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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.
NOTE: The content is not available in your language. Below is the text in its original languageAbsenta Tunel to pochodzący z Hiszpani absynt.
Zawiera 40% alkoholu.
- Ingredients: alcohol, sugar, herb extracts, natural aromatic substances
Recommended consumption: mixed with water and sugar
Now for a true legend, this spirit was once one of the most popular alcoholic beverages in Europe. In the late 19th century, absinthe was a true inspiration for many famous artists including the painter Vincent Van Gogh, writers Oscar Wilde, Charles Baudelaire and Edgar Allan Poe. All these artists were noted absinthe admirers and drinkers.
Absinthe is characteristic for its green colour and opaqueness resulting from milk being mixed with water which, among other things, makes it different from cheap imitations. Herbs contained in absinthe are grand wormwood and anise.
Let yourself be impressed with a traditional spirit, which Absinthe certainly is, along with its unconventional tradition!
NOTE: The content is not available in your language. Below is the text in its original languageCzeski Absinth o mocy 70%.
NOTE: The content is not available in your language. Below is the text in its original languageNastępny produkt od producenta L`Or który robi King of Spirits i Staroplzeneckiego, jak podaje producent wysoka zawartość tujonu brak anyżu i naturalne kolorowanie. Nie mętnieje.
- Absinth is a bitter spirit with very interesting history. Its history and distillation techniques descend from France of 18th century. The name derives from the drink’s main component Artemisia Absinthum (known in English as wormwood). The spirit is produced by maceration of herbs and is characterized by typical smell and lightly bitter taste of wormwood, which is furthermore stressed by adding mint and aniseed. Consumer can drink Absinth straight or it is suitable to be used in cocktails. Absinth 60% differs from his stronger brother (70% one) by a lower volume of alcohol.
- Absinth is produced according to the traditional French distillation techniques that descend from the time of Napoleon. Absinth is a herb based spirit with slightly bitter taste. The name derives from the drink's essential component Artemisia Absinthium (known in English as wormwood). Adding mint and anise enhances the flavour and smell. Absinth was originally made in Switzerland and in France but was banned in both countries for nearly ninety years. In the Czech Republic, we have improved the old production technology and while still upholding the strict EU regulations concerning the components of Absinth and the control of thujone (an extract of wormwood), Fruko-Schulz's Absinth allowsthe drinker to taste the full Absinth effect. The maximum EU legal limit of thujone volume is 10 mg per liter. Absinth can be consumed either pure or used in mixed drinks. If you want to prepare Absinth according to the traditional Czech recipe, you need a bottle of Absinth (70%), an Absinth glass, an Absinth spoon, sugar and matches.
NOTE: The content is not available in your language. Below is the text in its original languageAbsynt jest produkowany w Czechach przez Amerykanina Kyle`a Bairnsfathera, który to po śmierci Martina Sebora przejął jego destylarnię i kontynuuje jego dzieło. Absinth Bairnsfather to w 100% naturalny Absynt bez żadnych sztucznych dodatków. Wytwarzany jest metodą maceracji i zimnej destylacji. Jego smak jest anyżowo-ziołowy, ma piękny naturalny zielony kolor a po dodaniu wody z lodem delikatnie mętnieje.
NOTE: The content is not available in your language. Below is the text in its original languageAbsinth Bairnsfather to w 100% naturalny czeski Absynt bez żadnych sztucznych dodatków. Wytwarzany jest on metodą maceracji i zimnej destylacji. Smak anyżowo-ziołowy ze zwiększoną ilością piołunu nadającego gorzką nutę trunkowi.
- The production process is similar to a traditional green Absinth. The difference is in the increased portion of aniseed, which approaches the taste of this product near to the French pastis – a close relative of Absinth.
- Our offer for this kind of absinth may be expressed by one sentence: "The best and most expensive in the world." We take pride in being able to offer you this kind of absinth. The recipe dates back to 1792 when a Swiss pharmacist discovered absinth as a medicine improving sexual potency. Absinth King of Spirits is a real king. It is made of carefully selected herbs and spices. On the bottom of each bottle there is a two centimetre thick layer of herbs and spices which gives the liqueur the right strength. We recommend to drink it only with ice. For the manual production only natural components are used.