Soviet alcoholic drinks. How much vodka disappears from the body Table vodka 50 degrees

2. Depending on the quantity and quality of the consumed rectified alcohol and the method of processing, vodka is divided into:

a) vodka 40N, with a content of 4056 (volume) absolute alcohol,

6) vodka 50%, containing 50% (volume) absolute alcohol,

c) vodka 56%, containing 56% (volume) absolute alcohol,

Non-compliance with the standard is prosecuted by aaion

d) Moscow special vodka 40%, with 40% (by volume) absolute alcohol, flavored with acetic acid and sodium bicarbonate.

III. Raw materials and auxiliary materials

3. The following requirements apply to raw materials and auxiliary materials:

a) rectified ethyl alcohol must meet the requirements of OST / NKPP 278,

b) the alcohol used for the manufacture of 50% and 56% vodkas must meet the additional requirement - withstand the Lang test for at least 30 minutes,

Reprint prohibited.

c) the water used in the manufacture of vodka must meet the sanitary requirements for drinking water, and have a total hardness of no more than 4.5 German degrees (permanent stiffness no more than 3.5 and temporary no more than 1.0 German degrees),

d) activated carbon must meet the requirements of the technical specifications developed for the vodka industry,

e) bicarbonate of soda must meet the requirements of OST / NKTP J470,

f) food acetic acid must meet the requirements of OST / NKles 235,

g) closure material (cork, cardboard capsule, tar, etc.) must meet the requirements of current standards or technical specifications.

IV. Specifications

4. According to organoleptic indicators, vodka must meet the following conditions:

a) appearance - transparent liquid, without foreign particles and turbidity,

b) color-colorless liquid,

c) taste and smell - characteristic of vodka, without foreign taste and zaiah.

6. When storing vodka with capsule capping, a decrease in strength by 0.2% and a loss in volume of 0.6 "/o for each month of storage is possible.

5. According to physical and chemical indicators:

Vodka 40 /„ 60%, 66% and Moscow special 404

V. Packaging (packaging) and labeling

7. Bottling of vodkas 40*/0 and Moskovskoye vodka 40*/0 are made into glassware with a capacity of: 3.0; 1.0; 0.75; 0.615; 0.50; 0.40; 0.375; 0.3075; OD); 0.25 and 0.10 liters.

For restaurants and canteens, it is allowed to pour vodka into glass bottles with a capacity of 5, 10, 15, 20 and 25 liters.

8. Bottling of 50% and 56% vodkas is carried out in containers with a capacity of: 3.0; 1.0; 0.50; 0.25 and 0.10 l, which meets the requirements of standards and specifications for glassware for pouring vodkas and vodka products.

9. 4-20 C is taken as a normal filling temperature.

10. Permissible deviations from the normal volume of bottling vodka in one direction or another should be no more than:

for filling into containers capaciously

tew 3.0 l ...... 8 ml

1,0 . ........... 6.

0,75............6 .

0,615............5 .

0,50............5 .

0,40............4 .

0,375 ............ 4 .

0,3075............ 4 .

0,30............4 .

0,25............3 .

0,10............2 .

11. Capping of vodkas 40% and Moscow special is carried out with a single capsule with a cellophane gasket.

Vodkas 50% and 56% are sealed with a cork stopper with a white parchment lining or a double capsule with a cellophane lining.

12. Corked dishes with vodka are covered with a thin layer of tar around the entire girdle of the neck and sealed with the seal of the manufacturer or pasted over with a parcel without the use of tar.

13. On glassware with vodka stick a label of the sample established for each type of vodka, at the same height from the bottom of the bottle. The label should indicate: the name of the people's commissariat, the head office and the manufacturer's factory; brigade number (performing bottling); the name of vodka and its strength; filling capacity; the price (separately) of vodka, dishes and corks; date of manufacture; .GOST 239-41 *.

The name of the plant, the brigade number and the date of bottling are marked on the label with a composter or on the reverse side with a stamp.

