Bulgarian vodka: the name. Plum of Bulgarian vodka

It is believed that the first versions of alcohol-containingliquids appeared in the XI century in ancient Persia. Since the rules of Islam prohibit the use of alcoholic beverages, the invented tinctures were used as medicinal products or as a basis for perfume products.

As in the ancient centuries there was a stormy trade andperiodic armed conflicts between states, then, of course, in a short time, around the 13th century, the technology of producing alcohol-containing liquids became known in Europe.

The history of the appearance of European vodka

The first European references to the use ofPersian alcohol production technologies concern Italian artisans. Later, the technology of producing alcohol-containing liquids came to the territory of modern France and, most likely, contributed to the appearance of skate and brandy. Of course, the main purpose of these drinks remained medical goals, but since there were no religious restrictions, there were ways to consume alcohol in cooking. Thus appeared "living water", or "living spirit", - translation from Latin "spiritus vitas" - in the common people vodka. From the 13th to the 15th century this drink spread throughout Europe, up to Rus, Bulgarian vodka appeared, Italian, Macedonian, Russian.

This article reviews varieties of vodka produced in Bulgaria.

Vintage production technologies

The ancient methods of producing alcohol were based on the fermentation in a natural way of various plant bases:

- cereals - wheat, rye, barley;

- vegetable - potatoes, beets;

- fruit - apples, grapes, plums, pears.

Obviously, the Bulgarian masters experiencedthe ingredients containing the largest amount of sugar and starch were determined, without which the fermentation process is impossible. And this despite the fact that chemistry as a science did not exist, the principles of splitting glucose to ethanol could not be understood by anyone, everything was determined by experience. The fermentation was carried out in special containers made of copper, which in olden times cost enormous money and were only available to very rich artisans.

In the process of manufacturing alcohol yeastsplits sucrose into ethyl and other by-products. The fermentation product, "brag", by evaporation through distillation cubes by distillation method, is distilled into alcohol. Then it is diluted with water to a concentration of 40%, resulting in the final product, Bulgarian vodka.

Modern technologies of alcohol production in Bulgaria

Modern methods of production in principleno different from the old recipes. The main difference is the use of equipment from stainless steel and various heating elements to accelerate the fermentation process. Also, the main difference of modern production from those used before is the use of already prepared yeast cultures. The use of ready-made yeast products greatly speeds up the production process, since there is no need to wait for the fermentation of the raw material naturally. This reduces the production time from several weeks to a couple of days.

Secrets of making Bulgarian alcohol

Bulgarian vodka, as recognized by the producers,is made with the help of silver filtration, which significantly improves not only the quality of the drink, but also its taste. The system is based on the use of silver ions, which are used in the processing of raw materials as the strongest catalysts. In addition, vodka is distilled at least seven times to get a really good quality drink with a mild taste. Proof of the effectiveness of these technologies can be considered a victory at an international competition where Bulgarian vodka won a gold medal, bypassing such well-known manufacturers as Ireland, Finland, Canada, England.

Varieties of vodka in Bulgaria

Despite the wide variety of varieties of alcoholon the European continent, Bulgarian vodka has its own national characteristics. Most likely, this was due to the fact that the country is at the junction of the old military and trade routes. National alcohol absorbed the characteristics of the culture of Western European and Eastern European peoples, as well as the population of the Middle East.

The main varieties of the country's alcohol are Bulgarian aniseed vodka and vodka from plums.

Given that vodka with taste of anise is widespread on the whole peninsula, and also in Turkey, most likely, this drink is a legacy of the Balkan conquest by the Ottoman Empire.

This Bulgarian vodka is called rakia and hasA special anise flavor, reminiscent of the taste of children's cough syrup. The alcohol content in alcohol sold in stores is 40%, the strength of domestic rakia is about 60%. Usually Bulgarian aniseed vodka is used chilled, although some Bulgarians prefer to warm this drink in cold winter time. It should be noted that rakia is insisted for six months, as a result of which it acquires a rich taste.

Bulgarian vodka: what is the name of the drink

In addition to the already listed beverages of the country,There is another type of vodka, which is considered to be the most unique. It's about a kind of anise alcohol. This is the traditional Bulgarian vodka mastic. Usually this drink contains 42 to 47% alcohol, but there are much stronger kinds. If a little water is added to the mastic, then it immediately turns into milky white. Before drinking, the drink is strongly chilled. The peculiarity of making this vodka is that it is insisted in underground caves in oak barrels with the addition of a mastic tree to the resin.

Also a special variety is plumBulgarian vodka. From the name it is clear that it is made from plum berg, and is due to the good climatic conditions of the country, suitable for growing various types and varieties of fruits. Most often the Bulgarian vodka gets its name in accordance with the components from which it is made.

The best grades of vodka in Bulgaria

First of all, it is worth noting that if you wanttry a drink prepared in accordance with all the national characteristics, then you need to go to small villages where you carefully store the traditions of making this alcohol. If we talk about the raki produced by Bulgarian companies, the most high-quality beverages are: Burgas 63, Old Troyan, Burgas Muscat, Sliven Pearl, Pomoriska Grozdova. The best Bulgarian mastic is Peristera, containing 42% of alcohol.

How to distinguish quality vodka

In order to understand how good the drink is, it is necessary to pay attention to the following conditions:

1. Good rakia is quite expensive, its price may even exceed the cost of whiskey.
2. Vodka of high quality is very easily and gently drunk without burning your throat.
3. Rakia, made in accordance with all the rules, has a rich fruit taste, does not pinch the tongue, but gets into the stomach, pours pleasant warmth all over the body.

In addition, a quality drink should have a pleasant color and smell.

To the table it is customary to serve vodka in combination withgreens, salads, pickled vegetables, seafood or hot meat dishes. Most often as an appetizer Bulgarians use milky and shop salads, as well as dried berries and fruits.