Semi-hard: what you need to know, types and how to drink
An old Russian rye-based drink, which in the XIX century was considered a measure of strength, was undeservedly forgotten for a long time.
Today, bread wine is produced by a private distillery Rodionov, based on a recipe restored from the depths of centuries & sons" in Poland, which offers consumers more than a dozen varieties of the unusual drink.
What is semi-gar and how is it made
Some people mistakenly believe that semi-hard is vodka or moonshine. But this is not true, although there is some truth in it.
Firstly, the technology of making the drink includes triple (sometimes double) distillation in copper alambics, and secondly, its strength is 38.5%, which brings it closer to classic distillates.
But, according to ancient Russian sources, semi-gar is nothing more than bread wine. It was first produced in the XVI century and, until the introduction of the state monopoly on alcohol production, was very popular, especially among the nobility.
Semi-hard tastes milder than vodka and is very easy to drink. The consistency of the drink is absolutely transparent. Its aroma and flavor are incomparable to the bread spirit.
The raw materials for traditional semi-hooch are coarse-ground rye (or other cereals) and natural water that is not subject to strong purification.
After fermentation, the grain mixture is distilled in alambics made according to old drawings and purified with birch charcoal and egg white.
Then comes the "rest" period, which lasts about 1 month.
The second value of the semi-color
In the Russian Empire, semi-gar was also called a standard of strength equal to approximately 38 degrees (with a possible deviation of 0.5°).
At that time, the alcohol content in alcoholic beverages was determined by the "annealing" method. The product to be tested was set on fire in a special container and the strength was estimated by the amount of liquid remaining after combustion. According to the official standard, the initial volume should have been burned out by about half. Hence the name - semi-good wine, or "semi-gar" for short.
In the alcohol trade, this measure was used until the end of the XIX century, when the alcohol meter was used to determine the strength, and distillation was replaced by rectification.
Types of semi-garbage
In addition to rye, other grains are used to make bread wine. The result is different types of wine:
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Rye semi-gar
It is characterized by a complex warming bouquet with pronounced bread notes and soft sweetness.
In addition to selected rye, it contains about 30% rye malt.
Main accents: fresh bread, cereals, homemade pastries, dill, caraway seeds, buckwheat honey, young herbs, meadow flowers, hazelnuts, spices.
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Semi-sweet malt wine
Only rye malt is used as a raw material.
This is the most exquisite version of bread wine with a creamy texture, light rye bitterness, aroma of freshly baked homemade pastries, coriander, malt, linden honey, wildflowers, sweet almonds and cereals.
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Semi-harvest Wheat
The recipe includes malted and unsalted wheat grains.
The taste is soft, rounded, delicate, velvety with tones of wheat crumb, cereals, hay, dried herbs, sweet honey, flowers, spices, salty cabbage brine.
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Buckwheat semi-hooch
Made from selected buckwheat. The warming taste is characterized by softness, sweetness, and light spice.
Main notes: buckwheat porridge, cucumber brine, homemade pastries, field herbs, straw, buckwheat honey, straw, bran, aromatic bread crumb.
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Semi-hard Barley
Made from a mixture of salted and unsalted barley.
The rich, sweetish taste is dominated by tones of hazelnuts, honey, malt, wild herbs, bran, fresh barley gingerbread, homemade cakes, straw.
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Semi-hard wheat-rye
Made from a mixture of rye and wheat.
The drink has a warm, delicate, slightly sweet taste with hints of rye and wheat bread, crackers, honey, cereals, fresh straw and meadow grasses.
How to drink and what to eat
Semigar does not need to be chilled like vodka before drinking. Its taste is perfectly revealed at room temperature.
Traditional Russian dishes are recommended as appetizers: sour cabbage soup, borscht, hodgepodge, fish soup, meat pie, beef stroganoff, dumplings, pancakes with caviar, fish pies, pickles, game, mushroom zrazy, jelly, blood sausage, etc.
Update: 27.08.2019
Category: Vodka an Moonshine