Can vodka taste good? Of course it can! However, this depends on several important factors such as the fermentation process, the type of distillate or the raw material. What are the differences between the different vodkas? For example, they may differ by what they are made of. Note that vodkas are mainly made from cereals - most often rye. But individual rye vodkas also vary. Potato vodkas taste completely different. The potato is more noticeable, it really is distinctive. We invite you to a workshop where you can become a connoisseur of the traditional flavours of Polish vodkas!  You will learn about what spirits are, how they are made and how they taste.

How to taste alcohol? In Poland, it is customary to drink an entire glass of strongly chilled alcohol in one go. This is the customary way to give a toast, and it is associated with sayings such as "do not pour over the collar" or "who drinks strong lives long". The way it is served and consumed, however, largely depends on the grade and quality of the vodka. During the meeting you will learn at what temperature, in what glass to serve vodka. How to judge, how to name. You will learn how to choose the right vodka for every occasion and rediscover the taste of the national drink in four versions. Both pure and quality vodkas will go in glasses. You will discover the pleasure of tasting alcohol in a completely new and fascinating way. We will refine our knowledge and skills during conversations over a glass.

How the first distillates were made and what history tastes like - all this can be experienced by participants in the workshops we run, where you will learn the secrets and history of Poland's national spirits.  You don’t know the difference between eau-de-vie, aged vodka, vodka made from rectified spirit, what is distillate and what is moonshine? We need to change that!

DIn addition, the tasting will be accompanied by stories related to the traditions attributed to the different types of alcohol. 

It is worth knowing that the name in Polish of eau-de-vie, that is - okowita comes from the Latin aqua vitae - water of life and has Old Polish traditions - it was the forerunner of vodka as we know it today, but differs significantly from it.

During the tasting: you will learn about history, method of production, and also experience the influence of raw material on the sensory properties of the spirits presented. You will taste one commercial vodka and then other distillates made from different raw materials with different characteristics. You will discover the wide range of aromas and flavours that spirits owe not only to fermentation, distillation or ageing, but also to the raw material from which they are prepared. You will learn the secrets of tasting strong spirits: at what temperature, in what type of glass? We'll show you interesting combinations of the tasted vodkas with our carefully selected starters.

During the communist Poland era, it used to be said that “a hygienist only drinks pure”, “a doctor drinks for the health”, “a vampire gives in the neck”, “a perfectionist drinks once but right”. Why? You'll find out the answer during the "Boozy Communist Era" workshop.

At a table set in the style of the era: you will experience the iconic drinks that no get-together could do without. Hit the bottle - what for? You will have the opportunity to find out. You will make a toast in the style of the era, e.g.  cheers to the beautiful ladies and wives, to those at sea, as it gets dark, as it rises, as it blows, as the glass tires, soaks or cools. And finally, to the abstainers to repent, as the herring may take offence. As you prefer. 

You will taste vodkas from the legendary mustard glasses. Their traditions date back to the People's Republic of Poland. You'll get to try a chaser native to the People's Republic of Poland. You will learn what glasses and jelly are and what specific sets were popular to mix with alcohol. Shot and jelly, slice with lard, marinated mushrooms, vegetable salad, herring, bullheads in tomato with a slice of bread or “awanturka” - find out what we have prepared for you. You will recall the date of the Battle of Grunwald and find out what it has to do with alcohol. At the end you blow into a tester baloon (at least symbolically).

Can you imagine a better prelude to further fun?

A toast - understood as 'a short speech in honour of someone, for the success of a cause, followed by the drinking of wine or vodka of a glass - has been part of Polish feasting culture since Old Polish times. All toasts have one purpose - to make the moment more special! One toast will entertain, another will move or inspire.  

One for the road, to a new friendship, on the other foot - these are terms we often hear during a feast spiked with alcohol. Where did these expressions come from and in what situations do we use them? Some of them have a surprising etymology, be sure to find out which.

