What is more useful vodka or cognac: what is the difference. What is better to drink - vodka or whiskey

Vodka is a relatively “pure” alcoholic drink: it contains only alcohol dissolved in water. Foreign substances in alcohol, as a rule, only complicate the situation, put a load on the liver and enhance the harmful effects of each other. Therefore, this drink has many supporters, in particular, those who are convinced that a hangover from good vodka is relatively easy to endure. This is confirmed by toxicologists.

What does medicine say

Beer is a low-alcohol and healthy natural drink. But in large doses, beer is a drink that is complex, poisonous, loading the enzyme system, which is worse tolerated by the body than vodka. Assume that 2 liters of even unfortified beer is 180 grams in terms of pure ethanol, while its effect is enhanced by yeast and hops (phytoestrogens and benzodiazepines). That is, a plastic "flask" of some "Fat Man" contains only one alcohol just at the border of the daily possibilities of processing by the body.

Important information

Normal beer, fermented according to the rules, does not contain nothing but water, malt and hops . If there are additives in the composition of beer, such as syrups, decoctions, and so on (look at the inscription on the label), then this means only one thing - fermentation standard is not complied with, and organics are added to the final product to increase the density and foaming ability, since GOST R 51174-98 for beer defines the requirements for the height and stability of the foam, and not at all for what this foaming provides. Such beer, of course, cannot be protected from a hangover.

Please note that the domestic state standard, unlike some foreign ones, regulates the alcohol content in beer not less number on the label. Manufacturers usually make the fortress higher , and in practice, according to samples known to the expert of the site pohmelje.ru, it is + 50% to the declared one. For example, if we take the declared 6%, as in Zhigulevsky or Bagbier, then the real alcohol content will most likely be 9%.

Beer, however, contains a lot useful substances that make up for the damage caused by alcohol. However, it is primarily about unpasteurized, so-called "live" beer.

Thanks to malt, beer contains carbohydrates, protein compounds, minerals, trace elements, acids and vitamins. Other malt substances, in particular ellagic acid, also play an important role: they bind free radicals that can promote the development of cancer cells.
Beer, mainly due to malt, contains more 30 minerals and trace elements. One liter of beer covers half the daily requirement of an adult for magnesium, 40% of phosphorus and 20% of the daily requirement of potassium.
Beer contains B vitamins(the content of vitamins B2 and B6 is especially high), which are intensively consumed during the decomposition of alcohol, and therefore their lack critical to make up for a hangover. As well as A and E. One liter of beer contains about 210 milligrams of vitamins and vitamin compounds.
Beer contains 650 milligrams of fruit and lactic acids per liter. Fruit acids contained in beer are well absorbed.
Modern beers are clean and well attenuated, so no fear of fermentation by-products. Fusel spirits are most commonly found in thick, dark top-fermented beers (the most popular beer, lager, is a bottom-fermented beer) and wheat beers.
From beer the body receives vegetable starch compounds which promote digestion and secretion of gastric juice. The anticarcinogenic effect of these elements was revealed.
Beer contains a relatively small amount sodium, which has a positive effect on blood pressure. The zinc contained in beer is important for the human body in terms of insulin formation, and it also helps the body resist skin diseases. If you drink one liter of beer, then you meet your daily requirement for zinc and get about half the norm. iron, fluorine and copper. calcium and magnesium prevent the formation of gallstones and kidney stones. Beer is also a source silicon.
The content of polyphenols in beer is relatively high - 153 milligrams per liter. They have a preventive effect against heart disease.
Unfiltered beers, due to the increased content of polyphenols and anthocyanogens, are healthier than red wine.

Harm of beer

In addition to the obvious harm that alcohol causes when consumed excessively, there is a specific harm of beer:

There are rumors that some beer makers are adding compounds cobalt for better foaming. Cobalt is very harmful to the heart muscle (myocardium).
In people addicted to beer, the volume of the cavities of the heart gradually increases - up to a huge "bull" or "beer" heart. As a result, a heart failure with all the ensuing consequences.
Beer contains phytoestrogens- substances of plant origin, the action of which is similar to the action of female hormones. With excessive consumption of beer, they accumulate in the body and cause hormonal disorders. In men, the vegetation on the body decreases, the mammary glands grow (gynecomastia), fat begins to be deposited in a feminine way - on the hips and sides, potency decreases, sperm motility decreases - to complete infertility and impotence. In women, an excess of phytoestrogens leads to fullness.
If you take a lot of liquid during a feast, then this aggravates the pathological redistribution of fluid in the body, which makes a big contribution to the deterioration of well-being the next morning. If you drink beer, it happens automatically. Excess fluid contributes to the appearance of edema, which in particular creates a headache.
Also, people who drink beer for years can develop sensitization to barley gluten, which leads to allergic reaction /ACTIVE LINK TO RELEVANT ARTICLE/ in the form of arthritis, diarrhea or skin rashes. In any case, beer is contraindicated in patients with atopic dermatitis.

Whiskey - distillate, consists mostly of alcohol and water: compared to wine or liqueurs, its consumption does not load the liver so much, already busy with the multi-stage process of breaking down alcohol. Whiskey is made by distilling grain must, which is made from barley, rye, wheat or corn. Barley and rye are often malted (germinated and dried). The distilled drink is aged in oak barrels.

