Original recipe of rye with triple distillation in copper pot, Polugar was the ancestor of vodka, very poulare hundred years ago and now rediscovered. Then it is brighten up using egg whites and birch charcoal. Spicy with a taste of rye bread and cracked black pepper.
*Curiosity. The name Polugar, from Russian half-burn, comes from an old Russian way of judgment: two separate glasses are filled with the distillate which will be burn later. When they stop burning they are joined together in one glass. If they almost fill the glass, it means that the product is good because it doesn’t contain too much water.