Alcohol distillation is a process in which fermented liquids such as beer, wine and other alcoholic beverages are separated out into their individual alcohol components by using the simple fact that alcohol (or ethanol) boils at a lower temperature than water (175o F). At this temperature, alcohol molecules begin to vaporize away from everything else present and collect as alcohol-rich steam which can then be collected as new product: distillated spirits.
Distillation has long been associated with spiritual benefits in various cultures around the world, evidence showing it being used for medicinal and cosmetic uses including balms, essences and perfumes. Distillation also became part of religious ceremonies – often as part of rituals seen as spiritually intoxicating forces.
Distillation’s rising popularity led to associations between it and ideas such as human soul, personality and even the Holy Spirit; eventually this led to spirits being used as an umbrella term to refer to strong, distilled alcoholic beverages such as brandy, whiskey and gin.
Distillation produces its distinctive flavor from a combination of ethanol, water and volatile compounds in its starting liquid. Distillation amplifies some flavors while simultaneously extracting others; initial vapors to come off of the still, known as “heads,” contain higher alcohols along with off-tasting compounds known as congeners that need to be eliminated to reach hearts containing mostly ethanol without many congeners present.
