Tarhun drink

A bright, saturated and incredibly tasty drink tarhun of bright green color is familiar to every Russian person since childhood. Its sweet taste and a huge number of bubbles were clearly imprinted in memory back in Soviet times and today warm the soul of a modern Russian.

Tarkhun lemonade is not only a delicious sweet sparkling water that can quench your thirst in hot weather, but also an excellent component for making other soft drinks. Most often, tarhun is used in the preparation of a variety of cocktails, which, thanks to this drink, acquire a new sound, a beautiful shade and an attractive aroma.

The history of the invention of the tarhun drink takes us to the distant 1887, when the Tiflis pharmacist Mitrofan Lagidze was the first to guess how to dilute carbonated water with natural syrup of his own production. It was an incredibly rich extract of Caucasian tarragon, which is also called tarhun. Therefore, it is easy to guess where this drink comes from such a name.

The invented drink before the First World War presented Lagidze with more than one gold medal at numerous international exhibitions. However, for the first time in the USSR, the tarhun drink entered mass sale only in 198
1. Then an experimental batch of this lemonade began to be sold on the territory of the Main Botanical Garden of the USSR Academy of Sciences, poured into standard 0. 33 liter bottles. Later, the recipe for its manufacture was transferred to food enterprises and since 1983, industrial production of the drink Tarkhun began to be carried out in many republics of the former Soviet Union.

Composition of Tarhun

Initially, tarhun included water, citric acid, granulated sugar and tarragon extract. In addition, in Soviet times, it was customary to add green dye to it for a richer color. However, today, in view of the identified harmful properties of this additive to human health, modern manufacturers have completely abandoned it.

Currently, a real tarhun drink from natural tarragon extract is produced in yellow color, but in bottles made of green glass or plastic, in order to comply with the established habits of consumers. In addition, at the moment, food dyes of E102 light yellow color and E133 blue color are present in the tarhun composition. It is clear that these substances obtained synthetically will not add health to a person, but the industry is not yet able to do without them.