Distillation
DISTILLATION
HISTORY
• Distilling was used as early as 3500 BC in Mesopotamia where perfume makers had developed it as a technique for isolating the scented oils of flowers and plants, what we know as “attar”.
• Around 1100 AD wine was first distilled to make spirit by Irish monks who travelled around Europe.
• The results of distillation were considered to have magical powers and this led to alcohol being called “water of life” or “usige beatha” in Gaelic, “eau de vie” in French and “aqua vitae” in Latin.
Definition
• Distillation is the process of converting a liquid into gas or vapor by heating it and then condensing it back into liquid form.
• When spirits are distilled the original liquid has already been fermented and is an alcoholic ‘wine’ or wash. After the ‘wine’ or wash has been converted into vapor and then condensed back into a liquid it is called a distillate. Impurities are left behind in the original container.
• The equipment used to distill spirits is called a STILL. A still has three essential parts : the original container in which the wash or wine is heated to turn into vapor, the condenser in which the vapor is cooled, and the receiver in which the distillate or distillated spirit is collected.
• This system works because ethanol boils at 78.5⁰C and water at 100⁰ C. When the alcoholic wash (“wine”) is heated to 78.5⁰C the alcohol boils off leaving other constituents, mostly water behind.
• The first part of the distillate is the “heads” followed by the “heart” and lastly the “tails”.
• The “heads” and the “tails” contained mostly impurities which also add to the flavor.
• The distiller would decide the amount of impurities required and for what purpose.
• The original liquid from which drinkable spirit is distilled can be grape wine (as in the case of Brandy), sugar wine (for Rum), fruit wine (for Cherry Brandy), or malted or un-malted grain wine (for Whisky, Gin and Vodka).
STILLS
HISTORY
• Distilling was used as early as 3500 BC in Mesopotamia where perfume makers had developed it as a technique for isolating the scented oils of flowers and plants, what we know as “attar”.
• Around 1100 AD wine was first distilled to make spirit by Irish monks who travelled around Europe.
• The results of distillation were considered to have magical powers and this led to alcohol being called “water of life” or “usige beatha” in Gaelic, “eau de vie” in French and “aqua vitae” in Latin.
Definition
• Distillation is the process of converting a liquid into gas or vapor by heating it and then condensing it back into liquid form.
• When spirits are distilled the original liquid has already been fermented and is an alcoholic ‘wine’ or wash. After the ‘wine’ or wash has been converted into vapor and then condensed back into a liquid it is called a distillate. Impurities are left behind in the original container.
• The equipment used to distill spirits is called a STILL. A still has three essential parts : the original container in which the wash or wine is heated to turn into vapor, the condenser in which the vapor is cooled, and the receiver in which the distillate or distillated spirit is collected.
• This system works because ethanol boils at 78.5⁰C and water at 100⁰ C. When the alcoholic wash (“wine”) is heated to 78.5⁰C the alcohol boils off leaving other constituents, mostly water behind.
• The first part of the distillate is the “heads” followed by the “heart” and lastly the “tails”.
• The “heads” and the “tails” contained mostly impurities which also add to the flavor.
• The distiller would decide the amount of impurities required and for what purpose.
• The original liquid from which drinkable spirit is distilled can be grape wine (as in the case of Brandy), sugar wine (for Rum), fruit wine (for Cherry Brandy), or malted or un-malted grain wine (for Whisky, Gin and Vodka).
STILLS