Horseradish infused vodka

Hrinivka is perhaps the most traditional Ukrainian liquor. No one can say for sure when Ukrainians came up with the idea of adding horseradish to alcohol. Its history spans at least several hundred years.

In Ukraine, it is customary to drink horseradish vodka at large celebrations and to eat it with dishes of classic Ukrainian cuisine, which are usually fatty and spicy. Thanks to its spicy taste, it stimulates the appetite and helps the body cope with the large amount of food, without which no Ukrainian holiday can do.

This horseradish vodka was the first liquor produced by Anton Petrov in his Ukrainian distillery, which he had to leave with his family after the Russian invasion. HRINIVKA 811 is a tribute to a lost homeland. ‘Nothing goes better with the dishes of Ukrainian cuisine.’ However, be warned, one glass of cold Hrinivka is certainly not enough,’ says Anton.


Pungent fragrance | Slightly sulfurous


Typical horseradish flavor | Mustardy


Slightly bitter | Sulfurous | Honey-sweet

  • Vegan
  • Maceration
  • Fermentation by Freimeister
  • Pot still
  • Fractionating column
  • Barrel aging

Rye distillate | Water | Horseradish | Honey

Preparation Ukrainians usually use ordinary vodka or sugar distillate (which is produced mainly in the countryside and is cheaper than vodka) for the horseradish liquor. We prefer that nothing gets in the way of the taste of horseradish, so we use our WODKA SANGASTE 800 as the base. Anton peels off the rough skin of the horseradish roots, which would give the drink an earthy flavour, and then crushes the horseradish so that the alcohol can get as much flavour and aroma out of it as possible. Then we add a little honey to complete the flavour and leave it to infuse for at least two weeks.
Berlin, Germany | Kyjiv, Ukraine
  • Anton Petrov

    Distiller | Berlin & Kyiv, Ukraine

    Anton Petrov is a distiller from Kyiv who has worked for the Freimeisterkollektiv since fleeing his homeland. His passion for handcrafted distillates led him to distilling via detours. He gave up training as an aeronautical engineer in favour of a career as a journalist. For more than fifteen years, Anton worked as a journalist, editor, and media manager. Finally, he turned his hobby into a profession. He made a small family business out of the production of liqueurs and distillates, to which he had previously devoted his free time. Anton’s handcrafted drinks were popular in Ukraine among connoisseurs of good alcohol and unusual tastes.

    All that ended abruptly in February 2022 after the Russian attack on Ukraine. Anton and his family had to leave their homeland. Their flight through Europe finally ended in Berlin, where Anton became part of our collective.