Most vodka is brewed with grains or potatoes as raw materials, and then distilled to obtain 95% alcohol. Finally, distilled water is added to dilute the alcohol concentration to 40-60 degrees. After being filtered by activated carbon, the wine quality is more crystal clear, colorless, light and refreshing, which makes people feel not sweet, bitter or astringent, and only has flame-like stimulation, forming a unique feature of vodka.

Among all kinds of base wines for cocktails, vodka is the most flexible, adaptable and flexible wine. Russian vodka originated14th century, and its original brewing technology was introduced by Genoese in Italy. Vodka comes from the pronunciation "вoда" in the Russian word "water of life", which began to be a traditional distilled liquor in Russia in about14th century. But in Poland, there is also an earlier record of drinking vodka. With the gradual increase in demand, corn, wheat, potatoes and other crops were used as brewing raw materials, and after fermentation, distillation, filtration and activated carbon deodorization, high-purity liquor-vodka was produced.