Home-distilled grain or fruit spirit, clear and strong. Home distilling persisted through the Russian empire’s spirit monopoly and through Soviet bans, and village stills still supply weddings and funerals.
Unlicensed distilling is a criminal offence in most of the world, and running a still without a proper cut leaves methanol in the bottle.
What goes into it
- grain, sugar, fruit or beet
- yeast
- water
How it is made
A mash is fermented for one to two weeks and then distilled in a home still. The competent version is distilled twice with the head and tail cut away and then filtered through charcoal; the incompetent version is not, and that is the whole difference between a drink and a poisoning.
How long it takes: one to two weeks to ferment, then distilling
How it is eaten
Neat and cold in small glasses at weddings and funerals, sometimes infused afterwards.
History
Home distilling persisted through the Russian empire’s spirit monopoly and Soviet bans; village stills still supply weddings and funerals.
Frequently asked questions
What is Samohon?
Samohon is a wine & spirit from Ukraine: home-distilled grain or fruit spirit, clear and strong. Home distilling persisted through the Russian empire’s spirit monopoly and Soviet bans; village stills still supply weddings and funerals.
How is Samohon made?
A mash is fermented for one to two weeks and then distilled in a home still. The competent version is distilled twice with the head and tail cut away and then filtered through charcoal; the incompetent version is not, and that is the whole difference between a drink and a poisoning. It takes one to two weeks to ferment, then distilling.
Can I make Samohon at home?
No, and the atlas gives no method for it. Unlicensed distilling is a criminal offence in most of the world, and running a still without a proper cut leaves methanol in the bottle.
What goes into Samohon?
Grain, sugar, fruit or beet, yeast, water.
How is Samohon eaten?
Neat and cold in small glasses at weddings and funerals, sometimes infused afterwards.
