Stolichnaya Premium Vodka (1 L) (New Label)

When Soviet specialists developed this recipe in the late 1930s, the deliberate decision was to retain grain character rather than chase full neutrality — a philosophy encoded in a strict distillation cut that discards all spirit evaporating below 67.2°C and above 79.0°C, preserving the faint toasty backbone that defines the house style. Grain — a proprietary blend of winter wheat, spring wheat, and a minority proportion of rye — is sourced exclusively from Russia's Chernozem (Black Earth) belt around Tambov, one of the world's most fertile agricultural zones, where deep humus-rich soils and continental climate produce starch-dense grain with low moisture content. At Talvis Distillery, Tambov, the mash undergoes saccharification at 87°C before fermentation to ~12% ABV over 72 hours using Danish dried yeast; a continuous five-column rectification system exits at 96.3% ABV, with a dedicated vacuum column operating at 60°C and a copper cartridge stripping sulphur compounds. Spirit travels by tanker train ~850 miles to Latvijas Balzams, Riga — built 1900 by Tsarist order — where it is blended with water drawn from 200-metre artesian wells treated by reverse osmosis, rested in 250,000-litre tanks, then filtered four times: quartz sand, Russian birch charcoal, woven cloth, and a final polish. A trace addition of 1.8 g/L sugar post-filtration rounds the palate without perceptible sweetness. The dual-nation, farm-to-bottle supply chain — grain grown on SPI-owned Black Earth farmland, distilled in Russia, finished in Latvia — is structurally unlike any other major vodka brand.