Grape & Grain | The evolution of vodka: from medicinal usage to nightlife staple

Thebeginnings of vodka are lost in the mists of time, and how it came to be is the subject of much debate as records are vague in eastern Europe. What isn’t debated, however, is how vodka is made: from the distillation of fermented grains – rye, wheat, corn are typically used – or potatoes.

The word “vodka” comes from the Slavic word voda, for water (in Russian) and woda in Polish.

Poland’s earliest record of it is from the 8th century and it contained little alcohol, probably around 14 per cent, which is the maximum achievable by natural fermentation. The still was invented in the latter part of the 8th century and distillation allowed for increased purity and alcohol content. By the 11th century, it was called gorzalka and was used as a base for medicines.

Russia’s earliest record is from the 9th century. The first known distillery was at Khlynovsk and was mentioned in the Vyatka Chronicle of 1174.

In the Middle Ages, vodka and other distilled liquor was used for medicinal purposes and also in the production of gunpowder. There were several types of vodka in Russia, ranked according to quality, beginning with the standard “plain wine”, then “good wine”, “boyar’s wine” and finally, “double wine”, which was more expensive, as it was distilled at least twice. During these times, production methods were rustic, so to mask the impurities, distillers (apothecaries) flavoured them with fruit, herbs or spices to make them more palatable and also to enhance their medicative properties.

Pot distillation made vodka production more efficient from the mid 15th century – prior to this, the only way to remove impurities was to flavour it, age it so that the impurities settled, or freeze it (an easy option in a cold climate). Isinglass – the air bladders of sturgeons – was also used to filter vodka as was milk and egg white (this is also an optional process used in the production of wine, to clarify it).