11 Facts About Vodka


Vodka is composed mainly of water and ethanol but sometimes with traces of impurities and flavourings.

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Vodka is traditionally drunk "neat", and it is often served freezer chilled in the vodka belt of Belarus, Estonia, Finland, Iceland, Latvia, Lithuania, Norway, Poland, Russia, Sweden, and Ukraine.

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Vodka was followed by Jakub Haberfeld, who in 1804 established a factory at Oswiecim, and by Hartwig Kantorowicz, who started producing Wyborowa in 1823 at Poznan.

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The first Swedish product to use this term was Explorer Vodka, which was created in 1958 and initially was intended for the American export market.

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In 1979, Absolut Vodka was launched, reusing the name of the old Absolut Rent Brannvin created in 1879.

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Vodka has become popular among young people, with a flourishing black market.

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Vodka is less likely than other spirits to produce the undesirable after-effects of heavy consumption because of its low level of fusel oils and congeners, which are impurities that flavor spirits.

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Under Canadian regulations, Vodka is a potable alcoholic distillate obtained from potatoes, cereal grain or any other material of agricultural origin fermented by the action of yeast or a mixture of yeast and other micro-organisms.

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Vodka can be used in cooking and various recipes are improved by the addition of vodka or rely on it as a key ingredient.

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Vodka sauce is a pasta sauce made from tomato sauce, cream, and vodka that gained popularity in the 1970s.

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Vodka can be used in baking as a substitute for water: pie crusts can be made flakier with vodka.

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