A wheat vodka distilled with Mongolian spring water and the standard toasting spirit. APU Company launched it in the 1990s and named it for Chinggis Khaan; it is now Mongolia’s best-known export drink.
It is a commercial distillery’s product, and distilling spirits without a licence is a criminal offence.
What goes into it
- Mongolian wheat
- yeast
- spring water
How it is made
Wheat is mashed and fermented, then distilled in tall column stills to a near-neutral spirit and filtered — through charcoal and, for the premium bottlings, repeatedly. It is diluted with soft spring water to bottling strength and not aged. A vodka’s whole character is decided by the grain, the number of column passes and the water.
How long it takes: days to ferment and distil; no ageing
How it is eaten
Neat and cold in small glasses, with the first drops flicked upward as an offering.
History
Launched by APU Company in the 1990s and named for Chinggis Khaan, now Mongolia’s best-known export drink.
Frequently asked questions
What is Chinggis Vodka?
Chinggis Vodka is a wine & spirit from Mongolia: wheat vodka distilled with Mongolian spring water; the standard toasting spirit. Launched by APU Company in the 1990s and named for Chinggis Khaan, now Mongolia’s best-known export drink.
How is Chinggis Vodka made?
Wheat is mashed and fermented, then distilled in tall column stills to a near-neutral spirit and filtered — through charcoal and, for the premium bottlings, repeatedly. It is diluted with soft spring water to bottling strength and not aged. A vodka’s whole character is decided by the grain, the number of column passes and the water. It takes days to ferment and distil; no ageing.
Can I make Chinggis Vodka at home?
No, and the atlas gives no method for it. It is a commercial distillery’s product, and distilling spirits without a licence is a criminal offence.
What goes into Chinggis Vodka?
Mongolian wheat, yeast, spring water.
How is Chinggis Vodka eaten?
Neat and cold in small glasses, with the first drops flicked upward as an offering.
