Polugar Cherry Vodka

Polugar is what Russian vodka tasted like before the state broke the stills. Until 1895, Russia's grain spirit was "bread wine" — pot-distilled at low proof, smelling of fresh-baked bread, closer to a white whisky than the neutral spirit we call vodka today. Then Tsar Alexander III ordered every pot still in the country destroyed and restricted distillation to taxed government column stills, and the old style vanished. Boris Rodionov, a vodka historian, rediscovered the original recipes in 18th-century documents held in the Russian National Museum — and because Russian law still forbids the method, he built Rodionov & Sons in a forest in Poland, reconstructing copper pot stills from 18th-century drawings and using natural spring water rather than reverse-osmosis. Dry Cherry is one of the traditional flavored polugars: a wheat-based bread wine, triple distilled, macerated with cherries, clarified with fresh egg whites and filtered through birch charcoal, bottled at 38.5% ABV (77 proof). It is emphatically dry — no syrup, no candy — with cherry pit, almond, and the faint sourness of real fruit over the oily, bready weight of the base spirit. Spirits Review called it marvelous and suggested it could replace your Luxardo entirely. Serve it ice cold with pickled herring, dark rye bread, and salted fish the way it was meant to be drunk, or use it in an Aviation or a Blood and Sand where a dry cherry note earns its place.

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