Mongolian Traditional Milk Vodka (Shiguderi)

First checking the milk quality and receiving

The main ingredient of the Shiguderi vodka is liquid raw cow’s milk. Milk is a valuable biological product that contains an optimal amount of proteins, fats, carbohydrates, minerals, and vitamins. The quality of raw milk directly depends on how herders and farmers meet the hygiene and sanitation requirements during the initial stages of milk production. Therefore our company conducts regular consultation and training with contracted farmers, to produce milk that has been properly processed and guaranteed. We check and receive our milk in accordance with the “Raw animal milk and technical requirements MNS 4229: 2011” standard.

Second fermenting

Strictly following the correct time and temperature of the fermenting process is the main key to producing good quality milk vodka. The vodka is then churned regularly to stimulate air in it. Lactose and other compounds that are found only in the airag and yogurt are activated during the process.

Third distillation process

It is also necessary to follow the right distillation temperature regime. During the distillation process, some substances that are harmful to the human body are extracted in a very precise manner, while others are left to create the important properties of the alcohol.

Filtering process

The filtration process is carried out to separate the protein, fatty sediments, and large molecules from the distilled alcohol. This prolongs the shelf life and has a positive effect on the growth process of the product.

Packaging

The finished vodka is poured into the glass bottle which has been washed and sterilized by three times. Then they are transferred to the warehouse after checking their bottle sealing.