ALCOHOL
Introduction
Alcohol is obtained by fermenting a liquid containing sugar and is the base of
alcoholic beverages.
Fermentation is the process in which the yeast acts on sugar and converts into Ethanol
and gives off carbon dioxide. The fermented liquid has 3-14% alcohol, which can be
further increased up to 95% by a series of distillations.
The word “Alcohol” is derived from the Arabic al-kohl. Kohl is a black staining powder
which is used cosmetically- staining the eyelids. Later the word alcohol referred to any
fine powder which was applied to essences obtained by distillation by the alchemists of
medieval Europe.
Pure alcohol is a colorless clear liquid, light ethereal smell with a burning taste. It derives
its color from the wood of the cask in which it is matured and or from the caramel, or
vegetable dyes which maybe added during its maturation or bottling.
DISTILLATION
Distillation is a process of separating liquid by vaporization and condensation. This
method has many applications and one of them is the production of spirits. Distillation is
used to increase the alcoholic strength of the liquid by separation of elements in liquid on
the basis of boiling point. In the distillation process, the alcohol present in the fermented
liquid (alcoholic wash) is separated from water. Spirits are examples of distilled drinks
and the plants producing the spirits are known as distilleries.
Brandy, whiskey, gin, rum, tequila are examples of spirits that are prepared from the
alcoholic wash was given following.
Brandy- fermented grape juice.
Gin, whisky- fermented cereal.
Tequila- fermented sap of agave weber.
Rum- fermented molasses.
Vodka- fermented potatoes or cereal.
All spirits are distilled from a base of a fermented liquid and have a high percentage of
alcohol compared to fermented drinks. There are many distinct and popular types of
spirits, each having its own flavor and body. There are difference in taste, smell and color.
They may be full bodied, with strong or category and brand make the drink unique.
These differences in characteristics are largely influenced by:
The ingredients used in the fermented liquid-molasses, cereals, juices used in
fermentation.
The proof (abv.) at which the spirit is distilled- higher the proof, lower the flavor and vice-
versa .i.e. if distilled to High abv. less congeners, and distilled to low abv. more congeners
The type of cask used and period of maturation- the type of wood used in the cask, the
type of cask used- old, new, toasted- contribute to the flavor of the spirit. Longer the
maturation period, mellower the product.
Blending- it is the mixing of spirits of particular kind of varying qualities to ensure
consistency.
All potable spirits are distilled from the alcoholic wash, which contains 7- 12 % alcohol.
Ethyl alcohol vaporizes at a lower temperature of 78.5 degree Celsius than water that
vaporizes at 100 degree Celsius. It makes it simple to separate from water. Liquid of
higher alcohol % is achieved by repeated distillations which are diluted with addition of
pure water to it the required strength. The still is the apparatus that separates alcohol
from water.
TYPES OF STILL:
There are two types of still used for distilling spirits:
1. Pot still
2. The patent or continuous still
The Pot Still
Pot still method is the oldest method of distillation and most of the finest are made by the
pot still method.
The pot still has the shape of a huge onion and has two parts:
Still
Condenser with spiral tube (worm).
Distillation happens in pairs of copper pot stills with tall swan necks. The first still is called
‘wash still’, which is larger than the second still, which called as the ‘spirit still’. The
alcoholic wash is directed to wash still, where it is heated up. When the temperature
reaches 78 degree Celsius, the alcohol vapors rise, pass over the neck of the still, and
are led to condenser through the spiral pipe, which is enclosed in cold water. The
condensed liquid is termed as low wine, which contains alcohol around 30%.
The low wine is sent to spirit still for second distillation this is carried out to get a drink of
higher alcoholic content. The first part of distillate, called ‘foreshots/head’ is kept aside
to for further treatment as it pungent and impure. The central portion of distillation, termed
as heart is the best part; it has an alcoholic strength of approx. 75%, is condensed and
collected in spirit container which is later matured in casks of various kinds.
The spirit safe is a transparent box where the master distiller can monitor the spirit
vapours. The distiller can cut off the Heads & the tails that are not potable.
The final part of distillation called tails, is weak in alcohol and contains fusel oils and
impurities. It is added to foreshots and sent for redistillation. The spirit thus obtained will
have a high percentage of alcohol with some water and minute amount of other
substances, such as acids, esters, trace minerals, flavoring oils, etc. that are derived from
the base wash and give flavor, body and aroma to the drink. These substances are called
congeners. Drinks obtained from pot distillation have more congeners than the ones
obtained by patent still, which contributes to body and aroma.
Cognac, malt whisky, Dutch gin, Irish whisky, Tequila, Liqueurs and Dark rum are
pot stilled.
ADVANTAGES
It produces spirits that are individualistic due to presence of congeners.
Spirits with pronounced aroma are produced.
Small quantity of wash can be distilled.
DISADVANTAGES
It needs more time and labor.
It is costly to operate.
Stills need frequent cleaning and refilling, often after each distillation.
2. Patent Still/Coffey Still/ Continuous Still/Column Still.
The Patent or Coffey still is named after Aeneas Coffey, a Dublin excise officer who
patented the still in 1831. It works on the principle of distillation by steam & use
rectification to make end product as pure & congeners free as possible. It produces
continues flow of high strength 90% alc. by vol.
It consists of two columns each of 18m high. They are made up of steel & are thermally
insulated.
One column is known as Analyser which separates the constitute parts & other is known
as Rectifier that increases the strength & purifies the spirit.
Each column is subdivided into horizontal into chambers by perforated plates.
Both chambers are heated with help of steam & fermented liquid or wash enters from the
top of rectifier & gradually descends through it inside a pipe.
By the time it reaches the bottom of the rectifier it is almost at the boiling point.
It is then pumped into the analyser where it gradually drips down through the perforated
copper plates.
As, it moves down it is met by current of raw steam which is injected at the bottom of the
Analyser.
On contact the steam boils the wash & alcohol vapours are produced. These rises & spent
wash is send by a pipe to the bottom of the Analyser.
Meanwhile inside the rectifier the alcoholic vapors passes through series of perforted
plates.
As they rise, at certain points they meet cold wash being carried down the rectifier by
wash coil. Partial condensation takes place, the vapor getting cooler & wash on its way
to Analyser getting hotter.
When the spirit reaches 2/3 rd of the rectifier they hit a cold spiral plate or water frame &
precipitate Spirit Plate. The first liquid to emerge - the Head or foreshots is pungent is
sent for further distillation. The comparative pure spirit (Heart) is guided into spirit
receiver. This will be reduced in strength by deionised water & maturated for short time
before being treated ( or flavored as in case of gin) according to style.
The light bodied Rum, vodka, gin , Grain whisky are made by Patent still.
Advantages
does not require too much labour, cleaning and refilling.
More quantity is produced as compared to pot still.
It is cost effective.
Disadvantages
It is not suitable for distilling small quantities of spirits.
Aroma and other essential elements that are required in a drink may not be achieved.