The textbook provides a brief historical background of alcohol production, information on the state and prospects for the development of the domestic industry of alcoholic beverages; information on consumer value and general commodity characteristics of industry products are given; raw materials and technological schemes for the production of certain groups of strong alcoholic beverages in all their diversity, as well as alcoholic mixed drinks and cocktails, are considered in sufficient detail; requirements for product quality indicators are given and factors forming it are considered. Separate sections of the book are devoted to microbiology, sanitation and hygiene, ways to improve production efficiency, and occupational safety and health in the alcohol industry. The textbook is intended primarily for the preparation of bachelors in the direction of "Technology for the production and processing of agricultural products," but can also be used by students in the areas of "Food from plant materials" and "Standardization and metrology." The publication is also of interest to graduate students, employees of research institutes, organizations and enterprises of the agro-industrial complex, owners of enterprises in the industry of various forms of ownership.