distilling

Alcohol distillation has had a lasting impact on global cultures since its origin. While grain distillation remains most widely associated with civilizations worldwide, beverages produced through various raw materials. Spirit production often starts by creating a “mash,” such as milling grains or crushing fruit or mashing root vegetables to expose sugars from base materials for alcohol-producing yeast to ferment and create alcohol and volatile molecules in liquid form.

Congeners, which give spirits their flavor, must be carefully managed by distillers in order to achieve desired spirits profiles. Distillation distributes these congeners throughout a spirit’s vapor stream in various concentrations; one such part, called the heads, contains more ethyl alcohol while also containing toxic compounds like methanol and acetone that smell like nail polish remover. These toxic components need to be separated out and redistributed into subsequent batches in order to be redistilled again.

After the heads, distillation proceeds through hearts that contain mostly ethanol as well as some of its original flavor from raw ingredients, with volatile molecules still predominantly comprised of ethanol in tails; depending on their still type, distillers may use hearts, tails or any combination thereof to craft spirits.

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.