Alcohol Distillation and Its Impact on Taste

Fermentation, the first step in producing spirits, involves breaking down raw materials such as grain or fruit into sugars that yeast feeds upon, expelling alcohol as a by-product. Distillation separates alcohol from everything else through physical means – alcohol boils at lower temperatures (175o F compared with 212o F for water) which allows distillers to quickly vaporize it away and leave behind liquid water behind.

Distillation involves using a series of tubes – known as a pot still or continuous still – to condense vapor back into liquid form. Distillers may choose either type; which they select depends on how they want their spirit to taste; most basic still designs involve heating containers with condensers attached, followed by receiving vessels for collecting condensed vapor; such early still designs continue to be widely used today.

Distillers looking to produce unique spirits focus on extracting flavor profiles they like while eliminating those they dislike, known as congeners, that create their unique character. From unpleasant or even toxic odors like methanol and acetaldehyde (often responsible for hangovers) to pleasant floral aromas such as esters that produce fruity or floral flavors, distillers rely heavily on these chemical compounds – known as congeners – that provide their spirits with their characteristics.

Distillation separates these compounds into heads and tails. The heads contain large quantities of off-tasting compounds such as methanol, acetaldehyde, and acetone (which smells similar to paint thinner). They are then discarded along with any sludge from the still as well as small amounts of alcohol vapor; leaving behind what is known as hearts – pure, high proof alcohol which forms the backbone of spirits drinks.