Aged rye vodka with a mild aroma. Strong stark tincture

Starka is an ancient bitter tincture that has a high degree of strength, which ranges from 40 to 50 revolutions. The history of such strong alcohol dates back to the 15th century in the Baltic States and Poland. It was used on the occasion of the birth of an heir, grandiose victories over enemies and the conclusion of successful profitable deals.

In the vastness of our homeland, starka won special recognition only in the 19th century, when the market was flooded with cheap moonshine and higher quality alcohol sold at an affordable price could not go unnoticed.

To date, the producers of Stark vodka have abandoned the original recipe, slightly changing the composition, reducing the exposure time, and produce a tincture that quite reliably imitates the taste of a real drink.

In turn, nothing prevented craftsmen from developing their own recipes for making Stark tincture, which are easy to repeat at home. I invite you to take a closer look at the most popular of them.

Did you know? The rye alcoholic drink got its name from the Polish word "starka", which means "aging process" or "elderly woman". The fact is that according to the original production technology, the drink was considered ripe only after it had been aged in oak barrels for 25-50 years.

First version

This method of making Starkey is the most sought after among seasoned winemakers, as the result best mimics the taste of this spirit. A home-made alcoholic drink resembles something between “vodka” and has a dark amber rich color, complex aroma and a vigorous, burning taste.

The strength of this alcohol varies from 34 to 36 revolutions, and the maximum shelf life reaches five years.

List of components

Manufacturing process

Second version

Here is a more simplified technology for making homemade Starkey, which, as a result, allows you to get aromatic vodka with a mild, refined taste, in which the taste of fusel oils and alcohol is completely excluded.

List of components

Manufacturing process

1. We thoroughly rinse the lemon, then wipe it dry and carefully remove the citrus zest, without touching the white flesh.
2. Cut the peel into thin strips.
3. Pour the oak bark into a separate deep bowl and pour boiling water for 10-15 minutes.
4. Drain the decoction and wash the bark with cool running water.
5. We spread oak bark, lemon zest, granulated sugar, nutmeg and whole grains of natural coffee in a glass bottle.
6. Fill the components with alcohol, after which we hermetically close the container with a nylon lid.
7. We send the resulting mixture to a dark, warm room for about 10 days. Once a day, shake the contents of the vessel so that the future drink acquires a beautiful amber hue.
8. After this period, we subject the liquid to a thorough double filtration.
9. We bottle the alcoholic drink for further storage.
10. We place alcohol in a cool place and let it ripen for 3-4 days.

Third version

The manufacturing technology is almost identical to the previous recipe, however, there are differences in the set of components. The finished alcoholic drink resembles aged cognac and has a mild and at the same time strong taste with light hints of citrus.

List of components

Manufacturing process

1. Wash the lemon well and cut into thin slices, while removing the seeds.
2. In a deep bowl, fill the oak bark with boiling water and let it brew for 10-15 minutes. Then drain the broth and rinse the ingredient with cool water.
3. We spread the chopped citrus and prepared bark in a glass bottle for tincture.
4. We also send ground nutmeg, ground coffee, vanillin and granulated sugar there.
5. Pour all the components of the alcohol base, mix.
6. We cork the bottle with a tight lid and place it in a cool room.
7. We insist the product for at least two weeks, while shaking it well once a day.
8. We filter the alcohol twice through a gauze and cotton filter.
9. We can immediately start tasting, but it is better to let the alcohol ripen for at least two days.

Fourth version

According to many connoisseurs of quality alcohol, this version of Starkey almost fully complies with factory standards. The drink delights with its bittersweet aftertaste, wonderful complex aroma and rich beautiful color.

The only drawback of this alcohol is a really long exposure, however, I assure you, you will prepare a truly noble drink that will become your pride in winemaking.

List of components

Manufacturing process

Preparation of alcohol infusion

1. Put pre-washed and dried apple and pear leaves in a glass jar.
2. Pour in the same alcohol with a strength of at least 70 revolutions.
3. We cork the jar tightly and insist in a cool place for at least one week.
4. The finished infusion is filtered through a gauze filter and stored in the refrigerator. To prepare Starkey, we need only 30 ml of this product.

Making Starkey Vodka

1. In a glass vessel for a long tincture, mix moonshine, cognac and port.
2. There we also add vanillin, fructose and 30 ml of alcohol infusion prepared on apple and pear leaves.
3. We seal the container tightly and transfer it to a cool room.
4. Shake the contents of the jar daily for the first week, at least once a day.
5. After we insist the drink for 10 years in the cellar or any other cool place.
6. We pass the present product through a cotton and gauze filter and enjoy the taste of elite alcohol.