VI. Acceptance rules

14. When accepting vodka, the receiver is obliged to make an external inspection of the package in relation to the integrity of the parcel or seal on the resin, the integrity of the label and the absence of deviations from the rules set forth in Sec. V of this GOST.

15. Sampling. If there are doubts about the compliance of a batch of vodka with the quality indicators of GOST, the consumer has the right to take a sample for control analysis in an amount of at least 1 liter, with the drawing up of an act. At the same time, the seal or parcel on the selected bottles must not be damaged.

A label is attached to the glassware with an arbitration sample, which indicates: the name of the vodka, the name of the factory, the date of bottling, the amount of vodka in the batch, the date and place of sampling and the persons who took the sample.

Part of the sample taken in the amount of 0.5 l (with the act of sampling) is transferred to the laboratory for analysis, the rest of the sample, sealed or stamped by the supplier and the acceptor (or inspector), is stored in case of repeated (arbitration) analysis.

Shelf life of the arbitration sample is 1 month.

The choice of laboratory for arbitration analysis and the place of storage of the sample are established by a written agreement of the parties.

VII. Test Methods

16. Definition appearance and fullness of filling. The vodka to be tested is preliminarily checked (by inspection) for the absence of suspended particles and turbidity in it. To determine the completeness of the filling, vodka is poured carefully along the wall into a clean and dry graduated cylinder until the last drops accumulating on the throat of the dishes have expired.

The volume is measured along the lower meniscus of vodka in the cylinder.

Vodna 40 9 / about. 60 e /, b6 ° /, and Moscow special 40 e /, I GOST 239-41

17. The determination of the color and transparency of vodka is carried out in a Dubosque colorimeter, and distilled water obtained by distillation of water treated with potassium permanganate is used to compare color and transparency. To do this, potassium permanganate is dissolved in distilled water until a bright red color that does not disappear for 2 hours is obtained, after which it is subjected to distillation with a 2-ball reflux condenser and a Liebig refrigerator. The first portions of the distillate are discarded, the rest is used for work, keeping in a dark, cool place in a glass bottle with a ground stopper.

In the absence of a colorimeter, pour into test tubes of the same height and diameter (willows of colorless glass) 10 ml each: in one test vodka, in the other distilled water. Columns of liquids in test tubes in transmitted light (and in a darkened stand) should have the same color and transparency.

18. The determination of the taste and smell of vodka is carried out in special tasting glasses, immediately after pouring.

19. The determination of the strength of vodka in true volume percent is carried out after preliminary distillation with a metal alcohol meter, in accordance with the rules set forth in the official tables for the alcohol meter.

Yves 250 ml of vodka, subjected to distillation with a Liebig refrigerator, collect 200 ml of shoulder strap, which is brought to the original volume (250 ml) with distilled water. After thorough mixing of the alcohol-water mixture, the strength is determined in it with a metal alcohol meter. When taking 250 ml of vodka for distillation and bringing the distillation to the original volume, it is necessary to strictly observe the temperature conditions (20 * C).

The determination of the apparent strength of vodka is carried out with a metal alcohol meter without preliminary distillation.

20. Determination of alkalinity. Measure 100 ml of the tested vodka into a 200 ml Erlenmeyer flask and titrate it in the presence of 2 drops of methyl orange with a 0.1 N solution of hydrochloric acid. The addition of acid is carried out until the moment when the yellow hue of the color changes to pinkish.

The number of milliliters of 0.1 N hydrochloric acid used for titration of 100 ml of vodka determines its alkalinity.

21. The determination of the content of aldehydes in vodka is carried out colorimetrically, by comparison with standard solutions of 0.0002; 0.0004; 0.0008; 0.0012 and 0.002% by volume acetaldehyde in 40% pure and bealdehyde alcohol, under conditions of the same strength of the tested vodka and standard solutions.

