{"id":17309,"date":"2019-07-26T08:31:58","date_gmt":"2019-07-26T05:31:58","guid":{"rendered":"https:\/\/bar.lv\/smakovka\/"},"modified":"2020-03-05T07:31:36","modified_gmt":"2020-03-05T05:31:36","slug":"smakovka","status":"publish","type":"post","link":"https:\/\/bar.lv\/?p=17309","title":{"rendered":"\u0160makovka un kand\u017ea jeb samogons"},"content":{"rendered":"

Iesp\u0113jam\u0101 v\u0101rda \u201ekand\u017ea\u201d, Latgal\u0113 saukta \u201e\u0161makovka\u201d, izcelsme\u00a0 esot mekl\u0113jama krievu \u2013 jap\u0101\u0146u kara laik\u0101. Latvie\u0161u karav\u012bri T\u0101lajos Austrumos iepazinu\u0161i \u013coti sliktu \u0161\u0146abi, kas korejie\u0161u valod\u0101 saukts \u201ehand\u017ea\u201d. T\u0101pat \u0161o dz\u0113rienu sauc Igaunijas teritorij\u0101. Angliskais nosaukums kand\u017eai ir \u201emoonshine\u201d \u2013 m\u0113nesn\u012bca. Tas esot t\u0101d\u0113\u013c, ka dz\u012b\u0161ana notikusi tikai pa nakts melnumu. Latgal\u0113 kand\u017eu vair\u0101k dzen no miltiem, un to sauc ar\u012b par miltenieku. Kurzem\u0113 p\u0101rsvar\u0101 gatavo no cukura, t\u0101d\u0113\u013c sauc par cukurnieku. Dienvidu zem\u0113s to sauc par \u010da\u010du vai samagonku.<\/p>\n

\"\"<\/p>\n

Ekstr\u0113mi kand\u017eas ra\u017eot\u0101ji, k\u0101 izejvielas min beigtu ka\u0137u un mazm\u0101ji\u0146as saturu. \u0160\u012bs nosaukt\u0101s izejvielas raksturo latvie\u0161u un lietuvie\u0161u kaimi\u0146attiec\u012bbas : latvie\u0161i m\u0113dzot st\u0101st\u012bt, ka kand\u017eu t\u0101 dara Lietuv\u0101, bet lietuvie\u0161i to pa\u0161u apgalvo par Latviju.
\nKand\u017eas sinon\u012bmi (no v\u0101rdn\u012bcas) : \u0161makovka, dzimten\u012bte, samagonka, f\u016bzelis, gr\u0101vju vaimanas, kr\u016bmu \u0161alkas, sievu vaimanas, \u013cerga, \u013cur\u013caks, m\u0113nesn\u012bca, me\u017emalas, nop\u016btas, nikn\u012bgais.<\/p>\n

