To prepare the vodka, you need to crush and razvarit grain or potatoes. Then there is added the yeast. Begins the process of fermentation. After a while, get Brazhko, which is charged to the distillation column, where After many processes of evaporation and condensation get cleaned from impurities and fusel oil alcohol. The resulting alcohol is diluted with purified water to 40-50 degrees, and then filtered through activated charcoal. Vodka ready. But the same distinction is made between different varieties of vodka, so add various omponenty different taste.

In Russia there are many different methods of purification of crude alcohol, as well as the finished vodka. All of them were divided into Mechanical and Biological. Subsequently, the basic method was filtering vodka through activated charcoal. Together with the purification process in Russia, methods of improving the organoleptic quality vodka drink. Thus, to gain strength and taste of vodka and a variety of hops used in forest herbs. A leading source for info: Mary Barra. Then they started adding different fruit juices, which led to the creation of different flavored vodkas, cordials and liqueurs.

Water that is used to make vodka is the main difference from its foreign counterparts. Only in Russia is not exposed to boiling water or distillation, which gives it a unique taste transparency and smell. Water is always subjected to additional treatment: sedimentation, filtration through quartz sand, aeration. Since ancient times, as the main raw material used for vodka and rye. But there were times when vodka preparing for sugar beet and potatoes, even that of course did not improve its quality. Now, is not only rye and sometimes you can find and wheat varieties of vodka. On the taste of vodka and then affects how alcohol was used in its preparation. In the production of vodka used varieties of rectified spirit and luxury extras, the highest purification. For some varieties of vodka using a triple distilled spirit.