Pour 10 ml of the test vodka (50% and 56% vodka is preliminarily adjusted to 40% strength) into a 20 ml tube of colorless and transparent glass with a ground-in stopper, and into other similar test tubes, 10 ml each of the above solutions of aldehyde types. Then 4 ml of Guyon's reagent are added from the buret to each tube. The test tubes are stoppered, their contents are shaken well and placed in a rack. In 20 minutes. the color of the test vodka is compared with the color of aldehyde types and, by the coincidence of the colors, the quantitative content of aldehydes in the test vodka is determined. The numerical value of the result obtained for conversion to absolute alcohol is increased by 2.0 times.

Preparation of solutions of aldehyde types. Solutions of aldehyde types are prepared by appropriate dilution of the basic exactly 0.1% by volume solution of acetaldehyde (CH,CHOH) in 40% bessivuine and beealdehyde alcohol at a temperature of 20*C. In this case, it is necessary to carefully observe the temperature conditions and the accuracy of the volumes. Store solutions of aldehyde types and especially basic solutions in a cool place, in flasks with well ground stoppers.

Preparation of Guyon's reagent. A portion of the basic fuchsin 1 g is dissolved in 1 liter of distilled water. After complete dissolution of fuchsin, 25 ml of a freshly prepared solution of acidic sodium sulfite (sp. w. 1.262) is added to the resulting solution. When the liquid acquires a slightly pink color, 4.8 ml of chemically pure sulfuric acid (sp. w. 1.84) is added to it.

To decolorize the solution, it is kept in bright light (for several days) until a slightly yellowish color is obtained. A properly prepared solution should have a pronounced smell of sulfur dioxide and not give color with 40% aldehyde-free alcohol.

The reagent should be stored in a cool place, in a bottle with a well ground stopper.

22. Determination of the content of fusel oil is carried out colorimetrically, by comparison with standard solutions of isoamyl alcohol (boiling point 132 * C, sp. w. 0.815), in 40% fusel-free and beealdehyde alcohol.

The strength of the tested vodka and standard solutions should be the same, so 50% and 56% vodka is diluted first to 40% strength. Measure into Saval's flask

Price 30 kop.

Vodna 40%, 60%, 56°/* and Moscow special 40°/ in

exactly 10 ml of the tested vodka is poured, and 10 ml of the corresponding standard solutions are placed into other similar cones. 15 drops of a 1% solution of salicylic aldehyde (in 96% fumes-free and aldehyde-free alcohol) are added to each flask, and after shaking, 10 ml of chemically pure sulfuric acid (sp. w. 1.84) is poured. The acid is poured carefully, along the wall, so that, without mixing with the liquid, it is located at the bottom of the flask.

After the acid is poured into all the flasks, their contents are quickly mixed: After 20 minutes. the color of the tested vodka is compared with the color of standard solutions, and the quantitative content of fusel oil is determined by the coincidence of the colors. The numerical value of the result obtained is multiplied by 2.5 to convert to absolute alcohol.

Preparation of standard scale solutions

*) A 0.1% solution of nzoamnlovosr alcohol (basic solution) is obtained by diluting 1 ml of isoamyl alcohol (sp. wt. 0.815, boiling point 132 * C) to 1000 ml 40 w / w with alcohol-free and aldhydic alcohol,

b) the first series of standard solutions with a content of 0.0002; 0.0004; 0.0008; 0.0012 and 0.002 *, isoamyl alcohol is obtained by adjusting 2.0; 4.0; 8.0; 12.0 and 20.0 ml of the stock solution of isoamyl alcohol, 4Cr/, fumesless and beealdehyde alcohol up to 1000 ml,

c) the second, third, fourth, fifth and sixth series of types are obtained by bringing to 1000 ml 2.0; 4.0; 8.0; 12.0 and 20.0 ml of isoamyl alcohol, but not with fussless and aldagide-free alcohol, but with the corresponding solutions in the latter of acetaldehyde (CH, COH). The preparation conditions with regard to temperature and accuracy of volumes, as well as the storage conditions for solutions of isoamyl alcohol scales, are the same as for the scale of acetic aldehyde solutions.