During the workshop you will learn about the tradition of toasting and table culture, and the many stories and superstitions associated with them. You will find out for what reason, most likely, this custom was born. You will learn the structure of a toast as a short and firm speech - how to start, how to go about it, what to end it with, and - how to remember it?You will  Explore the art of toasting according to the rules of savoir-vivre. To look into each other's eyes or not? Tap the glass against the glass or just raise it up? Drink the beverage to the end risking a quick end to the evening or offend the host? So many countries, so many customs 

You will recognise your strengths and oratorical potential at the feast table, in a relaxed and fun atmosphere. All accompanied by the Polish liquor in three sittings. After the class, toasting will not be a secret art but a creative activity.

During the meeting, everyone can feel like a real bartender for a while, learn the basics of mixology, tricks and secrets of working behind the bar. You will individually prepare your own and unique cocktail compositions and gain not only practical skills but also expand your knowledge of the cocktail art. 

During the workshop, participants will learn how to use bartending equipment and learn about the history of preparing drinks.

Invent your own cocktail and amaze everyone! Find out the method ... for the favourite drink of Ernest Hemingway, Winston Churchill and Pablo Picasso!

We will introduce you to a selection of drinks and spirits. You will learn how to prepare simple and impressive cocktails at home - so that you can later use the knowledge gained in our workshops to shine in front of your friends by preparing their favourite drink. 

During the workshop: you will learn how to compose cocktails from what you have in your pantry and in the shop near your home. Sometimes jam, egg white, mint drops, alcohol and a jar are enough. You will be taught how to create cocktails, according to your own taste preferences, while following basic bartending principles. We will also advice you how to make the most of seasonal fruits, how to preserve its flavour so that you can also enjoy it in winter, and how not to go bankrupt when stocking your home bar.

A vodka flavoured with berries, a strong hint of cinnamon, chilli or a taste of dried apple? Yes, it is possible. All through infusion. And here, to begin with, is the answer to the fundamental question "what is this infusion?". It is one of the oldest and most widely used alcohol enrichment techniques in the world. In principle, it is a very simple process and it is not as labour-intensive as preparing a fruit liquor, but it also needs some time to ”age”.  The effect of the infusion process is dissolving the flavours and fragrances in alcohol.

Any alcohol, such as vodka, rum or gin, can be subjected to the infusion process. Depending on the ingredients chosen and the technique, completely new variations in flavour and aroma can be achieved on the liquors used. A cocktail composition using an infused ingredient will gain a surprising character.

During the workshop, you will learn what infusion is and how it resembles perfume production. You will find out how alcohol can be infused in no time at all, penetrating the herbs, fruits and roots involved in the infusion under powerful pressure using a siphon and carbon dioxide - with little time and effort.

Almonds, raisins, dactyles, figs, as well as cumin, cinnamon and cumin, mint and coriander, oranges, peppers, blueberries, billberries, apples, ginger, honeys and syrups can accompany us. You will learn how the “milk wash”, or goat's milk infusion, is carried out.

Did you know that alchemists and monks in monasteries were the first to distil spirits on Polish soil? The drinks that were produced at the time were treated as precious elixirs, miracle cures that prolonged life, hence the origin of the term aqua vita - water of life.

This history dates back to the Middle Ages but we, at Fabryczna 13, will bring you closer to this secret knowledge. During the demonstration, the Alchemist will carry out the distillation process using a medieval apparatus, in a clay alembic, recreating recipes from the 15th and 16th centuries. The meeting will be chaired by Michal Szymanski (Alchemist's Workshop), archaeologist, researcher and historical drinks restoration specialist.

You are invited to a meeting during which: you will learn about the history of distillation and the workshop of a medieval alchemist with a variety of distillation equipment. You will learn what varieties of Old Polish spirits there were and that in old Poland the word vodka did not mean an alcoholic drink at all. You will carry out 2 distillation processes in the clay alembic yourself! You will discover how the first distillates were created: alcohols, oils and hydrolates! You will participate in a tasting of herbal macerates prepared on the basis of old Polish pharmaceutical books. You will take the medieval distillate home - you will receive a bottle with your own alchemical product, created during the workshop.