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The traditional Russian raw ingredient for vodka production was once rye; meanwhile vodka in Russia is primarily distilled from wheat. Since this is easier to split in the production process, manufacturers favor the conversion of grain starch into fermentable sugars. This results in a high degree of purity and neutrality.
Potatoes are often mentioned as a further ingredient of vodka. In reality, however, the processing of potatoes is viewed as inferior and is in all reputable distilleries frowned upon.

The production process en détail: Fine crushed cereal is mixed with water and heated, so that sugar develops from the in the cereal contained starch.

Subsequently, to this mash yeast is added, which starts the fermentation process. An alcoholic brew is left. The alcohol is to be brought to vaporize. This steam is then captured by cooling and is re-liquefied. Through special filtering and cleaning the distillate is freed of foreign substances such as methanol. The most commonly used filter fabric is made of active carbon derived from birch wood. The filtration process is closed by fine filter paper, followed by the mixing with water. The ratio of water to distillate is usually 60:40, which leads to the alcohol content of 40%.