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Poland is recognized as the homeland of vodka and the first productions date back to the early 15th century. Half of the Polish territory is dedicated to the cultivation of rye, potatoes and other cereals, ie the raw materials necessary to produce vodka. Over time, Polish production systems have matured considerably. Today, in addition to the process of continuous distillation, vodka is obtained from the appropriate selection and fermentation of cereals, starch, potato pulp and sugar. In particular, cereals are malted and subsequently broken down through the amylase process. The fermentation, distillation and filtration phase will follow. The latter is carried out through carbon filters or with quartz sand. Subsequent additions of water determine the alcohol content of the finished product. Some producers, before proceeding with bottling, keep vodka in steel barrels to give life to an even more prized product. Vodka is a neutral distillate, generally not aged, with a characteristic crystalline color. On the market it is nowadays also possible to find flavored vodkas with fruit, with particular aromas or spices. The Polish honey-based vodka is also particularly popular. The vodka, which in Poland is better known as woda, lends itself well to many drinks, including Black Russian, Bloody Mary or Long Island iced tea. However, vodka gives the best drink smooth, as the Polish tradition wants. The custom also provides that the vodka should be served cold and not iced. The perfect glass is the classic chalice with a staggered shape, very common in Eastern countries.

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Information about Poland

Soil and climate
Spring comes slowly between March and April, bringing sunny days after a period of winter-spring conditions. The summer, which lasts from June to August, is generally less humid than winter: storms and storms alternate with dry days that occur especially when the southern winds prevail. The beginning of autumn is generally sunny and warm, before the rainy season and the coldest November weather, when the transition to winter begins. Winter lasts from one to three months, and frequently contributes snowfall, even if with little rainfall. Average temperatures range from 6 ° C in the north-east to 10 ° C in the south, but the temperatures in Poland vary widely from season to season. On the highest peaks of the nation, the average temperature is around 0 ° C; the Baltic coast, influenced by moderate western winds, has cooler summers and warm winters. The most extreme temperature is recorded in the south-east, near the border with Ukraine, where the winter temperature is 4.5 ° C lower than in the rest of Poland. The average annual rainfall of the entire country is around 600 mm, but some isolated mountain locations also receive 1,300 mm per year. The figure is slightly higher in the southern regions than in the central plains. Some areas, mainly around the Vistula River, between Warsaw and the Baltic Sea and in the north-east of the country, have an average rainfall of less than 500 mm. In winter, about half of the rainfall occurring in the plains and the entire total occurring in the mountains is in the form of snow. On average, rainfall in summer is twice the winter.
Traditional distillation of Eastern Europe, Vodka has uncertain origins. The first experiments to obtain this distillate were made by monks in the Russian monastery of Viatka who lived in the twelfth century AD .; other documents, which appear to be better preserved, argue that it was, instead, in the Chudov monastery in the fifteenth century that other monks challenged us in the enterprise; however, none of these testimonials seems to be totally reliable. In the fifteenth century, in Poland or Russia it appears as Vodka, which is a diminutive of water or water (voda in Russian, woda or wodka in Polish) to call this distillate that remembers, for transparency, water. In Poland, before using this term, vodka was called gorkalkam or vinum crematum and also okavita, from the Latin acquae vita, ie water of life. In particular, the main document referred to by the Poles dates back to 1405 and it is recommended to use vodka as a medicine. To this end, the Polish ruler Jan Olbrach allowed everyone, in 1550, to produce their own vodka, then changing decision later under the pressure of the noble caste who wanted to maintain the monopoly of production. But it was only between the sixteenth and nineteenth centuries that in Poland the potato was used for the first time as a raw material to be fermented and distilled, eliminating the various mixtures with which gorzalka was obtained: poor quality wine or beer. Poland reaffirms and claims the birthright of this distillate, recalling that in Danzig the vodka was produced as early as 1454, while certain Russian documents do not appear prior to the sixteenth century; not only, but also in the days of the great Catherine of Russia (1684-1727), the vodka consummated at the court of Petersburg was produced in Poland. Today vodka is produced, in addition to Russia and Poland, throughout Eastern Europe, where it is widely consumed, but also in Finland, Sweden, Switzerland, Italy and the United States.
Typical products
The Polish vodka, now almost exclusively produced with rye, after fermentation produces an alcohol that undergoes two adjustments after distillation - to make vodka as pure and limpid as possible - and a period of aging. Such processes are so important that the Polish vodkas are classified according to their degree of purity: lusksusowa and wyborowy and zwykly (second and third place).
Typical dishes
Polish cuisine is particularly rich and owes its variety to the influence of different ethnic groups that over the centuries have coexisted for historical reasons on the territory of present-day Poland: Jews, Ukrainians, Belarusians, Lithuanians, Russians, Germans, Czechs, Austrians, Italian. Polish gastronomy is known above all for the different varieties of cold cuts and for the excellent vodka, sometimes confused with the German cuisine for the use of sauerkraut, beer and pork, with the Russian one because of the barszcz (soup of beets), vodka and pierogi (ravioli - can be filled with meat, cheese, fruit, mushrooms). Some typical dishes of Poland are: the Zurek (rye flour soup, accompanied by hard-boiled egg and salami), the Barszcz bialy or czerwony (white or red beet soup), the Bigos (soup with different types of meat, sauerkraut and spices), Kotlet schabowy (pork cutlet), Kotlet mielony (minced meat cutlet), pierogi, flaczki (tripe), ziemniaczane kluski (similar to potato gnocchi) placki ziemniaczne (potato fritters). Typical sweets: makowiec (with poppy seeds), piernik (honey dolcetto), mazurek (made of shortbread and dried fruit), sernik (with ricotta cheese), jablecznik (with apples and whipped cream), galaretka (jelly of various colors with fruit and cream).

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Producer Belvedere
Spirit type Vodka
Region: Poland
Made from
Alcohol: 40.00% by volume
Format: 0,70 l
Special Features:
Price € 42.08
Save € 10.36 (25%)
€ 31.72
Price With VAT
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