Spirit Production

Question 1

Definition of ‘spirits’

Answer 1

beverages in which the alcohol content has been concentrated by the process of distillation

Question 2

Explain the origin of the words ‘ardent’, ‘distill’, and ‘alcohol’

Answer 2

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

Question 3

Where and how did the more modern history of distillation originate?

Answer 3

Arabs and Saracens gave us the words ‘alcohol’ and ‘alembic’. First mention is traced to an Arabic alchemist named Albukassen in the 10th century

Question 4

What is the origin of the word ‘whiskey’?

Answer 4

The Celts of Eire and Scotia produced a potable spirit that they called ‘uisge beatha/baugh’, meaning ‘water of life’

Question 5

What is the main type of alcohol present in alcoholic beverages?

Answer 5

Ethyl Alcohol

Question 6

Define ‘potable’ as it relates to the beverage industry

Answer 6

a person may consume it in moderation without suffering any undesirable effects

Question 7

Of the base ingredients used to produce alcohol, which ones contain readily available sugars?

Answer 7

fruits, honey, sugarcane, molasses; anything naturally sugar-based

Question 8

Of the base ingredients used to produce alcohol, which ones require saccharification?

Answer 8

starchy materials such as rice, grain, potato

Question 9

What is the name and alcohol range for the result of fermenting grapes or fruit?

Answer 9

wine; 8-14% abv

Question 10

What is the name and alcohol content for the result of fermenting starchy grains that have undergone saccharification?

Answer 10

beer; 5-10% abv

Question 11

What are congeners and what part do they play in spirit production?

Answer 11

acids, aldehydes, esters, and other compounds that are created during fermentation. They add distinct flavor and aroma to the finished product

Question 12

Boiling point of pure water vs boiling point of ethyl alcohol

Answer 12

Water: 212 F/100 C

Ethyl Alcohol: 173 F/78 C

Question 13

Explain ‘miscible’ as it relates to alcohol and water

Answer 13

water and ethyl alcohol will dissolve into each other , creating a new, single liquid

Question 14

Highest level of abv achievable in commercial distillation

Answer 14

96.5% abv

Question 15

How can the type and level of congeners be controlled during the distillation process?

Answer 15

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

Question 16

What are the three parts of the distillate that comes off the still, and how do they differ?

Answer 16

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

Question 17

Explain reflux

Answer 17

portion of the vapor within the still that cools, condenses, and drops back into the boiling liquid before being passed on to become distillate

Question 18

First person in history to use the term ‘distillation’ in reference to spirits

Answer 18

Albukassen (10th century Arabian chemist)

Question 19

What are the historical uses and contexts for consuming alcohol?

Answer 19

1. stimulant and digestive properties
2. alcohol safer to drink than water for much of human history
3. as population increased, became a ‘social lubricant’ that helped ameliorate harsh conditions

Question 20

Points of separation between the heads/hearts and hearts/tails

Answer 20

cut points

Question 21

Prior to distillation becoming a science, how did distillers determine the strength of their distillate?

Answer 21

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

Question 22

Explain rectification

Answer 22

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.

Question 23

What are the 4 most common types of still?

Answer 23

1. pot still
2. column still
3. multiple column still
4. hybrid still

Question 24

What is the name and typical ABV of the first batch that comes off of a pot still?

Answer 24

‘Brouillis’ or ‘low wines’; 25%

Question 25

How many times is the batch process normally repeated, and what is the typical resulting ABV?

Answer 25

3-4 times, 55%-70% ABV

Question 26

How does the shape and size of the still affect the final distillate?

Answer 26

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

Question 27

What is the benefit of using a copper still?

Answer 27

copper acts as a catalyst that will pull heavy elements out of the vapors as they move up the still

Question 28

How does the speed of distillation affect the final distillate?

Answer 28

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

Question 29

Who first invented the column still, and in what year?

Answer 29

Robert Stein in 1826

Question 30

Who perfected the column still, replacing the original patent?

Answer 30

Aeneas Coffey

Question 31

What advantages did the column still provide over the pot still?

Answer 31

1. improved efficiency
2. less time and labor
3. higher alcoholic strengths possible

Question 32

What processes are involved in column distillation?

Answer 32

• 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

Question 33

What additional columns are used with a Multiple-Column-Still

Answer 33

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

Question 34

What is the main difference between a column still and a hybrid still?

Answer 34

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.

Question 35

What are some post-distillation treatments used in the production of spirits?

Answer 35

1. coloring
2. filtration
3. aging in oak
4. blending

Question 36

Explain ‘chill filtering’

Answer 36

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.

Question 37

Why oak?

Answer 37

1. American white oak, specifically, is abundant throughout the US
2. Prized for strength, resilience, and ability to be bent into a barrel
3. high tannin content makes it resistant to insects and fungus
4. pores are small enough to make the barrel leak-proof, while still allowing evaporation and oxidation

Question 38

What are the three structural components of oak (as well as their percentage)?

Answer 38

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

Question 39

Describe the 6 processes of oak aging

Answer 39

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