Georgian chacha, Ukrainian gorilka, Japanese sake, Italian grappa ... What is German vodka called? The German distillate has several names. As well as several types of strong alcohol. And in this article you will talk about the main ones. The Germans learned from their neighbors to distill alcohols and make distillates based on grain and fruits. In Germany, grapes are also grown. But unlike their Italians neighbors, the Germans do not practice the production of vodka from this berry. She goes exclusively to the preparation of wine - the Rhine, Moselle. As for vodka, the process of its preparation is very interesting. It differs from the product familiar to us both in taste and in strength. Read about different types of German vodka in our article. We will also talk about the culture of her drinking in Germany.
History of Vodka Briefly
The glory of the invention of this distillate is attributed to a doctor from Persia, Ar-Razi. As a doctor, he prescribed vodka to patients with gastrointestinal disorders and highly appreciated its antiseptic properties. It took as long as four centuries, until in the fourteenth century the drink "came" to Poland. At first it was sold in pharmacies as a healing drug. And two hundred years later they learned about vodka in Russia. This product quickly drove from the market the traditional "mead", "drunk birch", "green-wine" and other strong alcoholic drinks, which the ancient Slavs enjoyed themselves. But the glory of the Polish healing essence extended to the west. German vodka was initially made according to the Slavic recipe - from grain. But with the arrival of potatoes from America, they began to produce it from this cheaper product for Germany, as well as from beets. But the traditional recipe is also not dead. Therefore, German vodkas have so many names. Let us now consider the main ones.
German vodka korn
This type of drink came to Germany first. And it was produced according to Polish technology. Of course, over time, the original recipe has undergone regional changes. But the very word "Corn" (grain) eloquently speaks of what German vodka is made of. Wheat in rainy Germany does not germinate well. Most of the sown area is devoted to more cold-loving crops - rye, barley, oats. The main condition for Korn vodka is a fortress of 32%. If the drink reaches thirty-seven and a half degrees, this is already “Doppelcorn” (double grain). This vodka is made mainly from rye, barley and oats with the addition of wheat. You can rarely find this buckwheat distillate (Weizencorn). To use rice, millet, millet and corn in the production of German vodka is prohibited by the rules. This distillate is produced in more than six hundred distilleries of the Federal Republic of Germany.
The best types of "Korn"
The taste and quality of this drink largely depends on the grain mixture. More wheat - vodka will come out softer, more nourishing. Rye tastes like the scent of bread. But the drink will come out more whiskey-like. Attention should be paid to production technology. How was this done in the old days? The grain mixture was ground in a mill and poured with hot water. The result was a sticky sour jelly. It was sweetened with malt. Then, yeast was added to the cooled mass. Then ethanol was distilled and got rid of unwanted fusel odors and flavors. Elite German vodka "Korn" after this was also defended in oak barrels. Modern technology has not changed, except that it has become automated. The best "roots" in Germany are considered to be Strochtmann No. 2 (from Berentzen) and Echter Nordschutzer. Among the Doppelkorn, Doornkaat (from Berentzen) and Fürst Bismarck (Maximum) are leading.
German vodka schnapps
The technology for making this drink is fundamentally different from the production of corn. Schnapps was originally made from potato mash. But now it’s generally accepted to add a variety of fruits to raw materials. Sometimes schnapps also includes grain. Based on what kind of fruits or berries are the main ones, such a name is vodka. The fortress of this distillate is about forty degrees. Schnapps is close to vodka to taste, but a light fruity shade must be present in it. The color of the drink does not have to be transparent as water. A slight yellowish or pinkish color is allowed. As already mentioned, the strength of this vodka ranges from forty degrees. But there are weaker drinks (25-35%), and more zaboristye, close to the Hungarian "Palinka".
How to drink schnapps
This type of vodka is drunk. So the best way you can feel the whole range of shades and aftertaste. Use weak schnapps as an aperitif. Especially appreciated are those vodkas that are made from sour fruits - apples, raspberries. For a meal (and the Germans have it hearty and replete with fatty dishes) they use stronger schnapps. It is served in small glasses with a capacity of twenty milligrams, with a waist and a low leg. Schnapps is not accepted to drink in one gulp, like Russian vodka. Savor it drop by drop, appreciating the aftertaste. German vodka schnapps is also good for digestif, as it helps to digest fatty foods. Serve at the end of the meal sweet varieties - pear, apricot, peach, strawberry. If the schnapps is cooked at home, the owners will pour the drink into a cognac glass and put in it a part of the “raw material” - a slice of an apple, cherry, etc. A spoon with a long handle is relied on for such a treat to get the fruit and eat it.
Kirshwasser
This German vodka, whose name literally translates as “cherry water”, is a common invention of Germany, France and Switzerland. Now Kirschwasser is also produced in Austria. According to the fortress, “Kirshvasser” does not at all resemble water. As a therapeutic agent, this distillate has been known since the fifteenth century, and on an industrial scale it began to be produced from the seventeenth. The French appreciate Kirsch (as they call this drink) for their rich fruity taste and aroma. They care little that the strength decreases from insisting in glass vats. They drink Kirsch in France as a liquor or before a meal, mixed with dry white wine (sometimes with champagne). His fortress is small - about 25 degrees. French "Kirsch" can be compared with cherry liquor. In Germany, Kirschwasser has completely different requirements. The Germans are focused on giving the drink maximum strength.
How to make "Kirshvasser"
This German vodka - the photo shows this - must be completely transparent. How do manufacturers achieve this, because the raw material for the drink is small and very sweet black cherries? The seeds are not removed from the berries. Just the fruits are slightly crushed, filled with water and left to ferment. Twenty days later, the wort, to which the cherry gave its rich cherry flavor, and the bones - the smell of almonds, are distilled in a cube. After that, the clear liquid is also kept in clay or glass vessels so that the drink "ripened". The best "Kirschwasser" is considered to be one for which the cherry has ripened on the slopes of the Black Forest, in the land of Baden-Württemberg. The sommelier highly appreciates the drink, the raw materials for which were collected in the highlands.
How to drink "Kirschwasser"
In France, "cherry" is used as an aperitif. But in Germany, German vodka, whose fortress ranges from thirty-eight to forty-three degrees, is served after a meal. Serve the drink in small glass glasses. The Germans consider Kirschwasser their national cognac. They drink this drink not only in its pure form. There is the famous German Black Forest cake, the recipe of which was invented by pastry chef Joseph Keller in the year nineteen fifteen. The secret to the success of this dessert is that the cakes are soaked with Kirschwasser, and “drunk” cherries are used in the cream. The famous Rose cocktail is also made on the basis of German vodka. It’s easy to cook. In sixty milliliters of dry vermouth, pour 20 ml of Cherry Brandy and Kirschwasser liquor.