Unlike vodka, which contains almost nothing besides ethyl alcohol and water, whiskey contains a lot of substances that provide its taste and smell:

fusel oils, which play an important role in shaping the specific taste of whiskey. Fusel oils are moderately toxic (it is a mistake to think that they are very poisonous and you can get poisoned by them: for this you need to drink too much low-quality alcohol, and alcohol poisoning will come much sooner). An excess of fusel oil is considered a disadvantage, and there are many methods for eliminating it in the process of distillation and filtration (coal, gravel, sand, flax);
acetals (ethers) , which are especially abundant in malt whiskey. It is they who give fruity flavors that make such whiskeys related to sherry;
diacetyl diketone gives an oily aroma: it is much more in whiskey than in vodka. On the other hand, much less than in rum or brandy.

And a host of others that appear during the fermentation process. During the maturation of whiskey in wooden oak barrels, the drink gets:

esters lactones having a clearly distinguishable smell of coconut;
phenolic components , in particular coumarin(contained also in some varieties of cinnamon), it is most of all in corn whiskey - bourbon;
polyphenol tannin- the same substance that knits in the mouth after fruit or red wine;
polyphenol ellagic acid (mainly in malt whiskey) is a powerful antioxidant that reduces the amount of free radicals in the body, and therefore has anti-cancer properties.

Most of these components are moderately but toxic, and unlike wines and beers, whiskey does not contain vitamins and other beneficial substances that can alleviate a hangover. Aged whiskeys are considered less harmful: they contain some fusel oils absorbed by the tree.

The quality and composition of Scotch whiskey (Scotch) and bourbons are regulated by local law, so when purchasing a product that is obviously legally produced, you can rely on the fact that it will not contain chemical flavors and dyes.

Doctor's comment:Any significant dose of whiskey, regardless of its price, is a guaranteed hangover. Note that in toxicology, whiskey is officially considered a surrogate for alcohol in the same class as low-quality moonshine. According to the content of impurities, it gives a load on the liver and the body as a whole much more than vodka. Actually, whiskey, when consumed on its own, is a poisonous mixture, similar in effect to how we would mix many different low-quality alcoholic beverages. And the general principle is very simple - the closer the composition of the alcoholic drink to pure alcohol, the easierit is processed by the body.

What you need to know about whiskey: a healthy minimum

The main types of drink:

Malt whiskey made entirely from malted barley. It is usually distilled in special pot stills shaped like an onion. If whiskey is produced in one distillery, it is called "single malt whiskey" (single malt whiskey). Unless otherwise noted, these varieties will generally still contain whiskeys of different vintages and different casks. You can find malt whiskey that contains a mixture of drinks from different manufacturers (blended malt or Vatted malt).
Grain whiskey - in fact, vodka, alcohol without a pronounced taste and smell. Rarely sold on its own, it is produced to create blended whiskeys.
Blended whiskey - a mixture of malt and grain whiskey, pure grain alcohol, wheat, corn and so on. The number of components can be up to forty. This is done to create a unique taste that is unique to this brand (a vivid example is Chivas Regal whiskey). If you see a bottle labeled "Scotch Whiskey" or "Irish Whiskey", then it's most likely a mixed variety.

Whiskey can also be divided according to the grain from which it is produced. When "rye" or "corn" whiskey is indicated, it means that the original wort consisted of at least 51% of this grain. Bourbon is corn whiskey.

curious

The word "scotch", which is used around the world to refer to whiskey made in Scotland, is not used in Scotland itself. There, as elsewhere in the UK, Scotch whiskey is simply referred to as "whiskey" unless the speaker specifies otherwise.

Drinks bearing the name "Scotch" (Scotch) must meet the quality standards approved by the English Parliament in 1988 by a special law (Scotch Whiskey Act). The law stipulates that the drink must be distilled and aged in Scotland, and cannot contain any additives other than water and caramel coloring. The manufacturer is obliged to age the drink only in oak barrels and for at least three years and one day. Initially, the drink should be expelled with a strength of 94.8%, and at least forty degrees should be bottled. The original raw material for real scotch must be malted barley, turned into wort with the help of yeast.

An equally harsh law, adopted back in 1964 by the US Congress, regulates the quality of bourbon (corn whiskey): Americans are not so picky about the aging time of “their” drink, but there can be no caramel colors in it.

How to drink whiskey

The traditions of drinking whiskey are very poorly formalized: unlike wine or tequila, it is drunk in different countries in different ways and diluted with anything: from soda to cola. In addition, whiskey is the basis of hundreds of cocktails. However, for good whiskey, you can force yourself to follow the Scottish rule of "five S": sight-smell-swish-swallow-splash, that is, look-smell-sip-swallow. Only the last point of whiskey is diluted with water.

Quite often one comes across a statement in the spirit of “yesterday I drank only good cognac, so there is no hangover today.” Cognac is often credited with special softness, nobility, "correct" composition and anti-hangover properties. Let's try to understand what brandy actually contains and where its ingredients come from.

Cognac is a type of brandy. That is, it is fruit and berry alcohol (in the case of cognac - only grape) after double distillation, aged in oak barrels.