Note. Dm opreheaine of vague oil and vodka use that series of nyaaaaaa

solutions in which the content of acetaldehyde corresponds to the amount determined according to clause 21.

23. Determination of the content of esters in vodka. To 200 ml of the test vodka, 10 ml of a 10°/o barium chloride solution are added and subjected to distillation with a Liebig condenser. The shoulder strap obtained in an amount slightly larger than 150 ml is adjusted with distilled water to 200 ml (a shoulder strap of 50 * "0 and 56 in / 0 vodka is adjusted with distilled water to 40 ° / 0 concentration) and boiled for 15 minutes in a flask with a reflux condenser After cooling, in which the upper part of the refrigerator should be closed with a tube of soda lime placed at an angle to the refrigerator, the solution is titrated with 0.1 N sodium hydroxide solution in the presence of 3 drops of phenolphthalein until a persistent pink color appears.

After that, 10 ml of 0.1 N sodium hydroxide solution is added to the contents of the flask and refluxed for 20 minutes.

After cooling the test sample, with the same precautions, 10 ml of a 0.1 N solution of sulfuric acid is poured into the flask from a burette and the excess is titrated with alkali.

The number of milliliters of alkali used for saponification of esters is recalculated for acetic ethyl ester according to the formula:

v 5-8.8.0.100 l \u003d-j--

a - the amount of ml of exactly 0.1 n NaOH solution used for saponification of esters.

8.8 is the amount of acetic ethyl ether in mg, corresponding to 1 ml of 0.1 N alkali solution,

b - the strength of the tested vodka in %%.

24. Determination of the content of methyl alcohol (according to the Denizier method). Qualitative determination: in a test tube with a flat bottom, made of colorless and transparent glass, with a ground stopper, mix: 0.1 silt of alcohol (obtained from the first distillation fractions of 5 ml of the test vodka), 5 ml of a one percent solution of potassium permanganate and 0.2 ml of sulfuric acid (sp. w. 1.84). After 3 minutes, 1 ml of a cold-saturated solution of oxalic acid is added to the mixture. When the liquid acquires a slightly yellow color, another 1 ml of chemically pure sulfuric acid beats is added to it. in. 1.84, which leads to its complete discoloration. After that, 5 ml of Guyon's reagent are added, mixed and left to stand for 20-25 minutes. The presence of a purple color indicates the content of methyl alcohol. Acetaldehyde under these conditions either does not give color or gives a very weak color, which disappears within 15-20 minutes.

For the preparation of Gayon's reagent, see section 21.

VIII. Storage and transportation

25. Storage and transportation of vodkas is carried out in wooden boxes of the sample established for each size of dishes.

During storage and transportation, vodka bottles should be kept in an upright position.

Stayadartgm L77416. Lodimsano for publication 26/111 1941_U "p. sh. Circulation 10,000 ah. 3 "m" 1033

Homograph* .Moscow printing*!*, Lshi ver.. b

The man drank 50 ml. alcohol in the evening, after work. How quickly does alcohol dissipate? In how many hours will he be allowed to drive? And if you drink 100 grams? As you know, the permissible rate at which the steering wheel in the driver's hands does not pose a danger is 0.16 ppm in exhaled vapors and 0.35 ppm in the blood. Will a person be able to sober up in the morning after drinking 100 grams of cognac or vodka? A person must approach all these issues with all responsibility. Do not rely on your driving experience and luck.

Read also

Read also

How quickly cognac, beer or other alcohol disappears from the body depends on many factors. It is better not to risk it, after drinking it is better to take a taxi or walk. Even a small amount of alcohol drunk before the trip can cause big trouble.

