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Kizlyarka

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Kizlyarka is a grape vodka named after the Russian city of Kizlyar, where much of the drink is produced. Kizlyarka's alcohol content is 40-45%.[1]

Production process

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Alcohol is aged in barrels for up to one and a half years by distillation of grape must, acquiring a yellow tint over time.[2] Sugar syrup and water are then added, the amount of the latter added determining the alcohol content of the Kizlyarka. Generally, there are three types of Kizlyarka. "Original" is not aged and has an alcohol content of 40%; "traditional" is aged for 7 months and has an alcohol content of 40%; and "aged" is aged for 18 months and has an alcohol content of 45%.[3]

History

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Originally brought to Russia from France[citation needed], it is believed that grape vodka began being produced in the Russian city of Kizlyar in 1657[citation needed] as a replacement for the low quality wines that were being produced there at the time.[4] Since 1731, fruit vodka made in Russia is referred to as Kizlyar vodka or Kizlyarka.[5][6][7][8] During the 1800s, one barrel of Kizlyarka was made from ten barrels of crushed, juiced grapes.[9]

According to P. N. Surovikin, the director of the wine and cognac factory[which?], Kizlyarka grew in popularity in the 1810s due to an increased production of grape alcohol, a ban on foreign wines, and the French invasion of Russia in 1812.[10] Another explanation for its rise in popularity during this time period could be its cheapness at the time compared to similar foreign alcohol.[4]

New Russian taxation laws in 1816 taxed Kizlyarka and bread grape vodka equally, causing the production of Kizlyarka to no longer be profitable. In 1820, Emperor Alexander I issued the “Regulations on Vodka Produced from Russian Grape Wines and Grapes in the Astrakhan and Caucasus Provinces”, which implied strict regulations on the mixture of bread vodka and other vodkas.[11] Kizlyarka production in Kizlyar decreased from 235 thousand buckets in 1828 to 120 thousand buckets in 1932.[12][13] By the 1840s, there was a further decrease in the production of Kizlyarka due to an increase of the price of alcohol.[14]

In 1893, at the World's Columbian Exposition in Chicago, Kizlyarka was awarded a bronze medal and an honorary diploma.[15]

In 1976, Kizlyar Brandy Factory in Kizlyar began mass producing Kizlyarka.[4][16]

See also

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References

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  1. ^ Людмила Викулова (2018-01-14). "Сколько градусов может быть у водки?" (in Russian). Аргументы и факты. Archived from the original on 2018-11-15. Retrieved 2018-11-12.
  2. ^ Нина Волкова (2017-01-05). "Винная карта туриста" (in Russian). Strana.ru. Archived from the original on 2018-11-16. Retrieved 2018-11-12.
  3. ^ Кулинарная энциклопедия. Том 12. К (Кашови – Кишмиш). Vol. 12. ЛитРес. 2017. ISBN 9785040535323. Archived from the original on 2018-12-09. Retrieved 2019-05-05.
  4. ^ a b c Гарунова Нина Нурмагомедовна. "К вопросу о появлении "Кизлярской водки" в низовьях Терека в XVIII-XIX веках" (in Russian) (18) (Вопросы южнороссийской истории ed.). Махачкала. Archived from the original on 2019-01-10. Retrieved 2018-12-12. {{cite journal}}: Cite journal requires |journal= (help)
  5. ^ Книга о водке. Смоленск. 1995. pp. 15–16. {{cite book}}: Unknown parameter |agency= ignored (help)CS1 maint: location missing publisher (link)
  6. ^ Романов С. (1998). История русской водки. М. p. 102.{{cite book}}: CS1 maint: location missing publisher (link)
  7. ^ Шапкин И. И. (1995). Отечественное предпринимательство: Очерки истории. М. p. 80.{{cite book}}: CS1 maint: location missing publisher (link)
  8. ^ Калинин В. Д. (1993). Из истории питейного дела в России (XV — начало XX в.). М. p. 9.{{cite book}}: CS1 maint: location missing publisher (link)
  9. ^ Аскеров А. Г. Социально-экономическое развитие Нижнетерского казачества во второй половине XIX — нач. XX в. Научная библиотека диссертаций и авторефератов: Дисс. канд. ист. наук. — Махачкала, 1996
  10. ^ Голубев Р. И. (2001). Флагман коньячного производства России. Кизляр. p. 59.{{cite book}}: CS1 maint: location missing publisher (link)
  11. ^ Нахшунов И. Р. (1990). Виноградарство и виноделие Дагестана. Махачкала. p. 43.{{cite book}}: CS1 maint: location missing publisher (link)
  12. ^ Севрюков А. А. (1904). "Значение рационального спирт курения для виноградарского хозяйства в Низовьях Терека" (7) (Виноградарство и виноделие ed.). Кишинёв: 90. {{cite journal}}: Cite journal requires |journal= (help)
  13. ^ Джанполадян Л. М. (1966). Очерки развития отечественного коньячного производства. Ереван. p. 18.{{cite book}}: CS1 maint: location missing publisher (link)
  14. ^ Баллас М. (1898). "4". Виноделие в России (Предкавказье). СПб. p. 25.{{cite book}}: CS1 maint: location missing publisher (link)
  15. ^ Кадиев Д. К. (2007). Развитие виноградарства и виноделия в Дагестане в 70-80-е годы XX в. Махачкала. p. 89.{{cite book}}: CS1 maint: location missing publisher (link)
  16. ^ Тинчуев Саид. "Сокровища кизлярских коньяков" (PDF). 23 (Пъеътровские ведомости ed.): 6–8. Archived from the original (PDF) on 2018-12-29. Retrieved 2019-05-05. {{cite journal}}: Check |url= value (help); Cite journal requires |journal= (help)

Sources

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  • Л. В. Беловинский (2007). "Кизлярка". Иллюстрированный энциклопедический историко-бытовой словарь русского народа. XVIII — начало XIX в. (5 000 экз ed.). М.: Эксмо. p. 279. ISBN 978-5-699-24458-4. {{cite book}}: Unknown parameter |agency= ignored (help)
  • Д. Ю. Пучков (2017). Самогон. СПб.: Питер. p. 159. ISBN 978-5-4461-0490-1.
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