Abstract: The study describes the results of using sweet sorghum in the production of alcohol. The juice of sweet sorghum besides sucrose contained largely glucose and soluble starch that prevents crystallization. Therefore, from the sorghum juice not produce crystalline powdered sugar, sorghum and honey and molasses, have nutritional value, due to the high content of glucose. That is why, the relevance of the use of sweet sorghum syrup is greatly increased. The good organoleptic properties, the absence of methanol, higher alcohols moderate content in sorghum distillate allow to recommend it for quality of spirits of the developed technology.