How is the excretion of vodka from the body

Absorption of alcohol begins in the mouth, then continues in the stomach. Alcohol mixes easily with all body fluids. In order for it to be in the blood, it does not take much time, it does not need to be crushed, it does not need to change the chemical environment for dissolution. After 30-40 minutes, it can already be detected in all tissues. Most alcohol quickly enters the liver, mixes with bile, and is processed by enzymes. How many hours does it take for ethanol, its derivatives, and fusel oils to leave the body? When can a person fully sober up?

What factors affect the rate at which alcohol is eliminated from the body?

The rate of excretion of alcohol is affected by: the type and strength of drinks, the gender and build of a person, how much he drinks, what his health is, as well as some other factors.

Our regular reader shared an effective method that saved her husband from ALCOHOLISM. It seemed that nothing would help, there were several codings, treatment at the dispensary, nothing helped. An effective method recommended by Elena Malysheva helped. ACTIVE METHOD

Women get drunk faster than men

Human gender

In men, the liver processes alcohol at a rate of 0.10-0.15 ppm/hour. In the female body, the decomposition of alcohol by the liver occurs at a rate of 0.085-0.10 ppm / hour. After a single use of 100 grams of strong alcohol, a man can sober up completely after 3.5-4 hours, and a woman will be able to sober up and drive only after 4-4.5 hours. This is due to the peculiarities of female physiology, nervous system, hormonal processes.

Women get drunk fast. They get faster alcohol addiction which is more difficult to get rid of. Alcohol from the body is worse weathered.

A thin person is more likely to get drunk, alcohol is quickly absorbed, and it will take him more hours to sober up than a full one.

Quantity and quality of snacks

How many people eat during the feast, what kind of food? In order to get less drunk, it is recommended to eat fatty foods, have a good snack before drinking 200 grams of alcohol. Then it quickly disappears from the body, the hangover is easier to tolerate.

Type of alcoholic beverages, sequence in which they are consumed

Beer is weaker than other spirits, it has less ppm. Therefore, if you consume 100 grams of this alcohol, then almost immediately you can drive. While after 100 grams of strong drink this can be done only in the morning, after 8 hours of good sleep. However, if you drink 1 liter of beer, it will leave the body at about the same rate as strong alcohol, besides, the hangover will be more severe, it will be more difficult to sober up.

The fact is that vodka is a product purified from fusel oils, but beer is not. Fusel oils here are an important component that determines its taste and color. Drinkers often mix light drinks with strong ones. In some cases, a person, due to circumstances, has to drink a variety of alcohol during a feast. It has been noticed that alcohol disappears from the body worse if, after weak drinks, strong drinks are consumed or a mixture of them is used. For example, beer disappears after 40 minutes, vodka after 3 hours. But if you drink a mug of beer, and then 50 or 100 grams of strong alcohol, the mixture disappears after 4.5-5.0 hours.

Emotional mood

In a state of mental shock, a person can sober up quickly, and if he is relaxed, depressed, then a bottle of alcohol is a savior for him. How long the hangover will last - no one knows.

How much alcohol did the person drink

If he consumes alcohol systematically, then it accumulates in the body. After he stops drinking, traces of toxins in the blood can be detected for weeks. It is not recommended for such a person to drive or take on tasks that require caution and attention until brain function is restored (how long this will take is unknown). Alcohol quickly destroys the brain, weakens memory, the ability to adequately perceive the surrounding reality. A person has a reduced sense of danger, inhibited reflexes, it is difficult to sober up even when using 50 ml. alcohol.

Vodka withdrawal time and how to increase the withdrawal rate

When the holidays are over, a painful hangover sets in. After the rest, a person needs to return to his usual affairs, he has a job waiting for him, he must take the child to school every day. Therefore, the question arises sharply, how much time is needed to quickly sober up completely, when it will be possible to drive. Sometimes it seems to a person that he did not drink so much: 2 glasses of champagne, a glass of wine, 50 grams of cognac. At the same time, he does not realize how many ppm he has in his blood, and takes the signs of a hangover (headache, aching bones) for a mild cold. Even if he does not have time to make a serious accident in such a state, then in exhaled vapors he may well have more than the permissible 0.16 ppm of alcohol. And if the traffic police officers also conduct a medical examination, find more than 0.35 ppm in the blood, then the person is provided with a large fine and quickly lose his rights.

