The name Mijnaberd is associated with a medieval fortress built in the 10th century under the Bagratuni dynasty and located in the village of Dashtadem, Talinsky district, Aragatsotn region of Armenia, at an altitude of 1450 meters above sea level. Translated from Armenian Mijnaberd – the middle castle or the citadel is a majestically preserved complex of semicircular towers and a church. The reason why they decided to name the company and their product “Citadel”, or “Mijnaberd” in Armenian, is the memory of the birthplace of the founders of the company where they were born and are familiar with children with the taste of local fruits, clean air and cold spring waters that flow down the mountain.
The initiator of the idea is co-owners of the company Gagik Avetisyan and Gevorg Khachatryan, financiers and economists by education who have worked in the banking sector since the beginning of the 90s. Now Gagik Avetisyan has completely devoted himself to business, and Gevorg Khachatryan to this day works by profession in one of the prestigious commercial banks of Armenia, holding the position of Deputy Executive Director. Blend master Karen Aghajanyan from 1994 to the present worked for leading manufacturers of cognac and vodka products in Armenia.
The plant is located in Yerevan. Fruits are processed directly from the fields, bypassing any intermediate logistics links. All production cycles are carried out on the territory of the plant in the city of Yerevan. Fruits and berries are purchased in the regions of the Ararat valley – Armavir 800 – 1000 meters above sea level, and in the foothills of the Aragatsotn region 950-1500 meters above sea level, as well as in the Tavush region 800-1400 meters above sea level.
In the production of Mijnaberd distillates are used Charente type copper distillers.
MIJNABERD distillate production technology is based on multiple fractional distillation and represents the following stages:
- harvesting fruits, processing them and making puree for subsequent fermentation;
- as a result of fermentation, fruit puree turns into a product ready for distillation;
- from braga, by repeated fractional distillation, a high-quality distillate (fruit alcohol) is obtained;
- prepared water is added to the resulting product (fruit alcohol), then it is stored in tanks made of high-quality stainless steel for up to two months, as a result of which the alcohol “rests”;
- then the finished product is bottled.
The above process is a brief and generalized description of the technology, which does not describe all the features and nuances of production that make up its know-how.
Chkalovsk – Vancouver» vodka is a unique product in many ways.
The first is a tribute to the great feat of our famous pilots who created the great Russian and Soviet aviation, multiplied the glory of the country. «Chkalovsk – Vancouver» vodka released to the 80th anniversary of the great flight. The «Balsam» factory is located in the town named after Chkalov – Chkalovsk, Nizhny Novgorod Region, a picturesque town on the great Russian river Volga. That is why the company considered important to salute our great compatriot with the release of such a product! The second is the approach to the production of such a special product.
To date «Chkalovsk-Vancouver» vodka is produced from the best «Alfa» alcohol. It goes without saying that the production of such an exclusive product cannot be massive. This product is made only manually: from the most surprisingly soft and ultra-high-quality beverage inside, and unique manual design. The water for «Chkalovsk-Vancouver» vodka is used exclusively from its own artesian well. The main principle in the production of this vodka is thoroughness and unhurriedness. Slow water purification through multistage filters. Careful procedures of reusable quality control in the course of preparation.But there is one more peculiar moment in the production of vodka, to which few people pay attention even among well-known manufacturers – this is «vodka rest». According to state standards, after 2 hours of the last filtration of vodka, it can be poured. But if you do it this way, then vodka in the bottle after opening will really «beat on your nose» with some kind of pungent smell which, however, goes away in a few minutes.However, the taste may also seem intense. In an experiment, at the «Balsam» factory, the technology of «vodka rest» was developed – after the last filtration stage, vodka was driven (by pumps) into pressure tanks that are on the floor above the bottling lines.And in these tanks vodka should stand quietly for 5-7 days. After that, it flows under gravity into the pour.The main point in all this is the absence of mechanically active influences (such as pumps) on vodka before closing it in bottles. The presence of such pressure compartments is not, in principle, regulated by state standards, but at «Balzam» factory a whole second floor is «dedicated» to them. Another important point that could adversely affect the taste of vodka is the so-called «mixing of spirits».With mass production of a vodka at any enterprise, such a factor is inevitable – alcohol comes from different suppliers all the time, the process of mass production does not tolerate interruptions, the alcohol residues from the previous delivery are mixed with a new one. According to state standards, this can be done, because alcohols from different deliveries, it would seem, are absolutely the same type. But in practice it often turns out that vodka made from such «intermediate» batches seems intense both in taste and smell. In the production of elite, and therefore low-circulation Vodka «Chkalovsk – Vancouver» is always strictly used only one delivery of alcohol from only one manufacturer. And it guarantees the highest quality!