Alcohol Distillation and Its Role in Celebrations

Alcohol distillation has long been an integral component of celebrations, with its spirits serving as one of humanity’s primary recreational drugs. Distillation dates back centuries – Akkadian tablets from 1200 BC detail perfumery operations while Roman Egypt described an alembic in the 3rd century AD describing such operations.

The first vapors that leave a still are called the heads, which contain large quantities of higher alcohols and off-taste congeners such as toxic methanol, acetaldehyde (often blamed for hangovers) and paint thinner-like acetone. Distillers will often dispose of this portion of their run; however, some things such as esters may add fruity aromas that add fruity notes.

As the temperature of liquid in a still increases, so too will its boiling point and its vapor. Furthermore, as component A changes through its passage through the still, this will be reflected in its alcohol content – known as proof or abv on its label.

Understanding when it’s best to cut off distillation is of critical importance during production; this decision depends on experience, the quality of base ingredients used and their craftmanship as well as personal artisanship of each distiller. After cutting-off distillation, distillers may opt to filter, age and/or flavor their product before bottling for sale or distribution.