Therefore, it is better not to take risks, and try to speed up the weathering of alcohol from the body.

• To do this, you need to drink plenty of liquids (water, compote, juices, milk) on the eve of the proposed trip. Caffeine can exacerbate hangover symptoms. Drinking coffee can make your symptoms worse.
• In order for alcohol to be better vented through the skin after drinking, a person must sweat. You can take a steam bath, do physical work, play football.
• With the help of diuretics, activated charcoal, diaphoretic teas, you can quickly cleanse the stomach and intestines, reduce the amount of alcohol in the blood and urine.
• Even if a person drank quite a bit, and in the morning he feels great, the smell of fumes can give him away. Therefore, before you get behind the wheel, in this case, you need to drink an Anti-Police pill or another remedy that interrupts an unpleasant smell.

Vodka is one of the most popular alcoholic beverages, but to this day there is a huge amount of controversy about what the “correct” strength of vodka should be in order to provide the most acceptable taste and minimize the harmful effects of the drink on the body. But no matter how many degrees it is, it still has a devastating effect on the body.

In the article:

Fortress of vodka

Speaking by the dry definitions of GOST, vodka is an alcoholic drink made from rectified alcohol and prepared water, as the main components and several additional ingredients that determine the taste. The strength depends on a certain ratio of the main components of the drink. Considering that rectified alcohol cannot be stronger than 96 degrees, the strength of the vodka obtained from it is necessarily lower than this value, and its quantitative expression depends on the percentage of water and other components in the resulting drink, ready for consumption. A prerequisite for the preparation of vodka is the treatment of the resulting water-alcohol solution with special adsorbents that reduce the amount of harmful impurities.

According to GOST R 51355-99, the strength of vodka can be 40-45, 50 and 56% with or without the addition of flavoring additives.

GOST R 51355-99

Domestic and foreign producers have several designations for the strength of vodka, expressed in various units:

• Degrees, where the basis is the number of parts by weight of alcohol in the finished drink.
• Percentages, when the volumetric content of ingredients is selected to determine the strength and at the same time the clarification “vol.” (those same “turns”), showing that it is the volumetric parts of alcohol and water that are taken into account.

The domestic designation of the strength of alcoholic beverages in degrees is recognized as the most accurate, taking into account specific gravity not only alcohol and water, but also all the components of the finished drink. Taking into account that the specific gravity of 1 liter of finished vodka with a strength of 40 ° is 953 grams, by simple calculations it can be established that such a drink contains 572 g of water and 381 g of grain ethyl alcohol.

If the strength is determined in volume units, that the same amount of vodka will contain only 318 g of alcohol and already 635 g of water, i.e. the real strength of such vodka will be, taking into account the contracting of alcohol, only 35 °. The strength of a real drink can be even lower, since the degree of purification of alcohols is not taken into account when determining the volume fraction.

Why is vodka 40 degrees

There are many opinions, based on reliable facts and multiple legends, why vodka should have a strength of exactly 40 degrees.

You should not believe the widespread belief that such a composition was invented by the great Russian scientist D.I. Mendeleev. Long before his birth, the strength of alcoholic beverages in Russia was checked using the simplest annealing, when the alcohol contained in the solution was simply burned out of the total volume of the liquid. If exactly half of the original volume of the test drink remained, then it was called a polugar and had a strength of about 38 degrees. In the future, the bureaucracy rounded this figure to 40° to simplify tax calculations.

