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In both countries, thanks to the development of distillation technology, by the 19th century they could sometimes use other ingredients to make vodka, such as apples.

Apples are sometimes used as raw materials because of insufficient grain production, or because it has been found that exporting grain to European countries is more profitable than storing apples that have been frozen in the fields.

There are only a few basic ingredients for making vodka, but the ingredients used to flavor vodka are enough to make a thick book.

The roots, stems, barks, grasses, fruits, and berries of all kinds of plants are used as long as they exist, whether they are native to Poland and Russia, or imported.

There is also the Scandinavian vodka, and the Scandinavian country has the most elegant and beautiful vodka.

The clean natural environment and pure water are in harmony with the clarity of vodka. The vodka produced here is very popular.

These vodkas from the north have deep historical roots. The Swedes began figuring out how to distill the remaining grains early on.

In the 17th and 18th centuries, Sweden was a major producer of copper stills, and its products were sold all over the world.

In 1879, Russ, the owner of Europe's largest distillery in Stockholm, invented the continuous distillation method to obtain pure alcohol.

He stressed that the drink brewed with this method "absolutrent" in Swedish "absolutely pure".

In 1979, Absolut Vodka was introduced, a crystal clear wine that resembles an old medicine bottle.

Vodka is brewed without borders, and it is brewed not only in Northern and Eastern Europe, where it originated, but also around the world.

The Anglo-Saxon countries are important producers of vodka, and it is they that make vodka popular around the world and widely used in cocktails.

The vodka brewed here is, to be precise, a neutral alcoholic beverage.

The Tobacco and Alcohol Firearms Monopoly Bureau is an agency that specializes in formulating rules and regulations for alcoholic beverages.

Its definition of vodka is:

"Vodka is a neutral alcohol that has no color, no smell, no taste, and does not have any distinguishable characteristics after being filtered with charcoal or other materials, distilled or processed."

Similar regulations exist in other Anglo-Saxon countries, such as Canada and England.

In other European countries, such as France, the Netherlands, Italy, vodka is usually more noteworthy.

Due to its geographical origins or its long history and the good reputation of the brewers, the vodka made here is unique.

Among them, we have to mention the Gray Swan vodka produced in the Cognac region of France.

The first impression of vodka is simplicity, and the principles of its production are very simple: the pursuit of maximum purity of the final product one by one.

But nothing could be more complicated.

Raw vodka requires extreme craftsmanship, complete facilities, extensive experience, and focused attention.

No impurities can remain in the wine as it cannot hide.

The quality of the ingredients, alcohol and water distinguishes the quality of the wine, making some brands famous all over the world and others obscure.

Grains are essential ingredients for making fine vodka. Grind the grains into flour, add water and steam them under pressure.

The starch contained in the grain is made into a paste, and then sugar is added.

After the resulting malt paste is cooled, yeast is added to evaporate.

The entire fermentation process lasts 40 hours, and the resulting wine is about 9 degrees.

The liquor is purified by continuous distillation and rectification in no less than two distillation columns to produce the highest degree of alcohol.

The distillation column is generally 20-40 meters high, and the method of making alcohol in the factory is:

The distillation vessel has five distillation columns, two of which are used for distillation to remove most of the harmful substances.

The mash is heated so that its steam enters the first distillation column from the bottom up, where the water vapor fed in from the top meets the water vapor sent downward.

Water vapor extracts alcohol from the mash. The residue of the mash is discharged from below one by one, and used as domestic animal feed.

The blended vapor, which contains about 30% alcohol, rises to the top and goes down the pipe into the second distillation column.

At the top of it, the alcohol is concentrated, reaching 93% and ready for the next step of rectification.

This is a very important process that determines the purity of vodka.

Crude distillation alcohol is rectified in three successive distillation columns to remove fusel oil and methanol, and the final alcohol obtained reaches 96% liquor.

It has no smell and no taste of primary raw materials.

Mix the alcohol with water to reduce its alcohol content to 40%.

The purity and quality of the dilution water is important. At this point, the vodka is ready to be bottled after a rigorous quality check.

The above describes the general process of producing the finest, high-quality vodka.

This process may not be the same in different production plants.

Some manufacturers, especially in Russia, use a layer of charcoal up to 8 meters thick to filter vodka and add spices (e.g. fennel, spiced cloves, birch buds, cherry leaves).

They give vodka a faint, imperceptible aroma, and another way to string incense is to saturate the spices.

This method is used to produce vodka with special flavors, such as lemon, blackcurrant, vanilla.

When the distilled liquor flows into the collector, it is filtered through a layer of birch charcoal.

