Purified by milk

Parlament Vodka. Purified by milk.

What makes genuine premium Russian vodka different? (Stress is on the word ‘premium’). You take quality alcohol, mix it with water in proportion 4:6 and bottle it. This easy process could be done everywhere in the world but usually outside Russia alcohol is mixed with distilled water that makes vodka tasteless but provides stability. In Russia we take natural mineral water that makes best brands of vodka unique but also brings a host of production problems. Distilled water is always the same but mineral water differs not only in quality of different sources but its content also changes over time. Another important feature of Russian vodka is that best brands do not use the highest quality alcohol as its taste is too “pure”. In other words - blunt, faceless, boring, and mediocre. Russian alcohol keeps some unique taste of grain it was produced from.

Premium Russian vodka requires numerous special methods of alcohol purification and filtering. When one reads ‘purified by milk’ it means that milk is used as biological coagulant for unwanted elements before filtering – usually with activated carbon. In the 19th century old good Russian landed gentlemen used all kinds of expensive coagulants, like egg yolks. It took a full bucket of yolks to purify just a single bottle of vodka. Not surprisingly when serfs were freed from bondage and stopped supplying gentlemen with free eggs such practices stopped.

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