Very many "connoisseurs" of strong alcohol claim that the most pleasant taste sensations arise when drinking drinks with a strength of 45 degrees, and that is why so many varieties of tequila, whiskey or cognac have such a strength. But it is worth noting that these are, in principle, other drinks made not by mixing rectified alcohol and water, but by distilling mash in a distillation cube, similarly to the well-known moonshine. The taste and aroma of drinks of this kind depends on the type of feedstock, the degree of purification and the presence of flavoring additives.

D.I. Mendeleev in his dissertation on the properties of water-alcohol solutions found out that when alcohol and water are mixed in various proportions, a chemical reaction occurs, in which the final volume of the resulting liquid will be less than the initial volume of the mixed ingredients. The scientist found that when mixing 1000 g of water and 850 g of alcohol, the same 40-degree vodka is obtained with a minimal decrease in the total volume of the resulting liquid.

This ratio of alcohol and water in vodka is accepted due to the least burning effect on the mucous membranes of the alimentary tract and the acceptable effect of a water-alcohol solution on the cardiovascular and nervous system person.

Is it only 40 degrees?

The fact that there are many varieties of alcoholic distillates with a strength above 40 about no one raises the slightest doubt, but whether there is vodka with strength indicators different from this “magic” figure.

Somewhat earlier it was already mentioned that alcoholic drinks with a strength of 40-45, 50 and 56 degrees can be called vodka, which is confirmed by the presence of a certain range of vodkas with strength indicators other than 40 o.

Fortress 45°

Some of the elite varieties produced by domestic enterprises have a strength of 45 degrees. Most of the vodkas are under the Sibirskaya brand, some, especially the export versions of Stolichnaya, Kizlyarskaya Aged, and many other distillery products. Premium 45% vodkas are made from luxury spirits and contain additional softening or flavoring additives.

Vodka "Siberian"

Particular attention in the process of their manufacture is paid to the additional preparation of water extracted from special sources (read about). And if in the manufacture of imported alcoholic beverages in most cases boiled or practically distilled water is used, then Russian vodkas are characterized by the use of especially soft natural water with a unique taste.

Fortress 50°

Vodka Absolute

After the monopoly on the production of alcoholic beverages was lifted, private producers began to receive separate varieties of fifty-degree vodka made from high-quality alcohol and specially prepared soft water. Often, in the manufacture of vodka with a strength of 50 about, special flavoring additives were used that reduce Negative influence on organoleptic indicators of high alcohol content.

Do not lag behind domestic producers and their foreign counterparts. Ukrainian vodka "Nemirov Strong", Swedish "Absolut" and "Finland" from the country of Suomi occupy a worthy place on the festive tables. Despite the increased strength, the use of these drinks in not in large numbers does not cause discomfort.

Fortress 60° and 70°

Koskenkorva Vodka 60%

If you strictly follow the standards, then by definition there is no vodka stronger than 56 degrees. There are similar drinks - gin, whiskey, liqueurs, rum, but the technology of their production is more similar to the manufacture of well-known moonshine, the strength of which after double - triple distillation can also reach 70 degrees.

Rasputin Vodka 70%

Absinthe is also among the champions among strong alcoholic drinks in the world, where alcohol sometimes accounts for 75-85%. In its pure form, it is used by rare gourmets, most often various cocktails are made on the basis of absinthe.

The strongest vodka in the world

Since ancient times, Scotland has been considered the birthplace of the strongest alcoholic beverages. Nowhere else is there a beer with a strength of 41 degrees (more about) and the strongest strong whiskey, which is almost pure, about 92%, alcohol, aged in special oak barrels.

Pincer Shanghai Strength 88.8

Scottish Pincer Shanghai Strength, made from grain alcohol, which has undergone multi-stage purification and flavored with thistle extract, has a strength of 88.8 o. The number 88.8 is no coincidence. The product is mainly for the Chinese market, and the number 8 is considered lucky in China. Despite its strength, the drink has a unique mild taste and is pleasant to drink thanks to a precisely selected recipe.