Important note

A well-known fact: according to French law, a drink can only be called cognac if it is made from grapes of certain varieties (four varieties in total) grown in the Cognac region and aged in Limousin oak barrels. Dozens of other subtleties are also legally regulated. For our subject matter, this is not of great importance: let's assume that we are talking about a obviously high-quality drink.

Moreover, some regions of the Cognac province produce alcohol of very low quality, which cannot be added to cognacs, but this does not stop dishonest cognac producers who make drinks from it, honestly pointing out that they are made from French alcohol. At the same time, a very worthy cognac (or, if you like, a cognac drink) can be produced in Dagestan, Armenia and even Kazakhstan.

Also, the manufacturer can cheat by diluting cognac alcohol with rectified grain alcohol. It tastes almost impossible to detect, but if you drink drinks made from different types of raw materials, then the hangover will be stronger due to the versatile load on the liver. That is, in this case we get a drink, using which we will certainly “mix”.

So, let's say that we have a known high-quality drink at our disposal. In addition to alcohol and water, it contains about 500 different ethers (in particular, the odorous ether ethyl acetate), acetals, various carboxyl and phenolic compounds, as well as higher alcohols, and much more. In the process of maturation of cognac spirit in wood, tannins, furfural, lignin, fructose appear in it.

Some of these substances are slightly toxic to varying degrees. Ethyl acetate, for example, is used by entomologists to kill insects, although it is used as a food additive in small quantities. A liter of cognac contains about 150 milligrams, three times more than tequila. These impurities complicate the work of the liver, which is already forced to perform a multi-stage work on the processing of alcohol. Thus, from the point of view of physiology, cognac cannot be attributed to drinks that are gentle on the body.

note

The tannins of cognac slow down the absorption of alcohol into the blood, so you can not get drunk with cognac as much as when drinking vodka. Taking into account the fact that cognac contains impurities that require oxidation (though in much smaller quantities than whiskey or wine), the acceptable dose of the drink when converted from vodka should be 30-40% less. However, thanks to tannins, brandy to a lesser extent increases the permeability of the intestinal wall. And if, for example, beer is contraindicated for some allergy sufferers precisely for this reason, then cognac in this sense may be less harmful.

A healthy minimum of information about cognac

The main varieties of cognac as they age:

VS(Very Special) two-year aging (if cognac is made from different brandies, then two years is the youngest);
VSOP(Very Special Old Pale ) four years of aging;
XO(Extra Old) six to twenty years.

How to drink brandy

Good cognac is drunk slowly to feel the aroma. Therefore, a special glass for cognac is called a "snifter" (from English to sniff - to sniff). It is made of smooth transparent glass or crystal with a spherical shape of a glass on a stem tapering upwards to better retain the aroma of cognac. Such glasses are both small - 70 grams, and larger - 250- 400 grams.

When serving cognac should have a temperature above room temperature. It should be poured up to the level of the widest part of the glass. A glass of cognac can only be warmed in the palms, but holding cognac over a fire is a bad form. Also, with such a supply of the drink, the volatile compounds included in it will instantly evaporate.

Cognac is drunk, as a rule, after a feast in its pure form before coffee or tea. The French obey the rule of three "C" (Cafe, Cognac, Cigare) - coffee, cognac, cigar.

Cognac is stored at normal room temperature. You don't need to put it in the refrigerator.

Cognac does not bite anything. Snacking cognac with lemon was invented in Russia under Tsar Nicholas II. In fact, citrus fruits drown out the taste and aroma of the drink that is supposed to be enjoyed. If you still want to have something to eat, then products that do not have a sharp taste are suitable: nuts, chocolate, cheese, apples.

Will you get hangovers from good wine? Let's ask the scientists first:

According to scientists, it is quite possible to drink wine without consequences in the morning if the wine is natural and dry, there are no more than two varieties, and the total dose for the party does not exceed 300 ml, and for sparkling wine - up to 500 ml.

Semi-dry, semi-sweet, sweet and fortified wines put a lot of pressure on the enzymatic system, but of course, to varying degrees. Remember that natural wines do not contain additives and are not made from non-grape raw materials - if you are not sure of your knowledge, do not hesitate to read the composition on the label.

A rule of thumb to reduce the load on redox enzymes when you need to try different varieties of wines can be the following: “from light to dark, from dry to dessert, from weak to strong, from simple to sparkling”.

By the way, sparkling wines, which people indiscriminately call champagne, intoxicate faster, but the intoxication from them is shorter. This is due to the fact that the carbon dioxide contained in sparkling wine increases the effective absorption surface of alcohol upon transition to the actual gaseous state, which leads to an acceleration of its entry into the blood, and part of the ethanol is absorbed already at the level of the oral cavity and enters the brain, bypassing the liver. Absorption is also accelerated by the sugar contained in all types of sparkling wines, except for brut and dry, as well as the increased temperature of the drink. The latter circumstance, of course, is completely uncharacteristic of sparkling wines, but it works when taking, for example, mulled wine. Accelerated absorption of alcohol also leads to a more rapid onset of its decomposition. Therefore, the way to prevent the rapid breakdown of alcohol is to add to the drink or immediately ingest components or substances that, when oxidized, give the same or similar compounds as the alcohol itself (Le Chatelier's principle for equilibrium chemical systems). In everyday life, such components are onion, garlic, horseradish, radish, mustard, pepper, cinnamon, vinegar and some others. Of course, it is difficult to imagine a person biting a glass of champagne with an onion or a serving of horseradish, but, say, peppercorns or a “horseradish” snack are reliable means to increase and prolong the intoxication from a just taken dose. Our grandmothers, in case of a general lack of alcohol, prepared the so-called "mulled wine". Its recipes can be very different, but the principle is always the same - dry or other weak wine turns into strong alcohol by adding sugar (increasing absorption), heating without boiling (increasing absorption), adding spices (slowing decay). If there were a way to carbonate mulled wine, it would further increase its intoxicating effect.

