Distillation-Born Alcohols
Distillation produces many different alcoholic beverages, but spirits stand out as being particularly common due to being produced via distillation. Distillation separates alcohol from fermented drinks by boiling and condensing it; increasing its alcohol-by-volume (ABV). Spirits include vodka, gin, brandy, whiskey and rum – with vodka leading the pack in terms of production via this process.
Distillers begin their craft of creating these alcoholic beverages by starting with a wash, which could be beer or another fermented starch-based beverage, before boiling it to force out both water and ethanol vapors into concentrated alcohol vapor form and condense back down as liquid form into what’s called the heart of spirit, consisting primarily of ethanol but containing some additional compounds found in its heads and tails.
Other components of spirit distillates remain as residue with an unpleasant odor or taste, hence their names: heads” and tails.” These compounds may have an impact on human central nervous systems causing changes to mood or behavior as well as being potentially toxic and damaging livers, kidneys or other organs.
Other alcoholic beverages include table wine and malt liquor, both made of fermented grains or starches that may be flavored with fruits, vegetables or spices for flavoring and can range from dry to sweet depending on its alcohol by volume (ABV) levels – with high-end wines or malt liquors typically having ABVs between 7% to 15%.
