Spirit

In order to produce a spirit by distillation, it is necessary to start by using fermentation to make an alcoholic liquid. The aim of distillation is to separate the alcohol from the alcoholic liquid, most of which is water. The equipment used for distillation is called a “still” which belongs to two broad categories: 

• The Port Still is the oldest, simplest kind of still. The copper pot is heated and the vapour flows into a condenser. The resulting liquid is then going through a second distillation or multiple distillation. The distiller only keeps the heart, while discarding the heads and the tails. 

• The Column Still is internally divided into a number of levels called “plates” with holes to allow both he alcoholic liquid and vapour to easily move up and down the still. The rising vapours are forced through a lower layer of liquid causing it to boil, which in turn forces vapours upwards through the plate above. It can run continuously and efficiently. 

The distillation strength, rather than the still type, affects the flavour of the spirit the most. The general rule is that, spirits that are distilled to a lower alcoholic strength (usually a pot still) contain more impurities and more flavour character from the base materials (grape, cherries, sugarcane, agave, apple, barley, corn, etc.). However, these impurities also make the spirit harsher, so they need to be matured in oak or charcoal-filtered to soften them. Conversely, spirits with higher alcoholic strength (usually a column still) are lighter in flavour and character, but they are relatively smooth, so they can be bottled without maturation. 

Sugar and tannins are non-volatile, so they do not appear in the spirit if no further treatment is applied after the distillation. All spirits are water-white when they come off the still. The alcoholic strength suitable for bottling is typically 40% abv. 

The flavour of a spirit depends on: 

• the type of raw material: fruit, grain, sugarcane, etc. 

• the type of distillation process: high strength and neutral VS. low strength and characterful 

• the maturation: time in oak and type of oak 

There are many spirits made by adding flavours to a 95%-96% neutral base spirit, e.g. flavoured Vodka, Gin and liqueurs. Three techniques are used: 

• maceration: soaking the flavouring ingredients in the spirit; 

• re-distillation: re-distil the spirit with the flavour ingredient, e.g. London Dry Gin; 

• essence: adding artificial flavour to the spirit.