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The original rye kvass "Vyatsky" with live fermentation is prepared according to ancient recipes, recorded by Vyatka monks in the XII-XIII century. For the preparation of Vyatka kvass rye malt is used.
From time immemorial kvass saved Russians in the winter from lack of vitamins, and from suffering of quenched thirst in the summer. Kvass recipe has more than a thousand year history. It is known that the Eastern Slavs possessed the recipe long before the formation of Kievan Rus. The first mention of kvass in the Russian written sources dates from the year 989: when after christening of Rus Prince Vladimir I Svyatoslavich ordered to give people "food, honey and kvass". It was also known how to cook kvass in Poland and Lithuania.
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