The Russian Emblem

By far the single largest country in the world, Russia spans from 41st to 82nd parallels north. Barring its limitrophe regions bordering Azerbaijan, Georgia and Ukraine as well as along the Black Sea and the Caspian Sea, much of Russia is simply too cold for vine and wine. To quench the mighty thirst that unites mankind, Russia opted to specialise in vodka. So important is vodka in the Russian national psyche, that during the hours of extremity at the Battle of Stalingrad (1942-1943), when food and supplies had to be airdropped to the encircled Soviet troops, vodka bottles were parachuted.
What we now refer to as vodka is spelt in various ways and goes by various names along the vodka belt, of which Russia is a proud member-state. Before the invention of distillation in the 8th century and the propagation thereof, undistilled and naturally fermented vodka rarely exceeded 14% ABV. The word “vodka” is a diminutive form of “voda” (literally: water), bearing an uncanny semantic resemblance to aqua vitae, eau-de-vie and whisky / whiskey (from Gaelic uisce beatha / uisge beatha), all meaning “water of life”.
The genesis of vodka is a subject of heated debate, sometimes with nationalist overtones. Due to scarce documentation, no one knows for certain whether it originated from 8th century Poland or 9th century Russia. In 1174, the first mention of a distillery – presumably one which produced vodka – appeared in Russia, but in 1405, vodka made its written début in Polish, which has always adopted the Latin alphabet; for vodka to make its Cyrillic entrance, Russia had to wait until 1533.
In 1430, Orthodox monk Isidore created the first authentic recipe of Russian vodka in the Chudov Monastery of the Moscow Kremlin, a feat which was recognised by international arbitration in 1982. As elsewhere in Europe, clergymen and monasteries often played a pivotal role in advancing imbibing techniques. For centuries, vodka was produced only in the Grand Duchy of Moscow, thereby acquiring a Muscovite image. During the reign of Elizabeth of Russia, in 1751, imperial decrees were issued to regulate distilleries. Before WWI, vodka was an important source of government tax revenue. Prior to the end of WWII, vodka used to be a distinctly Slavic drink, but since the 1970s, it has become thoroughly international and is now the most popular spirit on earth.
Vodka can be made of a wide range of ingredients such as corn, potato, rice, sorghum, soya bean and sugar beet etc, provided that they contain sufficient starch and sugar, but rye and wheat remain the most important and are responsible for high quality vodkas. Of all alcoholic drinks in the world, vodka is unique in its relentless emphasis on purity achieved by filtration. Subsequent to multiple distillations, the liquor often reaches 95% ABV and is then filtered through activated charcoal to remove any residual impurities. The best vodka is supposed to be completely colourless and odourless, but the paradox is that the perfect vodka would hence be tasteless, as it contains merely ethanol and alcohol. Vodka is usually watered down to around 40% ABV before bottling. It has no maturation, but added flavourings e.g. fruits or herbs are permissible. Jacky I.F. Cheong

 Kremlevka Classic
Made entirely with Russian wheat, distilled and multiple-filtered. Spotlessly clean and thoroughly transparent, the nose is expressive and nearly floral, effusing fresh grains, birch sap and hints of citrus peel. The mouthfeel is particularly smooth, with excellent depth and length, remarkable purity and good consistency. Bottled at 40%, the fresh entry persists through a sweetish mid-palate, leading to a citrusy finish. Excellent on its own, it can also be used in mixed drinks.

Legend of Kremlin
Made with top quality Russian wheat, distilled and filtered five times. Immaculately clean and perfectly transparent, the nose is effortlessly poised and pristine, emanating springwater, wet stone and traces of crystal sugar. The mouthfeel is distinctly creamy, with extraordinary depth and length, crystal-clear purity and elegant composure. Bottled at 40%, the restrained entry evolves into a spirited mid-palate, leading to a cleansing finish. To fully appreciate this fine vodka, it is best served neat. Packaged in an award-winning folio-like gift box, this is a collectible.

To discover the finest Russian vodkas, contact Ms Bolormaa Ganbold of PREM1ER Hospitality Management and PREM1ER BAR & LOUNGE; W: http://www.premiergroupworld.com; E: bolor@premiergroupworld.com; T: +853 6233 5262; A: 86, Rua Direita Carlos Eugénio, Old Taipa Village.

Jacky I.F. Cheong is a legal professional by day and columnist by night. Having spent his formative years in Britain,
France, and Germany, he regularly writes about wine, fine arts, classical music, and politics in several languages