11 Facts About Vodka

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

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.

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.

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.

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.

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.

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.

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

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

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