Russia and Poland over centuries have had a love hate relationship with vodka. The use of vodka ranges from a lunch substitute, a great taste to get you going in the morning, an open love for peasants and a forbidden secret for royalty.     Vodka is essentially considered an unaged, odorless, colorless spirit known for its smooth taste. Although within recent years variations on the spirit have been made like the introduction of Blavod, a black vodka colored by the use of a Burmese coloring herb, into the U.S. market in the late '90s and the soon to be sold vintage or aged vodka. However, even with recent additions to this otherwise constant liquor vodka is primarily considered clear, Russian and in the U.S. perfect for mixing cocktails.     From the 12th to 18th centuries Russian distilling techniques evolved from redistilling a vodka mix, in order to remove fused oils that were used as a charcoal filtration technique, a method, which is still utilized today. As time went on herbs and spices where introduced to enhance aroma, flavor and now with the advent of Blavod to alter the color, as well. By the 18th century Poland's technique had advanced rapidly and a process known as triple distillation was in practice -- a method which allowed for a cleaner, smoother taste. Vodka was in the past and still is made and mixed with a variety of ingredients. This clear spirit was primarily made from rye, wheat, barley and oats until the end of the 18th century when potatoes were introduced as a practical way of distilling vodka. Vodka has also been made with base ingredients such as sugar beets, rutabagas and plums. Other additions to develop the aroma and taste include the seeds of grasses, herbs, shrubs and trees as well as roots, shoots, flowers and fruits.     With the evolution in distillation came an evolution in social customs. In Poland vodka was considered a peasants drink. It was usually less expensive than lunch and easier to obtain, but that is not to say that it didn't have its place in royal households and the higher echelon of society. Frequently vodka was served with the morning tea and before and after lunch with biscuits or sweets of some kind. At different points in history alcoholism became a concern for both Russia and Poland. Multiple temperance movements were incited and at times drinking anything over 20 percent alcohol was outlawed, but the economic prosperity out weighed governmental concern for public health and soon the populace of both countries where allowed to drink freely again. With the growing consumption of alcohol came unusual ways of deterring people from drinking it. A few methods were to soak an eel or frog in the spirit before the drinker takes a sip or, at the very least, put some blood from the throat of an eel in the drink. It is obvious the deterrents didn't work because vodka today makes up 25 percent of the markets demand of spirituous liquor. -- Summer Miller