VODKA: THE CHEMISTRY
Did you know that vodka may have been invented as early as the 900’s?
Originally made in home stills, it is believed to have first been concocted as a disinfectant and a treatment for wounds. It was later used as medication for anything from infertility to the plague, used as the ‘wonder drug’ to cure all ailments. Although we mainly drink this spirit, it has been proven effective for toothache, preventing poison ivy and even to sooth and disinfect a jellyfish sting.
Currently, vodka is one of the strongest liquors on the market, especially the Polish variety that can reach an ABV of 80%.
Although a lot of vodka is consumed in cocktails and with mixers, it is also delicious straight or on the rocks. Often stored in the freezer and consumed at low temperatures to tame the heat of the drink. This means that the viscosity and richness of the spirit is stronger and more pleasant.
Traditional, straight liquor is not for everyone; therefore, flavoured vodkas were created around the 13th century. Roots, honey, herbs and botanical essences were added to make raw, just-out-of-the-still, liquor more palatable. Now, fruity and sweeter flavours are very popular, especially with younger drinkers.