Introducing Spirits Flashcards
Four stages of production
Selection of raw materials
Fermentation
Distillation
Post-Distillation
Two things raw materials must provide
A store of carbohydrates (sugar, starch, inulin) that is used as a source of food for yeast.
A distinct set of flavors.
Fermentation
Yeast each sugar and creates alcohol flavors (known as congeners) and carbon dioxide (CO2) the result is an alcoholic liquid around 10% ABV.
Distillation
Distillation is used to select and concentrate particular congeners around 10% to 75%.
Esters
Congeners formed during fermentation, have fruity aromas.
Theory of Distillation
- Starts with a liquid composed of ethanol and water.
- The liquid is heated until it is boiling.
- Separation occurs when alcoholic vapors 78.3/173.1 degrees burn off before pure water at 100/212 degrees.
- Collected vapors are collected and condensed back to a liquid that has a higher alcoholic strength than the original liquid.
Post-distillation
Happens due to both legal requirements and the choice of the distiller.
Four major groups:
- Maturation (oak or inert vessels)
- Adding other flavors
- Blending
- Finishing
Oak Maturation
Barrel type and location in the warehouse can affect the color and flavor that a spirit develops.
Fundamentals of oak maturation
Evaporation of water and alcohol results in concentration.
Harshness is removed by the char.
Flavor and color come from the wood.
Oxygen enters the barrel and reacts with the spirit to create more flavors and deepen the color.
Copper Pot Still
Malleable & a good heat conductor.
Shell & Tube Condenser
Vapor enters the top of the condenser and comes in contact with pipes that contain a coolant, typically water.
Batch Distillation
Process all Pot Still utilize being the fermented alcohol has to be distilled at least twice to produce a spirit.
Low Wines
Liquid collected around 25%-30% ABV after first Pot Distillation.
Cognac Pot Still
Still head and Swan neck differ from Scotland. Direct heat is required as well as a worm tub condenser. The vapors pass through a coiled pipe that is immersed in cold water; constantly being refreshed.
Column Stills
Usually heated using steam.
Bubble cap, Plate & Downcomer
A distillation is happening on every plate. The fractions can be precisely separated across the height of the still.
ABV increases plate by plate, but congeners decrease. When spirit reaches 95-96% ABV so few congeners remain that the aroma is neutral. This kind of spirit is a neutral spirit.
