Alcohol distillation is a complex process requiring expert knowledge of all aspects of production. A master distiller can design and optimize distillation systems for higher yield, lower energy usage or more consistent quality outputs. They may also offer technical consulting on ways to increase overall distillery efficiency – including new installations.
Starting materials for liquor production begin with fermentation; whiskey typically uses grain-based beer while other spirits such as gin and vodka use various ingredients. Once the alcoholic vapor reaches a specific concentration, it is then chilled in order for any excess alcohol vapors to condense back into liquid form before being passed through a second column before finally reaching a rectifying column where they will be heated and concentrated further for refining purposes.
Computerised distillation makes monitoring performance simpler, but still requires the expertise of a Master Distiller to oversee all processes in a distillery. Troubleshooting problems and knowing when and how to intervene are vital skills which may only be obtained with human eyesight – for instance if water temperature fluctuates during winter and affects distillation results won’t meet desired spirit character expectations.
Speaking with some retired masters recently reminded me that in days gone by, distilleries usually employed three “Masters:” a distiller, blender and taster. The Master Distiller would transport product from fermentation tanks into barrels; while the Master Blender handled blending and selecting barrels specifically tailored for each brand; finally the Master Taster checked that both Masters were doing their jobs appropriately.
