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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.
The name nalewka is currently being registered for national apellation within the European Union.
Contrary to ordinary liqueurs, nalewkas are usually aged.
Most of the nalewkas have their proper names derived either from the main ingredient or the name of the traditional place of manufacture. The recipes for nalewkas were at times kept in secret by some of the szlachta families and were only given away to the senior children upon the death of the father.
The colour of coffee-made nalewka after 3 years of aging, half of the time in a wooden barrel.
Among the common main ingredients are haw (głogówka), lily-of-the-valley (konwaliówka), Cornus alba (dereniówka), black currant (smorodina), juniper (jałowcówka), ginger (imbirówka), green Persian walnut (orzechówka), cherries (wiśniówka), wormwood (piołunówka), anise (anyżówka), apricots (morelówka) and many more. Among the nalewkas are also mixtures of alcohol with other liquids, such as honey-based krupnik, coffee-based kawówka, and porterówka made of Porter beer.
NOTE: The content is not available in your language. Below is the text in its original languageTrudno dzisiaj o dobry krupnik, a i domowa tradycja prawie wygasła. Powód tego jest prosty - dobry miód jest drogi, a efekt domowych prób często mdły i zbyt słodki. Połączenie miodu, owoców, przypraw korzennych i wysokiej jakości alkoholu nie mogło już dać lepszego efektu. Korzenie oraz czas spędzony w dębinie nadały pewnej ostrości. Wyrób posiada wyjątkowe właściwości rozgrzewające, podany czy to na zimno czy na gorąco.
- Nalewka Miodowa is produced from natural ingredients (distilled grain spirits and spice extracts with the addition of honey) and according to an Old Polish recipe used in the past in the manor houses of the Podlasie nobility. The unique prevailing taste and aroma are obtained thanks to honey originating from apiaries in the Białowieża Forest.
Nalewka Pałacowa is a proud continuation of our excellent product line: Wódka Pałacowa and Winiak Pałacowy.