Stark Vodka Recipe Video

In order to thoroughly study the method of making Stark vodka at home, I suggest looking at a few interesting recipes presented in the video.

Video #1.

Video #2.

In this video, the master winemaker will teach you how to prepare an analogue of the Soviet Starka, which has won the hearts of many lovers of strong alcohol. In addition to training, the master will taste the finished drink and share his impressions.

Video #3.

After reviewing this video, you will learn how at home you can prepare a bitter tincture a la Stark without a long exposure.

Helpful information

• Maybe someone will be interested in information about how you can “dilute vodka” so that it retains its qualities as much as possible.
• It is also very important to know what is the right thing to eat vodka in order to fully reveal its advantages and disadvantages.
• Still inexperienced moonshiners will need information on how it is possible to “purify vodka” at home.

Accurate observance of proportions and following the recommendations will help you prepare an alcoholic drink as fragrant and tasty as the original Stark tincture.

Feel free to experiment with the ingredients, but do not forget that the main "secret ingredient" of this product is pear and apple leaves. Share your own Starkey recipes and be sure to tell us why they are so remarkable. Good luck with your winemaking!

The territories of Lithuania, Poland, and a little later Belarus. It is generally accepted that the nobility of that time spoiled themselves with this alcohol on special occasions - the birth of a child, a long-awaited victory, the conclusion of lucrative contracts. The drink itself is very similar to whiskey in terms of manufacturing technology, and that is why its second (unofficial name) is “Soviet whiskey”. So the starka was doomed after it gained popularity in the USSR.

The drink has a rather peculiar taste, and it can take more than a dozen years to ripen. According to traditional technology, rye must was distilled twice, poured into strong oak barrels and cleaned for at least 10 years in cool cellars. In some cases, the container was generally buried in the ground. The drink acquired an unusual shade, taste and aroma due to the presence of apple and pear leaves, a mixture of herbs and spices in the composition.

Strong and aromatic alcohol is mentioned in many works of art and songs. For example, the characters M.A. Bulgakov or V.S. Vysotsky, after drinking starks, they simply did not remember what happened to them on the eve of the libation.

Today, starka (bitter tincture) may well be prepared at home, however, few moonshiners wait for the drink to fully ripen. The recipe for aromatic strong alcohol has changed a lot over the centuries, but if you follow the recommendations, you can make a similar tincture.

Starkey recipes

Quick navigation through the article

At the moment, there are several modified methods for preparing herbal bitters. Explore our recipes and try to create your own legendary alcohol.

Recipe number 1. Easy drink option

To make a starkey in this way, you will need the following ingredients:

• moonshine or vodka - 3 liters;
• sugar - 2 tsp;
• lemon - 1 pc.;
• oak bark - 2-3 tbsp. l.;
• ground nutmeg - ½ tsp;
• vanillin - on the tip of a knife;
• ground coffee beans - 1 tsp.

Read also: Healing tincture of amber on vodka

The lemon is cut into small cubes, put in a glass container, the rest of the ingredients are added and poured with alcohol. The future starka in a dark, cool place should be infused for at least one and a half weeks. After that, the drink is passed through a layer of cotton wool several times and distributed into bottles for long-term storage.

Fans of sweeter alcohol can be advised to add sugar syrup at room temperature to the finished drink. You can make it from 150 gr. sugar and ½ cup water. It is necessary to add a sweetener little by little, periodically trying the resulting solution.

During Soviet times, another way of making starka at home was common.

conditions. For the drink, they took such components as:

• vodka - 1 liter;
• concentrated alcohol infusion of apple and pear leaves - 1 glass;
• fructose or sugar syrup - 1-2 tsp;
• cognac - 1.5 glasses;
• port wine - ½ cup;
• vanillin - on the tip of a knife.

Preparing an infusion from the foliage of fruit trees is quite simple. For him take about 40-50 gr. apple and 20–30 gr. pear leaves, put them in a jar and pour a liter of alcohol diluted to 70%. After a week, the liquid is filtered, after which it can be used to make starka.

All components are mixed in a glass jar or bottle, infused for 5-7 days, and then passed through several filters. After that, the drink will be ready to drink.