Other useful properties of wine

Wine has a complex chemical composition, so the range of its applications in medicine is quite wide. There is even a separate term: "enotherapy" - treatment with wine. There are also special clinics, for example, in the Crimea, which successfully treat certain diseases with wine. Basically, we are talking about diseases of the cardiovascular system, but they also treat diseases of the gastrointestinal tract, anemia and even impotence. Another property of wine to bind free radicals is useful in the danger of radioactive radiation. Also, in some clinics, wine is used as a natural source of trace elements for mental disorders caused by a lack of lithium or rubidium. And a separate article can be honored with the use of wine in the fight against aging. Studies confirming that people live noticeably longer in the wine-growing regions of France appeared back in the 30s of the last century. However, everyone who advises drinking wine every day stipulates that the daily norm should not increase more than one or two glasses: otherwise there is no need to talk about the benefits.

Tequila is not "cactus moonshine" at all, as it is called. Tequila is a strong drink made from the distillation of a special variety of blue agave. agave tequilana. The blue agave is not a cactus, but a plant of the desert lily family, similar to aloe.

curious

Tequila is made from the core of the plant (piñas - pineapple in Spanish), with the cultivation of agave from the first year, all shoots are cut off, so that all the juices go to the core, which is why this "bump", really similar to pineapple, grows under 90 kilograms in weight. In the twelfth year of the plant's life, before the core sprouts, it is cut off and the juice is squeezed out, which is sent for fermentation.

The process of growing tequila is not automated in any way and has existed unchanged for hundreds of years. People of a special profession (jimadores) process the plant, clearing the core of the shoots. They also decide whether the core is ripe before sending it to tequila: if you pick it early, then there will not be enough sugars. If you delay, then the core will escape and all the juices will go into it.

The strength of tequila can be in the range from 35 to 55 degrees. Most often, varieties of 38 or 40 degrees are sold. Fans and connoisseurs of tequila claim that there is no hangover from it with more or less moderate consumption. Let's try to figure out how much the nature of the drink contributes to this.

Tequila, unlike vodka, which, apart from ethyl alcohol and water, contains almost nothing, is rich in ethers and higher alcohols- for the most part (about 50 mg per liter) ethyl acetate - a known solvent, also registered as food additive E1504. By the way, entomologists use it as a poison for insects. It is the esters that give tequila a wonderful taste and aroma, but unlike beer, you should not expect anything useful and anti-hangover from the ingredients of tequila. These impurities in themselves give a strong hangover effect and a versatile load on the liver. Perhaps a milder effect is aged tequila: in the process of maturation in oak barrels fusel oils are absorbed by the tree.

Another positive for your health: unlike other drinks, the likelihood of finding low-quality tequila is quite low: it is all made only in mexico and only in certain areas of the state of Jalisco, where the city of Tequila is located (just like real cognacs are made only in the province of Cognac). Tequila is an important export product for Mexico, it can only be bottled abroad (the Mexican government even tried to ban this, but America put pressure on it, and it can still be bottled outside of Mexico). Therefore, the production of the drink tightly controlled by the Mexican state standard(Norma Oficial Mexicana) - from the place of cultivation to the method of bottling. Therefore, if you buy exactly tequila, and not a fake for it, then most likely it will be an upscale drink. Look for an inscription on the bottles in the spirit of NOM-006-SCFI-2005.

What You Need to Know When Buying Tequila: The Healthy Minimum

First, tequila is divided into tequila made only from agave alcohol (100%) or tequila made from at least 51% agave alcohol and 49% other spirits.

Also, tequila is divided into several varieties depending on the exposure:

Blanco(white) or plata(silver) - unaged tequila (it was bottled immediately after distillation) or aged less than two months in stainless steel or oak barrels;
Joven(young) or oro (gold) - a mixture of silver varieties with more seasoned ones;
Reposado("rested") - tequila, aged from two months to a year in oak barrels;
Anejo(aged) - aged in oak barrels from one to three years;
Extra Anejo- aged for more than three years. This brand appeared only in 2006..

Aged varieties have a more complex, rich taste. It's not guaranteed that you'll like it: the taste of wood can drown out the taste of agave.

How to drink tequila

Slowly and in small portions: tequila is drunk extremely "softly", so the chance of overflowing is very high.

Tradition dictates drinking it by licking the salt off your hand and eating a lime or lemon. In some countries, oro is drunk by licking cinnamon and eating orange. Try it yourself: it's up to you to decide whether the taste of tequila benefits from this or not.

