It was in the tenth century writings of an Arabian alchemist named Albukassen that the first written account of distillation was found. Distillation was also said mentioned among the writings of the thirteenth century Majorcan mystic Ramon Llull (1232 – ca. 1315). Distillation is a heating and condensing process that drives gas or vapor from liquids or solids to form a new substance. Distilled spirits are also known as ardent (Latin for burn) spirits.
Russian word for vodka means “water.” The history of vodka explains that the word vodka was written for the first time in 1405 in Polish court documents. The context referred to medicines and cosmetic products. The roots of the word for vodka in its possible origin countries all have meanings related to “burning.” These possible origin countries include Poland, Ukraine, Belarus, Sweden, and Norway.
While the history of vodka shows that vodka production started in Sweden in the late 15th century, it wasn’t until the late 18th century that Swedish vodka production expanded. Potatoes became the main product used in the Swedish distillation process and distillery equipment also got better throughout the 19th century.
Poland also had a history of vodka around the same time period in the early 1400s. Vodka was commonly used as a medicine in the early days in Poland, but in the early 1500s, Polish writers discovered that vodka could be used for other purposes, such as for an increase in fertility and lust. There are many historic Polish vodka blends that are dated back to the 16th century, the 17th century, and the 18th century. Obviously, as time went on, vodka in Poland became more widely accepted as a casual drink and not just a medicinal remedy.
While most vodkas go unflavored, there is a flavoring process that has become a part of the history of vodka over time. Flavored vodka is a big side market in the vodka industry today. In the early days, vodka flavoring was originally created to make vodka taste better when used for medicinal purposes. Some of the flavors that were added to home vodka mixtures included red pepper, ginger, and fruit flavors. Over time, flavored vodka has become a part of production with flavors being very varied from fruit to cinnamon to jalapeño and more.
Because it is a neutral spirit, devoid of color and odor, vodka can be distilled from virtually any fermentable ingredients. Originally, it was made from potatoes. Although some eastern European vodkas are still made from potatoes and corn, most of the high quality imports and all vodka made in the United States are distilled from cereal grains, such as wheat. Distillers either purchase the grain from suppliers, or grow it in company-owned fields.
Water
Water is added at the end of the distillation process to decrease the alcohol content. This is either purchased from outside suppliers or brought in from company-owned wells.
Malt meal
Because vegetables and grains contain starches rather than sugars, an active ingredient must be added to the mash to facilitate the conversion of starch to sugar. These particular converted sugars, maltose, and dextrin respond most effectively to the enzyme diastase that is found in malt. Therefore, malt grains are soaked in water and allowed to germinate. Then, they are coarsely ground into a meal and added during the mash process.
Yeast
A microscopic single-celled fungus, yeast contains enzymes that allow food cells to extract oxygen from starches or sugars, producing alcohol. In the manufacturing of alcoholic beverages, the yeast species Sacchasomyces cereviseal is used. It is purchased from outside suppliers.
Mash preparation
- 1 The grain or vegetables are loaded into an automatic mash tub. Much like a washing machine, the tub is fitted with agitators that break down the grain as the tub rotates. A ground malt meal is added to promote the conversion of starches to sugar.
Sterilization and inoculation
- 2 Preventing the growth of bacteria is very important in the manufacture of distilled spirits. First, the mash is sterilized by heating it to the boiling point. Then, it is injected with lactic-acid bacteria to raise the acidity level needed for fermentation. When the desired acidity level is reached, the mash is inoculated once again.
Fermentation
- 3 The mash is poured into large stainless-steel vats. Yeast is added and the vats are closed. Over the next two to four days, enzymes in the yeast convert the sugars in the mash to ethyl alcohol.
Distillation and rectification
- 4 The liquid ethyl alcohol is pumped to stills, stainless steel columns made up of vaporization chambers stacked on top of each other. The alcohol is continuously cycled up and down, and heated with steam, until the vapors are released and condensed. This process also removes impurities. The vapors rise into the upper chambers (still heads) where they are concentrated. The extracted materials flow into the lower chambers and are discarded. Some of the grain residue may be sold as livestock feed.
Water added
- 5 The concentrated vapors, or fine spirits, contain 95-100% alcohol. This translates to 190 proof. In order to make it drinkable, water is added to the spirits to decrease the alcohol percentage to 40, and the proof to 80.