As you can see for yourself, it is quite possible to prepare a drink reminiscent of the legendary Stark without prolonged aging in oak barrels, double distillation of the alcohol base and other difficulties.

Competently selected ingredients with a short maturation will help you achieve the same taste and aroma that the original bitters were distinguished by.

Starka refers to strong alcoholic beverages. But it doesn't taste like vodka. Starka is a bitter tincture and its calorie content is higher than that of vodka. Consumers are interested to know what is its peculiarity and whether this original drink can be prepared at home.

Description of Stark Bitters

For the first time it began to be produced in the 15th century on the territory of the Commonwealth. The rye wort was distilled twice and the resulting strong one was poured into oak barrels. Linden flowers, apple and pear leaves were added. The drink was aged (aged) from 10 to 50 years or more. Barrels used oak, new. The tincture in them acquired a greenish-amber color. If barrels were used in which port wine was previously stored or, vodka quickly gained color - dark golden-reddish, but aged more slowly.

The finished starka contained 43% alcohol, was considered difficult to manufacture, expensive and refined. She had a unique aroma, which was called the smell of antiquity. She could only afford to know on especially solemn occasions.

If 1 tsp. add the oldest drink (aged 70-100 years) to 2.5 liters of purified vodka, all of which will acquire the smell and taste characteristic of starka.

The composition and taste of the drink

Modern Stark tincture is an imitation of a noble old drink. Manufacturers achieve a special taste and aftertaste by adding natural extracts and flavorings to rye distillate. So, vodka, recreated on the basis of the recipe of private distilleries in Belarus of the 19th century, contains an infusion of oak bark and the following extracts:

• apple;
• pear;
• raisins;
• prunes;
• vanilla.

Different manufacturers use different ingredients in the manufacture of the drink. For example, at the Kristall plant, the E150 dye (sugar color) is used in production, and Soyuzplodoimport uses port wine, leaves of Rosemary apple trees and Bera pear trees.

In the process of its production, special attention is paid to the alcohol base. The modern tincture, produced in Poland, Lithuania, Belarus and Russia, has a soft rich taste, slightly sweet, with bitterness, and a cognac aroma with a fruity note. Drinks easily.

The best producers of starkey

The best and most expensive tincture is considered to be the stark tincture of the Polish campaign, produced in Szczecin by Polmos Szczecin. It is made according to ancient technology, aged in oak barrels. Vodka aged 10, 30 and 50 years goes on sale.

With the awakening in the Republic of Belarus of historical interest in old brands, the Brest branch of the Minsk ZVV began to produce Starku Reserve, and a small amount of distillate is produced in the park-museum of the history of Sula.

In Kaunas (Lithuania) "Stumbras Starka" is produced. The tincture contains 43% grain alcohol, wine and. It is poured into various containers, 200 ml bottles resemble a flask.

Stark has been produced in Russia since 1931. In 1958, it was awarded the Gold Medal at the International Exhibition in Brussels. Today, the starka of Kristall OJSC is popular. The strength of the drink is 40 °. A bouquet of cognac stands out in its complex aroma. The drink is poured into round bottles without a dispenser, with a slight thickening on the neck.

Recipes for cooking starka at home

For several centuries, the recipe for the drink has changed a lot. At home, it is easy to prepare, Starka vodka based on high-quality rye moonshine has the following composition:

For 2 liters of moonshine take 40 g of oak bark, 40 g of pear and apple leaves, 1 tsp. dried linden flowers, 2 tsp sugar, 0.5 lemon, 0.5 tsp. ground coffee, a pinch of vanilla sugar and nutmeg.

1. Peel a thin layer of zest from the lemon.
2. Oak bark should be poured with boiling water for 15 minutes, then rinsed with cold water. This technique eliminates raw materials from excess tannins.
3. All the ingredients are put in a jar, poured with moonshine, closed with a tight lid and cleaned in a dark, dry place.

The tincture will be ready in 10-15 days. If it is overexposed, the smell of the bark can overpower all other aromas.

In the Soviet Union, a vodka-based starka recipe was popular. For cooking you need the following:

• vodka - 0.5 l;
• alcohol infusion of apple and pear leaves - 15-20 ml;
• sugar syrup - 1 tsp;
• cognac - 30-40 ml;
• port wine - 50 ml;
• vanillin - on the tip of a knife.

Before proceeding with the preparation of the drink, pear and apple leaves are insisted on alcohol for a week. The infusion should be concentrated. All components are mixed in a jar and kept in a cool place for 7 days.

