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5.1.distillation Complex
5.1.distillation Complex
5.1.distillation Complex
alcoholic liquid ('wash') to distil your spirit from. The majority of vodkas and
all whiskies are distilled from a wash which is essentially beer made by
ethanol. And because ethanol alcohol boils at a lower temperature than water the
enclosed environment (the still) and capturing the alcohol vapours emitted it is
possible to concentrate the alcohol by boiling it off from the water which is
This process is complicated by the fact there are different types of alcohol
and other chemical compounds present besides ethanol, all with different boiling
points. These are collectively known as congeners and these chemicals give
spirits character and flavour. Some congeners are desirable in small quantities,
you were making a less pure, more characterful spirit such as tequila or
removal of some congeners while others are softened by interaction with the
wood.
Ethanol alcohol, the potable alcohol which the distiller wants to capture has
a boiling point of 78.2˚C. Other, less tasty and often harmful congeners have
During the distillation process the first vapours to boil off the water are
the more volatile alcohols, those with the lowest boiling point. These are
variously known as 'heads' or 'foreshots' depending on the part of the world you
Next comes the desirable ethanol alcohol, usually described as being the
heart. By diverting the flow of spirit emerging from the condenser the heads can
be discarded and the heart separated and saved.
As the alcohols with the lower boiling points have now evaporated, this
leaves water, proteins, carbohydrates and less volatile alcohols with higher
boiling points, better known as 'tails', or 'faints'. The still will be run to
separate these less volatile alcohols from the watery wash until the liquid left
separate the little remaining alcohol and the 'pot ale' left in the still will
be sent for processing or simply spread over fields as fertiliser. The tails and
sometimes also the heads will be retained and added to the wash of the next
One of the skills of a distiller is judging the right moment to "cut" the
stills outflow from heads to hearts and hearts to tails. The smaller the
percentage of heart so the greater the purity of the heart but this means
The Heads
alcohols given off at the start of distillation and include the following
chemical substances:
as ketones. Indeed, the word ketone derives its name from Aketon, an old German
word for acetone. Acetone commonly used as a cleaning solvent and is the active
ingredient in nail polish remover and as paint thinner. Thus when you smell nail
responsible for the aroma of many fruits, including apples, pears, bananas,
pineapples and strawberries. Esters are most commonly formed by condensing
contribute fruity aromas. Esters have inoffensive, often sweet odours so are
Esters include ethyl acetate (boiling point 77.1˚C), ethyl butyrate (121˚C),
ethyl formate (54˚C), and hexyl acetate (171.5˚C). Although Acetate esters have
a low boiling points, Acetate hangs around in the still as its molecules act as
volatile and highly flammable liquid with a boiling point of 64.7˚C. Methanol
and ethanol (drinking alcohol) are like brothers and sisters and their molecules
cling on to each other so despite their different boiling points they are
Methanol is separated and discarded as it is very bad for the liver and
Pot still distilled spirits such as malt whisky may contain 4 to 5 parts per
million and at these levels its presence is safe. However, as little as 10ml of
methanol can cause permanent blindness by destruction of the optic nerve and
European regulations stipulate that the methanol content in vodka "shall not
that is separated and kept to make alcoholic beverages. Put simply it is the
The substances which make up the other parts of the distillation have an
unpleasant odour or taste and often are harmful to human health. The main
quantities amounts of other compounds in the heads or tails may also be present
Due to its powerful effects of the human central nervous system and resulting in
drugs.
Ethanol is the main type of alcohol found in alcoholic beverages but it has a
myriad of other uses - even in thermometers. As a solvent it has been used since
medieval times to harness the flavour and perceived health giving properties of
botanicals to make early remedies and digestives. Being a solvent that is safe
Chemical processes use ethanol as a solvent and a feedstock for the synthesis of
For such a versatile and useful compound, ethanol is remarkably easy to make
and its production by the fermentation of sugar is one of the earliest organic
reactions used by humanity. Ethanol has a boiling point of 78.2˚C making it easy
The Tails
Also known as 'faints' these alcohols and other substances have low
amounts during the fermentation process and has a boiling point of 97.0˚C. It is
beer and wine. Butanol has a boiling point of 118 °C and is one of the group of
boiling point of 131.6 °C. It has a strong smell and a sharp burning taste and
is another of the group of alcohols known by the pejorative term 'Fusel
Oils'.
term for the bitter compounds found in the tails during distillation. Comprising
of propanol, butanol and amyl alcohols (furfural not an alcohol but is sometimes
alcohols with more than two carbon atoms and significant solubility in water.
wine, cider, mead and other fermented beverages and the spirits distilled from
them. The term 'fusel' is German for 'bad liquor' and these alcohols have an
fermentation and it is Acetic acid that gives vinegar its sour taste and pungent
smell. It is a colourless liquid that absorbs water and boils at 118.1˚C and is
corn, oats and wheat bran. Its name comes from the Latin word 'furfur', meaning
bran, referring to its usual source. It is a colourless oily liquid which when
exposed to oxygen quickly becomes yellow. It has a burnt, bad almond smell.
does not like water so although it has a high boiling point (161.7 °C) it
smells of almonds.