Spirits Training

Table of Contents

Introduction 3

Distillation 4

Factors of Distillation 5

Raw Materials 6

Water 8

Fermentation 9

Pot Still 10

Patent Still 12

Maturation 14

2
Introduction

Spirits

• A spirit is the product of distillation, whatever the base raw material

used.

•A spirit of human consumption, referred to as a ‘potable’ or drinkable spirit,

is made by distilling a lower strength alcoholic liquid. This alcoholic liquid
must have been made by the fermentation of the sugar in fruit, Vegetable or
grain produce.

3
Distillation

• The concentration of alcohol achieved by the separation of components of an alcoholic wash through the
application of heat and cooling.’
• This concentration is possible because ‘Ethanol’ (or alcohol) boils off first at 78.5 °C, whereas
water boils at 100°C.
• By controlling the heat during distillation, we remove the alcohol, but do not allow the water
to boil.

Principles of Distillation

• The process of distillation takes place in a still and involves heating an alcoholic liquid until the alcohol
vaporizes. This vapor is then condensed to a liquid of a higher degree of alcohol.

• Most spirits are sold at 40%vol, although some, especially liqueurs, are sold at lower or higher strengths.

4
Factors of Distillation

Distillation for any given spirit can be affected by several factors such as the ones bellow:

• Climate

• Base material

• Distillation process

• Stills

• Maturation

• Blending

5
Raw Materials

Sugars naturally available for Fermentation Process

• Sugar Cane - Juice/molasses - Rum

• Fruit - Grapes - Brandy
- Apples - Calvados
- Cherries - Kirsch

6
Raw Materials

Those needing conversion of starch to fermentable sugar

•Grain - Mixture of grain - Vodka

- Malted Barley - Malt whisky
- Corn - Bourbon whiskey
- Rye - Whiskey

•Vegetable - Agave - Tequila

- Potato – Vodka

Water is added to the base material in order to create the base for fermentation

7
Water

• Water is one of the key ingredients in all alcohol.

• In fact in a 40%ABV spirit, 60% of what the consumer drinks is water.

• Obviously, high quality water is important, but depending on the

source, water can affect the flavour and character.

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Fermentation

• Fermentation is the process by which the

sugar is converted by the action of yeast into
alcohol, carbon dioxide and other flavor
substances.

• The reaction causes the liquid to bubble and

froth.

• Fermentation can last for several days

• The fermented liquid often contains about

8% alcohol

9
Pot Still

Pot Still
• The pot still is made of copper and the neck is connected to condenser which is surrounded by cold water.
• Pot still is a single batch process and more than one distillation is required to produce a spirit of sufficient
alcoholic strength.

10
Pot Still - Design

11
Patent Still

Sometimes called the Continuous or Coffey still. This still was invented in 1831 by an Irish customs officer,
Aeneas Coffey.

• It is a continuous process in which the spirit vapors are condensed at a greater strength than in the pot still.

• The patent still produces a spirit of high alcoholic strength which consequently has less flavor and
character than the spirit produced in a pot still.

• A patent still is used for lightly flavored spirit

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Patent Still

Advantages
• Produces a pure, high strength spirit
• Suitable for large scale production
• Single distillation
• More cost effective

Disadvantages
• Spirits lighter in flavour

13
Maturation

Reasons why maturation is important for the different spirits:

• Mellows spirit
• Removes impurities
• Adds colour
• Adds flavour
• To meet legal requirements

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