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Exactly where, when and how vodka was first distilled is uncertain, though the knowledge of distilling spirits developed in France and Northern Italy during the 14th century. It was actually a special delegation from Genoa that explained the distillation process to Moscow’s elite, with a reciprocal visit to Genoa consolidating this at the beginning of the 15th century. As monasteries throughout Europe were then at the forefront of scientific knowledge, and the production of alcohol, it seems logical that the first batch of vodka was distilled in a monastery.

These initial attempts at distilling were inevitably crude, and the resulting vodka contained numerous impurities (which could be harmful). These impurities showed as aggressive aromas and flavors, which were disguised by adding appropriate herbs. As herbal remedies were then a primary form of health care, this original style of vodka was considered to be medicinal (and documented as such in the Novgorod Chronicles of 1533). Vodka was also credited with other impossible feats, such as promoting youthfulness and longevity, which accounts for an alternative reference used at that time - water of life.

A drink similar to modern vodka first appeared probably sometime in the 950-1100. It was not originally called vodka — instead, the term bread wine was used. Until mid-18th century, it remained relatively low on alcohol content, not exceeding 60% by volume. It was mostly sold in taverns and was quite expensive: in 17th century, a keg (12 liters) of bread wine was estimated to cost as much as one and a half or two cows. At the same time, the word vodka was already in use, but it described herbal tinctures (similar to absinthe), containing up to 75% by volume alcohol, and made for medicinal purposes.

The first written usage of the word vodka in an official Russian document in its modern meaning is dated by the decree of Empress Elizabeth of June 8, 1751, which regulated the ownership of vodka distilleries. The taxes on vodka became a key element of government finances in Tsarist Russia, providing at times up to 40% of state revenue. By the 1860s, due to the government policy of promoting consumption of state-manufactured vodka, it became the drink of choice for many Russians. In 1863, the government monopoly on vodka production was repealed, causing prices to plummet and making vodka available even to low-income citizens. By 1911, vodka comprised 89% of all alcohol consumed in Russia. This level has fluctuated somewhat during the 20th century, but remained quite high at all times. The most recent estimates put it at 70% (2001).

Stolichnaya vodka has long been celebrated as the authentic vodka from Russia. Its origins date to 1901 when Moscow State Wine Warehouse No.1 opened on the banks of the Yauza River in Moscow. Yet it wasn’t until 1938 that the recipe for Stolichnaya vodka was formally set down according to which it is still made today, based on the Standard for Russian vodka established by chemist Dimitri Mendeleyev, best known as the creator of the Periodic Table of Elements.

'Speaking about the history of vodka and Russian vodka in particular, some sources state that the first drink of the kind was made by the Arabian doctor Pares in 860 for medical purposes. Others claim that for the first time spirit was extracted by Italian alchemists, who in the 11-12th cc. were looking for the elixir-stone and distilled wine’s essence, what they thought to be its soul, or spirit (SPIRITUS in Latin). Hence is the name of spirit.

Vodka first came to Russia in 1386, when the ambassadors of Genoa brought grape alcohol, called aqua vitae, to Moscow and introduced it to the Grand Prince, boyars and foreign pharmacists. However, the drink did not take roots in Russia that time and was claimed unhealthy.

Russian distillation tradition dates back to 1472-1474, when technology of making grain alcohol from Russian raw products was invented. Tsar Ivan III held the monopoly in producing and selling vodka; following his order vodka was sold in special places watched by guards. In 1533 Ivan IV the Terrible opened Moscow’s first ‘tsar’s tavern’ selling vodka without snacks. Peter the Great endowed the Russian nation with the freedom of distillation, yet with nobility taking the exclusive privilege in it. In 1755 Catherine the Great allowed certain noblemen, depending on their titles and merits, to produce and sell vodka free of duty. Every landowner making vodka had his own brand and took care of its high quality.
In those days only aromatized vodkas with herbal, fruit or berry additives were called vodkas. Many noblemen found it prestigious to have vodkas with aromatizing agents to all the letters of alphabet.

In 1789 the chemist T. E. Lovits from Saint Petersburg suggested that wood charcoal could be used for purifying vodka from fusel oils.

In 1894 Special Committee of scientists headed by the great Russian chemist Dmitry Mendeleyev introduced the paragon of vodka. They specified the proper spirit-water ratio that was optimal for the homogeneity and taste of vodka. According to it, the classical Russian vodka must contain 40 percent of spirit, be transparent, colorless and clear, and have a peculiar slight flavour and a soft taste of spirit. This product was patented by the Russian government as Russian national vodka, titled “Moskovskaya Osobennaya” (Moscow Special).

Hence the expression comes: “Only vodka from Russia is genuine Russian vodka!”


Sources:
mt-handels.eu
rualco.ru
ru.wikipedia.org
alcopedia.ru