Double distillation is an intricate and painstakingly refined technique that plays a pivotal role in elevating the quality and purity of whiskey. Its dual-purpose approach transforms fermented grain mixtures into spirits with distinctive flavor profiles and character, earning double distillation an esteemed reputation among connoisseurs worldwide.
First stage of double distillation concentrates on refining the spirit distilled during its initial step and increasing alcohol content while enriching flavor profiles through second phase distillation, where desirable flavor compounds are concentrated and unwanted ones minimized.
To do this, the still must be cooled more than usual to separate liquid from vapor, and this can be accomplished by interconnecting multiple distillation columns containing collection vessels linked with vacuum pumps containing taps linked back into their systems for evacuation by vacuum pump for collecting fractions as they accumulate – until all fractions have been collected.
Distillation fractions include distillation heads, which contain high concentrations of alcohol; heart — an eau-de-vie with an ABV between 89-90% — followed by low and high wines separated by volume. Distillation plays a key role in crafting single malt Scotch whisky’s signature depth and complexity as it allows essential flavor compounds to concentrate for an intricate balance of flavors that differentiate it from other spirits.