More interesting things about different alcoholic beverages you can find out on the site Alcopedia.RU

From the point of view of the impact on the body, moonshine differs from vodka in that it contains a lot of impurities, which, during the industrial production of good vodka, are removed from the drink in a variety of ways.

These impurities give moonshine a characteristic taste, which is regarded by many as pleasant. In the production of cognac, whiskey, tequila and other traditional drinks, the purification of grain alcohol is deliberately not brought to an end (which is not a problem for modern technologies), but is interrupted at some stage so that the final drink retains the taste and smell specific to alcohol from a particular raw material (cereals, grapes, agave and so on).

These same impurities play a significant role in the formation of a hangover syndrome. By themselves, they are quite harmless: even artisanal moonshine, not to mention bad vodka, contains very few of them to poison the body of an adult. However, high-molecular alcohols, which are part of these impurities (there are about 200 different ones in tequila, for example), and which form the notorious fusel oils, when drinking, give an additional strong and versatile load on the liver, which is busy with the multi-stage process of breaking down alcohol (liver at the same time, it is "distracted" from the breakdown of alcohol, which prolongs intoxication). Moreover, high molecular weight alcohols require more oxidation compared to ethanol, high molecular weight compounds have a longer hydrocarbon chain, so they oxidize longer, require more oxygen for this, and, accordingly, greater activity of redox enzymes. As a result, incompletely oxidized breakdown products of alcohol and high molecular weight alcohols poison the body for a long time and give a powerful hangover effect.

Thus, the cleaner the drink, the closer it is to vodka in composition, the easier it will be for the liver to process it, and the less consequences there will be in the morning.

Please note that recently in Russia there has been lobbying for the introduction of factory-made moonshine to the market (in this case, the word "moonshine" is hardly applicable. From the point of view of common sense, it will be, for example, grape or fruit brandy). We draw your attention to the fact that at the same time there were publications of experts talking about the supposedly beneficial properties of moonshine. Moonshine is called a drink "brewed according to traditional folk recipes", which, allegedly, "by definition cannot be poisonous." The arguments of such an authoritative person as Vladimir Nuzhny, the former chief toxicologist of Russia, are also given, who, from the point of view of the pohmelje.ru expert, distortedly describes the toxicokinetics of moonshine impurities, indicating that the impact of a small amount of impurities on the liver supposedly has a positive effect on the absorption of alcohol. We recommend critical and extremely careful approach to such publications. We draw your attention to the fact that the opinion of Mr. Needy appeared in this form relatively recently. Substitutes for alcohol in official science and most practicing toxicologists are recognized as much more dangerous than pure alcohol.

More interesting things about different alcoholic beverages can be found on the website

In Rus', it has long been customary to celebrate all holidays with alcohol. And although today the range of alcoholic beverages is huge, people still prefer strong ones - cognac and vodka. Which one is more harmful? What you need to know about the speed of their impact? What is the best way to use one and the other drink?

What unites them

It is no secret that all alcoholic beverages negatively affect human health, its performance, and defenses. After all, any type of alcohol contains ethanol. Even small doses of it harm the functioning of internal organs. If we talk about the regular use of cognac or vodka, then soon it will turn into addiction. And an overdose of these drinks can be fatal.

The volume of auxiliary components in alcohol also plays a significant role in their negative impact on the body. Unscrupulous manufacturers often tint cognac with sugar, sometimes introducing preservatives or synthetic flavors into its composition. If we talk about vodka, then they manage to add chemicals to it. Therefore, you need to choose high-quality drinks from well-known manufacturers, which contain a minimum of auxiliary additives.

Assessing the detrimental effect of alcoholic beverages on internal organs, it is necessary to take into account the speed of their impact. The strength of vodka and cognac exceeds 35 degrees, and this very quickly leads to intoxication. Having consumed several glasses of such drinks, a person already loses control over himself, becomes too relaxed and even cheeky. A feast that takes place with an active libation of one or another drink takes a person several years of life, because ethanol in large quantities kills liver and brain cells. Abuse of cognac and vodka leads to the degradation of personality. That is why sparing alcohol does not exist.

What is safer?

When choosing between cognac and vodka, experts recommend giving preference to the former because of its higher quality composition. When choosing between homemade moonshine and vodka, you also need to choose the first one, because it is tested and made by hand from natural ingredients.

Before you buy an alcoholic drink in a store, do not be too lazy to read its label. If there are many different additives (for example, flavorings) in the composition of vodka or cognac, then it is advisable to refuse such a drink. It is better to give preference to moonshine, which is brewed at home - it will bring the body much less harm than vodka or cognac of dubious quality.

Experts do not recommend drinking a lot to feel liberated and cheerful. 150 ml of a strong drink will be enough to support the company and not suffer from a hangover in the morning. And connoisseurs recommend drinking vodka chilled to + 8- + 10 ° С. No need to drink it in one gulp. As for the appetizer, this strong drink is best accompanied by herring, salmon, pickled mushrooms, cucumbers, sauerkraut, cold cuts and aspic. This alcohol is categorically not recommended to be mixed with champagne, and even more so with beer. There are no strict rules about the time of drinking vodka. In Rus', in the old days, it was called "table wine", because it was consumed before meals, after it, with or without it. Today, in the daytime, it is preferable to drink 20 grams of brandy than a glass of vodka. If we talk about the traditions of drinking the first drink, then it is customary to use it from snifters - rounded glass glasses with a stem, tapering towards the top. It is customary to fill such containers only a quarter. Cognac is usually enjoyed after main courses.

