Alcohol Distillation and Its Relationship With Gastronomy

Alcohol distillation has been practiced since antiquity to produce perfumes, essences and balms made from plants like cedar, cypress, ginger and myrrh. Originating in China or Mesopotamia around 2000 BC for medicinal or cosmetic use; later becoming widespread across Europe to create tinctures and medicines during medieval times.

Alcohol distillation is a relatively straightforward process. First, liquid known as the wash is heated to its boiling point – approximately 173 degrees for alcohol and 212 for water). Next, the vapourized product cools back down within the still and condenses into pure alcohol called head or tail which then drips out and can be collected later.

But this is only half of the story. Aside from water and alcohol, original shampoo contains other molecules known as esters and congeners that contribute to its flavor; distillation concentrates some while simultaneously eliminating others – thus creating something not only strong enough to remove chest hairs but also offering unique and delectable tastes.

Control of temperature within the still is achieved through controlling its reflux ratio; when increased, more alcohol is produced from the same energy input; however, this requires additional energy as both temperature of wash water and concentration of alcohol in its vapor increase simultaneously. However, thanks to Sir Walter Perkins’ Perkin Triangle solution (which features taps to isolate fractions, evacuate them out, link back in via vacuum link and allow further distillation), more efficient production may be possible than ever.