Alcohol distillation is an integral step in creating high-quality spirits, as it removes impurities such as tannins and flavor enhancers from the liquid. But distillation may also alter or completely change its aroma – known as “redistillation”. Redistillation allows drinkers to create drinks with unique or unexpected flavors and textures.
Early stills were quite basic, consisting of nothing more than a heated closed container equipped with a condenser and receptacle for collecting its condensate. Over time, this design evolved into what we commonly know as pot stills today – used for distilling whiskeys and some gins – while large-scale continuous stills (composed of several vaporization chambers stacked atop each other) became popular for use by most artisanal producers of vodkas, gins, as well as other spirits.
Distillation involves sending alcohol vapors up the neck of a still and into an near-horizontal portion called the lyne arm, where they meet a condenser that converts them back into liquid form through reflux – this transformation determines both purity and energy requirements for distillation processes.
As the industry develops, we envision mixology’s future to be characterized by global influences and distinctive flavors from across cultures, with an increased emphasis on sustainability and health. This may mean more inclusive practices that utilize organic or locally sourced ingredients for reduced environmental impact; or use botanical flavors that meet consumer desire for natural and healthy products.
