Khrenovukha Bogomer is a liquor made from bogomer, a Russian variety of horseradish. It is a perennial plant belonging to the Brassicaceae family (cabbage, mustard, cress), and is only found in the basin of the Oka River and its tributaries – the Osetr, Protva, Nara, Upa and Skniga – across the provinces of Moscow, Tula, Kaluga and Orel in western Russia. The root is a large rhizome, 50-60 cm long and 2-3 cm wide, cylindrical in shape and white to yellow in color with juicy white flesh. Harvesting takes place from September-October, when the lower leaves begin to turn yellow or fall, and is done using garden forks or shovels. The bogomer root has a very spicy and pungent flavor and a pleasant aroma. The variety was first cultivated in domestic vegetable gardens and fields on the floodplains of the Oka River in the 9th century. Horseradish was in fact the most popular herb among the ancient Slavic population. To make khrenovukha bogomer, stripps of the root are steeped in vodka. There are many proverbs and local sayings refer to the drink’s very spicy flavor. Today, about 500 liters are produced per year, and are mainly used in local restaurants. Given the difficulties of production, the bogomer variety of horseradish is becoming increasingly rare, and this ancient traditional liquor production method is gradually being replaced by others that are more suited to industrial production.