It is believed that the first versions of alcohol-containing liquids appeared in the XI century in Ancient Persia. Since the rules of Islam prohibit the use of alcoholic beverages, invented tinctures were used as therapeutic agents or as the basis for perfumes.
Since the ancient centuries there was rapid trade and periodic armed conflicts between states, then, of course, after a short time, approximately by the XIII century, the technology for the production of alcohol-containing liquids became known in Europe.
The history of the appearance of European vodka
The first European references to the use of Persian alcohol technology concern Italian artisans. Later, the technology for the production of alcohol-containing liquids entered the territory of modern France and, most likely, contributed to the appearance of the ridge and brandy. Of course, the main purpose of these drinks remained for medical purposes, but since there were no religious restrictions, methods of drinking alcohol appeared in cooking. So there appeared “living water”, or “living spirit”, a translation from Latin “spiritus vitas” into common folk vodka. From the 13th to the 15th centuries, this drink spread throughout Europe, right up to Russia; Bulgarian vodka, Italian, Macedonian, and Russian appeared.
This article discusses the varieties of vodka produced in Bulgaria.
Vintage production technology
The ancient methods of alcohol production were based on the natural fermentation of various plant bases:
- cereals - wheat, rye, barley;
- vegetable - potatoes, beets;
- fruit - apples, grapes, plums, pears.
It is obvious that the Bulgarian masters experimentally determined the ingredients containing the greatest amount of sugar and starch, without which the fermentation process is impossible. And this despite the fact that chemistry as a science did not exist, no one could understand the principles of the breakdown of glucose to ethyl alcohol, everything was determined empirically. Fermentation was carried out in special containers made of copper, which in the old days cost a lot of money and were available only to very wealthy artisans.
In the manufacturing process, alcohol yeast breaks down sucrose into ethyl and other by-products. The product of fermentation, “mash”, is distilled into alcohol by evaporation through distillation cubes by distillation. Then it is diluted with water to a concentration of 40%, resulting in the final product - Bulgarian vodka.
Modern alcohol production technologies in Bulgaria
Modern production methods are fundamentally no different 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 between modern plants and previously used ones is the use of already prepared yeast cultures. The use of finished yeast products significantly speeds up the production process, since there is no need to wait for the fermentation of the feedstock in a natural way. This reduces production time from a few weeks to a couple of days.
Secrets of making Bulgarian alcohol
Bulgarian vodka, as manufacturers admit, is produced by silver filtration, which significantly improves not only the quality of the drink, but also its taste. The system is based on the use of silver ions, which act as the strongest catalysts in the processing of raw materials. In addition, vodka is distilled at least seven times to get a really high-quality drink with a mild flavor. A proof of the effectiveness of these technologies can be considered a victory at an international competition in which Bulgarian vodka won a gold medal, beating such famous manufacturers as Ireland, Finland, Canada, England.
Varieties of vodka in Bulgaria
Despite the great variety of alcohol varieties on the European continent, Bulgarian vodka has its own national characteristics. Most likely, this happened due to the fact that the country is at the junction of ancient military and trade routes. National alcohol has absorbed the cultural features of Western European and Eastern European peoples, as well as the population of the Middle East.
The main types of alcohol in the country are Bulgarian anise vodka and plum vodka.
Given that vodka with anise flavor is widespread throughout the peninsula, as well as in Turkey, this drink is most likely the legacy of the Ottoman Empire's conquest of the Balkans.
This Bulgarian vodka is called rakiya and has a special aniseed aroma reminiscent of children's cough syrup. The alcohol content in alcohol sold in stores is 40%, while the strength of homemade brandy is about 60%. Usually, Bulgarian anise vodka is used chilled, although some Bulgarians prefer to warm this drink in cold winter time. It should be noted that brandy is insisted for six months, as a result of which it acquires a rich taste.
Bulgarian vodka: what is the name of the drink
In addition to the already listed drinks of the country, there is another type of vodka, rightfully considered the most unique. This is a variety of aniseed alcohol. This is a traditional Bulgarian vodka mastic. Usually this drink contains from 42 to 47% alcohol, but there are much stronger types. If you add a little water to the mastic, then it will immediately turn into a milky white color. Before use, the drink is very cooled. A feature of the manufacture of this vodka is that it is infused in underground caves in oak barrels with the addition of mastic tree resin.
Also a special variety is plum Bulgarian vodka. From the name it is clear that it is made from plum mash, and this is due to the good climatic conditions of the country, suitable for growing various types and varieties of fruits. Most often, Bulgarian vodka gets its name in accordance with the components from which it is made.
The best varieties of vodka in Bulgaria
First of all, it is worth noting that if you want to try a drink prepared in accordance with all national characteristics, then you need to go to small villages where the traditions of making this alcohol are carefully preserved. If we talk about brandy produced by Bulgarian companies, then the most high-quality drinks are considered to be: “Burgas 63”, “Old Troyanskaya”, “Burgas Muscat”, “Slivenska Pearl”, “Pomorie Grozdova”. The best Bulgarian mastic is Peristera drink, which contains 42% alcohol in its composition.
How to distinguish quality vodka
In order to understand how high-quality a drink is, it is necessary to pay attention to the following conditions:
- Good brandy is quite expensive, its price may even exceed the cost of whiskey.
- High quality vodka is very easy and soft to drink without burning your throat.
- The brandy, made in accordance with all the rules, has a rich fruity taste, does not pinch the tongue, but when it gets into the stomach, it spreads pleasant warmth all over the body.
In addition, a quality drink should have a pleasant color and smell.
It is customary to serve vodka to the table in combination with herbs, salads, pickled vegetables, seafood or hot meat dishes. Most often, as a snack, Bulgarians use milky and Shopska salads, as well as dried berries and fruits.