Distillation

Distillation is a process of purification, where the given mixture is heated to separate the
volatile parts from its less active parts – Liquid  >to  Vapor  >to  Liquid. The separation
of alcohol from fermented mash through levels of intense heat. The hotter the temperature,
the more neutral the flavor. The lower the heat, the greater the flavor of the resulting dis-
tillation. The vapor is then cooled, condensed, and then used to produce a fine spirit.

Both beer and wine are made through a chemical reaction ( the splitting of organic
compounds into simple substances) that converts sugar to carbon dioxide and alcohol
by yeast when the right amounts of sugar, water, and yeast are present. Where this
fermentation leaves off, is where distillation picks up. Once alcohol is present in a
liquid, applying heat will cause the alcohol to boil, eventually turning it into a gas
that rises from the remaining liquid. Because water’s boiling point is higher than that
of alcohol, it makes it possible to separate these two substances by keeping the liquid’s
temperature between these two points. The volatile vapors are then recaptured and
concentrated. At this point of distillation, the alcohol is still unpalatable. It is through
aging and blending that the distiller arrives at the final finished spirit. Distillates vary
according to the raw materials used – fruit, grain, malt, yeast, and plant – along with the
different methods of production and aging employed.

Proof

Proof expresses the concentration (measures the degree) of ethyl alcohol in a given liquid.
The actual alcohol amount (ABV – alcohol by volume) is always half the number of the proof.
For example, if a liquor is said to be 80 proof, it is 40% alcohol by volume, and so on. In
another sense, 40% of the entire contents of the bottle is nothing but alcohol. Remember,
the lower the distillation proof, the more fusel oils and congeners are carried with the alcohol
into the bottle. These terms are actually natural elements that help drinkers identify the
origin and character of a spirit, like whiskey and brandy, which are spirits that haven’t
been overly diluted with water.

Aging

The age mark (in years) on a bottle’s label is the time the distillate was allowed to mature,
usually in oak barrels, before bottling. There, the distilled spirits react with the natural
qualities of the wood and the oxygen, which mellows it’s taste. When bottled, the aging stops.

Cask Strength

This term means that water wasn’t added to the spirit during bottling to lower its proof
and increase its volume. It doesn’t guarantee that the spirit was never diluted, but it’s
a sign of a more flavorful spirit, mainly referring to whiskey.

Bottled in Bond

Bonding a spirit is how distillers avoid owing tax on a whiskey during its years of aging.
The distiller pays the tax before it’s ready to be bottled and sold, and the product has
to be stored in a bonded warehouse for four years at no less than 100 proof.




White Nights

VODKA

Distillate from Grain


Vodka is a neutral spirit, distilled at a high proof to remove all congeners (impurities).
It is then filtered usually through charcoal (even though granite or quartz are also used)
which results in a product without distinctive character, aroma, taste, or color. It is distilled
from a fermented mash of grain of either wheat, barley, rye, or corn. Some brands carry
the description “grain vodka”. Potato (plant) is also used as a base for vodka. Some vodkas
are re-distilled and filtered several times before blending them with water and bottling.

Even though Russia and Poland are considered the native lands of vodka, there are now
over 50 countries that produce this spirit, with the United States being the largest marketer
of vodka in the world. Produced since the fourteenth century, vodka is a shortened name
for what was originally known as zhizennia voda (“water of life”).

Small amounts of lightly aromatic substances are permitted as additives in vodka,
allowing master distillers to create their own distinct finish to their brand product.
Today there are many flavor-infused vodkas on the shelves, with hundreds of brands
competing for position in this lucrative market. A lot of the infusions are fruit-based,
but there are herbal, peppery, and even a buffalo grass vodka out of Poland available.

Most recently, a Los Angeles-based small batch vodka distiller named Modern Spirits
whose flavored vodka’s include Pear Lavender, Celery Peppercorn, Chocolate Orange,
Candied Ginger, Black Truffle, Grapefruit Honey, Rose Petal, and Tea are now available in
375 ml and 750 ml perfume-quality glass bottles. Website – www.modernspiritsvodka.com
Due vodka, out of Italy, produce Chardonnay grape and Merlot grape infused vodkas.
Due, meaning two, is referred to in this process, as distilling/blending both grain and grape.

