Q & A - WITH RABBI RISKIN
Question:
I have noticed that the Rabbi makes kiddush on Shabbat on vodka, and not on wine. Is this permissible?
Answer:
The minhag of making kiddush on whisky and not on wine (specifically on Shabbat day, and in no circumstances on Friday night) is a Chabad custom which I adopted in the wake of a personal experience that I had in Russia in the year 1970.
However, from a halachick perspective, the source for making kiddush on wine is brought down by the Talmud (B.T. Pesahim 106a) which interprets the verse, "Remember the Sabbath day to keep it holy" – "Remember it with wine." The Tosafot commentary (ad loc) cites the verse "Remember it like the wine of Lebanon" (Hoshea 14), teaching that it is wine, specifically, that must be used in the sanctification of Shabbat.
In his "Laws of Shabbat," the Rambam explains the pasuk "Zichrehu b'knisato u'veyitziyato" – "Remember it in its entrance and in its departure." Apparently, according to the Rambam, "keeping the Sabbath Holy" means setting it apart, which we do by making Kiddush over wine when the Sabbath enters and by making Havdala over wine when the Sabbath departs.
Kiddush on Shabbat morning is apparently a custom which developed at the end of the period of the Amoraim; the Ra'avad explains it with the necessity of beginning each of Shabbat meals with special song and drink – not necessarily wine. The Chabadnicks add that since Kiddush in general is in remembrance of the creation of the world (the very reason for the Sabbath) " –– and especially in light of the fact that we don't say "Vayechulu..." on Shabbat morning kiddush – the blessing of "shehakol" (thanking G-d for having created everything) is more appropriate than "boreh pri hagafen."
