Distillation & Proof System
Distillation & Proof System
Distillation & Proof System
HISTORY
• Around 1100 AD wine was first distilled to make spirit by Irish monks who
travelled around Europe.
• The results of distillation were considered to have magical powers and this
led to alcohol being called “water of life” or “usige beatha” in Gaelic, “eau de
vie” in French and “aqua vitae” in Latin.
Definition
• When spirits are distilled the original liquid has already been fermented
and is an alcoholic ‘wine’ or wash. After the ‘wine’ or wash has been
converted into vapor and then condensed back into a liquid it is called a
distillate. Impurities are left behind in the original container.
• The equipment used to distill spirits is called a STILL. A still has three
essential parts : the original container in which the wash or wine is
heated to turn into vapor, the condenser in which the vapor is cooled, and
the receiver in which the distillate or distillated spirit is collected.
• This system works because ethanol boils at 78.5⁰C and water at 100⁰ C.
When the alcoholic wash (“wine”) is heated to 78.5⁰C the alcohol boils off
leaving other constituents, mostly water behind.
• The first part of the distillate is the “heads” followed by the “heart” and
lastly the “tails”.
• The “heads” and the “tails” contained mostly impurities which also add to
the flavor.
• The distiller would decide the amount of impurities required and for what
purpose.
• The original liquid from which drinkable spirit is distilled can be grape wine
(as in the case of Brandy), sugar wine (for Rum), fruit wine (for Cherry
Brandy), or malted or un-malted grain wine (for Whisky, Gin and Vodka).
STILLS
POT STILL
The pot still or the ‘alembic or alambic’ is the earliest and traditional form of
still. These were basically enclosed kettles, which narrowed towards the top to
collect vapor created by boiling. A downward pipe from the head carried the
vapor through cold water and caused it to condense and it could be collected in
a receiving chamber.
Copper was the best metal for making the still as it drew out the impurity from
alcohol. It produced distilled spirits in batches, one batch at a time. It is a
laborious and time consuming process. The stills have to be loaded up, boiled
off, cleaned and recharged for every run.
• It is costly to operate.
PATENT STILL
It was not until the late 1830’s that a new form of still was invented which
produced spirit as long as the wash was fed into it. It was called the
continuous still or patent still or “Coffey Still” or the columnar still. It had two
columns, the “analyzer” and the “rectifier” columns.
The “analyzer” vaporizes the alcohol from the hot wash. The rising alcohol
vapors proceeded to the “rectifier" column where they cooled down on coming
in contact with the cold wash. This purifies, increases the strength and
condenses the alcoholic vapors.
This process produces lighter styles of the spirit (Light body spirits).
• It is cost effective.
• Aroma and other essential elements that are required in a drink may not be
achieved.
ALCOHOL CONTENT / PROOF