alcohol distillation

Artisan Distilling Artisan distillers have carved out an important niche in the spirits industry with high-end, handcrafted spirits sold directly to consumers via tasting rooms, online storefronts and partnerships with bars and restaurants. Due to rising consumer demand for small-batch spirits, opening up a distillery business has proven highly lucrative; however, before starting production it is essential that all financial requirements of your venture are understood; an effective business plan will enable you to secure funding and ensure long-term financial success for long-term success!

Distillery industry does not have one standard definition of craft distilling; small craft distilleries employing stills with 200 litre capacities may qualify as craft, while large scale manufacturers using 1500-litre stills may use the term instead; smaller craft distilleries generally provide greater control over their process and product quality than their counterparts.

As more distilleries enter the market, competition for market share increases exponentially. Small-batch distillers must differentiate themselves from larger competitors by emphasizing quality over quantity, and by becoming experts in their respective field.

Small-batch distillers must do more than highlight their product to create brand awareness; they must also increase sales through marketing and promotions. Partnerships with bars, restaurants and specialty retailers that distribute their product can lead to an increase in sales and brand recognition. Furthermore, small-batch distillers must maximize distribution while considering all production, sales and transportation costs when allocating budget for distribution purposes.

yeast’s Role Yeast, a single-celled organism that multiplies vigorously when exposed to oxygen, plays an essential part in fermentation prior to distillation. After using up all available oxygen, yeast converts sugar into alcohol and carbon dioxide–without this biological process we would never be able to produce alcoholic beverages or even ethanol fuel!

While oak maturation plays a part in shaping the flavor profile of spirits, fermentation of simple sugars into ethanol and other metabolites has an outsized influence on their character. The yeast used during this step plays a pivotal role in controlling aroma intensity (the intensity of each individual odour perceived within a sample) and ester concentrations – two components which contribute significantly to overall flavor profiles in finished spirits.

As such, distillers dedicate considerable resources and effort into finding suitable strains of yeast for their products. Different yeast strains have different methods for breaking down sugars present in mashes into various flavors compounds and other substances, leading to different flavor compounds being released from them.

Saccharomyces cerevisiae yeast, used in ordinary bread baking, breaks down sugar into carbon dioxide and ethanol used to fortify foods and drinks. Unfortunately, high alcohol levels cause this strain of Saccharomyces cerevisiae to die off prematurely, producing unpleasant flavour congeners – so distillers typically utilize other strains of Saccharomyces such as beer yeast varieties, wine varieties or fruit turbo variants for spirit making.