Starka, prepared according to any of the recipes, after 5 days you can try, evaluate its color and smell and, if necessary, add one or another component. After complete infusion, the drink is passed through several filters, poured into bottles, and after 2-3 days of aging in the refrigerator, it becomes ready for use. It can be stored for 5 years.

Hello!

I didn’t think that I would write a review on alcohol, and even praise the drink at 43 degrees. But here it is necessary)))

The hero of my review today is bitter tincture "Starka. Reserve" (Starka. Reserve) from Belarus.

Basic information:

• Volume: classical 0.5 l.
• Fortress: 43 %.
• Price: up to 10 Belarusian rubles, the most common price tag is 9.90. In Russian rubles, this is about 300, in dollars 5.

Honestly, I assumed that the price was an order of magnitude higher. Therefore, when I learned the real cost, I was surprised.

• Best before date: 36 months.
• Made in Belarus;
• Where can I buy: in Belarus in stores of large retail chains, I met in Euroopt, Korona.

Compound:

softened drinking water, rectified ethyl alcohol from food raw materials luxury, unaged rye distillate, alcoholized infusion of oak bark, sugar, apple extract, vanilla extract, raisin extract, sugar color I simple dye, prune extract, pear extract.

That is, both rectified alcohol and distillate are used. What is the difference? If interested, read here:

Until recently, all our legal vodkas and tinctures based on them were made from rectified alcohol, i.e. purified on special distillation columns - devices for continuous steam and heat and mass transfer between oncoming liquid flows. For a whole 120 years, since the introduction of the state wine monopoly in the Russian Empire, this was the only permitted technology in the entire space of the former empire. And in the countries of her heirs, including even Poland and Finland, with a few exceptions. Only in 2015, industrial grain distillates were finally restored in Russia and Belarus.

In the old days, all strong drinks were made from distilled alcohol obtained in a distillation cube, just as famous whiskey, rum, tequila, cognac, grappa, chacha and other traditional products are produced all over the world today.

While writing a review, I significantly expanded my knowledge in the alcohol field. Now I even know how Lux alcohol differs from Extra alcohol, which are the basis of strong strong drinks.

The differences are in the degree of purification of alcohol and the composition of the feedstock.

Lux of pure alcohol contains 96.3‰, Extra - 96.5%. According to this indicator, it seems that Extra is better, right?

But in the feedstock, which is a grain or potato - grain mixture, the content potato starch

for Lux alcohol - no more than 35% is allowed,

and for Extra - 60% is possible.

We draw our own conclusions.

Let me remind you that Stark uses alcohol Suite.

Package:

The Starkey bottle is pretty presentable. If I'm not mistaken, such a square bottle is called damask.

Consistency and color:

The consistency is liquid, like regular vodka or bitters. But there is one peculiarity - an oily arc remains on the walls of the glass, which is characteristic of good cognac. The trace in the glass remains for a long time and flows to the bottom leaving beautiful "legs". It’s a pity I didn’t take a picture, and the next libation is not yet in sight)))

The color of Starkey is light amber, more likely even straw. In the rays of sunlight, well, just beauty!

Taste and Aroma:

I cannot say that I am an expert, a connoisseur, or at least a connoisseur of strong alcoholic beverages. My opinion will be purely subjective. And yet, I will express it.

The taste of the drink is very mild. The alcohol component is not at all nasty and not hitting the nose. It is drunk softly and imperceptibly, while pleasantly warming. You can even not in one gulp, but in small sips. The taste is slightly sweet. And the aftertaste is light, pear-honey.

The aroma is also slightly sweet. There is a subtle smell of smoke, I suspect that this is how prunes work.

The taste and aroma are very natural. Starkey contains no artificial flavors, colors or flavors.

A little about the drink:

Starka - a novelty from CJSC "Minsk Grape Wines Factory". Produced by the Brest branch of the plant, in the same place as the well-known vodka "Svoyak". Not to be confused with the Brest distillery "Belalco", these are completely different enterprises.

A novelty that has not been lost among others, but is steadily gaining popularity. Believe me, there is enough alcohol in Belarus, as well as enterprises producing it. And what bottles-labels-promises are not here! And they keep getting newer and newer.

The tincture first appeared on sale in October 2017. And in a year it has become a truly popular alcoholic drink in Belarus. It doesn't stay on the shelves. It is not often found in stores, and only in large retail chains. And then, sometimes only the price tag remains on the shelves ...

