Russian cuisine results in a beverage with very low alcohol content. Commercial kvass is often around 0.5% alcohol. The fermented liquid, referred to as "zator," is diluted with water and mixed with yeast, sugar, and aromatic additives. This final mixture is allowed to brew for several days. Flavor additives may include fruit and berry juices (cherry, raspberry, lemon, etc.), as well as ginger and mint. Sbiten, another non-alcoholic drink, is made of honey, water, fruit juices, and spices. Sbiten was once the most popular non-alcoholic beverage in the country, but in the last few centuries it has been superseded and largely replaced
Non-alcoholic drink as are some yogurts and rye bread. Ethanol distillation is used to separate alcoholic drinks into what are advertised as non-alcoholic drinks and spirits; distilled wine produces low alcohol wine and brandy (from brandywine, derived from Dutch "brandewijn", "burning wine"), distilled beer may be used to produce low-alcohol beer and whisky. However alcoholic drinks cannot be further purified to 0.00% alcohol by volume by distillation. In fact, most drinks labeled non-alcoholic contain 0.5% ABV as it is more profitable than distilling it to 0.05% ABV often found in products sold by companies specializing in non-alcoholic drinks. Alcohol is legal in