Alcohol Distillation and Its Impact on the Senses

Beginning alcohol distillation requires some basic science: alcohol (or ethanol) boils at a lower temperature than water (213o F vs 175. F), meaning when fermented liquid is heated to this point only its alcohol molecules evaporate while leaving behind water-containing molecules as residue. As soon as this vapor cools off it condenses back down into liquid form for further bottling or packaging.

Experienced distillers understand that there can be both beneficial and detrimental substances found in the condensate from a distillation run, otherwise known as “heads”, “hearts”, or “tails”. These contaminants include organic chemical compounds like aldehydes, acids and esters which add flavoring elements to alcoholic beverages – some are toxic such as toxic methanol (known to cause permanent blindness) while acetaldehyde is linked with hangovers; esters add aromatic fruity smells which add fruity notes; some undesirable aromas such as toxic methanol (known to cause permanent blindness), while others such as esters give spirits fruity smells;

Distillation allows for the separation and selection of congeners to produce specific spirits, with reflux being one of the key variables in achieving this objective. As more reflux occurs during vaporization and condensation cycles, more ethanol will be extracted, leading to purer spirits; here lies where stillers’ skill and knowledge shines brightest.