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.