METHOD OF MANUFACTURE OF AN ALCOHOLIC DRINK AND THE ALCOHOLIC DRINK, PREPARED BY THIS METHOD

1. A method of manufacture alcoholic drink, comprising preparing of aqueous-alcoholic mixture of repeatedly rectified ethyl alcohol and water with agitation of mixture barbotage by gas, wherein for preparing of mixture aromatic distilled capillary water is to be used, which is prepared from fruits, citrus plants, berries and vegetables; before preparing mixture glucose is introduced in aromatic distilled capillary water in quantity of 6-9 G per 1 liter of water, and barbotage is made by nitrogen during 15 - 20 min until complete stable density of product. 2. A method according to claim 1 wherein before preparing of mixture potassium iodide is superinduced into aromatic distilled capillary water in quantity of at least 0.1 G per 1 liter of water with the following filtration of mixture after barbotage, for example, with the use of sand filter. 3. Method according to claim 1, 2 wherein for preparing of mixture, aromatic capillary water is used, for example from persimmon, peach, apricot, quince, orange, mandarin, vine, water-melon, tomato, and others. 4. Alcoholic drink, prepared by method according to claims 1-3, contains aqueous-alcoholic mixture of repeatedly rectified alcohol and water wherein water is aromatic distilled capillary water is prepared from fruits, citrus plants, berries and vegetables, containing glucose in quantity of 6-9 G per 1 liter of water, at following ratio of said ingredients in kG/1000 dal of product: alcohol 300-560 capillary water remaining 5. Drink according to claim 4, wherein aromatic distilled capillary water contains potassium iodide in quantity of at least 0.1 G per 1 liter of water, drink being vodka at following contents of ingredients in kG/1000 dal: alcohol 405 capillary water remaining Изобретение относится к способу производства алкогольного напитка, в частности водки, с улучшенными вкусовыми и органолептическими свойствами. Алкогольный напиток содержит водно-спиртовую смесь из многократно ректифицированного этилового спирта и ароматной дистиллированной капиллярной воды, полученной из плодов, ягод или овощей. Смесь перемешивают барботированием азотом. Повышение качества достигается за счет повышения органолептических свойств продукта, сокращения технологических операций, расширения ассортимента продукта.