Traditionally, at least one and a half pounds of charcoal were used for each gallon of wine filtered, and the continuous filtration time was not less than 8 hours.

These birch charcoals are renewed at least 10% after 40 hours of use.

After heavy adsorption and filtration of activated charcoal, the resulting liquor meets the purity requirements of vodka tradition.

Now, filter media is no longer limited to birch charcoal, and new technologies such as membrane filtration are also used to produce vodka.

With the improvement of continuous distillation equipment, there is now even vodka without filtration.

Vodka is the ideal drink for bars, as a base drink makes cocktails stronger, but the taste remains the same.

Use it to make world-famous cocktails like Bloody Marys, Met, Screwdrivers, and many more.

Vodka is very easy to mix with fresh fruits, liqueurs, juices, and essences, giving bartenders unlimited creative leeway.

Of course, vodka is also a great accompaniment to Scandinavian, Russian and Polish dishes, such as smoked salmon, herring, black caviar and various pickles.

The temperature at which alcoholic beverages are consumed depends on the composition of the non-alcoholic components in them.

Vodka is known for its characteristic purity, and it contains very little non-alcoholic content, so generally vodka is drunk "chilled", that is, the temperature of the wine is between -10°C and -18°C.

This effectively delays the evaporation of alcohol and weakens its smell and taste.

In a restaurant bar called "Ritz" in Paris, the vodka used as a base for cocktails is cooled to -21°C.

One of the largest water plants of Polar Bear, the Moscow "Crystal" plant buys crude distilled alcohol, and its rectification has a special significance.

Crude distilled alcohol is mixed with half of the water, and the harmful esters are separated along with the water vapor during rectification.

After the distillation of a mixture of alcohol and water, the first distillation column was built.

Also known as the "reaction tower", it consists of 40 vertical partitions with holes.

The mixture enters from the 20th upper partition and from the 17th partition if the quality of the crude distillation alcohol is poor.

At different pressures and temperatures, the alcohol-water mixture, which descends from above, meets the water vapor that enters from below the tower and rises upward.

In the "reaction column" go to the "head" - the fraction that mainly contains formaldehyde.

It is discharged from the upper part of the tower along with water vapor.

The purified alcohol pools in the lower part and enters through the 16th partition of the second distillation tower, known as the "rectification tower".

Inside this tower, the alcohol goes to the "tail" of the fusel oil-rich fraction. Pure alcohol rises, its "tail" falls.

Here, distillation takes place in an airtight environment, which allows for a better separation of the various components of the alcohol.

There is also a third distillation tower in the factory, but it is not directly related to vodka.

The fusel oil is purified in this tower and resold to cosmetics manufacturers. The entire distillation process lasts 12 hours and is controlled at all stages.

Pure alcohol and water are mixed, and the mineral components in the water are separated from the water using a "two-step osmosis" system in advance, but the organic matter in it is retained.

Depending on the grade of vodka, syrup, alkali, vinegar, salt, cheese, chili pepper and other spices can be added as appropriate.

The vodka is passed through a sand filter with a capillary method, followed by birch activated charcoal, and then through a sand filter.

By adjusting the flow rate of vodka, you can control the quality of your products. Finished vodka bottling.

Each vodka is brewed according to a unique recipe that has been kept in the factory for more than 60 years.

A certain connection can be made between today's vodka and the "water of longevity" brewed by alchemists.

In the era of the popularity of alchemy、The process of aging the drink is considered destructive, and slowly deteriorates。

Alchemists suggested storing wine in bottles made of gold, and glass containers could be used instead.

Absolut vodka is produced in the distillery according to a method concocted by Rach in 1879.

Of course, the entire process of distillation is constantly being perfected, and the absolute purity of vodka is required throughout the production process.

In addition to being known for its purity, Absolut Vodka is also distinguished by its careful selection of wheat and distilled water, which softens and smooths the aromas.

Since Absolute's inception in 1979, our Absolut family has been enriched by numerous ways of adding spices.

Among them, there is Absolut Pepper, which is slightly spicy due to the addition of different pepper types, Absolut Lemon, whose aroma is enhanced by the use of various citrus essences, and Absolut Orange, which is dominated by orange flavor, and which brings vitality and variety to it with lemon flavor.

Li Yaoyang told Albert about this, and his first reaction was that it was boring:

"Vodka is so simple, it's the simplest fermentation blended into alcohol."

He was right, vodka was originally made by saccharifying, fermenting, and distilling rye.

In the 16th century, vodka achieved the monopoly of goods such as the Russian Polar Bear.

In the 18th century, it was formed by filtering the original vodka liquor with an activated charcoal layer made from birch.

