United Kingdom, Angostura bitters are not classified as an alcoholic beverage due to their bitter taste, and they can be bought by a person of any age. A bitters derives it name from the fact that is does not contain added sugar or sweetener. If the bitters is a drink additive, it therefore does not change the sweetness level of the drink. If the bitters is a tonic it may have some sugar added, although EU legislation dictates the definition of a bitter is that it does not have sugar added.
Source: http://en.wikipedia.org/wiki/Bitters
Bitters are principally used as digestifs and as flavorings in cocktails.
Bitters commonly have an alcoholic strength of 45% ABV and normally consumed only in small amounts as a digestif or when added as a flavoring agent (similar to vanilla flavoring, which is also dissolved in alcohol).
In the United Kingdom, Angostura bitters are not classified as an alcoholic beverage due to their bitter taste, and they can be bought by a person of any age. A bitters derives it name from the fact that is does not contain added sugar or sweetener. If the bitters is a drink additive, it therefore does not change the sweetness level of the drink. If the bitters is a tonic it may have some sugar added, although EU legislation dictates the definition of a bitter is that it does not have sugar added.
Source: http://en.wikipedia.org/wiki/Bitters
A purified medium sweet vodka, which is produced according to traditional manufacturing techniques in eastern borderland distilleries.
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Balsam Mnicha wyprodukowany jest na bazie neutralnego spirytusu z dodatkiem wyselekcjonowanych szlachetnych ziół wspomagających głównie procesy trawienne organizmu. Swoją klarowność, korzenny aromat oraz bursztynową barwę zawdzięcza starej zakonnej recepturze.
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To unikalny w kraju produkt z kategorii napój spirytusowy gorzki o delikatnym balsamicznym smaku i zapachu.
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Wykwintna kompozycja kilkunastu szlachetnych ziół, głębokiego aromatu żurawiny, oraz oryginalny korzenny akcent smakowy sprawiają, że jest wyrobem wyjątkowym, doskonałym na wszelkie okazje.
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Oryginalny Balsam Wileński
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Trunek ten jest tajemniczą kompozycją kilkudziesięciu składników pochodzących z całego świata, dających smak słodko-gorzki.
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Gorzka, aromatyczna wódka wytwarzana z ponad 40 ziół i przypraw - rabarbar, rumianek, karamon, szafran..
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Luksusowy trunek o smaku gorzko-słodkim, którego receptura oparta jest na staropolskiej tradycji tworzenia alkoholi na bazie ziół i egzotycznych owoców. Jej bursztynowy kolor kryje w sobie subtelność niezwykłego aromatu i smaku. Może być serwowana w czystej postaci jako aperitif lub degustowana w długie, zimowe wieczory. Świetnie komponuje się w orzeźwiających koktajlach w porze letniej. Dodawana do kawy czy herbaty podnosi ich walory smakowe.
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Pierwszy trunek z kategorii słodko-gorzkich o wyraźnym cynamonowym smaku i aromacie. Produkowany wyłącznie w oparciu o naturalne nalewy, z których dominującym jest nalew na korę cynamonu. Jest aromatyczna, jak kraina orientu, rozbudza emocje…
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Nowość w rodzinie Herbowa Gorzka. Obok tradycyjnych nalewów została dodatkowo wzbogacona nalewem na miętę. Łagodnie orzeźwia, wprowadza w pogodny nastrój…
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