Samogon is a traditional Russian spirit or moonshine, whatever you want to call it. In the process, the mash made from grain is distilled twice, after which it is filtered, diluted and bottled. While standard vodka is made by column distilled, around 95% ABV rectified spirit, which is diluted with water,…
In Latvia, moonshine is called by different names, depending on the location. In the north and west it is called Kandza, and in the east, in the province of Latgale, Šmakovka (Shmakovka). Šmakovka is such a traditional drink that there is even a museum dedicated to it in the city of…
Moonshine is not so commonly on sale in Estonia, but luckily there are still entrepreneurs in the Estonian countryside who practice this centuries-old tradition. Kõivukahhi is the language of Setomaa and means rustling of birch (leaves). According to the manufacturer of the product, the birch itself has nothing to do in…
Šmakovka is a strong alcoholic drink from eastern Latvia. It’s made from grain, usually barley or rye, or a mixture of both. Traditionally it’s been distilled at homes with hand made equipment. In western and northern Latvia it is known as kandža. Šmakovka is such a traditional drink that there is…
Mood is a young craft distillery, located in the city of Riga in Latvia. Mood makes its own spirits from scratch, using the typical moonshine materials, white sugar, water and yeast. The fermented sugar wine is distilled several times and finally diluted to 40% strength with Latvian artesian water. In addition…
Akmeņlauzis (Stone Wall) is the pride of Latvia, a small craft distillery located in a 17th-century wine cellar in the Old Town of Riga. The company manufactures its products by scratch, using barley grown in eastern Latvia as a raw material. The basis for many of their flavored spirits is kandža…
Handsa (or Hansa) is a traditional spirit in the province of Setomaa, which is in South-East Estonia and Russia, on the area from west to Pskov. Originally Handsa is made from rye and malted rye. Sometimes also a bit of wheat is used to soften the taste. Handsa is always made…