14/08/2024

The science behind distillation: how spirits are made

The production of liqueurs is, without a doubt, a fairly ancient art that has evolved over time and, currently, combines tradition and science to produce some of the most appreciated drinks in the world. Liqueurs, which include varieties as well-known as Whiskey, Vodka, Tequila, Rum, Gin, Pomace, Cognac, Mezcal and Brandy, they are characterized by their high alcohol content and by presenting a wide variety of flavors and aromas that make them attractive to enjoy at parties, in bars and, ultimately, at all types of social events. Although each of these liqueurs that we have named contains its own ingredients and requires certain processes, they all share a fundamental characteristic: the distillation process. For this reason, in this article, we are going to focus on the fascinating distillation process and the production of spirit drinks itself, showing each step of the same, from the initial pressing to the final bottling for their sale. You can find these liquors in our distillates catalog and continue reading this article to learn more information about it.

Pressing and obtaining the must

The first step in the production of liquors, without a doubt, is obtaining the must, which is the liquid resulting from the extraction of sugars from the raw material. Depending on the type of liquor we are producing, the raw materials may vary. For example, Whiskey uses grains such as barley, while Vodka can be made from potatoes or with wheat and Tequila and Mezcal are obtained from the agave. For its part, to make Rum, the must is produced from sugar cane or molasses. However, a common characteristic in all of them is obtaining the must. The process begins with the pressing or grinding of these ingredients to release their natural sugars and obtain the must. In the case of fruits, such as grapes to make Cognac or the skin of the grape for Pomace, pressing is a crucial step to obtain the juice or must. This must contains the necessary sugars that, with fermentation, will become alcohol.

Fermentation process

As we have mentioned before, once the must is obtained, the next step is fermentation. In this process, yeasts are added to the must to start a chemical reaction that transforms the sugars into alcohol. This is an essential step in the production of liqueurs, since it allows us to obtain the base flavor, which will serve to give the final product a certain character. The duration and conditions of fermentation, such as temperature and what type of yeast we use, can vary considerably and can affect the flavor profile of the liquor that we obtain. For example, in the case of Whiskey production, fermentation usually lasts between 48 and 96 hours, while for Tequila it can last 7 to 12 days. The result of fermentation is a liquid with a low alcohol content that must be distilled to increase its alcohol content.

Distillation process

Distillation is, without a doubt, the heart of the liquor-making process, since it is where the “magic” that transforms the fermented liquid into a spirit occurs. But what is the distillation process like? In general terms, we can say that it is a method that serves to separate the drink we want to obtain from the impurities it contains. Therefore, it is used to separate the alcohol from the rest of the liquid that we have obtained after fermentation. This process is carried out in industrial or traditional stills industrial or traditional stills, which are generally made of copper. In these stills, the fermented liquid is heated, causing the more volatile components, such as alcohol, to evaporate first. These vapors are channeled through a condensation system, where they are cooled and return to a liquid state, precipitating into another container. Of course, after distillation, we obtain a drink with a higher alcohol content. This distillation can be repeated several times to obtain purer liquors.

Maturation in barrels

Once distilled, the liquor must be transferred to copper barrels to complete the maturation or aging that is required to achieve the necessary quality. Not all liquors go through this stage, but for those that do, such as Whiskey, Cognac and some types of Rum, maturation in barrels is crucial so that they end up developing their flavor and character. Barrels barrels are usually made of oak wood, which adds unique woody flavors and aromas to the liquor as the days, weeks, months and even years go by, depending on the type of liquor and what the laws dictate. designation of origin that regulates its production. After the necessary time, this spirit can be bottled, although, on some occasions, its alcohol content can be adjusted by diluting it with water.

Bottled and aging in bottles

Finally, to finish the production of liquors, we proceed to bottling. Of course, once bottled, some spirits can be left to rest and continue to evolve and age in the bottle itself. Although interaction with air is limited, this maturation can further soften the flavors and make them more interesting on the palate. However, it is necessary to keep in mind that this process is usually much more subtle when compared to maturation in oak barrels.In summary, we can say that the production of liqueurs is a quite complex process that combines science, art and a little bit of “magic”. Starting with the initial pressing until obtaining the final bottled product, each of the steps in the process influences the definitive character and quality of the liquor that we subsequently taste. We want to emphasize that distillation, in particular, is an art that requires great experience and great precision to extract the best from each ingredient to obtain different spirits. So we have no doubt that the next time you drink a good Whiskey, Vodka, or any other liquor, you will remember what the meticulous distillation and production process behind each bottle is like. We hope that our article has helped you to learn about the process of making liqueurs.

« Previous Gin pairing: what to accompany your perfect glass with Next » The art of tasting: how to appreciate the flavors and aromas of wine