In the 19th century, the use of continuous stills eventually led to the pure, clear and transparent vodka that people later became familiar with.

As mentioned before, in fact, when vodka was first introduced, in addition to rye, molasses was also used as a raw material, and later it developed into the use of wheat, barley and other grains.

It was not until the 18th century that corn and potatoes were added to the vodka brewing procession.

In addition to these, there are also countries or regions that use milk, fruits, beets, sugar cane and other ingredients to make vodka, such as France, which uses local wine grapes to make vodka.

Although distilled spirits such as vodka are similar to shochu, they are different from shochu in their unique brewing process and many ingredients.

According to the classification of raw materials, vodka chic can be divided into two categories:

One is standard vodka made through standard industrial brewing processes and aromatic vodka with fruits, vanilla roots, aromatic bark and other spices, among which there are many types of aromatic vodka.

The most famous are the Polish vodka of bison grass spiced with buffalo grass, and the rich vodka made with apple or pear sprouts, lemon peel, orange and juniper berries to enhance the aroma.

As for the brewing process of vodka, similar to other distilled spirits, it will go through the process of saccharification, fermentation, and distillation of raw materials.

However, the most significant feature of vodka is that it is a pure distilled liquor obtained by continuous distillation for many times to obtain an alcohol stock with an alcohol content of up to 95%, and then diluted with distilled water to between 40~60 degrees, and then filtered through the activated carbon layer.

Among them, the distilled spirits produced by vodka in the distillation process are often divided into three parts: head, middle and tail according to the chronological order.

The head is rich in esters and the tail is rich in fusel oil, both of which have a strong aroma that does not match the characteristics that vodka is looking for, so they are thrown away, and most of what is left is the middle of the alcohol.

This practice, unlike whisky and brandy, leaves at least the "head" and "tail" during the production process to obtain a strong aroma.

Vodka distilleries don't do that, and most vodka is distilled multiple times.

Traditional vodka producers such as Polar Bear and Poland use potatoes and corn as raw materials to produce vodka, while Chouguo and Switzerland use barley and other grains as raw materials to produce vodka.

Theoretically speaking, the production process of vodka is still very complicated, but in the eyes of professionals, it is several important processes such as raw material saccharification, fermentation, distillation, and carbon filtration.

However, depending on the number of distillations, the distillery distillation equipment, and the production requirements, there are different types of vodka produced.

Albert wasn't interested because there was so little space for him to play with it.

It's like if you buy a computer, do you assemble it yourself with high playability or buy a brand machine directly with high playability?

Apparently the former!

It's like if you buy a car, do you buy a naked car and modify it yourself, or buy it directly with the top configuration?

Anyway, Albert just said, don't brew, whoever likes to brew will brew, just this temper!

"Brother Shen!"

"Hmm!"

Shen Changqing walked on the road, and when he met someone he knew well, he would say hello to each other or nod his head.

But it doesn't matter who it is.

There was no superfluous expression on everyone's face, as if they were very indifferent to everything.

on this.

Shen Changqing is used to it.

Because this is the Demon Suppression Division, it is an institution that maintains the stability of Great Qin, and its main responsibility is to kill demons and monsters, and of course there are some other side jobs.

Arguably.

In the Demon Suppression Division, everyone has a lot of blood on their hands.

When a person is accustomed to seeing life and death, then he will become indifferent to many things.

When he first came to this world, Shen Changqing was a little uncomfortable, but over time he got used to it.

The Demon Suppression Division is huge.

The people who can stay in the Demon Suppression Division are all powerful masters, or people who have the potential to become masters.

Shen Changqing belongs to the latter.

Among them, the Demon Suppression Division is divided into two professions, one is the town guard and the other is the demon exterminator.

Anyone who enters the Demon Suppression Division starts with the lowest level of demon slayer.

Then step by step, he is expected to become a town guard.

Shen Changqing's predecessor was a trainee demon slayer in the Demon Suppression Division, and he was also the lowest level of the demon slayer envoys.

Have memories of the predecessor.

He is also very familiar with the environment of the Demon Suppression Division.

It didn't take long for Shen Changqing to stop in front of an attic.

Unlike other places full of slaughter, the attic here seems to stand out from the crowd, and in the bloody Demon Suppression Division, it presents a different tranquility.

At this time, the attic door is open, and there are occasional people entering and exiting.

Shen Changqing only hesitated for a moment, and then stepped in.

Access to the attic.

The environment has changed in vain.

A burst of ink fragrance mixed with the faint smell of blood came to his face, making his brow furrow instinctively, but quickly stretched.

The smell of blood on everyone's body in the Demon Suppression Division is almost impossible to clean.