PRODUCTION OF

DIFFERENT SPIRITS
Presented by: Fiza Kashif
Spirit:
◦ Potable alcoholic beverage
◦ The fermented mixture
◦ Produce by distillation of alcoholic beverage
◦ Other terms used for spirits are:
1. liquor
2. distilled beverage
3. spirituous liquor
4. hard liquor.
 Distillation:
◦ The principles of distillation is that when liquid
containing alcohol is heated in an enclosed environment
the alcohol forms into steam and leave the remaining
things. This process increase the alcoholic strength
which is called Distillation.
◦ Most typically, spirits are distilled from fruit. However,
some may be distilled from grains or sugars.
◦ All spirits are alcoholic, but not all alcoholic drinks are
spirits, also referred to as hard liquor
Types of spirit beverages
Vodka

tequila
Rum

Brandy Gin
Whiskey
Production of brandy
◦ Brandy known as “ Burnt Wine “ is a expression derived from Dutch
word “Brandywine” meaning burnt.
◦ Brandy, in its broadest definition, is a spirit made from fruit juice or
fruit pulp and skin.
Brandy can be divided into three broad categories
◦ Grape Brandy : Brandy made from fermented grape juice and
crushed grape skin and seeds
◦ Fruit Brandy : It is term used for brandies which are made from
fermenting juices of fruits other than grapes
◦ Pomace : Brandy made from pressed grape skin, pulp and seeds the
residue which remains after all the juice has been extracted for wine.
◦ Brandy is made by a simple process of distillation of wine. It is created in a still
to leave the water and remove the alcoholic vapour which condenses back into
liquid form as it cools.

Step
1. Fermentation
2. Distillation
3. Ageing
4. Blending
5. Bottling
Fermentation
The process of making brandy starts with the fermentation of fruit/grape juices.
The wine is allowed to ferment in huge vats for three to five weeks producing a
sour high-acid wine with low alcohol content
Distillation
◦ Wine with an alcoholic strength of 8-12% v/v and high
acidity is boiled in a pot still. The alcoholic vapours, water
and numerous aromatic compounds rise upward and are
collected in a condenser where they become liquid again.
This distillation process is carried out twice
Ageing
◦ Brandy must be then placed in oak casks and allowed to
age. As the brandy ages, it absorbs flavours from the oak
while its own structure softens, becoming less astringent.
Through evaporation, brandy will lose about 1% of its
alcohol per year.
Blending
◦ In this step brandies are blended and diluted to around 40%
alcohol. The brandies of various years or various casks or
various vintage are mixed with each other to have a perfect
mix.
Bottled
◦ They are then bottled to be sold.
 Rum Production
◦ Rum” is an alcoholic distillate .made from sugar cane,
or its derivatives like sugar cane juice, molasses
◦ The base is combined with water & yeast and after
fermentation it is distilled.
◦ Majority of rums are produced from molasses.
◦ Molasses- based rum is distilled via a column still;
sugarcane-based rum is often distilled via a pot still.
Fermentation
Yeast is then added to the mash (molasses diluted with water or
sugar cane juice), which is then fermented and converted into
alcohol until it produces 8% to 10% alcohol
Types of fermentation
1. Spontaneous fermentation
2. Controlled fermentation
Spontaneous fermentation:
◦ This relies on the yeasts and micro-organisms naturally present in
the atmosphere or in the sugar cane juice. Such fermentation takes
place in open vats and takes between 1 and 2 weeks
Controlled fermentation (batch)
◦ This kind of fermentation uses laboratory-grown yeasts. Such
fermentation is over within 2 to 3 day
Distillation
◦ The type of rum produced very much depends on the
distillation method: ,
◦ heavier rums tend to come from pot stills 68% and 70%
alcohol)
◦ lighter rums are produced by column stills alcohol content
above 90%, .
Ageing
◦ ageing takes place in old bourbon barrels, rum can also be
aged in cognac barrels and new oak barrels.
◦ There is no required minimum time period, but few rums
claim to be aged for more than 8 or 12 years.
Production of Gin
◦ Gin is a white spirit flavoured with juniper berries and
botanicals( an assortment of herbs and spices)
◦ Its name is shortened version of “Genève” the Dutch word of
Juniper.
◦ Gin is made primarily from a mixture of malted barley, wheat,
corn and rye. It is an un-aged spirit.
◦ The botanicals which are used to flavour gin are anise,
coriander, cassia bark, cinnamon stick, orange peel etc.
Steps
Mixing: Mixing the spirit base With junipers and botanicals
extracts
Steeping: Most of the gin available in the market is produced by
this method wherein juniper berries and botanicals are steeped in the
spirit and then redistilled.
Percolation : In this method alcohol vapour wafts through a
chamber in which the dried juniper berries and botanicals are
suspended. The vapour gently extracts aromatic and flavouring oils
and compounds from the berries and spices as it travels through the
chamber
 Vodka production
◦ Vodka is one of the world’s most popular beverages. It is a colourless
beverage( white spirit) distilled from grains potatoes, molasses or beetroot
◦ It is said to have originated in Russia and derives its name from “Vodka”
meaning water.
◦ Steps:
1. Fermentation
2. Distillation and rectification
3. Filtration
4. Dilution and bottling
Mash preparation
◦ The grain or vegetables are loaded into an automatic mash tub where the
grains are crushed
Fermentation
◦ The mash is poured into large vats. Yeast is added and the vats are closed. Over
the next two to four days, enzymes in the yeast convert the sugars in the mash
to ethyl alcohol.
◦ Distillation and rectification
◦ The liquid ethyl alcohol is pumped into patent still for distillation.
◦ The alcohol is continuously cycled up and down, and heated with steam,
until the vapours are released and condensed
◦ This process also removes impurities.
◦ The vapours rise into the upper chambers (still heads) where they are
concentrated.
◦ The extracted materials flow into the lower chambers and are discarded.
Water added:
◦ The concentrated vapours, or fine spirits, contain 95-100% alcohol.
◦ In Order to make it drinkable, water is added to the spirits to decrease
the alcohol percentage to 40% volume by volume.
Bottling:
Alcoholic beverages are stored in glass bottles because glass is non-
reactive.
Thank you
References
◦ https://www.slideshare.net/A977yan/rum-production
◦ https://www.slideshare.net/bhavna123/brandy-a-brief-presentation
◦ https://www.slideshare.net/bhavna123/gin-presentation
◦ https://www.slideshare.net/bhavna123/vodka-presentation