Terminology

It is the benchmark for purity in the world of spirits. It is produced exclusively from selected grain (wheat or rye), ensuring a minimal level of impurities. It is precisely this base that Nemiroff chooses for its premium ranges to guarantee the absence of a harsh odour.

Note: In Ukrainian documentation, the ‘Alpha’ category is not officially recognised. The term ‘Lux’ is used.

The repeated evaporation and condensation of mixtures to separate them. This allows for the production of alcohol of maximum strength and purity. During this process, all unwanted oils and components that could spoil the vodka’s profile are removed.

Note: without rectification, any vodka would have a sharp, unpleasant aftertaste. It is this process that transforms raw spirit into a base suitable for production.

Purification of the drink using a system of natural filters. The more stages, the higher the consistency of quality.

Note: Nemiroff’s production process involves between 9 and 13 stages to achieve crystal clarity.

It is the combination of spirit, prepared water, and natural ingredients. This is the very stage where the signature recipe is created, for example, the famous ‘Ukrainian Honey with Pepper’ liqueur.

Note: In vodka production, blending is an exact science. The slightest deviation affects the organoleptic properties of the finished product.

It is a method of concentrating alcohol by heating and then cooling the liquid. When alcohol is heated, it begins to evaporate before the water does. The vapours are then collected, cooled, and converted back into liquid. This time with a higher alcohol concentration.

Note: distillation produces alcohol but does not ensure maximum purity.

They are assessed by the senses. These include colour, clarity, aroma, taste, and texture. In production, organoleptic qualities are assessed by trained tasters.

Note: an entire batch may be rejected if a specialist detects even the slightest deviation in smell or taste from the required standard.

The product and raw materials are tested for quality. This involves chemical and physical analysis. These analyses determine the alcohol concentration, the presence of impurities, acidity, and the amount of residual substances.

Note: At the Nemiroff distillery, laboratory control covers the inspection of incoming ingredients and the finished product.

It is a documented confirmation that the product and raw materials comply with specified standards. It is issued by a state regulator and independent international organisations.

Note: Nemiroff was the first vodka producer to win two top awards at once. This took place in 2025. The British trade publication The Spirits Business awarded the brand the Vodka Brand Champion 2025 and Supreme Brand Champion 2025 medals.

It indicates the absence of fusel oils, aldehydes, and other impurities. The higher the purity, the lower the risk of a headache after consumption, and the more pleasant the taste.

Note: this is precisely why premium vodkas such as De Luxe and LEX by Nemiroff are so highly regarded.

The harmony between all the flavour components of the drink. This includes sweetness, bitterness, acidity, the warmth of the spirit, and the aroma. A balanced drink does not have a dominant flavour that overpowers the rest.

Note: Six master distillers worked on the LEX recipe for over three years. Precisely to achieve a flawless balance of flavour.

It is extracted from deep wells. It then rises to the surface under natural pressure. It does not come into contact with the atmosphere, unlike surface water. It undergoes natural filtration through layers of rock. This makes it purer and more stable in composition.

Note: water directly affects the drink’s smoothness.

There are cereals (wheat, rye, barley, oats) that are used as the basis for alcohol production. First, starch is obtained, then sugar is made from it. It is fermented with yeast. Grain-based vodka is considered superior to potato-based vodka. It is smoother and purer in taste.

Note: the type of grain can influence the character of the drink.

They are highly concentrated plant extracts. They are obtained through maceration and extraction. They add aromas and flavour notes to the drink.

Note: Herbs and spices for Nemiroff products are hand-selected. This is one of the reasons why the recipe is difficult for competitors to replicate.

They are the result of macerating plant material in alcohol to impart beneficial properties and flavour. They are used to create signature liqueurs.

Note: infusions create more complex flavour profiles.

It is real honey or its extract. It is added to liqueurs and vodkas, giving them a sweetness and roundness of flavour. The honey component has softening properties, reducing the harshness of the alcohol. It also adds a warm, full-bodied texture to the drink.

Note: Nemiroff’s ‘Ukrainian Honey with Pepper’ is the best-known example of the use of real honey from the company’s own apiaries in Ukrainian spirits.

It is a characteristic describing how comfortably the drink passes over the palate. A smooth drink does not cause a sharp, burning sensation. This is achieved through the quality of the spirit, the degree of filtration, and the balance of the components.

Note: the term is subjective, but it is well-measured by experienced tasters and confirmed by consumer reviews.

What you experience after taking a sip. It can be short or long, leaving pleasant notes such as linden, honey, or citrus.

Note: In premium products, a long but pleasant and smooth aftertaste is a sign of quality. In budget products, the opposite is often true.

The aromas perceived during tasting. The raw materials, production techniques and the recipe shape it.

Note: In The Inked Collection Bold Orange, you will first experience a bright citrus burst, followed by a hint of spice. In LEX – subtle nuances of linden blossom and bergamot.

It is a state where strength, acidity, sweetness, and bitterness (if present) are perfectly balanced. This is the pinnacle of a blender’s craftsmanship.

Note: a drink can be complex and multifaceted – yet harmonious.

It is the sensation of the liquid’s density in the mouth. Vodka can be ‘watery’, or it can have a pleasant, oily, velvety texture. This depends on the quality of the water and the spirit.

Note: texture is not a flavour, but it significantly influences the overall impression of the product.

It is the optimal cooling temperature to fully reveal the flavour. For vodka, this is usually 6–10 degrees Celsius.

Note: at lower temperatures, the flavour ‘closes in’; at higher temperatures, the alcohol feels sharper.

It is the art of selecting gastronomic pairings for alcohol. For vodka, classic food pairing includes salty, spicy, and fermented foods: herring, sauerkraut, and meat appetisers. But this is not the only option – modern bar culture has significantly expanded these boundaries.

Note: for example, The Inked Collection Wild Cranberry makes an ideal partner for desserts or soft cheeses, enhancing their flavour.

It is an alcoholic drink that serves as the main component in a cocktail. The entire flavour profile of the drink is built around it.

Note: clean, high-quality vodka is one of the most versatile cocktail bases. It does not overpower but complements other flavours.

A glass with a special shape that facilitates a better assessment of the drink in terms of aroma, colour, and taste. The shape of the glass influences how aromas are concentrated and how the liquid reaches the palate.

Note: for vodka, a small tulip-shaped glass or a standard shot glass is used.

It is the guiding principle of a mindful approach to alcohol consumption. The consumer should be aware of moderation, the inability to drive, and the need to show respect for others.

Note: Nemiroff actively advocates the principles of responsible drinking. It promotes these principles in its communications with consumers.