Organic-certified Russian vodka first appeared on the market in 2011, before that in Russia, supporters of organic products bought imported organic alcohol. The safety and purity of the drink is confirmed by the expert opinion of the Research Institute of Toxicologists of St. Petersburg. There are 5 components in the Baikal recipe: purified water from Lake Baikal, alpha class alcohol, natural honey, pine nuts, young pine buds. The design of the bottles was developed by the British bureau Claessens International and they are also ordered in Britain.
The brand, like the factories in Irkutsk and Ulyanovsk, where vodka is made, belongs to the Jupiter company.
Interesting Facts
Water for the drink is taken from an artesian well at a depth of 500 meters, where the sun does not penetrate, which contributes to the development of microorganisms. Purify water with ozone and ultraviolet light.
In addition to low-premium class Baikal, Jupiter produces premium class Baikal ICE, mass market class Slavyanskaya, tinctures based on Baikal vodka, Slava cognac. And exports to 20 countries.
Sergey Gribkov, the founder of the Russian school of bartending art, became the brand’s ambassador – he advertises it and patented 6 author’s cocktails based on Baikal.
The first organic vodka was created by McCormick Distilling Co in 2008 and it was called “360 Vodka”, then American Grop Organic and Prairie Organic Vodka, Swedish Kanon Organic, British UK5 appeared.
Marketers believe that the main reason for the slow development of the organic direction in the Russian market is the lack of awareness of consumers, who often cannot even distinguish between “natural” and “organic”. In addition, products labeled “Organic” are not cheap, which does not contribute to popularization.
In the US, only products with 95-100% organic content are labeled Organic. If only 75-90%, then the label “Made with organic” is put on the packaging. In Europe, for certified organic products, there is the NaTrue label.
Types of vodka Baikal
Baikal (40%). Absolutely transparent drink with a mild neutral taste and a light, barely perceptible vodka aroma. Serve chilled to 8-10 ° C with all dishes of Russian cuisine. Vodka goes well with meat and vegetable snacks, grilled meat, fish, pancakes with caviar. It can be an ingredient for cocktails, because it does not have a pronounced smell and taste.
Baikal ICE (40%). A crystal-clear premium class drink made from alpha alcohol and melted water: water from an artesian well is first frozen, and therefore already, melted, is mixed with alcohol. Light fresh aroma, soft pleasant taste, without shades. Bartenders recommend as an aperitif – with ice. Restaurateurs offer chilled to 7-9 ° C to red and black caviar.
Baikal Light (40%). The prefix “Light” does not mean a decrease in the strength of the drink. The recipe contains infusions of oatmeal and lime blossom, which soften the taste even more. The aroma of the drink is light, with subtle tones of linden flowers. Serve chilled to 8-10 ° C with snacks, meat, poultry. Well sets off the taste of red and black caviar, emphasizes the aroma of spicy dishes.
Baikal on pine nuts (40%). A bitter tincture with a burning taste and a pleasant coniferous-nutty aroma. In addition to luxury alcohol and softened water, the recipe contains honey, rosehip juice, infusions of pine nuts and lingonberry leaves. Each bottle contains 24 pine nuts, which does not reduce the transparency of the tea-colored drink. It is recommended to serve clean after a meal, like Jagermeister or Becherovka bitters.
