Lesson 6 Distilling : How Spirits are made

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Lesson 6Distilling How Spirits are made

• The complex alcohol beverage which delivers
  intense fruit and plant flavours.

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Lesson 6 Distilling How Spirits are made
Lesson Overview

• 6.1 Introduction
• 6.2 Raw materials and base ingredients of
  distilled spirits
• 6.3 Methods of alcohol separation
• 6.4 Principles of distillation
• 6.5 Systems for determining alcohol Strengths
  of distilled spirits
• 6.6 Maturing and oxidation
• 6.7 Tasting distilled spirits
• Conclusion
• References

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Lesson 6 Distilling How Spirits are made Aims
and Learning Outcomes of the Lesson

• On completion of this lesson the learner will be
  expected to
• be able to
• Outline the base ingredients and production
  methods of spirits.
• Explain the systems used for determining the
  alcohol strengths and the influence of maturation
  on spirits.
• Demonstrate the knowledge and techniques involved
  in the evaluation and tasting of spirits.

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Lesson 6 Distilling How Spirits are made
6.1 Introduction

• The world of distilled spirits have benefited
  enormously from the dramatic increase in interest
  worldwide in the past couple of decades.
• Consumers are widely travelled now and they have
  been exposed to an increasing number of
  delicious, well-made and, reasonably priced
  spirits from around the globe.
• Specialist drinks magazines carry many articles
  on distilled spirits and there are spirit columns
  in several national newspapers.
• Distilled spirits education is now widely
  available and is central to the continued success
  of these alcoholic beverages and their
  contribution to the overall business success of
  every bar.

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Lesson 6 Distilling How Spirits are made
6.1 Introduction (continued)

• Historical Background of Distilled Spirits
• The word distillation comes (from the Latin
  destillare meaning to drip) which is the
  extraction of higher alcohols from fermented
  drinks by using the action of heat to vapourize
  them. Basically what distillation is the
  concentration or increasing of alcohol strength.
• Evolution and development of distillation
• About 1810BC in Mesopotamia, the perfumery of
  King Zimrilim employed a method for isolating
  scented oils of flowers and plants to make
  hundreds of liters of balms, essences and incense
  from cedar, cypress, ginger and myrrh every
  month. These were used to embalm the dead and
  for spiritual, medicinal and cosmetic purposes
• 3rd Millennium 374BC, Aristotle is born and later
  in his life he writes of distilling in his
  Meteorology, he suggested the possibility of
  spirit distillation when he wrote "Seawater can
  be made potable by distillation as well and wine
  and other liquids can be submitted to the same
  process. (striving to achieve clean drinkable
  liquids)
• From 4AD onwards, alchemists in China, India,
  Arabia, Egypt and Greece were using distillation
  to make turpentine, cure diseases or prolong life
  with medicines, or to create powered cosmetic for
  eyes that they called al kuhl, refers to the Arab
  practice of producing a black powder by
  condensing a vapour of the metal antimony.
• 6th century, Irish monasteries spread the
  distillation skills around Europe, perhaps Irish
  monks had encountered the art in Sicily or
  Andalusia or though their ancient trading links
  with the Phoenicians.
• 12th century, people in Armagnac and Pyrenees
  started distillation and by the 1400s through
  contacts with the Dutch they start trading in
  eaux-de-vie.
• 1500, Dutch designed the Classic pot still for
  the French to make burnt wine Brandwijn. This
  meant a ten-fold increase in the single
  distillation brandewijn, the burnt wine that
  could be taken back to Holland on each trip.
• Mid 1500s, Chevalier de la Croix Marron develops
  the process of second distillations (second
  purifying boiling of the distillates), this
  second distillation was good for purity.
• 19th century, introduction of the continuous
  still, allowing second and third distillations
  making production more economical and easier to
  control.

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Lesson 6 Distilling How Spirits are made 6.2
Raw Materials of Distilled Spirits 6.3 Methods
of Alcohol Separation

• Raw materials of Distilled Spirits
• The availability of this base ingredient and the
  uniqueness of the land which is it grown all play
  an integral part in the different complexities
  and qualities found in these distilled spirits.
• Anything that can be fermented can be used as a
  raw material for spirits whether fruit, grain
  or vegetable.
• Where sugar is present in the primary material,
  as in molasses or fruit, the fermentation can be
  started directly.
• Some spirits can be made from one particular
  material only, (i.e. whiskey, vodka, genever),
  some schnapps and akvavit from grain. Other, such
  as Vodka, can be made from a broad range of raw
  materials, including various grains, potatoes,
  and even sugar cane and grapes (see Chapter 6
  table 6.1 p. 168 distilled spirits base
  ingredients)
• Methods of alcohol Separation
• Two distinctively different methods to separate
  alcohol Congelation method (freeze distillation)
  and the boiling method or (heat distillation)
• which is commonly referred to as the distillation
  method.
• Congelation (cold extraction) separation by
  freezing below zero degrees Celsius or 31F
  degrees
• only problem with this method is that this is a
  dangerous method of separation,
• most International countries do not officially
  recognize this method of alcohol separation and
  have banned its use making the method of alcohol
  separation illegal,
• less than 2 of the worlds distilled spirits are
  made using this method.
• Distillation (heat extraction) separation by
  vaporization of the fermentable liquid at 78.5
  degrees Celsius or 172
• Degrees Fahrenheit to create alcohol.
• scientifically the best separation method and
  research figures indicate that this method
  accounts for 98 of the worlds spirits produced,
• the most widely method officially recognized by
  International governments to separate alcohol for
  creating spirits which taxes and duties are
  levied.

