The Production of Delicious Mulberry Vodka

The Production of Delicious Mulberry Vodka

Mulberry oghi (clear fruit vodka) is a strong alcoholic drink mainly produced in Azerbaijan and Armenia. It has the delicate and unique aroma of mulberries and herbs and a pleasant, slightly oily taste. It is on a level with such premium drinks as tequila, rum, calvados and brandy. Let’s visit one Armenian village and see the process of its production.

The Production of Delicious Mulberry Vodka

The process begins with the collection of mulberries. A large piece of cellophane is put under a mulberry tree. A man climbs the tree and starts actively shaking its branches… Mulberries fall down on the cellophane. Then they are cleaned of garbage and processed into juice which is poured into tanks for fermentation. After that it is distilled in a special copper apparatus like that which you can see in the first picture.

The Production of Delicious Mulberry Vodka

The Production of Delicious Mulberry Vodka

The Production of Delicious Mulberry Vodka

Then the juice is boiled in a vat.

The Production of Delicious Mulberry Vodka

A special funnel with a narrow bottom is put on the top of the vat and joined to the apparatus. The junction is carefully smeared with paste or manure in order to provide airtightness. Many, by the way, prefer the latter one as it’s cheaper.

The Production of Delicious Mulberry Vodka

The Production of Delicious Mulberry Vodka

The juice is boiled for a few hours until steam starts actively evaporating moving inside a horizontal tube. The most part of it is hidden inside a cylindrical vessel which contains cold water. Throughout the whole process of making mulberry vodka water is poured into the cylinder from one side and poured out from the other.
Cold water converts steam in the tube into the very alcoholic product.

The Production of Delicious Mulberry Vodka

The Production of Delicious Mulberry Vodka

The Production of Delicious Mulberry Vodka

Mulberry vodka is distilled several times, usually twice. Still some people prefer it to be very strong and that’s why distill it three times.

For this, the vat is cleaned and filled with mulberry vodka produced after the first distillation. Then it’s distilled once more so that to make it purer and stronger. In this way, one can produce the drink stronger than 60 percent alcohol.

The Production of Delicious Mulberry Vodka

Once having tasted it, one will probably never drink usual vodka anymore. Cheers!

via leprosorium.ru

21 thoughts on “The Production of Delicious Mulberry Vodka”

  1. The process, as described, will result in production of distilled water. The most important part (fermentation) was omitted. BTW, calvados not exactly tasty booze, plum or apricot brandies made in SE Europe taste much better.

    • Read the caption for photo number two.

      “and processed into juice which is poured into tanks for fermentation.”

      They just don’t have a photo of the process. (which is basically the juice doing nothing but sitting in a pot, boring)

  2. CZenda, the article says “Then they are cleaned of garbage and processed into juice which is poured into tanks for fermentation. After that it is distilled in a special copper apparatus like that which you can see in the first picture.”

    As fermentation is a boring process to watch (akin to watching paint dry or, perhaps more appropriately, watching grass grow) I guess they felt it was okay to omit photographs.

    The process, as described, will result in the distillation of EtOH.

  3. I’d really like to taste it. My grandparents use to make mulberry wine, actually they made all kinds of wine. I grew up drinking them, of course mixed with water when I was younger and later not so deluted. 🙂

  4. It is nice to see that people remember their old traditions despite the advent of the free market economy and abundance of all flavors of vodka at Russian supermarkets.

  5. I applaud the Russian people for their creativity.I wish this stuff would have been around when I was a dedicated alcoholic.Now I can’t drink at all or will suffer too many horrible consequences.I wonder how bad the hangovers are from this stuff.

  6. Russian people? Read: this is an Armenian village. This stuff has been around since the beginning of time and everywhere, too. What do you think moonshine is? The government obviously wants people to buy from the store to both pay tax and, to a lesser degree, to avoid killing themselves.

  7. When distilling.. running the steam through coiled copper pipe or stainless steel is preferable.. anything else taints the alchol. First run though, the first few “drips” that come out are other types of alcohols (methanol, butanol, etc) so u collect those seperately in a small container or jar. These are toxic to drink, so its best to save them for other things (like cleaning engine parts, fuel lamps) Usually you collect about 50ml when you are distilling about 25 ltrs of “wash” then the second 50ml, you hold up the jar to your eye, and if your eye starts watering immediately, (its iritated by the impurities) you know u have to collect another 50 ml.. some “washes” (brewed wine or spirit bases) vary. Once you pass that point, you put a larger container (glass prefered, or food grade plastic or stainless steel)to collect the ethinol. the first part of the “run” is usually called “the heads”. the second part of the run is the best and purest alcohol, the “wash” boils at around 96-97 degrees C till all the alcohol has been extracted, then the washes temperature starts going higher. If you have a thermometer set up in the top of the still, you can see this happen, and know to “finish” the run.
    To purify and strengthen the alcohol, you save several first runs worth, and pour into the (cleaned) still again, top up with some water, and do the same. This time the toxic “head” will be shorter, you collect it first seperately, then collect the 2nd run of alcohol. The purest moonshines can be done 3 or even 4 times, often through a different still called a “reflux still”. It also pays to run it through an active carbon filter (or alternitively, keep it in 5 ltr containers full of standard carbon, shake it up 3 times a day for about 2-3 weeks, then run though an active carbon filter). The resulting alcohol, is usually made into other recipes, like whiskeys, rums, vodkas, cocktail spirits, is watered down. you will find that the best home made boose, doesnt give people hang overs.

  8. In Serbia we make alcohol drink Rakija from fruits.Plum,peach,apples..
    I made Rakija frol fermented apples.Destilate two times.Separating bad alcohol from good through wather filter.Simple destilated liquid pour through bottle of wather.Methyl is havier than wather and stay on bottom of bottle.Looks blury white.

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