Aging required  –  None

Popular Call and Premium brands on the market

Ketel One     Absolut     Stolichnaya     Grey Goose     Chopin     Belvedere
Skyy     Smirnoff     Shakers     Ciroc     Hangar 1     Charbay     42 Below     Level
Finlandia     Effen     Fris     Van Gogh     Three Olives     Shakespeare     Rain





The Botanicals

GIN

Distillate from Grain


Gin is a highly distilled spirit deriving its characteristic flavor from a bouquet of juniper
berries, coriander, herbs, seeds, roots, fruit rinds, and other spices. There are two methods
of distillation: either the rising fumes are conducted directly over the berries and other herbs
to absorb their aroma and flavor, or they are mixed with a grain mash and distilled together.

Gin requires no storage or aging time, and is stored in either glass, earthenware, or
stainless steel. “London Dry Gin” is the leading type on the market, yet London nor England
is not where gin originated. Holland in the mid-sixteenth century is the birthplace of gin, or
genever (from the French word for juniper) as they still call it today.

Back then the oil of juniper was a popular diuretic, and in the seventeenth century a dutch
physician utilized the blending of juniper waters with neutral distilled spirits as an easy way to
administer this medicine to patients. Not long after, English soldiers on their way back home
through Holland brought the gin back with them and it became an instant hit. England is now
the producer of the world’s most popular gins, but other countries including the United States
are now producing very good gins as well.

Types of Gin

Dry gin and London Dry gin are both unsweetened gins
Old Tom gin and Plymouth gin are both slightly sweetened gins
Dutch gin (Genever) is a full-flavored gin

Aging required  –  None

Popular Call and Premium brands on the market

Beefeater     Tanqueray     Bombay     Boodles     Gilbeys     Gordons
Amsterdam     Seagrams     Martin Miller’s     Plymouth     Magellan     Damrak





For the Love of Cane

RUM

Distillate from Plant


Rum is distilled from molasses, which is derived from sugar cane. The cane itself consists
of mostly pulp, but about 20 percent of it becomes refined sugar due to all the sweet juice
from the pulp. The byproduct of this refinement is molasses, which has an abundance of
usable sugars that when combined with yeast create a fermentation ripe for distillation.

There are two different methods of distillation that produce different qualities of rum. The
traditional process uses the pot still, where the desirable aroma-strengthening elements are
not separated from the alcohol, resulting in a rich, heavy or more full-bodied rum. With the
use of  a continuous or patent-still method is how light-bodied rums are produced. This con-
sists of a number of column stills where different distillates with different boiling points are
collected, which allows for a better separation of aromatic substances but ends up removing
many of the flavors typical of rum in the process. The sugar cane/shoots can grow up to 20 ft.

There are basically four different kinds of rum. White or light rums are clear and have a
light and dry taste on the palate. Gold or amber-colored rums have a stronger flavor due
to the addition of either cooked sugar or caramel or by being aged in charred barrels.
These white and gold light-bodied rums are usually produced in Haiti, Cuba, the
Domincan Republic, the Virgin Islands, or Puerto Rico, which is the home of Bacardi.
Full-bodied or dark rums are aged in oak barrels, and when ready for bottling, caramel
is added to darken the color. These flavor-full rums are produced in Jamaica, Trinidad,
Barbados, Martinique, and Guyana. Spiced and coconut rums are light or amber in color,
and are flavored with tropical spices including cinnamon and vanilla, as well as coconut,
pineapple, raisins, and peach leaves.

Aging   –  White or light rums – 1-3 years
          Gold or amber rums – 3-5 years
           Dark rums                – 5-7 years

Popular Call and Premium brands on the market

Bacardi     Myers     Captain Morgan     Malibu     Cruzan     Appleton     Mount Gay
Whaler’s     RedRum     VooDoo     Lemon Hart     Cabana Boy     Cachaca (Brazil) ???





Agave to Vitamin T

TEQUILA

Distillate from Plant


Tequila must contain at least 51 percent spirits distilled from the pulp of the blue agave
plant, which are all grown within the five states of the tequila region of Mexico. This
includes Jalisco, Michoacan, Nayarit, Guanajuato, and Tamaulipas. The Mexican gov-
ernment protects the production of tequila much in the same way the French protect the
regions where cognac is produced. Only the blue agave plant may be used for distillation,
and usually takes from 8-12 years to mature. There are over 100,000 acres of blue agave,
and in it’s fully grown state, the long sword-like branch leaves that grow to a height of  7
feet are cut away with a machete almost down to the heart, which is known as the pina.