The softest vodka

Of all the variety of manufacturers and products, it is very difficult to single out the softest. Sometimes the products of famous brands are worse than the unknown product of a small distillery.

Softness is determined mainly by the quality and degree of purification of alcohol. The quality of the activated carbon in the purification column plays a special role. The better and “younger” the coal, the softer the taste passing through it during the production process.

How many degrees according to the standard

Vodka of industrial production can have a fortress according to domestic GOST from 40 to 56 degrees, and according to foreign requirements - not less than 37.5 degrees. Everything else, if it refers to alcoholic beverages, but has no right to be called vodka.

The optimal ratio of the amount of alcohol and water is considered to be 1 to 1.176 mass units. Approximately at this ratio, the density of the finished solution is about 950 kg/m 3 . And although the density is not indicated on the label, this indicator directly affects the speed of intoxication and the magnitude of the subsequent hangover.

Regardless of how many degrees there will be in the drink, it is always necessary to remember that any alcohol in large quantities will bring irreparable harm to health and vodka, even the highest quality, is no exception to this rule.

In our assortment you will see all popular Russian, Belarusian, Finnish and even Japanese brands at wholesale prices.

The WineStreet range includes elite drinks, which will become symbolic gifts and inexpensive vodka, which will complement the festive feast. By the way, William Pokhlebkin also proved that it was in Russia that this drink was invented. Vodka is considered one of the symbols of Russian cuisine, so it will become a symbolic present for foreigners.

Well-chilled vodka goes well with jelly, salted and pickled mushrooms, herring, lard, black and red caviar, borscht, sauerkraut and other delights of Slavic cuisine. During the reign of Catherine II, vodka was considered the most elite drink and was even served at dessert tables. The drink perfectly complements both cold and hot dishes, stimulates the appetite. It is recommended to have a bite of vodka after each shot.

Vodka can also become the main one for various cocktails, for example, Bloody Mary, Insolent Monkey, Screwdriver and many others.

In our alcohol store you can buy:

• High-quality inexpensive vodka;
• Special vodka containing emollients and aromatic alcohols;
• Elite vodka, created on the basis of the best wheat without any impurities;
• Grappa, Italian grape vodka;
• Schnapps, a strong German alcoholic drink obtained by distilling mash from fruits and grains.

All presented vodka is original, each product has the necessary quality certificates. Drinks made from the purest water and quality alcohol.

The government of the Volgograd region ordered a banquet in the amount of two million rubles at the expense of the budget. It is reported by the agency FlashNord. The document was signed by the vice-governor of the region Alexander Fedyunin.

The winner of the competition, judging by the information on the public procurement website, was the Yuzhny Restaurant. The menu he offers includes 169 items. Here are some of them:

Portion of Dorado, 165 grams - 1038 rubles.

Seafood salad, 300 grams - 1556 rubles.

Dairy veal, 90 grams - 1001 rubles.

Vodka class "Alpha", 50 grams - 732 rubles.

Cognac, thirteen years old, 50 grams - 4961 rubles.

The documents of the state order say that events will be organized for these two million top level and official visits. The guests of what rank will come to the Volgograd Governor Andrey Bocharov to eat sea bream and drink luxury vodka is not specified.

If we talk about luxury public procurement in general, then the crisis did not affect them in any way. Judging by the report prepared for Dozhd by the Civil Initiatives Committee of Alexei Kudrin, unlike the previous crisis of 2008-2009, officials are not cutting spending.

For example, the cost of cars last year even increased compared to 2014: the price of an annual car rental increased by almost a million rubles. And for 2016, car rental only for the Moscow City Duma will cost 239 million budget funds.

Officials have not reduced their costs for furniture either. The average purchased piece of furniture has risen in price from one hundred thousand to one hundred and fifty. The leaders in purchases in this category are Dagestan and Moscow.

But the average check for hotels and flights has slightly decreased. Hotel rent in 2015 cost 455,000 rubles, while two years ago it cost the budget 746,000 rubles.