Nesnovna kulturna dediščina

THE ART OF MAKING ALCOHOL

območje : Podkarpackie
kategorija : oral traditions
Since the dawn of human history people enjoyed food and drink beverages. According to the oldest stories alcoholic beverages were discovered by accident – somebody just drank some fruit juice left in the sun and found that it was different from other drinks.
Mead is considered to be the oldest alcoholic beverage, older even than beer and wine. A distillation process, which enables the production of stronger alcoholic drinks, was discovered much later. There used to be plenty of alcoholic beverages in the region, out of which nalewki (tinctures) were especially important - they were descendants of herbal medicines and people often used them for health reasons. According to another well-known legend it was Hippocrates himself (the father of medicine) who made first tinctures.

A tincture is a combination of a liquor, sugar and added ingredients, usually fruits, roots, flowers or herbs. Polish tinctures are made by maceration of various ingredients in alcohol, usually vodka or spirit. The alcohol content is usually 40-45% and therefore tinctures are served in small glasses (50 ml). In Old Polish cuisine tinctures were primarily served with meat, as they facilitate digestion (especially a walnut tincture), and have an extraordinary taste at the same time. Connoisseurs know for example that Piołunówka (a very bitter alcoholic infusion made by macerating wormwood in alcohol) stimulates appetite, Wiśniówka (cherry tincture) is a perfect match to roast meat, and turkey tastes best with Morelówka (apricot tincture). The name nalewka is currently being registered for national appellation within the European Union. Contrary to ordinary liqueurs, nalewkas are usually aged and if prepared according to old recipes can be beneficial to one\'s health. The name is, however, misleadingly used for a variety of alcoholic cocktails sold in Poland, usually of low quality and low content of alcohol (not greater than 18%).

The process of making nalewkas requires some experience and patience – maceration process lasts for several weeks and then it takes months before the beverage is “old enough” and ready to drink. Centuries ago, nalewkas known also as cordials, as they were believed to be good for the heart, could be found in almost every manor house in considerable amounts. They were considered to be a kind of a national drink. They were also made by peasants. Peasants, however, regarded them rather as medicines not as alcoholic beverages. Nalewkas were used in colds for example - Malinówka (raspberry tincture), gastrointestinal disorders - Miętówka (peppermint tincture), immunity problems - garlic tincture and even as fever treatment - elderberry tincture.

The extraordinary role of nalewkas in the tradition of Podkarpacie Province can be indicated by the fact that three of them were registered on the list of regional and traditional products. Genuine Nalewkas are really worth attention also as a part of intangible heritage, especially that they are very rare. Mainly because best products are obtained after months and sometimes even years of efforts.

Lasowiacka nalewka żurawinowa (Lasowiaks’cranberry tincture) is produced in the north of the province where there is plenty of cranberry. Cranberries have been marketed as a \"superfruit\" and cranberry tincture helps in colds, kidney and prostate problems. Alcohol content is similar to other products of that kind - about 40-45%. Orzechówka Krzeszowska (walnut tincture) is stronger - alcohol content can reach up to 60%. It is produced in the same region but its original recipe is attributed to nobility or ever aristocracy, in contrast to Lasowiaks’ cranberry tincture, which used to be made by rural housewives.

The third registered tincture is a quince tincture (Pigwówka). Its traditional recipe was invented by Lasowiaks too. This slightly yellow, very aromatic drink (40-45% alcohol content) was made in the Benedictine Convent in Leżajsk, which is famous also for its impressive pipe organs. Pigwówka is worth attention due to its health benefits, it protects against winter infections.

In Western Europe, where there is no tradition of making tinctures, liqueurs are common. Liqueur is, in fact, dense and sweet vodka and it is believed that it was the Italians who first began its production in the sixteenth century. Liqueurs were eventually brought also to our region but at first they weren’t particularly popular. However, the nineteenth century was a turning point for a new branch of industry in the region. Count Alfred Potocki\'s Privileged Distillery of Liqueurs, Rosoglios and Rum in Łańcut has became a widely known producer of liquors and liqueurs in Poland. Especially local rosoglios, comparable to the oldest Italian liqueurs, have gained universal recognition. Rosolio is a type of liqueur derived from rose petals. Apparently, the success of rosoglio from Łańcut, was based on a secret recipe of Count Alfred as well as the quality of locally obtained ingredients. The success was significant, since Polish rosoglio, which was by the way a favourite alcoholic drink of the Austrian Emperor Franz Joseph I, was at the time among the most expensive liquor spirits in Europe.

These traditions are still present in Łańcut. The Polmos Łańcut distillery is the only one in the country which produces rosoglio, including the most classic one - the rose one. The Łańcut distillery also holds a museum portraying the history of the Polish vodka industry. Here you can become convinced that contemporary rosoglios are still sold in exactly the same bottles and with exactly the same labels as they used to be a hundred years ago.


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