The pina is very large, ranging anywhere from 50-200 pounds in weight. The larger it is,
the higher the sugar content and the more tequila it will produce. Harvested and transported
to distilleries, they are then steamed for 48 hours in giant autoclaves or brick ovens called
hornos. After cooling for 8 hours, they are transported by conveyor belt to a machine that
crushes them to extract their juice (called aguamiel, or “honey water”). The juice is then
pumped into large stainless steel fermentation vats, at which point the sugarcane can be
added. It is then fermented to 160 proof and then distilled in copper pot stills. It is also mixed
with previously fermented agave juice which triggers a quick and strong fermentation for a
couple of days. It is then distilled a second time which produces an extremely pure, clean, and
clear white tequila. This silver tequila is not aged, but the gold and cognac-colored tequilas
get their color from aging in oak casks. Reposado is only aged to a point of adding a mild bite.

Aging  – Silver/Blanco  –  None
              Reposado  –  Up to 1 year
      Gold  –  Up to 2 years
            Anejo  –  From 2–4 years

Popular Call and Premium brands on the market

Patron     Don Julio     Herradura     Jose Cuervo     Cazadores     Sauza     
Chinaco     Tres Generacions     Hornitos     Cabo Wabo     Casa Noble
El Jimador     Milagro     Corralejo     Corazon     Partida     Matador





Dry County

WHISKEY

Distillate from Grain


Whiskey is a spirit distilled from a mash of cereals that include corn, wheat, rye, and barley
as the principal grains used. The four main steps in producing whiskey are mashing, fermen-
tation, distillation, and aging. In mashing, grain is ground, cooked and mixed with barley malt.
This action converts the grain starches to grain sugars. In fermentation, yeast is added to the
converted mash, and a whiskey known as “distiller’s beer” is produced. In distilling, heat of
over 170 degrees is applied to this beer in a still. The content begins to boil and vaporize
leaving the remaining substance behind. Vapors are captured, cooled and condensed back
into a liquid. The end result is a raw whiskey that when aged in wood over a range of years
mellows this once harsh, colorless liquid into a pleasing amber-colored alcoholic beverage.

The Types

Bourbon

Of the various kinds of whiskey produced in the U.S., bourbon is the most well known.
The term Bourbon refers to a special production method, even though its place of origin is
Bourbon County, Kentucky. The mashing formula must be at least 51% corn grain, which is
fermented with malted grain and yeast added, and is usually carried out according to the
“sour mash” method, which means that the liquid is combined with the yeast-containing
residue from the previous distillation. This brings out an intensification of the sweet flavor
and ensures the character and consistency. It then must be aged for a minimum of 2 years
(even though most are aged four years or more) in new oak casks that have been charred
inside, accelerating the coloration of the whiskey.

Popular Brands  –  Maker’s Mark, Wild Turkey, Jim Beam, Ancient Age, Old Grand-Dad



Tennessee

The sour mash whiskeys produced in Tennessee do not differ significantly from Bourbon in
regards to the production methods used, but rather in their smoothness, due to the result of
a special filtration process that takes place after the whiskey has been cask aged. At that
point the whiskey trickles very slowly through layers of charcoal packed in vats. This process
strains out any remaining flavor impurities, but adds a new hint of flavor as well, since the
charcoal used comes from the hard maple trees of the Tennessee highlands.

Popular Brands  –  Jack Daniels, George Dickel



Rye

Rye whiskey was first produced in America (mainly Pennsylvania and Maryland) and was
more popular before the 1950’s than it is today. Again, even though the process is similar
to Bourbon, the tasting finish is more pungent. This whiskey, instead of corn, must contain
at least 51% rye and is generally aged for 4 years. The result is a more full-bodied American
straight whiskey instead of the slight smokiness of a bourbon.

Popular Brands  –  Old Overholt



Blended

Made in the United States, Canada, and Scotland. The U.S. government regulations specify
that blends must contain a minimum of 20% straight whiskey, blended with a neutral grain
spirit, grain spirit, or light whiskey. There can be as many as 50 or more different straight
whiskeys and bourbons that combine together to produce a premium blended whiskey on
the market today. After blending and before bottling, these newly blended spirits are allowed
to mingle together for a while during what is called the “marrying period”.

