The task seemed breakneck, but why the Polish art of scheming, which sometimes allowed in those days to do something out of nothing. The recipe was therefore developed in Łódź. It was as simple as the proverbial construction of a flail: some imported wine distillate (only about 15%) was taken and mixed – in short – with vodka. To this, a tincture of dried grapes, plums, nuts, almonds, and other nuts and dried fruits was added to taste, and then the whole thing was seasoned with aged fortified wine. At the end, a little caramel was added for color, after which the mixture was aged for some time, so that everything “bited” properly. And now! It seemed a crime to give something such a name brandy that the creator of this noble name, the pre-war vodka producer Józef Strzelczyk from Poznań, would turn over in his grave. The more so that this brandy-like drink was dubbed Club, i.e. the name itself indicated the rather exclusive character of this experimental drink. In the meantime, it turned out that this unleavened recipe worked. Such a wine-like product tasted quite good and actually became our native worker’s and peasant “cognac”, just in time for a bribe or for bridge meetings. For those crude times, Club Winiak was a product of the greatest craftsmanship. For such inventions and the ability to make something practically out of nothing, our spirits industry deserves a monument. Although the biggest monument is Winiak Klubowy itself, which not only survived hard times, but also underwent evolution and returned to its roots. Today, in the “family home” of Winiak Klubowy, i.e. in the Warsaw Wytwórtnia Wodek Koneser, Winiak Klubowy is produced in three versions.