Ukrainian vodka or vodka has always been appreciated in Russia and other countries of the world for its taste characteristics and the absence of a morning hangover. However, not all fans of alcoholic beverages can name the main differences between vodka and traditional Russian vodka - although there are quite a few of them in this case.
Vodka making
Today in Ukraine, very strict requirements are put forward for the production of vodka regarding the composition of ingredients, the amount of impurities and, in fact, production technologies. The key to the success of a high-quality vodka is luxury alcohol, which is made according to the ancient malting method, while for the manufacture of Russian vodka, alcohol obtained by the enzymatic method is used. Instead of forty days of fermentation, they begin to cook it on the third day, which significantly affects the taste of the final product.
In Soviet times, the Ukrainian alcoholic beverages market accounted for 61% of the production of spirits.
The second most important factor affecting the taste of vodka is water - for example, Russian vodka is produced on distilled water, and Ukrainian - on the basis of natural artesian water, which has the necessary softness and purity. In addition, at Ukrainian factories, the liquid ingredients of vodka undergo obligatory "silver" filtration, which makes it possible to remove the sharp alcoholic taste from the drink. Thanks to this technology, vodka, unlike vodka, is easy to drink and does not burn the receptors of the tongue.
Gorilka flavor
In high-quality Ukrainian vodka, you can catch the basic tastes of honey or bread - extraneous tastes of vinegar or alcohol in it are already a vice. Modern large alcohol producers in Ukraine strive to separate vodka from Russian vodka by adding pepper, honey or viburnum to the drink. So, pepper vodka is made exclusively from natural ingredients - in its blend you can find lime honey and four types of pepper. Vodka coloring is also done only with natural extracts and juices.
Buckwheat and herbal honey are categorically not combined with the composition of vodka drinks.
The Ukrainian vodka "Kalinovaya with Pepper", which was not produced in Soviet times due to its high cost, is also highly valued. Today it has been revived and made from viburnum harvested in the forests of Ivano-Frankivsk - juice is squeezed out of the berries, which is added to pepper vodka and drunk. The viburnum forty-degree vodka tastes like nutmeg champagne, and at the first sip, the astringency of viburnum is felt, replaced by a honey flavor and pepper heat flowing through the esophagus. This type of vodka is distinguished by its strength and lack of feeling unwell in the morning after drinking the drink.
