Single Malt Unique
G a s t r o n o m y
Polugar Single Malt Rye
Polugar is a historical Russian grain distillate, called “bread wine” since the 16th century. In fact, Polugar is the grandfather of all Russian vodkas. Today Polugar is the most gastronomic Russian strong drink of all.
Polugar Single Malt Rye is the pearl of the collection of the Rodionov & Sons Private Distillery. This most expensive drink of the distillery is sold only in the best restaurants and alcohol boutiques. Carefully selected malted rye is distilled three times in copper alembics, and then cleaned with fresh egg white and birch charcoal according to the noble technology of the 18th century. Boris Rodionov always personally distills and refines Polugar Single Malt Rye and acts as a master distiller in Cognac. After that, Polugar Single Malt Rye "rests" for a month, so that all shades combine into a unique and at the same time recognizable creamy taste. The aroma and taste — malt shades, freshly baked rye bread, honey, meadow herbs and wildflowers.
Oysters, scallops, sea urchins, sashimi (back and belly of tuna), langoustines, boiled crab, shrimp, bulo and bigorno snails are laid out on a seafood plateau at the La Marais restaurant. All this luxurious variety with aristocratic chic is accompanied by Polugar Single Malt Rye — fragrant, easy to drink, rounded and very soft.
Alexey Krasnoshchekov, chief sommelier of La Mare restaurant, notes that Malt Polugar will suit raw seafood due to its delicate bready aroma — after all, bread is usually served with oysters, and just whole grain or even rye. With boiled crabs and langoustines, Polugar Single Malt Rye harmoniously combines due to the presence of sweetish tastes here and there. But Aleksey also emphasizes that “if Polugar Single Malt Rye is served with raw seafood, it must be properly cooled”.