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Lesson 6 Distilling How Spirits are made
6.4 Principles of Distillation
Pot Still process

• Pot Still (alembic or alambic)
• This looks like a large copper kettle and is
  heated by direct heat.
• The vapours collect in the head and are led off
  through a narrow tube at the top, called the
  swans neck from where they go to the condenser.
  Here they are liquefied.
• Such a still is not very heat-efficient, but it
  produces spirits with character.
• Pot still distillation is a small batch process,
  This redistilling often several times is
  necessary to achieve the appropriate alcohol
  level.
• Most spirits made with a pot still are double
  distilled, but sometimes it is done in three or
  even four stages (i.e. Irish whiskey, distilled
  three times).
• Several spirits are produced using the Pot still
  Cognac, brandy, Scotch malt whisky, Irish
  whiskey, American Bourbon whiskey, some rums
  (usually the darker ones) and some other spirits.

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Lesson 6 Distilling How Spirits are made
6.4 Principles of Distillation
Continuous (Patent, Column)
Still Process

• The Still man separates the poisonous parts
  (methanol, propandl, butanol), from the required
  spirit (ethanol). The still
• man identifies all these separations and parts by
  (a) tell by nose and (b) the rising hydrometer,
  the first and the last parts
• will not be included in the final spirit as they
  contain toxic compounds.
• Continuous still (referred to as the Patent,
  Column or Coffey Still) invented by Robert
  Stein in 1820, developed by
• Aeneas Coffey.Consists of two tall columns, each
  about sixty feet in height, called the analyzer
  and the rectifier. The
• alcoholic wash is broken down into its
  constituent vapours, or analysed, in the
  analyzer, and the vapours are selectively
• condensed, or rectified, in the rectifier.
• Large coffey still
  (exterior view).
  Coffey still diagram.
  Small coffey still
  (interior view)

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Lesson 6 Distilling How Spirits are made
6.5 Systems for Determining Alcohol
Strengths of Distilled Spirits

• Pure alcohol is impossible to obtain as alcohol
  has a great affinity for water
• Ancient Methods, Proof, Proven spirit Proof or a
  proven spirit as an indicator of alcoholic
  strength derives from the early use of
• gunpowder in testing spirits. Spirits were mixed
  with gunpowder and set alight.
• Sykes Hydrometer system (1816-1980), Sykes proof
  law
• Invented by an English Customs Official named
  Sykes proof law, based on a very simple law the
  law of flotation. This states that a floating
  body
• displaces its own weight of liquid. Pure alcohol
  is lighter than water. he took advantage of the
  difference in the specific gravity of water and
  alcohol.
• He fixed his standard weight at twelve
  thirteenths of the weight of an equal quantity of
  distilled water. After calculating it out, by an
  involved
• process of mathematics, this means that 100 proof
  is equal to 57 abv or 175 proof is equal to 100
  abv.
• Gay Lussac system Gay-Lussac perfected a new
  alcoholometer easy to use and which gave
  directly, due to its calibration, the alcoholic
• rate at a given temperature. Gay Lussac (GL) also
  expresses percentage volume but measures it by
  hydrometer at 15 degrees Celsius giving a
• reading slightly higher than the OIML
• Percentage of pure alcohol by volume (ABV) On
  the 1st January 1990 the Sykes hydrometer system
  was abolished under the EEC
• Directive 76/766 and ABV was introduced by the
  Organisation Internationale de Metrologie Legale
  (OIML) system measures this by hydrometer
• at 20C degrees.
  Original Skyes
  Hydrometer system set

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Lesson 6 Distilling How Spirits are made
6.6 Maturing and Oxidation

• The barrel most common vessel used for maturing
  spirits, usually 500-litre size (although smaller
  sizes can also be used
• which restricts the oxygen intake and changes the
  character of the final spirit) wooden barrel help
  the chemical reactions,
• extraction of taste, extraction of bouquet and
  extraction of colour.
• Evaporation loss of spirit (like angels share
  contains dangerous fusel oils this vaporises
  first.
• In summary the wooden barrel helps the spirit to
• change as the congeners (fusels) interact with
  air filtering through the porous wooden barrels
• new congeners are absorbed from the wood itself,
  adding flavouring agents to the final spirit
  (flavours are married, blended). Not all spirits
  are aged.
• Wood finishes More and more, some distilleries
  are producing whisky with various finishes,
  achieved by the last 6 months
• to 2 years of maturation being in ex-Sherry,
  ex-Port, ex-Madeira,
• Maturation periods can differ (a minimum of 3
  years before it can be legally called Irish or
  Scotch whiskey).
• Used Bourbon
  cask.
  French oak cask.
  New American white oak.

