it is well Known that there are various masterpieces of art, science, technology and culture in the world that people recognize as "gold standards".
And such a masterpiece for centuries remains an unsurpassed example for people.
It serves them as a benchmark and ideal.
A question arises.
what hides the secret of these "gold standards" and whether there is an unknown objective background, patterns?
To approach such mysteries, we need some unambiguous and simple object of study.
In my study, the choice fell on the mystery of the "gold standard", which is represented by Russian vodka. And largely because it is a compound of only two components – water and alcohol.
And the secret is that even from the 2 components, it turns out, you can make a world masterpiece!
What do we know about Russian vodka?
here Are a few quotes from different sources I found on the Internet:
In ancient times from Russian bread originated Russian vodka.
Russian vodka is remarkable for its crystal purity and mystery, it has absorbed the softness of fluffy snow and the life-giving moisture of summer rain, the aromas of bread, plowed fields and flowering herbs. And it seems that it is the taste of the Russian land.
Evidence of the popularity of spirits in Russia can be found in the works of folk art of 10-11 centuries. The drinking business in Russia was first mentioned in the Vyatka chronicle of 1174, while the original dates of production of French cognac date back to 1334, English gin and whiskey - to 1485, Scotch whiskey - to 1490, German schnapps - to 1520.
in General, the year of birth of first Russian vodka is considered to be in 1474 the first year of the introduction of the state monopoly. Therefore, the date of manufacture of the first alcohol from domestic grain raw materials should be attributed to another 20-30 years earlier.
But 40-degree Russian vodka became only 100 years ago, when D. Mendeleev found the ideal ratio of water and alcohol in vodka. And in 1894, on the "Moscow special Vodka" received a Patent of the Russian Empire.
We will consider in this article the question of how and why Russian vodka received its world "Golden status".
is it objective and is it worth what?
But, first, for brevity, I allowed myself to make some Reference material (from the same sources). Below are the most important places for my presentation, which I gave in a shortened, thesis form.
Russian vodka acquired the classic brand, which it generally retains to this day, since the end of the XIX century.
In 1894 vodka was named "Moscow special" (now — "Moscow special") and recognized by the government of the national Russian vodka.
the decision of the international arbitration in 1982, the Soviet Union was undeniably enshrined the priority of creation of vodka as Russian original alcoholic beverage, and the exclusive right to its advertising.
Recipe Russian vodka (wheat rye) Di Mendeleev was described, in particular, in the article "Russian vodka went to the market," in Komsomolskaya Pravda dated 15.02.94 (p. 3)
In 1864 Mendeleev defended his thesis "Reasoning about the connection of alcohol with water".
D. I. Mendeleev's Monograph was his first serious work on solutions, and later became the basis for the creation of the hydrate theory of solutions. But there was no mention of vodka. Moreover, the rationale of the recipe "ideal" of Russian vodka.
In the thesis there is an indication of the specific properties of a mixture of one part of alcohol and three parts of water, but this molecular composition in no way corresponds to 40 volume percent.
Until 1906, the word "vodka", as the designation of the drink, did not appear in official documents; they have for centuries called vodka ... simply "bread wine".
From encyclopedic articles, from the materials of the Ministry of Finance, from the memoirs of the scientist, from numerous monographs about D. Mendeleev it does not follow that he is the inventor of vodka, and that he owns the "idea" sorokogradusnoy. / The author does not agree with this – AK
Russian vodka is reliably protected from all fakes. That is, you can fake it as much as you want, but in no country in the world it is impossible to repeat all the details of the manufacturing technology of "genuine Russian" vodka.
the Reasons are as follows. First, much of the technology is still kept secret, it is a state secret. Secondly, the source material, especially Russian rye, is as unique as grape varieties in a certain area. Such grain, which would be ideally suited for the technological cycle, does not grow anywhere else; transplanted into other regions of Russian rye loses a number of valuable qualities or even degenerates.
