Starka belongs to the category of “national vodkas” – the production of this strong alcohol (alcohol content from 40 to 50 degrees) began in the XNUMXth century in the Commonwealth – in the current territories of Poland, Ukraine, Lithuania, Belarus and western Russia. A real starka has a complex aroma of aged cognac with hints of rye, the taste is soft, with a slight bitterness.
Features
The technology for the production of starka is simple: rye wort was subjected to double distillation in a distillation cube, as a result, rye vodka (moonshine) was obtained – not yet starka. It became a famous drink later, after 10-50 years of aging in oak wine barrels at a temperature not exceeding 12 degrees.
The “secret ingredient” is also important – the starka was aged with pear and apple leaves, lime blossom was also often added. The result was a bitter and fragrant vodka with a mild taste, not at all reeking of alcohol and fusel oils.
Starka vodka received special recognition in the XNUMXth century, when cheap potato moonshine appeared on the market and higher-class alcohol stood out in a separate segment.
Starka is often referred to as “Russian whiskey”, and the name itself comes from a Polish word that means both the aging process and an elderly woman.
There was a tradition in the lord’s farms: on the day of the birth of the heir, the head of the family filled a barrel of starka, sealed it with wax and buried it underground. They dug out a drink on the day when the grown child entered into marriage.
In the XNUMXth century, the Lvov company of the Bachevskys and several Lithuanian distilleries produced starka, and during the Soviet Union, the Starka liqueur was produced on the territory of the USSR, due to the essences of herbs quite reliably imitating the taste of the original drink, but in fact not related to it.
Today, starka is produced by the Polish company Polmos Szczecin, and there are also bitters on the market that are not made according to the original recipe, but contain most of the components of real starka.
starkey recipe
To prepare a classic starka, you need to pour double-distilled rye moonshine into an oak wine barrel, add pear and apple leaves (linden blossom optional), close the barrel, leave it in the basement for at least 10 years.
If it is not possible to infuse distillate in a barrel, you can try to make a stark at home according to a simplified version, simply imitating the taste.
Ingredients:
- vodka (rye moonshine) – 1 liter;
- oak bark (pegs) – 15-20 grams;
- ground coffee – a third of a teaspoon;
- ground nutmeg – on the tip of a knife;
- vanilla sugar – at the tip of a knife;
- apple leaves – 20 grams;
- pear leaves – 20 grams;
- dried lime blossom – half a teaspoon;
- sugar – 1 teaspoon;
- lemon zest – from a third of the fruit.
Oak bark is sold in a pharmacy. To remove excess tannins before use, I advise you to pour boiling water over it, leave for 10-15 minutes, drain the broth, then rinse again with cold water. Pegs (chips) for infusion of strong alcohol can be found in special shops for distillers, you need to work with them according to the manufacturer’s instructions.
Preparation
1. Wash the lemon in warm water, remove the zest without touching the white bitter flesh.
2. Put all the ingredients in a container for infusion – a jar. Pour in vodka, stir. Close the lid tightly.
3. Infuse for 6-12 days in a dark room at room temperature. After five days of aging, taste once a day. When a pleasant aroma and a characteristic cognac taste appear, filter the drink through gauze and cotton wool. Add more sugar for sweetness if desired.
Attention! If you overexpose the drink on the bark or pegs, an unpleasant aftertaste of oak may appear.
4. Pour the finished starka into bottles for storage. Close hermetically. Before use, let it brew for 3-4 days in a dark, cool place. Fortress – 33-36%. Shelf life – up to 5 years.
