Bulgarian vodka: name. Plum Bulgarian vodka

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

It is believed that the first versions of alcohol-containing liquids appeared in the XI century in Ancient Persia. Since the rules of Islam forbid the consumption of alcoholic beverages, the tinctures invented were used as medicines or the basis for perfumes.

Since in ancient times there was a stormy trade and periodic armed conflicts between states, then, of course, after a short time, around the 13th century, the technology for the production of alcohol-containing liquids became known in Europe.

The history of European vodka

The first European references to the use of Persian technology for the production of alcohol relate to Italian artisans. Later, the technology for the production of alcohol-containing liquids came to the territory of modern France and, most likely, contributed to the appearance of skate and brandy. Of course, the main purpose of these drinks remained medical purposes, but since there were no religious restrictions, there were ways to use alcohol in cooking. This is how “living water” or “living spirit” appeared - translated from Latin “spiritus vitas” - in the common people vodka. From the 13th to the 15th centuries, this drink spread throughoutthroughout Europe, right up to Russia, Bulgarian vodka, Italian, Macedonian, Russian appeared.

This article focuses on the varieties of vodka produced in Bulgaria.

Old Techniques

Old methods for the production of alcohol 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 craftsmen empirically determined the ingredients containing the largest 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 splitting glucose into ethyl alcohol, everything was determined empirically. Fermentation was carried out in special copper tanks, which in the old days cost a lot of money and were available only to very rich artisans.

During the manufacturing process, alcohol yeast breaks down sucrose into ethyl and other by-products. The product of fermentation, "braga", 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 technologies for the production of alcohol in Bulgaria

Modern production methods are fundamentally no different from old recipes. The main difference lies in the use of equipmentmade of stainless steel and various heating elements to speed up the fermentation process. Also, the main difference between modern productions and those used before is the use of already prepared yeast cultures. The use of ready-made yeast products significantly speeds up the production process, since there is no need to wait for the raw materials to ferment naturally. This reduces production time from weeks to days.

The secrets of making Bulgarian alcohol

Bulgarian vodka, as manufacturers admit, is made using 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 during the processing of raw materials. In addition, vodka is distilled at least seven times to get a really high-quality drink with a mild taste. Evidence of the effectiveness of these technologies can be considered the victory at the international competition, where Bulgarian vodka won the gold medal, beating such well-known producers as Ireland, Finland, Canada, England.

Varieties of vodka in Bulgaria

Despite the wide 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 located at the junction of ancient military and trade routes. National alcohol has absorbed the characteristics of the culture of Western and Eastern European peoples, as well as the population of the Middle East.

Basicthe country's alcoholic varieties are Bulgarian anise vodka and plum vodka.

Given that anise-flavoured vodka is widely used throughout the peninsula, as well as in Turkey, this drink is most likely a legacy of the Ottoman conquest of the Balkans.

This Bulgarian vodka is called Rakia and has a special aniseed flavor, reminiscent of the taste of children's cough mixture. The alcohol content in alcohol sold in stores is 40%, while the strength of homemade brandy is about 60%. Bulgarian anise vodka is usually consumed chilled, although some Bulgarians prefer to warm this drink during cold winters. It should be noted that rakia is brewed 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, which is rightfully considered the most unique. This is a type of aniseed alcohol. This is a traditional Bulgarian vodka mastic. Usually this drink contains from 42 to 47% alcohol, but there are also much stronger types. If you add a little water to the mastic, then it will immediately turn milky white. Before drinking, the drink is strongly cooled. The peculiarity of the production of this vodka is that it is infused in underground caves in oak barrels with the addition of mastic tree resin to the composition.

Also a special variety isplum 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 vodkas 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 highest quality drinks are: "Burgas 63", "Old Troyan", "Burgas Muscat", "Slivenska Perla", "Pomoriyska Grozdova". The best Bulgarian mastic is Peristera, which contains 42% alcohol.

How to distinguish quality vodka

In order to understand the quality of the drink, you need to pay attention to the following conditions:

1. Good brandy is quite expensive, it can even exceed the cost of whiskey.
2. High quality vodka is very easy and soft to drink without burning the throat.
3. Rakia, made in accordance with all the rules, has a rich fruity taste, does not sting the tongue, but when it enters the stomach, it spreads pleasant warmth throughout the body.

In addition, a quality drink should have a pleasant color and smell.

It is customary to serve vodka to the tablein combination with herbs, salads, pickled vegetables, seafood or hot meat dishes. Most often, Bulgarians eat milky and Shopska salads, as well as dried berries and fruits as snacks.