I wounder if these barrels were used. I would not think they were charred but perhaps toasted in manufacture.
http://www.polishvodka.pl/fr_starka-story.htm" onclick="window.open(this.href);return false;" rel="nofollow
and another on "vintage" vodka.
http://www.polishvodka.pl/vintagevod/index.html" onclick="window.open(this.href);return false;" rel="nofollow
Interesting read on barrel aged vodka
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Rocky_Creek
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Interesting read on barrel aged vodka
You can fool some of the people all of the time, and all of the people some of the time, and them's pretty good odds.
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Uncle Remus
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Aidas
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Well, considering Starka is a Lithuanian drink (even the website recognizes that), I think I can weigh in here. Starka is NOT a vodka. I would guess that the website is calling it a vodka because of poor english language skills. russians and poles traditionally made their spirits from potatoes, while Lithuanians have always made grain spirits.
Starka is, for lack of a better term, an herb infused rye whiskey (traditionaly, but now it's commercially made with neutral spirits). It's on the sweet side with a hint of bitterness. There's more to it that producing 50% distillate and throwing it into a barrel.
If I'm not mistaken, there's at least 9 different herbs involved in the recipe.
We Lithuanians are a bit crazed for natural herbs and spices. Another original Lithuanian recipe is 999 (Trejos Devynerios = Three Nines), i.e. distillate in which 27 different herbs and spices are steeped. In all fairness, I have to say that some of the companies that produce the stuff here also have problems with English -- they call it "a kind of brandy" (God knows why!?).
The real moonshine in Lithuania is traditionally rye (though now a rye-wheat hybrid is used for higher sugar content) and quite good, sometimes resembling a raw rye or sometimes a raw scotch. Some areas use sugar beets (the areas that grow it). Lithuania's a good place for liquor toursim, though moonshine is, unforturnately, still illegal.
Aidas
Starka is, for lack of a better term, an herb infused rye whiskey (traditionaly, but now it's commercially made with neutral spirits). It's on the sweet side with a hint of bitterness. There's more to it that producing 50% distillate and throwing it into a barrel.
If I'm not mistaken, there's at least 9 different herbs involved in the recipe.
We Lithuanians are a bit crazed for natural herbs and spices. Another original Lithuanian recipe is 999 (Trejos Devynerios = Three Nines), i.e. distillate in which 27 different herbs and spices are steeped. In all fairness, I have to say that some of the companies that produce the stuff here also have problems with English -- they call it "a kind of brandy" (God knows why!?).
The real moonshine in Lithuania is traditionally rye (though now a rye-wheat hybrid is used for higher sugar content) and quite good, sometimes resembling a raw rye or sometimes a raw scotch. Some areas use sugar beets (the areas that grow it). Lithuania's a good place for liquor toursim, though moonshine is, unforturnately, still illegal.
Aidas