New, then new, but the roots of this drink go back to the distant 15th century.

The legendary alcoholic drink for Belarus - "Starka", has been known to our ancestors since the 15th century. This rye vodka with a pleasant aftertaste and light fruit tones was the pride of distillers, it was difficult to produce and was placed on magnate tables on the most solemn occasions.

It was produced in a handicraft way (in landowners' farms) in Poland, Lithuania, Belarus, Ukraine and the western regions of Russia. Known since the 15th century, it gained popularity in the 19th century, when cheap vodka made from potatoes appeared, and starka began to be considered a more valuable drink.

Modern Starka, by the way, is made according to an old recipe from 1858. According to the method of manufacture and the set of components, this tincture can be considered as a Slavic version of whiskey.

Alcohol for starka was made by double distillation of fermented rye wort in a still, which brings the production of starka closer to the production of whiskey.

From what do I conclude that the drink is popular?

Our family leads a somewhat nomadic lifestyle. We ride on weekends in different cities and regions of our small country. And, I must say, Stark is known and respected in each of them.

First tried with parents. We paid attention to the beautiful design of the package and the successful contents inside.

Then we visited good friends. The status of which has long stepped over the banal vodka - there is an opportunity to buy good expensive alcoholic drinks and treat them. So, this time we drank not cognac 25 years old, not malt whiskey. We were offered to evaluate Stark!

The next time we were going to a picnic, we already bought Stark ourselves. My friend saw her and was even delighted. "Stark?! So praised, you have to try!"

This is where I got worried. Are there too many coincidences? Everything suggests that these coincidences are a pattern.

I was finally convinced when I saw such a picture in the store. And, not just one.

What to combine with:

Combined with barbecue - loved it!

With sausage cutting - too.

Fruit is great! Especially with pear and melon.

Something a little different with cheese.

Usage impressions:

Impressions are positive! The drink warms and gently relaxes. In the morning it does not make itself felt at all. Even after the state of "underdrinking", when he drank less than he wanted, but more than he could.

Conclusions:

If you live in Belarus and sometimes drink hard liquor, but you haven’t tried Starka yet, be sure to try it!

If you live in Belarus and are going to travel to another country, buy Stark as a souvenir.

If you are a guest in Belarus - look for Starka and try it!

I don't think you will be disappointed.

And yet, do not forget that this is a strong liquor, and excessive drinking ....

In general, when using today, think about tomorrow.

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If you liked this review, read about another worthy Belarusian-made alcoholic drink - really good champagne "Razdivill"

And here is a review of the Belarusian moonshine infused with porcini mushrooms "Dobrogon craft".

And also about the city in which Stark's bitter tincture is produced - the Belarusian city of Brest.

Fans of bitter tinctures are undoubtedly familiar with the name "stark". And for those who have not yet tasted its taste, it is worth catching up, the old tincture rightfully deserves it. She is mentioned in their works by Kuprin, Bulgakov and Venedikt Erofeev, and in very laudatory terms. Starka tincture - a cross between vodka and wine, light brown in color, ideally has a slightly burning taste with hints of rye and a complex aroma. This drink is a bit like cognac in color and taste. It can also be called the Slavic analogue of whiskey because of its place of origin. Let's get to know this original vodka closer, for now with the help of text.

The history of the drink

The very word "starka" reminds us that this is something old, aged. The Russian ear is accustomed to and familiar with such a sound. Indeed, the word refers us to the method of producing tincture - this is rye vodka, aged in oak barrels to soften and enrich the taste. In one of the Slavic languages, starka is a woman who loses her youth. However, over the years, tinctures only get better, which, alas, cannot always be said about the fair sex.

The drink originates in the 15th century. The recipe for this tincture survived the state in which it was invented and began to be produced - the Commonwealth, which included modern Lithuania, Poland, Belarus, Ukraine and western Russia. It was here that strong moonshine originated from rye wort, subjected to double distillation, and then aged in oak barrels with the addition of apple and pear leaves. Barrels should have been taken not new, but previously used to store wine or port wine - this method makes the taste of the tincture softer, richer, richer.

There is a legend that in the landlord's farms, a barrel with a future starka was not unsealed until the heir, on whose birthday this very barrel was poured, would marry. For greater reliability, the container with the tincture was buried in the ground. But in any case, the starka should have had an aging period of at least 10 years, and preferably more, for example, 50.