Popular Brands  –  Kentucky Gentleman, Kessler, Calvert, Sunnybrook,



Canadian

The Canadian government and its produced whiskeys set no limitations as to grain formulas,
distilling proofs, or special types of aging containers for the maturation of whiskey. Made from
the major cereal grains, they contain no distilled spirits less than 2 years old. Canadian
blends must be double-distilled to reach a high purity, and are usually bottled with at least 6
years of aging. Anything less than 4 years must be listed on the label. These pleasant tasting
whiskeys are light-bodied and supply a large demand for people who can’t quite handle the
expressive-ness of a full-bodied straight whiskey or bourbon. These various whiskeys are
aged separately in either new casks, or in sherry, brandy, or bourbon casks, with a minimum
aging period of  3 years.

Popular Brands  –  Seagram’s VO, Canadian Club, Crown Royal, Black Velvet, Windsor



Irish

Produced in Northern Ireland, Irish whiskey contains no distilled spirits less than 3 years old.
Made from a mash of cereal grains, mainly barley, but also with 20% oats and wheat. Irish
whiskey used to only be made in pot stills, but now column stills are also used in conjunction
with. The barley is not kiln dried over peat, therefore lacks the smoky aroma typical of scotch.
One of the special features is that its flavor from cask aging is much stronger than Scottish or
American brands, because 5% of the casks used formerly held either sherry, rum, or bourbon.
What is normally known in America as blending, is instead known in Ireland as vatting.

Popular Brands  –  Bushmills, Jameson’s, Tullamore Dew, Murphy’s, Midleton,
Clontarf, Kilbeggan, Brennan’s, Knappogue Castle





Highland Waters

SCOTCH

Distillate from Grain


Blended Scotch

Grain whisky is the base for all blended scotch whiskies. The basic ingredients are barley,
wheat, and/or corn instead of just barley. As it’s distilled in 70-foot continuous (column) stills
to a much higher proof than single malts, the resulting flavor of this whisky is soft, smooth,
and fairly neu-tral. Most scotch brands are blends of grain and malt whiskies. A standard
blend consists of 30-40 different whiskies, both malt and grain, of which the portion of malt
whisky can vary between 5 and 70%. When a higher proportion of malt whisky is used in a
blend, it is referred to as a “deluxe blend”.

Scotch is only produced in Scotland, in compliance with the laws of Great Britian who regulate
the manufacturing, yet there are no government limitations placed on the techniques of pro-
duction and maturation of various characters and ages. One legal requirement is that all
Scottish whiskies must be aged, which applies not only to malt but to grain as well.

Popular Brands  –  Chivas Regal, Dewars, Cutty Sark, J & B, Johnnie Walker,
Ballantines, Grants, Dimple Haig, Famous Grouse



Single Malt Whisky

Malt whisky is made exclusively from malted barley. To make this whisky, prior to distillation,
top quality barley is gathered and then steeped in water, causing it to germinate and sprout.
This changes the barley’s starch into sugar, which is then converted to alcohol during
fermentation. The sprouting barley is dried in a kiln heated by a peat fire, after which it is
crushed to prepare for fermentation.

For the Highland distilleries, malting has been concentrated to a small number of malting
plants which alleviates the laborious hardship for these small distilleries. For example, one
plant supplies malted barley to several distilleries. The aroma of malt whisky has to do a lot
with the water used in the malt and brewing. In Scotland, every distillery has its own well
waters, a spring or a stream running out of the hills, of which is generally soft and very rich
in minerals, as it passes over granite and through vegetation, therefore greatly valued in
the production.

Malt whisky is double distilled using the pot still method, which are onion-shaped copper
kettles in which the initial wash is distilled and the vapors of the liquor are condensed in
spiral tubes surrounded by cold water. The second distillation takes place in a smaller pot
still, where this stage ensures that the “middle runnings” are carefully separated, containing
the distillate of the most desirable quality. This fresh spirit known as “baby whisky” is colorless
and contains just under 70% alcohol by volume. Diluted with well water to about 63% ABV, it
is then aged for several years in oak casks. A cask’s origin (American Bourbon or Sherry ),
size, and permeability to air are the determining factors in regards to the color and aroma
of a whisky, as well as the distiller’s individual style, who may go for a subtle and elegant
taste approach, while another may prefer a sweeter, richer whisky.


