«Heritage Russe» was established in 2014 in France for the production of strong distilled spirits following the recipes of the grand heritage of the epoch of Catherine the Great – known as the golden age of Russian vodka (1765-1861).

Before that, we worked assiduously for 25 years to unravel the secrets of old technologies, and to adjust them to contemporary conditions.


Why did we select to produce our drinks in France? Because this country has the highest quality standards. Why Cognac? Because there is the highest level of distillation culture here, which is absolutely necessary for production of our Russian spirits following the recipes of the golden age.

Russian Hot Wheat Wine
70 cl. 43% vol.
Russian Hot Rye Wine
70 cl. 43% vol.
Russian Hot Grape Wine
70 cl. 43% vol.

This is wheat distillation product. It is transparent, with the aroma of fancy bread and field stubble. The taste is velvet, light, and easy-going. The aftertaste is warm and pleasant. Good for: aperitif, main entree, digestif. There are no analogs.

This is a rye distillation product. It is transparent, with the aroma of rye bread, caraway, and forest undergrowth. It is slightly sweet, soft, round, and easy-going. The aftertaste is warm and pleasant, with typical rye notes. Good for: aperitif, with an entree, digestif. There are no analogs.

This is a grape distillation product. It is transparent, with a light grape aroma. The taste is pleasant, light, and easy-going. The aftertaste is warm, pleasant, with typical grape notes. Good for: aperitif, entree, digestif. Analog: eau-de-vie de vin.


The golden age of Russian vodka started with the epoch of Catherine the Great. In these times, the quality of spirits increased to unprecedented level that was unrivaled during the XIX and XX Centuries. Russian vodka became a valuable gift even for monarchs all over the world. Its price was a few times higher than even the rarest wines and cognacs of France. The golden age ended with the abolition of serfdom during the epoch of Alexander II.


All products of distillation were called «hot wine» in XVIII-XIX century Russia. The «bread hot wine» was made of rye and wheat, the grape wine - of grape and the milk wine – of horse or cow milk. Taste of these spirits was neutral, with the slight resemblance of the source products in aroma. Hot wine was popular all across Russia – from Saint Petersburg and Moscow to Astrakhan, Siberia and the Russian Far East. It was indeed the national spirit. Hot wine was the source for vodka production.


“Do not produce wine in iron or black iron cubes, even in copper ones with the iron bottom. Whoever uses copper cubes for wine production, we will consider them not only as those thinking of their own gain, but as responsible sons of Homeland. These ones will appreciate the usefulness of it and will make it important for Government: it will be less wheat spent, it will be less wood burnt, and it will be wine of better quality”.

Catherine the Great. Distillation law from 1765.
Ekaterina II
Hot wine
Russian table Fairy tales

Eat before you eat. Only the Russian gastronomic system has such an abundant appetizer set, known as an “appetizer table” which precedes the “main table” - the actual dinner or lunch. Guests don’t sit, but stand during the “appetizer table”. Hot wine, vodka and other strong spirits are served exclusively for the “appetizer table”


Wine, grog, and punch are drinks of the “main table”. Champagne is served between entrees of the “main table.” The more solemn the feast, the more often champagne should be brought. There were many ways in which Russians mixed French and rural styles. One of these refers to the way of drinking champagne a-la-Russ in the XIX Century. In those times, the champagne was very sweet, so in Russia it was diluted with «kvas» - the smelly and sharp Russian drink made of fermented bread or cucumber source. Not only that, but Russians used to drink champagne on their own manner, accompanying it with slightly frozen or fresh radish.


Soup is the soul of any Russian table. Whatever the meal status is – soup must be present. Pies and other non-sweet pastries are served with the soup only. The more solemn the Russian table, the smaller the size of pastries should be. Only the current entree should be present on the table. There might be flowers or other decorations, but no unfinished dishes or those waiting for their turn. Fish sauce - the fish entree is served after the soup, then it must be meat, and finally – the fowl roast.


Again, the more solemn the feast is, the smaller the size of fowl expected. The classic refinement is to serve very small game birds such as thrushes, buntings, or larks. The fowl roast is the culmination of the “main table.” Salad is served during the fowl roast or right after. Then the arrangement changes: now it is time for dessert, coffee, tea, sweet liquor, ratafia, and liqueur.


There were vodkas for each letter of the Russian alphabet. This made for a fun mealtime game. Guests would propose a word and then pour vodkas of different names into the same bowl, to collect all letters from the goal word. The owner would then attempt to guess the word based on the “cocktail” taste. Really good players were said to be able to unravel even such words as “Nebuchadnezzar”.


The Russian «appetizer table» always implies wide variety of not just appetizers, but also vodkas. In fraternity clubs, such as English club, there was a game named «there and back again». The player had to drink a shot of the strongest vodka, then a less strong one, and so forth, all the way down, until all varieties had been tasted. It was the way there, and as you might guess, then it was the way back: all the line of vodkas backwards according to their alcohol content. When there were many varieties, the player might not have to return back.

Eternal russian question
- what to do?
What to do with the hot wine:
You might cool it down or you might not

Drink from small glasses, pour 25-30 ml

Drink with one sip

Do not chase immediately with food, and feel free to savor

It is better to start with the wheat wine

Then continue with the rye wine

And finish with grape wine

Hot wheat wine is perfect with fish appetizers

Rye – with meat

And grape – with vegetables