The research presented here focuses on the production of vodka from papa pituca (Colocasia esculenta), a variety with great potential in the alcoholic beverage industry. The main objective was to produce vodka by enzymatic hydrolysis of starch using alpha-amylase and glucoamylase enzymes, in order to obtain a sweetened must suitable for fermentation and subsequent distillation. The research was carried out with a descriptive and experimental 2² factorial design, including a total of 12 experiments to determine the optimal hydrolysis conditions. Starch was extracted from the potato, followed by the evaluation of enzymatic hydrolysis, where the best conditions were found in trial 4, with 1 g of enzymes (1:1 ratio) and a pH of 7, reaching a maximum of 12.7° Brix. Fermentation was carried out with Saccharomyces cerevisiae for seven days, resulting in a vodka production of 280.7 mL with an ...