Blavod - The Original Black Vodka made with Catechu herb, 70cl

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Pokhlebkin V. V. / Похлёбкин В. В. (2007). The history of vodka / История водки. Moscow: Tsentrpoligraph / Центрполиграф. p.272. ISBN 978-5-9524-1895-0. At the time, the word wódka referred to chemical compounds such as medicines and cosmetics' cleansers. This section does not cite any sources. Please help improve this section by adding citations to reliable sources. Unsourced material may be challenged and removed. ( August 2017) ( Learn how and when to remove this template message)

Another possible connection of vodka with "water" is the name of the medieval alcoholic beverage aqua vitae ( Latin, literally, "water of life"), which is reflected in Polish okowita, Ukrainian оковита, Belarusian акавіта, and Scandinavian akvavit. Whiskey has a similar etymology, from the Irish and Scottish Gaelic uisce beatha/uisge-beatha. According to a legend, around 1430, a monk named Isidore from Chudov Monastery inside the Moscow Kremlin made a recipe of the first Russian vodka. [22] Having a special knowledge and distillation devices, he became the creator of a new, higher quality type of alcoholic beverage. This "bread wine", as it was initially known, was for a long time produced exclusively in the Grand Duchy of Moscow and in no other principality of Rus' (this situation persisted until the era of industrial production). Thus, this beverage was closely associated with Moscow. Georgi, Johann Gottlieb (1780). "Russia: or, a compleat historical account of all the nations which compose that Empire". printed for J. Nichols: T. Cadell; H. Payne; and N. Conant: 115. {{ cite journal}}: Cite journal requires |journal= ( help) As of 2020, vodka can contain up to two grams per liter of sugar and up to one gram per liter of citric acid according to the Code of Federal Regulations (27 CFR 5.22), which define the identity standards for various alcohols. [46] [47] It is no longer defined as "to be without distinctive character, aroma, taste, or color." The law includes other requirements: Vodka cannot be aged in wood; it may or may not be charcoal filtered; and it must meet minimum distillation and bottling proofs. [46] BoycottsMulthauf, Robert P. (1966). The Origins of Chemistry. London: Oldbourne. ISBN 9782881245947. pp. 204-206.

Vodka can be made from almost anything. We’ve tested those made from potatoes, grains, grapes and even sugarcane. This is then fermented, before being distilled (often multiple times) to remove impurities — look out for this on the label. The heritage of professor Juozas Balčikonis, the great educator of the native language". Archived from the original on 11 April 2008 . Retrieved 11 March 2008.

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Early production methods were rudimentary. The beverage was usually low-proof, and the distillation process had to be repeated several times (a three-stage distillation process was common). The first distillate was called brantówka, the second was szumówka, and the third was okowita (from aqua vitae), which generally contained 70–80% ABV. Then the beverage was watered down, yielding a simple vodka (30–35% ABV), or a stronger one if the watering was done using an alembic. The exact production methods were described in 1768 by Jan Paweł Biretowski and in 1774 by Jan Chryzostom Pasek. The late 18th century inaugurated the production of vodka from various unusual substances including even the carrot. [21] Rogala, Jan (2004). Gorzałka czyli historia i zasady wypalania mocnych trunków. Baobab. ISBN 83-89642-70-0.