Alcohol Distillation and the Sense of Taste

Alcohol distillation is what sets spirits apart from beer, wine and other fermented beverages such as cider. Distillation involves fermenting carbohydrates then boiling to create higher concentrations of alcoholic molecules – this high-quality product is known as spirits such as gin, vodka, rum or whiskey. All alcoholic beverages undergo fermentation but distillation gives spirits their distinctively strong and unique flavour profiles.

Once liquid fermentation is complete and alcohol reaches its desired strength, it is heated in a still to evaporating excess water and collect ethanol alcohol. The first vapours captured have the lowest boiling point; these are known as heads or foreshots and may be harmful to human health. Subsequently, more desirable flavors such as Esters that possess pleasant yet sweet odours will also be captured, thus adding another dimension of complexity to a spirit’s final profile.

At some point, the alcoholic strength in a liquid decreases and enters its last stage, known as feints portion. Here lie low volatility alcohols such as Propanol, Butanol Amyl & Fusel Alcohols which vaporize at lower temperatures than others in its respective class.

Once the liquid reaches its final alcoholic concentration, it is measured with either a hydrometer or another method such as a pycnometer, which allows density calculations without extract influence. Once determined, this liquid can then be mixed with pure water and sold.