Distillation is what sets spirits apart from other fermented beverages like beer, wine and hard cider. But distillation doesn’t just create pure products – its use also imparts distinctive flavors that set vodka, whiskey and brandy apart from each other and from tequila. Distillation’s artful process can be captivating to witness; after all it’s just science in action using glassware – where having the right tools makes all the difference in outcome!
At Tepe Gaura in Mesopotamia, dating back to 3500 BCE, archaeologists discovered retorts used for alcohol distillation – likely for perfume production only as ancient people didn’t produce strong spirits but preferred beer and fermented grains instead.
Over the centuries, numerous stills were invented for distilling spirits. One such device, commonly attributed to Maria the Jewess but its exact introduction remains uncertain, was an alembic still.
An alembic operates by drawing a wash’s vapor through a tube into another vessel filled with flowing water; this cooling system prevents flask cracking during heating and regulates its temperature to stabilize vapor whose temperatures then condense into liquid in a condenser.
Vapor then flows up the column of a still, consisting of perforated copper plates spaced apart and arranged like a ladder. Each plate is slightly cooler than its predecessor; heavier molecules condense on lower ones before continuing their journey upwards while lighter molecules pass through holes on subsequent, even cooler plates, where they continue their journey up into collection vessels where various fractions of spirits evaporate out over time.
