• Alcohol of natural malt fermentation
• The ancient method of preparing alcohol:

Developed by the German engineer G. Gentse in 1873.

The whole cooking of the grain with "hot steam" 150 degrees Celsius at a high pressure of 5 atmospheres

Traditional copper spirit equipment.

• Classical vodka with infusion of rye malt has a bright aroma of freshly baked bread
• Long-term aging in dosing tanks

Noble label design, an exclusive bottle with an original cork stone.

The fortress is 40% vol.