Bitters gained particular popularity in the 19th century, when alcohol based on cheap alcohol became widely used. Compared to these unpretentious drinks, which, among other things, gave a heavy hangover, the exquisite tincture impressed with deep nuances of taste and softness. Commoners could not afford to use it. It was all the more pleasant to enjoy the aroma and astringency of the tincture to the privileged segments of the population, who savored the taste of starka with pleasure. In those days, it was produced by the Bachevsky company in Lviv and private distilleries in Lithuania.

Modern starka is made by the Polish company Polmos Szczecin. Its production began with pouring in 1947, and sale - in 1955. In Russia, analogues of the famous tincture are produced by the Federal State Enterprise Soyuzplodoimport (SPI), the Moscow plant Kristall. Interestingly, the domestic tincture from Soyuzplodoimport began to be produced earlier than the Polish one - in 1931, and in 1958 it received a Gold Medal at the International Exhibition in Brussels. Russian vodka called "Starka" officially has a strength of 40 degrees, although experts say that true bitters must contain 43% alcohol.

Recipe

How is a real starka prepared? In the still, the rye must is double distilled. The resulting rye moonshine is aged in cellars at a temperature of 12 degrees for 10–50 years. Moreover, oak barrels from wine or port wine should be used for aging, and pear and apple leaves added to it, sometimes lime blossom and other ingredients, give a special taste to the tincture. If the technology is followed, an excellent soft vodka is obtained, with a pleasant bitterness and aroma, without the taste of fusel oils and the smell of alcohol.

Soyuzplodoimport describes its starka as a legendary tincture based on grain alcohol, drinking water, port wine, cognac, a little sugar, an infusion on the leaves of rosemary apple trees and Alexander Bera pears. The Kristall plant admits that it adds vanilla flavoring and natural dye sugar color to its vodka recipe. Based on this information, as well as the preserved information about the original stark, you can prepare your own variation of the tincture at home.

The method with distillate infusion in an oak barrel, unfortunately, is not available to everyone. However, lovers of homemade alcohol reproduce the taste of starka using a simplified cooking option, which is also good because such a tincture can be put on the table not after 10 years, but after 10-15 days. Drink according to this recipe can be stored up to 5 years.

Ingredients for 1 liter of vodka:

• Oak bark or pegs - 20 g;
• Apple and pear leaves - 20 g each;
• Linden blossom in dry form - 0.5 tsp;
• Sugar - 1 teaspoon;
• A third of a lemon - to remove the zest;
• Ground coffee - 0.3 tsp;
• Grated nutmeg - on the tip of a knife;
• Vanilla sugar - on the tip of a knife.

Cooking process

• Let's prepare the oak bark, bought at a pharmacy or from private traders. It must be poured with boiling water for 15 minutes, then drained and rinsed well with cool water. This stage is necessary in order to get rid of excess tannins, which coarsen the taste of the finished tincture. If oak chips from a specialized shop for distillation were chosen for the production of starka, then we work with them according to the instructions specified by the manufacturer.
• We remove the fresh zest from the lemon, after washing it well in hot water. We need a thin yellow crust, we try not to capture the bitter white peel.
• We take a clean jar of a suitable volume and pour all the components into it. Add vodka, mix, tightly close the lid.
• For lack of a basement, we store the future stark at room temperature, but choose a dark and dry place for it. Keep the tincture under these conditions for 1-2 weeks.
• After 5 days, you can try the composition and smell it, developing your receptors and tasting abilities. Did you manage to catch a special cognac taste and a pleasant smell? Then we filter the drink with gauze and cotton wool. If the concentration of substances did not suit, then we leave the stark to infuse further, testing it once a day. But it is not recommended to overexpose the drink, oak bark can give an excessive aftertaste to vodka, which will kill the rest of the ingredients.
• If desired, add a little more sugar to make the tincture more pleasant and sweet.
• The last stage is to pour the almost finished starka into bottles with a sealed lid and leave for 3 or 4 days in a cool place (for example, a refrigerator or on a balcony in the off-season). After this period, a homemade stark with a strength of 33–36 degrees is ready!

But how to drink starka? Venechka Erofeev could not bypass this legendary vodka in his alcoholic ode "Moscow-Petushki" and urged to drink a large glass every half an hour, "avoiding any snacks if possible." Whether to follow this advice, decide for yourself, given the situation and without overestimating your capabilities. Happy tasting!