Alcohol Distillation and the Science of Fermentation

Alcohol distillation involves heating liquid until it turns to vapor, and then cooling it so the molecules condense back into liquid form. This simple principle draws inspiration from nature–puddle water transforms into invisible vapor in sunlight before condensing back down at nightfall to form another pool of water. Our ancestors wondered if holding something cold over this warm vapor might cause it to condense back into liquid–thus distillation was born!

Fermentation is an anaerobic biological reaction that provides energy for plants and animals by breaking down starch or sugar to acid and alcohol anaerobically. Microorganisms like yeast and bacteria utilize enzyme-catalysed reactions to perform this metabolic work, releasing energy by eating sugar or starch for fuel. The end product are complex chemical compounds called congeners which give alcohol strength and flavor.

Distillation makes quick work of extracting ethanol from fermented liquid, or wash, known as fermented liquor, as its boiling point is high enough to separate from water easily. Unfortunately, other volatile compounds that contribute to flavor development of spirits have lower boiling points and remain suspended in the wash; these fatty esters possess sweet and inoffensive aromas and thus contribute to its flavor profile. Less desirable compounds known as heads must either be removed from future batches for further distillation or are simply discarded at this stage – depending on when to cut them back again! Distillers use their expertise when they determine when making their first cut!