Kand\u017eas monopols<\/strong>
\nLatvijas laik\u0101 kand\u017eas dz\u012b\u0161anu liedza spirta monopols. Padomju varas gados tas vienk\u0101r\u0161i bija \u0101rpus likuma, un par to draud\u0113ja re\u0101ls cietumsods. M\u016bsdien\u0101s licenci var sa\u0146emt ofici\u0101li. Viens no kand\u017eas meistariem, kas ieguvis ar\u012b licenci kand\u017eas tecin\u0101\u0161anai ir 50 \u2013 gad\u012bgais Vilis K\u013cavi\u0146\u0161. Vi\u0146s dz\u012bvo Gulbenes novada St\u0101merien\u0101. Vilis K\u013cavi\u0146\u0161 kand\u017eu br\u016bv\u0113, galvenok\u0101rt, no laucinieku otr\u0101s maizes \u2013 no kartupe\u013ciem. San\u0101kot kilograms kartupe\u013cu pret litru dzimtenes, neskaitot \u00bd kg cukura uz kg kartupe\u013cu. V\u0113l kand\u017eu vi\u0146s gatavo no graudiem, vien\u012bg\u0101s ogas, no kur\u0101m san\u0101kot laba kand\u017ea esot v\u012bnogas. Gatavot kand\u017eu iesp\u0113jams\u00a0 no visa, kas r\u016bgst \u2013 no zir\u0146iem, da\u017e\u0101diem aug\u013ciem, lab\u012bbas, tom\u0101tu pastas… Padomju laik\u0101 cilv\u0113ki pa\u0161i rado\u0161i pieg\u0101ju\u0161i \u0161im procesam, izmantoju\u0161i, piem\u0113ram, sasalu\u0161us kartupe\u013cus , kas \u0113\u0161anai ir diezgan nebaud\u0101mi. Kand\u017eas gatavo\u0161anai var izmantot ar\u012b kofektes \u2013 ledenes. Izejmateri\u0101ls vien\u012bgi ietekm\u0113 gar\u0161as \u012bpatn\u012bbas. Kand\u017eas kvalit\u0101ti speci\u0101listi iesaka p\u0101rbaud\u012bt ar uguni. Ja perfekti deg, tad mantai ir aptuveni 50 gr\u0101di stipruma. Ja tas \u0161\u0137idrums ir j\u0101uzsilda, lai aizdegtu, manta nav lietojama, tas esot f\u016bzelis. Pareizi gatavo alkoholu degust\u0113jot t\u0101:
\nVajag tikai uzlikt p\u0101ris pil\u012btes uz m\u0113les un pa muti iztr\u012bt t\u0101 k\u0101 e\u013c\u013cu. Tad j\u016btot visas gar\u0161as, visas nianses. Vien\u0101 dien\u0101 varot degust\u0113t tikai vienu \u0161\u0137irni, un ne vair\u0101k par 25ml. V\u0113l no degust\u0113t\u0101ju atzi\u0146\u0101m \u2013 nevienam nepat\u012bk kand\u017eas smaka, tas esot rauga sm\u0101rds. Lai to nejustu, kand\u017eai pievieno kafijas pupi\u0146as, piparm\u0113tras, \u0137imenes vai kan\u0113\u013ca mizi\u0146as. Ja kand\u017ea tiek raudz\u0113ta no veciem iev\u0101r\u012bjumiem, tad tai ir specifiska gar\u0161a un smakas nav.<\/p>\n

Kand\u017eas jeb \u0161makovkas receptes:<\/strong>
\nLatgalie\u0161u \u0161makovka: 7 kg cukura, 100 g\u00a0 rauga, 3 litru burka ar kvie\u0161u graudiem ( putraimiem), 35 l laba, saul\u0113 uzsilu\u0161a avota \u016bdens. Raudz\u0113 3 ned\u0113\u013cas. Kad s\u0113rkoci\u0146\u0161 vairs nedziest pietuvinot br\u0101gas virsmai, v\u0113l 2 dienas nogaida un dzen. San\u0101k 6 litri mantas ap 60 gr\u0101du stiprum\u0101.
\n6 litri veca iev\u0101r\u012bjuma , 2 kg cukura, 2 paci\u0146as rauga, 2 spai\u0146i \u016bdens. Liek siltum\u0101, lai r\u016bgst 10 dienas. P\u0113c tam nok\u0101\u0161 biezumus, lej apar\u0101t\u0101 un liek uz uguns. Pirmos 100g lej izlietn\u0113, jo metanols izgaro pirms etanola, t\u0101l\u0101k n\u0101k t\u012bra manta.P\u0113d\u0113jais puslitrs jau n\u0101k ar nelielu f\u016bze\u013ca piegar\u0161u, t\u0101p\u0113c to pie t\u012br\u0101s mantas nelej. Tecin\u0101t dro\u0161\u0101k ir neliel\u0101 burci\u0146\u0101 un ik pa laikam p\u0101rliet liel\u0101k\u0101, jo m\u0113dzot b\u016bt gad\u012bjumi, kad temperat\u016bra par lielu un br\u0101ga uzv\u0101r\u0101s, uzrauj du\u013c\u0137i un var saboj\u0101t visu dzinumu. Rezult\u0101t\u0101 3 litri t\u012bras mantas stiprum\u0101 ap 60-70gr\u0101diem. Arom\u0101ts l\u012bdz\u012bgs k\u0101 konjakam vai \u010da\u010dai.\u00a0 Latgal\u0113 \u0161makovku gatavo ar\u012b no medus, no cukurbiet\u0113m, no stipra alus.
\nKurzem\u0113 gatavota dzimten\u012bte: divus 50-kilogram\u012bgos mie\u017eu miltu maisus ieber liel\u0101 katl\u0101, tad lej kl\u0101t apm. 60 gr\u0101du karstu \u016bdeni un maisa, kam\u0113r paliek viendab\u012bga masa. Pieliek 2 paci\u0146as rauga. Var dz\u012bt jau p\u0113c 35 stund\u0101m , bet j\u0101dzen 2 reizes. Ieg\u016bst t\u012bru, vieglu, caursp\u012bd\u012bgu\u00a0 45 gr\u0101du stipru dzimten\u012bti.
\nDienvidu samagonka: \u0146em 200 litru lielu mucu un pieber\u00a0 gandr\u012bz pilnu ar\u00a0 aug\u013ciem, kas vien pieejami –\u00a0 \u0101boli, bumbieri, pl\u016bmes, v\u012bnogas, mandar\u012bni, apels\u012bni. Mucu apsedz ar maisa audumu, neliek kl\u0101t ne cukuru, ne raugu, viss dab\u012bgs. Raudz\u0113 3-4 ned\u0113\u013cas, visu masu p\u0101rlej liel\u0101 katl\u0101, kas uzstiprin\u0101ts uz ugunskura. Katlam uzliek konusveid\u012bgu v\u0101ku, kur\u0161 speci\u0101li izgatavots ar gumijas caurul\u0113m dzes\u0113\u0161anai un samagonkas tecin\u0101\u0161anai. Dienvidnieki izmanto tikai 70 gr\u0101d\u012bgu dziru, p\u0101r\u0113jo lej lauk\u0101.<\/p>\n

