The Role of Filtration in Alcohol Distillation

Distillation is central to turning simple fermented wash into the complex spirits we enjoy today, transforming a simple fermented wash into sophisticated spirits we consume every day. Distillation heats the alcohol and other components within the mixture until those with lower boiling points evaporate, leaving behind water and higher-boiling-point substances (see diagram). When these vapors are condensed back into liquid form they contain significantly higher concentrations of ethanol than before; when condensed back into alcoholic beverage known as distillates.

Filtration is one of the keys to producing smooth and flavorful spirits, from silt and grass to animal skins and beyond. Although filtration technology has come a long way since these ancient days of silt collection and processing, proper filtration remains an integral component in producing spirits and other beverages. While marketing may promote an ideal filtration method as being superior, proper filtration will certainly contribute towards producing tasty beverages with great finishing notes that please.

Filtration begins by pouring a mixture over a filter medium (like coffee filters) and allowing gravity to do its work of separating solids from fluid. Filter aids can further assist this process; common examples are incompressible diatomaceous earth and kieselguhr filters but others such as wood cellulose or activated carbon may be utilized as well.