WHEAT, WATER, CHARACTER
We start the mashing process using the finest grain. First the grain must be mixed into water and then heated to create a wort. During this process enzymes are added to break down the starches into fermentable sugars. The wort is then drained and the ensuing liquid becomes the ferment for vodka.
Fermentation is usually a five day process. Cooling is required to keep a consistent temperature during this time. This also helps with the development of consistent flavor profiles and maximum productive efficiency of the conversion of sugars to alcohol.
Next comes distillation. The liquid ethyl alcohol is pumped to stills, stainless steel columns made up of vaporization chambers stacked on top of each other. The alcohol is continuously cycled up and down, and heated with steam, until the vapors are released and condensed. This process also removes impurities. The vapors rise into the upper chambers (still heads) where they are concentrated. The extracted materials flow into the lower chambers and are discarded.
Finally, the spirit will need to be blended with a diluent. Since the spirit is distilled at a high proof (usually around 190 proof, or 95% alcohol) it needs to be diluted down with water to your preferred taste or to point set out by liquor regulations if you are a commercial entity.