Bulgarian vodka: the name.

is believed that the first version of alcohol liquids appeared in the XI century in ancient Persia.Since the rules of Islam prohibits the consumption of alcoholic beverages, invented tincture used as a therapeutic agent or a base for perfumes.

Since ancient times was rough trade and periodic armed conflicts between nations, of course, in a short time, around the XIII century, the technology of production of alcohol-containing liquids became known in Europe.

story of European vodka

first European mention of the use of technologies for the production of alcohol Persian touch of Italian artisans.Later, the production technology of alcohol liquids fell on the territory of modern France, and is likely to have contributed to the emergence of the ridge and brandy.Of course, the main purpose of these drinks were medical purposes, but since there were no religious restrictions, there were ways of alcohol in cooking.So there was a "water of life" or "living spirit" - from the Latin "spiritus Vitas" - in common vodka.From the XIII to the XV century this drink spread across Europe, up to Russia, vodka appeared Bulgarian, Italian, Macedonian, Russian.

This article examines varieties of vodka, produced in Bulgaria.

Vintage production technology

Old methods of production based on the fermentation of alcohol in a natural way of various plant-based:

- cereals - wheat, rye, barley;

- vegetables - potatoes, beets;

- fruit - apples, grapes, plums, pears.

Obviously, the Bulgarian master empirically determined ingredients containing the greatest amount of sugar and starch, without which the fermentation process is possible.And despite the fact that the chemistry as a science did not exist, the principles of the splitting of glucose to ethanol nobody could understand, everything was determined empirically.Fermentation was carried out in special containers made of copper, which in the old days were worth a lot of money and were available only to the very rich artisans.

In the process of manufacturing alcohol yeast digested sucrose ethylene and other minor components.The product of fermentation, "Braga", by evaporation through the stills by distillation is distilled into alcohol.Then it is diluted with water to a concentration of 40%, whereby a final product is obtained and - Bulgarian vodka.

Modern production technologies of alcohol in Bulgaria

Modern manufacturing methods do not differ from old recipes.The main difference is the use of stainless steel equipment, and various heating elements to accelerate the fermentation process.Also, the main difference from the modern production used before is to use already prepared yeast cultures.Use ready-made yeast products greatly accelerates the process of production, as there is no need to wait for fermentation feedstock naturally.This reduces production time from weeks to a couple of days.

Secrets of the Bulgarian alcohol

Bulgarian vodka, as recognized by manufacturers, produced by filtration of silver, which improves not only the quality of the beverage, but also its taste.The system is based on the use of silver ions, which act in the processing of raw materials as potent catalysts.In addition, the vodka was distilled at least seven times to get a really high-quality drink with a mild flavor.Evidence of the effectiveness of these technologies can be considered a victory in an international competition in which the Bulgarian vodka won the gold medal, beating well-known manufacturers such as Ireland, Finland, Canada, England.

Varieties of vodka in Bulgaria

Although a large variety of alcohol in Europe, Bulgarian vodka has its own national characteristics.Most likely, this was due to the fact that the country is at the crossroads of ancient trade routes and the military.National alcohol absorbed the cultural peculiarities of Western European and Eastern European nations, as well as the population of the Middle East.

main varieties of alcohol countries are Bulgaria anisette and vodka made from plums.

Given that vodka flavored anise is widely spread throughout the peninsula, as well as in Turkey, most likely, this drink is a legacy of the conquest of the Balkans by the Ottoman Empire.

This Bulgarian brandy and vodka called anise has a special flavor reminiscent of the taste of children's cough syrup.The alcohol content in alcohol, are sold in the shops - 40%, the strength of the domestic brandy is about 60%.Normally Bulgarian anisette used chilled, though some Bulgarians prefer warm drink in this cold winter.It should be noted that the brandy insist six months, bringing it gets rich flavor.

Bulgarian vodka: the name of the drink

In addition to the listed beverage country, there is one type of vodka is considered the most unique.We are talking about varieties of anise alcohol.This is a traditional Bulgarian vodka mastic.Typically, the beverage contains from 42 to 47% alcohol, but there is much stronger species.If mastic add a little water, it immediately will turn a milky white color.Before use, the beverage cools.A feature of the manufacture of vodka is that it is brewed in the underground caverns in oak barrels with the addition of the resin of the mastic tree.

also special grade is the Bulgarian plum vodka.As the name suggests, it is made of plum mash, and it is due to good climatic conditions of the country, suitable for the cultivation of different species and varieties of fruit.Most often, the Bulgarian vodka gets its name, in accordance with the components from which it is made.

best varieties of vodka Bulgaria

First of all it is worth noting that if you want to try the drink prepared in accordance with all national circumstances, the need to go to the small village where cherish the tradition of this alcohol.As for the brandy produced by Bulgarian companies, the most high-quality drinks are considered "Burgas 63", "Old Troy", "Burgas Muscat", "Sliven pearl", "Pomorie Grozdova."The best Bulgarian mastic considered drink Peristera, containing in its composition of 42% alcohol.

How to distinguish quality vodka

To understand how a quality drink, you must pay attention to the following conditions:

  1. good brandy rather expensive, its price may even exceed the value of the whiskey.
  2. Vodka high quality is very easy and soft drink without burning throat.
  3. Rakia made in accordance with all the rules, has an intense fruity taste, not burns language, getting into the stomach, a pleasant warmth spreads throughout the body.

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

to the table is usually served vodka in conjunction with herbs, salad, pickled vegetables, seafood or meat dishes hot.Most often as a snack Bulgarians consume milky and Shopska salad and dried berries and fruit.