Russian vodka, 500 years old in 2003, is a much deeper, metaphysical phenomenon in Russian history and culture than it was commonly believed.
the Ideal vodka recipe found by the great Russian and world chemist D. I. Mendeleev experimentally and theoretically has a simple description:
1 liter of vodka at 40g of alcohol strength weighs exactly 953 grams
Contribution of D. I. Mendeleev Russian vodka
Input number 1
As rightly pointed out in the only monograph about the Russian vodka V. Pokhlebkin. "D. I. Mendeleev "reformed" vodka and scientifically proved that the composition of vodka, that is, the combination of grain alcohol with water, should not occur by simply merging volumes, and the exact weighting of a certain part of the alcohol. At the same time, D. I. Mendeleev ... drew attention to the connection with the appearance of different quality in different water-alcohol mixtures. It turned out that the physical, biochemical and physiological qualities of these mixtures are also very different, which prompted him to look for the ideal ratio of volume and weight of parts of alcohol and water in vodka...
As a result of research conducted since the end of the XIX century Russian vodka was considered only the product, which was a grain alcohol, peretroennyy and diluted then by weight with water to exactly 40°".
.... Observant Mendeleev noticed that alcohol has the property when combined with water to produce a mysterious compression of the whole mixture (500 grams of water and 500 grams of alcohol as a result give 941 grams of vodka). To achieve the most taste and healthy vodka proportion of 40 degrees, which is empirically determined by Mendeleev (with a fortress of 41 or 39 degrees, the physiological effect of vodka on the body deteriorates sharply), it is necessary to mix not the volumes of alcohol and water, but their exact weight ratios. For his part, the Russian physiologist Nikolai Volovich determined the most useful dose of vodka that stimulates the heart and blood purification: 50 grams per day.
....May 7, 1887 in the Russian physical and chemical society Di Mendeleev made a report on the existence of hydrates of a certain composition in a solution of alcohol in water.
In the report, based on their data and data obtained by a number of researchers, Mendeleev argues that the solution formed three hydrates of alcohol, namely, one alcohol molecule with twelve, three and one molecule of water.br>Contribution No. 4
... He drew attention to the connection with the advent of different quality have different alcohol mixtures. It turned out that the physical, biochemical and physiological qualities of these mixtures are also very different, which prompted him to look for the ideal ratio of volume and weight of parts of alcohol and water in vodka.
Thus, Russian vodka has several important secrets:
Mystery №1 (Structure of the solution)
Mystery №2 (Water)
Mystery №3 (Distillation)
Mystery №4 (Origin)
Mystery №5 (self-Identity)
Mystery №6 (World popularity)
About the structure we will talk separately and especially, as for other secrets, what about them briefly said (quoted) below:
Experts say: "the Taste of water — that's half the taste of vodka." It should be completely transparent, colorless, without foreign smell and taste, with a minimum of salts contained in it. This means that taken for vodka water is further purified, filtered and softened, does not need the softener is that the soft Neva water.
....Specially prepared for the production of vodka water is called corrected — in ... her content of salts and minerals brought to a certain level.
the Name "VODKA" .... This name - purely Russian origin, coming from the diminutive: "water vodka, water", as well as "folder", "nurse", "vegetable".
.... The secret of the quality of classic Russian vodka — in the care and accuracy of strict standards, as a grain raw material, in the properties of water used for it and in the complete absence of any synthetic substances (only natural aromatic and flavoring ingredients and dyes).
.... The famous "foreigners" with our Vodka (the closest to it is gin and whiskey) actually have in common only the method underlying the production — distillation. And the fact that they are also prepared from grain alcohols. But, none of the foreign drinks are not subjected to such thorough cleaning. In cognac alcohol there are all alcohols and even fusel oils five times more than in raw alcohols. In high-quality vodka, the presence of fusel oils is simply excluded.
And now let's start our analysis, but, to begin with, – the last quote about Russian Vodka:
If vodka in 40° was "ideal" for strength, taste perception and minimal consequences for the body, why it was necessary to produce drinks with a different strength?