Food Guts - Ingredient Information

Ingredient Lookup

Vodka

Nutritional Information

1 jigger, vodka

  • Calories 97
  • Calories from Fat 0
  • Amount%DV
  • Total Fat 0g0%
  • Saturated Fat 0g0%
  • Monounsaturated Fat 0g
  • Polyunsaturated Fat 0g
  • Cholestreol 0mg0%
  • Sodium 0mg0%
  • Potassium 1mg0%
  • Total Carbohydrate 0g0%
  • Dietary Fiber 0g0%
  • Sugars 0g
  • Protein 0g0%
  • Calcium 0mg0%
  • Iron 0mg0%
  • Vitamin A 0%
  • Vitamin C 0%

Vodka Cooking Considerations:

No Cooking Considerations yet. Add some!

Vodka Storage Considerations:

No Storage Considerations yet. Add some!

Vodka Substitutions:

No Substitutions yet. Add some!

Vodka on Wikipedia:

For other uses, see Vodka (disambiguation). Vodka museum, Mandrogi, Russia.

Vodka ( Polish: wódka, Russian: водка) is a distilled liquor.

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 a fermented substance of either 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.[1] 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.[2]

Vodka is traditionally drunk neat in the vodka belt — Eastern Europe and the 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.

//

Etymology

The name ``vodka`` is a diminutive form of the Slavic word voda (water), interpreted as little water: root вод- (vod-) [water] + -к- (-k-) [ diminutive suffix, among other functions]) + -a [ postfix of feminine gender ]. [3],[4],[5]

The word ``vodka`` was recorded -for the first time in 1405[6][dubious – discuss] in the court documents from the Palatinate of Sandomierz in Poland; at these times the word referred to medicines and cosmetics.[citation needed] A number of Russian pharmaceutical lists contain the terms ``vodka of bread wine`` (водка хлебного вина vodka khlebnovo vina) and ``vodka in half of bread wine`` (водка полу хлебного вина vodka polu khlebnovo vina).[7] As alcohol had long been used as a basis for medicines, this implies that the term vodka could be a noun derived from the verb vodit’, razvodit’ (водить, разводить), ``to dilute with water``.

Bread wine was a spirit distilled from alcohol made from grain (as opposed to grape wine) and hence ``vodka of bread wine`` would be a water dilution of a distilled grain spirit.

While the word could be found in manuscripts and in lubok (лубок, pictures with text explaining the plot, a Russian predecessor of the comic), it began to appear in Russian dictionaries in the mid-19th century.

Another possible connection of ``vodka`` with ``water`` is the name of the medieval alcoholic beverage aqua vitae (Latin, literally, ``water of life``), which is reflected in Polish ``okowita``, Ukrainian оковита, or Belarusian акавіта. (Note that whisky has a similar etymology, from the Irish/Scottish Gaelic uisce beatha/uisge-beatha.)

People in the area of vodka's probable origin have names for vodka with roots meaning ``to burn``: Polish: gorzała; Ukrainian: горілка, horilka; Belarusian: гарэлка, harelka; Slavic: arielka; Lithuanian: degtinė; Samogitian: degtėnė, is also in use, colloquially and in proverbs[8]); Latvian: degvīns; Finnish: paloviina. In Russian during 17th and 18th century горящее вино (goryashchee vino, ``burning wine``) was widely used. Compare to German ``Branntwein``, Danish; brændevin; Dutch: brandewijn; Swedish: brännvin; Norwegian: brennevin (although the latter terms refer to any strong alcoholic beverage).

Another Slavic/Baltic archaic term for hard liquors was ``green wine`` (Russian: zelyonoye vino,[9] Lithuanian: žalias vynas).

History

Encyclopedia Britannica writes that Vodka originated in Russia during the 14th century, but exact origins of vodka cannot be traced definitively. It is believed to have originated in the grain-growing region that now embraces Poland, western Russia, Belarus, Lithuania, Ukraine. It also has a long tradition in Scandinavia.

For many centuries beverages contained little alcohol. It is estimated that the maximum amount was about 14% as only this amount is reachable by means of natural fermentation. The still allowing for distillation – the ``burning of wine`` – was invented in the 8th century.[10]

Russia

The ``vodka belt`` countries of Northern, Central and Eastern Europe are the historic home of vodka, and also have the highest vodka consumption in the world

The name ``vodka`` is a diminutive of the Russian voda (“water”).[3] It was not originally called vodka — instead, the term bread wine (хлебное вино; khlebnoye vino) was used.

A type of distilled liquor close to one that would later become generally designated by the Russian word vodka came to Russia in the late XIV century. In 1386 the Genoese ambassadors brought the first aqua vitae (``the living water``) to Moscow and presented it to Grand Duke Dmitry Donskoy, who previously had defeated Tatar-Mongols and their Genoese mercenaries in the remarkable large-scale Battle of Kulikovo in 1380. The Genoese likely got this beverage with the help of the alchemists of Provance, who used the Arab-invented distillation apparatus to convert grape must into alcohol. Since Islam prohibited the drinking of any alcoholic bevarages for Arabs, they used alcohol mainly for the production of perfumes. In Christian Europe, however, the aqua vitae became the predecessor of all modern strong alcoholic bevarages, including brandy, cognak, wisky, schnaps and Russian vodka. The liquid that was got as a result of distillation of grape must was thought to be a concentrate and a ``spirit`` of wine (spiritus vini in Latin), from where came the name of this substance in many European languages (like English spirit, or Russian spirt).

According to a legend, around 1430 a monk called Isidore from Chudov Monastery inside the Moscow Kremlin made a recipe of the first Russian vodka.[11] Having a special knowledge and distillation devices he became an author of the new type of alcoholic beverage of a new, higher quality. This ``bread wine`` as it was initially known, was produced for a long time exclusively in the Grand Duchy of Moscow and in no other principality of