Vodka
The process of distilling vodka begins with fermentation, where grains such as rye, wheat, or corn, or other starchy or sugary materials like potatoes or fruits, are mixed with water and yeast. This mixture is heated and stirred to ensure thorough blending. The yeast consumes the sugars, producing alcohol and carbon dioxide. This fermentation process typically lasts one to two weeks, resulting in a liquid with about 16% alcohol by volume (ABV).
Following fermentation, the liquid undergoes distillation. Distillation involves heating the liquid in a still until it evaporates. Since alcohol boils at a lower temperature than water, it evaporates first, leaving behind many impurities. The vapor is then condensed back into a liquid with a higher alcohol content. Some vodka makers distill their product multiple times to achieve a purer spirit, with the final product often reaching up to 96% ethanol. The distillation process also involves separating the product into different fractions: the "head" or "foreshot," the "heart," and the "tail." Only the "heart" is used for the final product, as it contains the purest alcohol.
After distillation, the vodka is diluted with water to achieve the desired alcohol content, typically around 40% ABV in the United States and 37.5% in the European Union. Filtration is another crucial step, where the vodka is passed through materials like charcoal or activated carbon to remove any remaining impurities and achieve a neutral flavor. Some distilleries use additional materials like platinum or gold for filtration. The final product is then bottled and, if desired, flavored with fruits, spices, or extracts.
Historically, vodka has strong ties to Eastern Europe, particularly Russia and Poland, where it has been a popular beverage for centuries. Traditional vodka was made from grains and was known for its clear, neutral taste. Over time, the production process has evolved, but the core principles of fermentation and distillation remain the same. Modern industrial distilleries can produce large quantities of vodka, maintaining high standards of purity and quality.
Portuguese wine
Frequently asked questions
The entire country of Portugal is divided into 14 different wine regions, including in the Azores and Madeira islands. Some of Portugal's most famous winemaking regions include the Douro Valley (known for Port) and Vinho Verde (known for its light, refreshing white wines).
Portugal is becoming more well known for its orange wines, talha wines (traditionally made in clay pots), and palhete (made by blending red and white grapes together).
Portugal is best known for its fortified wine, called Port wine. It is produced in the Douro Valley, which is a UNESCO World Heritage Site and recognized as the world's first demarcated wine region, established in 1756.
Vinho Verde in northern Portugal is another popular winemaking region characterized by rolling hills and lush landscapes. It's known around the world for low-alcohol, refreshing white wines, although the region traditionally focused more on red wines made with the fruit-forward vinhão grape.
The Portuguese island of Madeira, with its subtropical climate, is renowned for its fortified wines. Winemaking here dates back to the 15th century, when Portuguese
explorers brought grape varieties from around the world.
Our sustainable, natural wine shop is located in the Marquês neighborhood in Porto, Portugal. We also ship to countries around the world, including within Europe, the United States, Canada, Australia, China, and more. Review our Shipping Policy to learn more.
In recent years, there has been a notable shift toward sustainable viticulture and the production of natural wine in Portugal. Many winemakers are implementing organic farming practices and embracing biodiversity to maintain soil health and reduce chemical inputs. This commitment to sustainability is not only beneficial for the environment but also enhances the quality of the wines, allowing the unique characteristics of the terroir to shine through. For example, some winemakers are now utilizing ancient terracotta amphorae for fermentation (called talha in Portuguese). This method preserves regional cultural heritage, enhances the wine's character, and aligns with sustainable practices by reducing reliance on modern materials.