As for snacks, it is better to focus on olives, cold meat dishes and high-quality blue cheese. In France, the addition to this strong is pâté or chocolate. Our Russian tradition of drinking cognac with lemon has remained since the time of Nicholas II. Today it is criticized by Western sommeliers because it is considered bad manners. And experts categorically do not recommend mixing both drinks with soda of any kind - the consequences can be sad for the body.

Any alcohol is harmful to health, but nevertheless, everyone chooses a fun drink for the festive table. Taking care of health, consumers often wonder what is better to drink: vodka or.

Harmful components

The negative impact of alcohol on the body depends on the dosage, composition and manufacturer of the drink. You can assess the harm of alcohol by finding out what components it contains that are hazardous to health.

All alcoholic beverages contain ethanol. It can cause serious harm to all organs. An overdose is often fatal. Drinking 2 glasses of wine or 100 g of vodka will have the same effect on the body, since they contain ethanol in equal amounts.

Also, the quality of alcohol is affected by the amount of additional components in it. Good alcohol contains only the main additives to enhance the taste and aroma.. However, unscrupulous manufacturers often add preservatives, flavors to cognac, tint it with sugar. Various chemicals can also be added to vodka. Therefore, it is recommended to choose drinks with a lower content of additional additives.

What is more harmful

Vodka and cognac are identical in strength and popularity, and there are several conflicting opinions about harm:

There are fewer impurities in vodka and the liver is easier to process than cognac.
In 2002, during the experiment, it was found that these drinks cause intoxication of the same strength. However, vodka has the greatest potential to be addictive, the physical addiction that is the main symptom of alcoholism.
According to statistics, in countries that drink excessive amounts of vodka, alcoholism is more common than in countries where no less strong chacha, grappa and brandy are popular. It turned out that some impurities are beneficial and protect the body.
Vodka contains a minimum of sugar and carbohydrates. And cognac is much more high-calorie, it contains a lot of sugar, so it is not recommended for diabetics and overweight people. However, a small amount of this drink lowers blood pressure, and also increases the absorption of vitamin C.

Beverage production technology

To find out which is better: vodka or cognac, you should know how they are prepared.
The order of production of vodka is as follows:

water is purified;
rectified alcohol is added;
the mixture is cleaned with a carbon or starch filter;
additional ingredients are added: flavors, preservatives;
the liquid is agitated and filtered again.

Alcohol is usually made from cereals: wheat, rye. Water is usually used soft, spring. To prepare rectified cereals, they are crushed, boiled in water, yeast is added for fermentation. Ready ethyl alcohol is purified, filtered and repeatedly distilled.

Cognac has a more complex manufacturing procedure. For its production, the following procedure is carried out:

grapes of certain varieties are harvested and juice is squeezed using presses;
then the resulting juice is sent for fermentation;
the resulting grape wine is in the yeast sludge;
distillation of wine is carried out in copper pipes, while only 1 liter of strong alcohol is obtained from 10 liters of liquid;
the resulting cognac is saturated with tannins and other substances and infused in oak barrels;
sugar and other substances are added to cognac spirit, then it is bottled.

Vodka and cognac are drinks of a different class, they are used for different purposes. Cognac is mainly drunk for the pleasure of taste and aroma, and not for intoxication. Vodka is drunk in one gulp, because it has almost no taste if it is not a flavored product.

Alcohol under pressure

Some people believe that a small amount of alcohol dilates blood vessels and improves mood. This is true, but after that the vessels narrow sharply and remain in this state for a long period of time. Vasoconstriction occurs after about 30-60 minutes. From this point on, the pressure rises and, together with the state of intoxication, the drink can lead to a severe hangover: vomiting, nausea and dizziness.

Features of intoxication

Alcohol with a strength above 40 degrees belongs to the category of alcoholic beverages with an instant effect. Only 50-100 g lead to the first stage of intoxication. Vodka is drunk in one gulp, because it does not have a special taste, therefore there is a high probability of exceeding a reasonable dose.

Even weak alcohol adversely affects the body. Harm gradually accumulates and leads to negative consequences: the liver, gastrointestinal tract, kidneys and sexual function suffer. Vodka and cognac cause the same effect, but with excessive use, the consequences will make themselves felt much faster.
All strong drinks are equally unhealthy. When choosing between them and weak alcohol, it is better to give preference to the latter.

You should not drink more than 30-50 g of strong drink per day. Before drinking alcohol, you should study its composition. If cognac or vodka contains a large amount of additives, flavorings and various chemicals, you should refuse such a drink. Also, do not try to drink a lot to feel relaxed, cheerful and liberated. After all, 150-200 ml of the drink is enough to have fun and not suffer from a hangover in the morning. You can not mix cognac or vodka with soda, as such a mixture will ruin your health.

