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.