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Lesson 6 Distilling How Spirits are made
6.7 Tasting Distilled Spirits

• Distilled Spirits Tasting techniques
• Keep it fun, the more you taste the more you
  trust your olfactory senses, the nose is
  important (35,000 smells), it can detect
• aromas diluted one part in a million. Taste
  (sweet, salty, sour, bitter). Spirit tasters use
  their nose more than taste.
• taste in the morning (if possible) when the
  palate is fresh, professional tasters and
  blenders in the distillation industry also use
  their nosing skills more than their tasting
  skills, their taste buds are of secondary
  importance when it comes to the sensory
  evaluation of the spirit
• dont wear scent or after-shave, no smoking
  during tasting, or half an hour before the
  tasting as it impairs smell and taste sensations
  
• use glasses that will best bring out the aromas
  of the spirit, for example a glass with a decent
  tulip shape and bowl (for swirling the spirit)
  and a narrow lip (to catch the aromas) made from
  clear crystal so the colours of the spirit can be
  considered
• take short sniffs, and pause from time to time to
  breathe in fresh air and rest your nose, you
  smell the spirit while trying to have a first
  impression, smelling a substance for a prolonged
  time has an anesthetizing effect on the olfactory
  bulb, as our sense organs tend to ignore a smell
  which was perceived for a very long time
• pour a small portion of the distilled spirit into
  the palm of your hand, rub your hands together
  and breathe in the aromas between both insides of
  your palms, this technique is favoured especially
  by distillers
• adding water dilute the spirit to around 30 ABV
  with water in order to allow other aromas to
  emerge towards the opening of the glass,careful
  of water even a half centiliter can destroy a
  good spirit, dilute to a point when any prickle
  or burning sensation you might feel on the nose
  when you sniff is gone, use bottled water or tap
  water (if it is completely odorless), dont chill
  the water or use ice because this will close down
  the aromas
• take a little sip of the spirit , hold it for a
  moment while making sure the tongue is perfectly
  in contact with the beverage in order to better
  appreciate the fundamental flavors the diluted
  spirit will be well tolerated by taste buds,
  swallow it slowly while trying to analyze the
  many gustatory nuances
• conclude on the spirits finish and aftertaste,
  finish is the length of time the flavour lingers
  after you have swallowed, and is rated long,
  medium and short, aftertaste, if there is any,
  should be pleasant and not at variance with the
  flavour of the spirit for example the aftertaste
  of rare whiskies can last for hours.
• Further information (Chapter 6 pp. 178-180)

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Lesson 6 Distilling How Spirits are made
Conclusion

• The varieties of distilled spirits are infinite
  there are hundreds of ways in which this beverage
  that is roughly half water and half alcohol can
  be made.
• Every base ingredient from the grape to the grain
  to the water and yeast can make a difference to
  its final taste.
• The choice of the distillation method is crucial
  to the final product and the aging period and
  storage conditions produce different
  characteristics.
• The type of wooden barrel, charred or un-charred,
  has a definite effect on flavor.
• The blending and flavouring processes for each
  distilled spirit brand contribute significantly
  to their individual uniqueness.
• As customers continue to seek new tastes and
  flavours from their foods and beverages the
  challenge for bars with their distilled spirit
  offerings will include the strategic selection,
  storage, presentation and appropriate staff
  education for these fine beverages to meet
  consumer demand.

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Lesson 6 Distilling How Spirits are made
References

• BNIC (2012) Bureau National Interprofessional du
  Cognac, available www.cognac.fr accessed
  4/02/12.
• Brown, G. (1995) Classic Spirits of the World,
  Multimedia Book, Prion UK.
• Burroughs, D. and Bezzant, N. (1990) The New Wine
  Companion, 2nd edn, Wine and Spirit Education
  Trust, Heinemann Professional Publishing Oxford.
  
• Blue, A, D. (2004) The Complete Book of Spirits
  A Guide to Their History, Production and
  Enjoyment, Harper Collins New York.
• CEPS. (2011) European Spirit Organisation,
  available www.europeanspirits.org accessed
  4/01/11.
• CIEDV. (2011) International Centre for Spirits
  and Liqueurs accessed 7/01/2011
• Fielden, C. (2004) Exploring the World of Wines
  and Spirits, WSET London.
• Walton, S. (2000) The Complete Guide to Spirits
  and Liqueurs, Anness Publishing Ltd London.
• Wilson, S. (2000) The Complete Guide to Spirits
  Liqueurs, Annes Publishing Ltd London.
• Web resources
• www.whiskymag.com Whisky magazine.
• www.smws.com Scottish malt
  whisky society.
• www.straightbourbon.com Bourbon whiskey.
• www.bushmills.com Bushmills.