FIELD: food industry.
SUBSTANCE: one mixes vodka and ethyl alcohol, filters and purifies vodka, adjusts proof. The vodka is cooled to -40°C to produce ice that is heated up to the ice melting-point with simultaneous exposure to ultrasound frequency whereof is evenly increased from 12 kHz to 66 kHz. Within the ultrasound frequency range of 18-30 kHz the vodka is enriched with silver ions using a silver wave guide tip.
EFFECT: enhancement of food qualities of vodka by way of its enrichment with silver ions and ultrasound exposure of harmful impurities contained in vodka.
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