Aging (slumber time) –

Minimum aging period  –  3 years
Normal (Peak) aging  –  8–12 years
Extended aging  –  13–18 years
Rare vintage  –  21–25 years


The geographical regions where Malt Whisky is produced are known as the following:

Highland

Lowland

Speyside

Campbeltown

The Islands of  Islay , Skye,  Jura,  Mull,  Orkney

Northern Ireland


Popular Brands  –  Dalwhinnie, Cragganmore, Bowmore, Glenfiddich, The Glenlivet,
Glenmorangie, Knockando, Lagavulin, Laphroaig, The Macallan, Oban, Talisker





Planet of the Grapes

BRANDY / COGNAC

Distillate from Wine


Brandy is the distillation of fermented wines that are high in acidity and in alcohol content.
Heated in an old fashioned pot still with a gooseneck tube to transport the vapor to the
condenser, and a container to collect the liquid. Similar to the style used to produce single
malt whisky, this alembic still produces relatively low proofs, between 120 and 140, which
means enough congeners will be present in the distillation that after aging the brandy will
display its own distinct qualities. Most brandies go through at least two distillations.The
first yielding a liquid of about 30% alcohol, while the second results in about 70% alcohol.

In the course of the aging process, as the brandy matures it will be transferred to various
barrels. For example, if a new oak barrel is used, the brandy may remain there only for a year,
as the wood will react quickly with the spirit. In moving from barrel to barrel, most are blended
with other vintages to enhance the spirits taste. These oak containers are highly porous, which
results in a decrease in volume and proof. This benefits the brandy over slumber time as it
becomes a more mellow and refined spirit, going from a colorless liquid to a smooth amber
liquor with only a hint of grape. If a sweeter taste is desired, it can be switched in its last
couple of months to a barrel that was previously used to age sweet wines like port or sherry.

Several countries produce brandy, including Spain, France, Italy, Germany, The United
States, Portugal, and the South American countries of Argentina, Bolivia, Peru, and Chile
which produces the famous Pisco, which is the national drink of Chile, with annual sales of
more than 25 million bottles a year, and is used in the famous cocktail called the Pisco Sour.

Fruit brandies include cherry, apricot, blackberry, apple, pear, peach, and plum. Calvados is
a superior apple brandy produced in Normandy, and Applejack is produced here in the United
States with apple cider. Pomace brandies include Grappa out of Italy and Marc out of France.


Aging  –

Minimum aging period  –  2 years
Normal aging  –  3–8 years
Most beneficial aging  –  10–12 years


Popular Brands  –  Christian Brothers, E & J, Korbel, Paul Masson, Metaxa,
     Asbach Uralt, Cardenal Mendoza, (For fruit brandies – Bols, Hiram Walker)



Even though Cognac has similar production methods as brandy, there are several elements
that make it the unique spirit that it is. The location of the Cognac region in France sits
directly North and East of the best vineyards of Bordeaux. This growing area extends to
the banks of the Charente River, which enters from the Atlantic Ocean, opening out into
a wide and protected waterway. The growing region in total is close to 250,000 acres,
with close to 50,000 winegrowers. The grapes mostly used for the production of Cognac
are Ugni Blanc, with a little Folle Blanche, and some Colombard mixed in.

The soil in one part of the region can be slightly different than another. For instance, the
earth around the town of Cognac and along the Southern banks of the Charente River is
stony, chalky, and lime-rich. This is known to produce an end resulting Cognac of the
finest bouquet. Another area may have a heavier soil and contain less limestone. A unique
aspect of the soil of Cognac is the special yeast that grows there, providing a complete and
natural fermentation. The wood in which the small barrels are made from is oak that comes
from the forests of Limousin or Troncais, which lays northeast of the Cognac district. This
wood is quite low in the harsh tannins that can be a little too bitter to a young brandy.


Aging  –

Minimum aging  –  2½ years
Normal average – Very Superior (V.S.)  –  5 years
Very Superior Old Pale (V.S.O.P.)  –  7–10 years
X.O. (Extra Old) or Napoleon  –  15–25 years
Grande Reserves  –  50 years


Popular Brands  –  Hennesy, Remy Martin, Martell, Courvoisier, Meukow,
Frapin, Otard, Hine, Hardy
La Paloma