There is no absolutely safe alcohol, and the answer to the question of what is more harmful: vodka or cognac, mainly lies in their composition. In fact, both drinks can be somewhat safe for the body and will give pleasure, cheer you up, if you do not abuse them and drink alcohol in moderation.

Wine and cognac are two alcoholic beverages made from grapes, so both belong to the so-called noble drinks.

Wine

Wine is an alcoholic drink, the fortress, as a rule, natural - 9-16% vol., Fortified - 16-22% vol. In the production of wines, a huge number of different grape varieties are used, their most common division into black (often called red) and white. White, rosé and red types of wines are distinguished by color. Whites are wines that range in color from light straw to amber or the color of strong brewed tea. Rose and red wines have a lot of shades: from light ruby to dark garnet. White wines become darker with age, while reds, on the contrary, turn pale, as coloring substances precipitate or change.
Unlike cognac, wine is a weak alcoholic beverage. Hundreds, thousands of types and names of these products are on sale. Often comes across and fake. You need to be especially careful when buying wines from Moldova and some Caucasian countries. But quite expensive French wines are also often faked, to avoid this, you need to buy alcohol in trusted places. If you still stumble upon mumbling, instead of wine, you should not be shy, you should immediately report this to the right places, to Rospotrebnadzor and to consumer rights protection societies. It is not worth pitying the hucksters who poison the population with a surrogate.
The taste of wine depends entirely on the raw materials from which it was made, on the technology, on the producer himself, and much more.
If the wine is real and well-made, then it even benefits health, but we should not forget that it is still an alcoholic drink, and you should not abuse it.

Cognac

Cognac is a strong alcoholic drink produced only from certain grape varieties using a special technology. Cognac got its name from the French city of Cognac, where its production was first started.
Strict standards have been introduced into the production of cognac, which makes it, unlike wine, more protected.
Consumers can find out about the age of cognac by special designations on bottle labels. All the periods indicated in the classification mean that each of the spirits included in this cognac has an aging period of at least the specified one. The aging period is “counted” from one in the morning on April 1, following the official cessation of the distillation of wine of this crop. The “count”, or cognac age control, starts with “00” and ends with “6”. The first three "accounts" are not taken into account in the age category table, because they are an intermediate link in the technological process of production. According to the legislation, the minimum age of cognac, which has the right to go on sale, is 2 years of aging in an oak barrel or "account 2":.
In Russia, since Nikolaev times, there has been a tradition to eat cognac with a slice of lemon (sometimes candied), in the West it is called “a la Nicolas”. According to legend, Tsar Nicholas I once tasted real French cognac. He seemed to him very strong, and "at hand" was only a slice of lemon. Subsequently, he repeated this procedure many times and once offered to try his entourage. Since then, the process of eating lemon has taken root and has come down to our days. Although the taste of lemon greatly knocks down the taste of cognac, and connoisseurs prefer to get by with another snack.
As for the danger of fakes, the risk is no less than that of other types of alcohol. Given that cognac is an expensive product, scammers will always try to swindle buyers. If you find such people who consider themselves cunning, you should report where to go.

Vodka and whiskey are the most consumed strong alcoholic drinks. Which of them to drink is the personal choice of each person. It is only important to know the differences between these drinks in order to make the right choice.

Peculiarities

Whiskey and vodka are alcohol of approximately equal strength, but whiskey can be stronger: from 40 to 60 degrees.
Raw materials for vodka are cereals of several varieties. Previously, it was even made from potatoes. This type of alcohol is not classified according to the aging period, since it lacks color, smell and taste. The presence of flavors characterizes the product as low-grade. Turbidity and sediment are considered signs of a fake.

Whiskey is made on the basis of:

barley;
corn;
wheat;

After distillation, the drink is kept in wooden barrels, where it changes taste, color and smell. Long-term storage improves taste: aldehydes and esters accumulate in the liquid. A complex taste and aroma is a sign of a long and proper preparation. Good alcohol of this type is expensive due to the difficulty of creating.
Any alcohol can contain impurities invisible to the eye. Their physical and chemical properties affect the body in different ways. Some of them are toxic and poison a person, others stimulate the body to defend itself against alcohol. You can find out the presence and properties of impurities in a detailed chemical analysis.

Most short description of these drinks: vodka is a mixture of water and alcohol, whiskey is an alcohol that is closer to moonshine than to anything else. Not all alcohol in this class smells like moonshine. Many recipes, different manufacturers and compositions make each variety special in some way.

Both drinks are used as a base for cocktails, but vodka is used more often. Whiskey is diluted with cola, which causes irritation among true connoisseurs of the drink. Vodka is often used in cocktails with fruit and vegetable juices. In some countries, 5% vodka in a jar of Sprite or Fanta is a popular youth cocktail. Due to the presence of gas bubbles, such cocktails "hit the head", although they do not contain a high concentration of alcohol.
People in Russia buy more vodka than whiskey. This fact applies to goods of the middle price category. If we consider expensive brands, then buyers take expensive whiskey more often than expensive vodka. Among the approximately 2,500 varieties of whiskey, few have gained popularity. The assortment includes both "soft" and "table" alcohol, as well as specific products that gourmets will appreciate. A huge number of reviews helps to make a choice, it remains only to buy not a fake.

