Alcohol Distillation and the Science of Fermentation

Alcohol distillation and the science of fermentation

Fermentation is an age-old process in which yeast consumes sugar to produce alcohol. Through distillation, the ancient practice has become an indispensable element of many of our favorite beverages. Alexander of Aphrodisias first mentioned distilling water around 200 CE; Arab alchemists Zosimus of Panopolis (3rd Century CE) and Abu Bakr al-Razi (9th Century) both worked extensively on distilling liquids as early as 300 CE and 9th Century respectively.

About 75% of a fermented wash consists of water and alcohol with minimal flavor; the other 25% comprises various organic chemical compounds known as congeners which give alcohol its distinctive flavors.

Distillation separates and concentrates various compounds by their unique boiling points. Ideally, each compound boils at its specific temperature before collecting as pure vapor; this idealized model is governed by Raoult’s Law and Dalton’s Law that assume vapor-liquid equilibrium has been reached.

Distillation doesn’t always happen this way in real life, however; distillers must utilize various tools, methods, and techniques in order to separate and concentrate the compounds they want for their desired end product. One key tool in their arsenal is their still – this tool comes in either pot or column varieties; when used to separate compounds by time while in columns position is used.

The Art of Blending Distilled Spirits

Blending distilled spirits requires time and experience to perfect, yet it’s an integral part of production for fans of whiskey, rum, cognac or brandy alike. Blending can make all the difference when it comes to creating drinks you truly appreciate.

Blends of distillate barrels combine into one finished product that’s greater – and oftentimes more complex – than its individual parts. Blended spirits such as whisky, bourbon, rum and brandy production regions often utilize blends rather than single barrel expressions of these spirits for this reason.

As much as it may be possible to craft single-barrel scotch or bourbon in a small still, larger scale production requires multiple barrels and distillers – something most bourbon, rye and corn-based spirits don’t do before going for sale.

Replicating an exceptional scotch or whiskey blend requires carefully selecting ingredients to achieve consistency in aroma, flavor and color. A blender may utilize “heads” and tails of each distillate’s distillate to achieve this goal, filtering out undesirable compounds like nail polish remover or rubber from desirable compounds with fruity and floral aromas such as the hearts. Tails with strong alcohol stinging re-distillations to produce cleaner alcohol known as feints can also help.