Alcohol Distillation and the Future of Mixology

Alcohol Distillation and Mixology

Most alcoholic beverages are distilled to increase their alcohol by volume concentration. Distillation exploits the differing boiling points between water and ethanol; when heated, liquid containing ethyl alcohol evaporates and condenses back to form a clearer substance with higher ABV (alcohol by volume).

Different spirits can be produced using various fermentation and distillation processes, as well as by adding natural or artificial flavors. Some products require aging in oak barrels while others may contain ingredients like juniper berries and coriander for infusing. All of these methods help produce an abundance of cocktails and drinks to suit all occasions.

Alcohol distillation processes vary, yet most distilleries utilize similar approaches in order to produce high-quality, pure alcohol. Column stills are one of the most popular methods used by distilleries to distill alcohol, using series of vaporization chambers to separate alcohol and water vapors so as to cool more rapidly while maintaining product clarity and purity.

Another method involves using a vacuum to lower the boiling point of liquids, thus decreasing energy needed to bring them above their respective boiling points and increasing distillation efficiency.

This publication discusses various distillation equipment and systems that might be utilized at a small fuel alcohol plant, along with selection, operation and control criteria that help evaluate alternatives.