Degree of health hazard

There are many factors that affect the degree of harm to health after drinking alcohol such as whiskey or regular vodka. Strong alcohol negatively affects health, even if it does not contain dangerous impurities. Such drinks can disrupt the functioning of internal organs and cause addiction.

Vodka is the fastest way to get addicted to alcohol. This fact should be taken into account by people who have a tendency to alcoholism. You can become an alcoholic without it, but it is the combination of pure alcohol and water that causes a strong addiction. Among fans of the rest of alcohol, there are fewer people with alcoholism.
If the composition of vodka includes alcohol and water, then for other alcohol everything is more complicated. The composition can be both natural and artificial. The presence of non-natural flavors and dyes indicates that the natural product turned out to be unattractive. Against the background of alcohol intake, the presence of dye is not so dangerous to health, but it characterizes the overall quality of the drink.

Many believe that the presence of impurities in alcohol makes it safer for health. The ideal purity of the mixture of alcohol and water prevents the body from responding to danger in time. When drinking whiskey, the intake of harmful compounds occurs gradually. The liver and other organs are activated and process alcohol faster in order to save its owner.

Fake

Whiskey, especially if the bottle is expensive and the drink is popular, is counterfeited no less than vodka. Many drinks in this category cannot be called a fake, but their quality leaves much to be desired. It is difficult to identify counterfeit due to the variety of flavors and the unpredictable smell of the drink. It is easier to understand that vodka has an improper composition. The presence of smell, taste and turbidity will help weed out a certain percentage of the assortment.

The danger of counterfeiting is not always related to the type of product. Poisoning can cause not only whiskey or burned vodka, but also less strong alcohol. The only difference is that it will be easier to determine the quality of vodka at home.

Immediate consequences

In theory, with the same strength of drinks, the hangover will be the same after alcohol with any name. In fact, this does not always work out. It is believed that a good whiskey leads to a mild hangover, compared with the same amount of other alcohol over 40 degrees. This is due to the manner of drinking drinks and their composition. Low-quality drinks, which differ only in dye and flavor, cause the same intoxication and hangover.

Whiskey connoisseurs believe that it is important to find "your" drink. People with different tastes may like drinks with different raw materials. Situations are popular when expensive whiskey causes a severe hangover due to an individual reaction to the biochemical composition of the drink.

Difference in use

Vodka and whiskey are drunk under different circumstances. Drinks have different prices, tastes and company for drinking.

Vodka

Vodka is considered alcohol for a feast. It does not have good taste, but it intoxicates, liberates and amuses people. People drink vodka not because of its taste. Neither taste nor aroma is savored, since alcohol is objectively unpleasant to consume. Such alcohol is drunk in one gulp from small glasses. Alcoholic intoxication comes quickly and is strongly expressed.

This drink can be bought at any major store, which allows you to get the desired intoxication inexpensively and quickly. Many options for checking for fakes allow you to buy a non-scorched drink. As snacks for vodka, salty and sour dishes are preferred.

Whiskey

When drinking whiskey, attention is paid to the taste of the drink. The specificity of the aroma and flavors is emphasized by a suitable snack. Whiskey is drunk in small doses to taste the features of the drink. The use of a large amount of this drink in many causes nausea and long-term disgust. Good whiskey is more expensive than vodka, so the drink is more often consumed in small companies.

Among connoisseurs, it is considered bad form to dilute whiskey with ice and carbonated drinks. Ice was put into low-grade American alcohol, the quality of which only gradually reached the world standard. The cold drink did not appreciate its unpleasant taste. Now it is considered good form to serve chilled, but not ice-cold alcohol. Fruit is used as an appetizer.

For a rare and thoughtful use of whiskey - the right drink. Vodka also has its advantages. For example, serving a hundred guests at a wedding with good whiskey is expensive, but the right amount of vodka will cost less. For 1000 rubles you can buy high quality vodka, and the choice of other strong alcohol in this price category is limited.

Impression

There is debate about which is better - vodka or still whiskey. Both of these drinks have fans.
People who prefer vodka believe that it is safer because it does not contain non-obvious elements in the composition. They note that most of the whiskey smells like moonshine, and drinking it is unpleasant. Those who want to try hard alcohol, vodka supporters recommend not to buy whiskey, so as not to cause disgust.

Whiskey lovers believe that alcohol with water should not even be called an alcoholic drink. From their point of view, the lack of taste and smell turns the use of this alcohol into an unpleasant process of achieving intoxication. In real whiskey, connoisseurs analyze notes of aroma and flavor bouquet, and do not try to have fun at the expense of alcohol in the body.
Among those who have tried both types of alcohol, there are rarely people who have not decided on a choice for the future. Usually there is only one option. Some say that "vodka is alcohol, and whiskey is moonshine." For the sake of pleasure, and not strong intoxication, they advise drinking good wine, cognac or other alcohol.

The choice between different types of strong drinks depends on financial capabilities, the availability of good alcohol and the manner in which it is drunk. When choosing between cheap whiskey and ordinary vodka, it is better to give preference to the second drink. It is important to remember that vodka is more addictive than other strong alcohol. Before use, the product must be inspected for signs of counterfeiting, so as not to harm your health.