Pirkt kand\u017eas apar\u0101tu<\/a>\"\"<\/a><\/p>\n

 <\/p>\n

\u0160makovkas jeb kand\u017eas\u00a0 raudz\u0113\u0161ana un gatavo\u0161ana m\u016bsu valst\u012b aizvien vair\u0101k s\u0101k legaliz\u0113ties. T\u0101 vairs netiek uzskat\u012bta k\u0101 nosod\u0101ma lieta, bet k\u0101 tradicion\u0101l\u0101s kult\u016bras mantojum\u0101 balst\u012bta jaunrade. Latgal\u0113\u00a0 Ludzas amatniec\u012bbas muzej\u0101 , Maizes muzej\u0101 Aglon\u0101, daudz\u0101s viesu m\u0101j\u0101s iesp\u0113jams nogar\u0161ot Latgales \u0161makovku.
\nSeptembr\u012b m\u016bsdienu kult\u016bras foruma \u201eBalt\u0101 nakts\u201d laik\u0101 skat\u012bt\u0101ji var\u0113ja v\u0113rot kand\u017eas dz\u012b\u0161anas procesu. Ar\u012b P\u013caujas sv\u0113tkos Ates dzirnav\u0101s Vilis K\u013cavi\u0146\u0161 demonstr\u0113ja kand\u017eas dz\u012b\u0161anas procesu un bija iesp\u0113ja degust\u0113t ieg\u016bto mantu. Saeim\u0101 tiek izskat\u012bts likums par dz\u0113rienu izgatavo\u0161anas licenz\u0113\u0161anu no pa\u0161a d\u0101rz\u0101 audz\u0113tajiem aug\u013ciem un d\u0101rze\u0146iem, drav\u0101 un me\u017e\u0101 ieg\u016bt\u0101s produkcijas.<\/p>\n

autors: Elvis Mass<\/p>\n","protected":false},"excerpt":{"rendered":"

Iesp\u0113jam\u0101 v\u0101rda \u201ekand\u017ea\u201d, Latgal\u0113 saukta \u201e\u0161makovka\u201d, izcelsme\u00a0 esot mekl\u0113jama krievu \u2013 jap\u0101\u0146u kara laik\u0101. Latvie\u0161u karav\u012bri T\u0101lajos Austrumos iepazinu\u0161i \u013coti sliktu \u0161\u0146abi, kas korejie\u0161u valod\u0101 saukts [\u2026]<\/span><\/p>\n","protected":false},"author":1,"featured_media":18696,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[5472,5459,5514],"tags":[],"class_list":["post-17309","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-barmenu-skolas-publikacijas","category-dzerieni","category-kandza-un-samagons"],"_links":{"self":[{"href":"https:\/\/bar.lv\/index.php?rest_route=\/wp\/v2\/posts\/17309","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/bar.lv\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/bar.lv\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/bar.lv\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/bar.lv\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=17309"}],"version-history":[{"count":4,"href":"https:\/\/bar.lv\/index.php?rest_route=\/wp\/v2\/posts\/17309\/revisions"}],"predecessor-version":[{"id":22927,"href":"https:\/\/bar.lv\/index.php?rest_route=\/wp\/v2\/posts\/17309\/revisions\/22927"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/bar.lv\/index.php?rest_route=\/wp\/v2\/media\/18696"}],"wp:attachment":[{"href":"https:\/\/bar.lv\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=17309"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/bar.lv\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=17309"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/bar.lv\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=17309"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}