Spirit Production Flashcards
Definition of ‘spirits’
beverages in which the alcohol content has been concentrated by the process of distillation
Explain the origin of the words ‘ardent’, ‘distill’, and ‘alcohol’
Ardent: comes from the Latin word ‘ardere’, meaning ‘to burn’. Refers to the application of heat during distillation.
Distill: comes from the Latin word ‘destillare’, meaning ‘trickle down’. Refers to the condensation of liquid during distillation
Alcohol: comes from the Arabic word ‘al-ko’hl’. Earlier meaning (8th century) is ‘spirit’ i.e. ghost. Otherwise means ‘essence’ and refers to separation and purification achieved through distillation
Where and how did the more modern history of distillation originate?
Arabs and Saracens gave us the words ‘alcohol’ and ‘alembic’. First mention is traced to an Arabic alchemist named Albukassen in the 10th century
What is the origin of the word ‘whiskey’?
The Celts of Eire and Scotia produced a potable spirit that they called ‘uisge beatha/baugh’, meaning ‘water of life’
What is the main type of alcohol present in alcoholic beverages?
Ethyl Alcohol
Define ‘potable’ as it relates to the beverage industry
a person may consume it in moderation without suffering any undesirable effects
Of the base ingredients used to produce alcohol, which ones contain readily available sugars?
fruits, honey, sugarcane, molasses; anything naturally sugar-based
Of the base ingredients used to produce alcohol, which ones require saccharification?
starchy materials such as rice, grain, potato
What is the name and alcohol range for the result of fermenting grapes or fruit?
wine; 8-14% abv
What is the name and alcohol content for the result of fermenting starchy grains that have undergone saccharification?
beer; 5-10% abv
What are congeners and what part do they play in spirit production?
acids, aldehydes, esters, and other compounds that are created during fermentation. They add distinct flavor and aroma to the finished product
Boiling point of pure water vs boiling point of ethyl alcohol
Water: 212 F/100 C
Ethyl Alcohol: 173 F/78 C
Explain ‘miscible’ as it relates to alcohol and water
water and ethyl alcohol will dissolve into each other , creating a new, single liquid
Highest level of abv achievable in commercial distillation
96.5% abv
How can the type and level of congeners be controlled during the distillation process?
shape, size, and type of still used will all affect the congeners, as well as the cut points and the manner in which the distillate exits the still
What are the three parts of the distillate that comes off the still, and how do they differ?
Heads/Foreshots: ‘low boilers’ that are generally non-potable and undesirable. Either discarded or placed back in the still for redistillation
Hearts: the distiller’s main focus; contains preferred congeners
Tails/Feints: ‘high-boilers’ that may be poisonous. Also discarded or redistilled
Explain reflux
portion of the vapor within the still that cools, condenses, and drops back into the boiling liquid before being passed on to become distillate
First person in history to use the term ‘distillation’ in reference to spirits
Albukassen (10th century Arabian chemist)
What are the historical uses and contexts for consuming alcohol?
- stimulant and digestive properties
- alcohol safer to drink than water for much of human history
- as population increased, became a ‘social lubricant’ that helped ameliorate harsh conditions
Points of separation between the heads/hearts and hearts/tails
cut points
Prior to distillation becoming a science, how did distillers determine the strength of their distillate?
Equal quantities of spirit and gunpowder were mixed and then lit with a flame. If the mixture didn’t burn, it was too weak. If it burned too brightly, it was too strong. If it burned evenly with a blue flame, it was said to be 100% pure.
‘100% pure’ is now known to be 50% ABV
Explain rectification
Rectification is a process of concentrating alcoholic content in a liquid by repeated distillation.
Rectification plates contain a small amount of liquid; as the vapors move through the liquid, only the most volatile compounds can pass through to the next plate. The more a spirit is rectified, the higher the proof and fewer congeners will result.
What are the 4 most common types of still?
- pot still
- column still
- multiple column still
- hybrid still
What is the name and typical ABV of the first batch that comes off of a pot still?
‘Brouillis’ or ‘low wines’; 25%
How many times is the batch process normally repeated, and what is the typical resulting ABV?
3-4 times, 55%-70% ABV
How does the shape and size of the still affect the final distillate?
tall still with a lyne arm that angles up = more reflux = lighter, more refines spirit
shorter still with lyne arm that angles down = heavier vapors escape = heavier spirit with more congeners
What is the benefit of using a copper still?
copper acts as a catalyst that will pull heavy elements out of the vapors as they move up the still
How does the speed of distillation affect the final distillate?
a faster run means less interaction between the copper and vapors; creating a heavier spirit
a slower run encourages more interaction between the copper and vapors, creating a lighter spirit
Who first invented the column still, and in what year?
Robert Stein in 1826
Who perfected the column still, replacing the original patent?
Aeneas Coffey
What advantages did the column still provide over the pot still?
- improved efficiency
- less time and labor
- higher alcoholic strengths possible
What processes are involved in column distillation?
- a continuous inflow of wash
- continuous outflow of spent wash
- output of alcoholic liquid that can be tapped at various points in rectification
- output of alcoholic vapor to be condensed; some withdrawn, most flows downward as reflux
- downward-flowing reflux settles on rectification plates; overflow goes through downcomer pipe to plate below
What additional columns are used with a Multiple-Column-Still
Hydroselector Column (aka purifier column): Hot water is added to the spirit, allowing volatile components to vaporize more easily. This allows congeners to be removed, creating a more pure spirit.
Rectifier columns: Removes the added water, bringing the ABV up to desired strength
What is the main difference between a column still and a hybrid still?
As the alcoholic vapors boil off, the concentration in the wash diminishes. As a result, the resulting vapors lose concentration. More reflux is allowed back in the column to stop this from happening.
What are some post-distillation treatments used in the production of spirits?
- coloring
- filtration
- aging in oak
- blending
Explain ‘chill filtering’
Chill filtering involves chilling the spirit, which causes a haze to form. The haze is then removed, taking care not to remove any desirable components.
Why oak?
- American white oak, specifically, is abundant throughout the US
- Prized for strength, resilience, and ability to be bent into a barrel
- high tannin content makes it resistant to insects and fungus
- pores are small enough to make the barrel leak-proof, while still allowing evaporation and oxidation
What are the three structural components of oak (as well as their percentage)?
Cellulose - 40% - provides strength and structural integrity
Hemicellulose - 25% - responsible for the red layer that forms in charred barrels
Lignin - 25-30% - provides rigidity to the wood structure. also source of methoxyphenols, which smell and taste like vanilla
Describe the 6 processes of oak aging
EXTRACTION: more common in toasted or charred barrels, where a red layer is present. Spirit extracts congeners from the wood barrel
EVAPORATION: some liquid in the barrel will evaporate through the pores of the wood.
OXIDATION: oxygen seeps through wood over time and dissolves into the spirit, oxidating the components.
CONCENTRATION: as evaporation reduces volume of spirit in the barrel, components are concentrated over time
FILTRATION: when inside of barrel is charred, layer of charcoal forms and and filters the spirit
COLORATION: charring wood degrades tannins, which may give reddish color. Color will also brown with oxidation. Coloring post-aging is allowed, and sometimes used to give consistent color
