Distilling

To achieve high ABV alcohol, we have to physically separate alcohol from water using evaporation and condensation otherwise known as distilling.  Alcohol has a lower boiling point than water (173 F vs 212 F).  The basic cycle of distilling can be divided into “fores”, “head”, “heart”, and “tail” also referred to as “fractions” with the heart being the most desirable.  

To distill spirits means to purify or concentrate them.  The two basic types of stills are Column and Pot Still.  Column stills are more industrious and used for large-scale manufacturing of alcohol delivering lighter and purer spirits.  Pot Stills are more traditional and produce fuller body and flavor spirits.  

The wash or mash is transferred to a pot still, heated at a low temperature; 175-212 degrees F.  Heating is used to vaporize the alcohol in which turns into condensation and rises above the surface to the swan’s neck or syne arm connected to the condenser and kept cooled by immersing it in water.  The process condenses the steam back into a liquid with a higher alcohol concentration.  The distilled spirit will flow out of still and be collected for consumption.  

Types of distilled alcoholic drinks are:

Gin – The national spirit of the British.  Gin is mostly flavored with juniper berries and other botanical extracts.  The average alcohol content is 40 percent ABV.

Brandy – Brandy is essentially distilled wine fermented from grapes. Brandy’s alcohol content ranges from 35 to 60 percent ABV.

Whiskey – Whiskey is a distilled spirit fermented from grain, including corn, barley, rye, and wheat.  Its alcohol content ranges from 40 to 60 percent ABV.

Rum – Rum is a distilled alcohol made from fermented sugarcane molasses or sugarcane juice.  Its alcohol content ranges from 40 to 75 percent ABV.

Vodka – Hailing from Russia and Poland, Vodka is distilled from fermented potatoes, grain, or fruit.  Its alcohol content is 40 percent ABV.