Alcohol Distillation and Its Impact on Trade

Distillation is the second major step in spirit production after fermentation, and involves heating fermented liquid, known as wash, until only its alcohol molecules vaporize; all other molecules remain liquid. A distiller then separates water vapor from alcohol vapor and concentrates its presence within it to achieve alcohol distillation.

Distillation requires heat, which depletes high-grade fuels quickly. Because of this, any proposed fuel alcohol facility — whether farm unit, community distillery or industrial facility — must carefully consider their long-term energy needs before planning accordingly.

After distillation, all that remains are organic chemical compounds known as congeners that give spirits their unique flavors. Some congeners may be harmful, including methanol and acetaldehyde (often associated with hangovers) as well as acetone (a paint thinner-scented compound). The head contains high concentrations of these off-tasting compounds while tail contains smaller volumes as they travel downhill from the still. A distiller must determine when to stop their run – an often difficult decision process!

Column distillation was invented independently by Robert Stein and Aeneas Coffey during the 19th century, and works by channeling hot, vaporizing alcohol through giant, shiny columns that may extend several stories high. Each plate provides a surface that compels certain molecules to condense and drip back down through the column.