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Distilled beverages or spirits are made by distilling the fermented mash of grains. The fermentation process breaks the sugars down into ethanol and carbon dioxide. The ethanol is distilled from the mixture to get the spirit. Distilled beverages are whisky, brandy, rum and other spirits.
There are two basic types of raw materials used to make distilled beverages: One of them is those with a high level of natural sugars and the others are those containing carbohydrates that can be easily converted into sugars using enzymes.
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Making distilled beverages
The different processes used are milling, mashing, fermenting, distilling, maturation, blending and bottling.
Milling
The grain is milled or pressed to make the starch or the sugars more available for the enzyme reaction. Either hammer mills or roller mills can be used. In a roller mill, the grains are passed through a series of rollers for a shearing action. Hammer mills consist of a series of hammers that operate at high speed.
Mashing
In mashing, the grains are mixed with water to increase the availability of the starch to the enzymes. The vessel used for mashing is called the ‘Mash tun’. The grains are wetted to allow the liquefaction of starch. In the process, the starch is converted into fermentable sugars.
Fermenting
Saccharomyces cerevisiae is the yeast used to ferment the mash. Each strain has different characteristics and imparts special properties to the final spirit. In this process, the sugars, maltose and dextrose are converted into ethyl alcohol.
Distilling
As the boiling point of alcohol and water are different they are distilled at different temperatures. The equipment used for distillation is called a ‘Still’. A still has three parts: a still or retort for heating the liquid, a condenser to cool the vapours and a receiver to collect the distillate.
Maturation
Distilled beverages can be classified as aged or unaged. Whisky, rum and brandy are aged while vodka and some gin and rums are unaged. The ‘Age’ refers to the actual storage duration while the ‘Maturity’ refers to the degree to which the chemical reactions occur while storing.
The maturation process consists of the interaction within the distillate of different compounds, the oxidation reactions and the reaction with the wood. All these should be balanced to get a mature product.
Blending
Additional flavouring and colouring agents may be added to get the required final output.
Bottling
Distilled spirits can react with various substances and this will affect the flavour and the aroma. Therefore spirits are packed in glass bottles as glass is non-reactive.