A Guide to Spirit Drinks: Production, Styles, and Flavors

Posted on Sep 5, 2024 in Physics

Spirit Drinks

Raw Material

The base material used to obtain a fermentable liquid determines the final spirit’s character. High-quality materials are essential for producing top-quality spirits. Sugars present in the raw material allow fermentation to begin immediately.

Fermentation

This process transforms the base material into an alcohol base for distillation. The fermented liquid, often called “wash,” can undergo long and complex ferments depending on the desired spirit style. The distiller controls the amount of congeners (flavor compounds) produced during fermentation.

Distillation Process

  • Alcohol liquid is heated.
  • The liquid boils, and alcohol evaporates.
  • Alcoholic vapor travels up the still to the condenser.
  • The vapor is cooled and condenses.
  • Spirit is produced.

Alcohol boils at 78.3ºC, while water boils at 100ºC. Ethanol and other aroma and flavor compounds are volatile, resulting in a higher concentration of flavor and ethanol in spirits.

Ageing and/or Flavouring

After distillation, spirits may undergo ageing and/or flavouring processes to enhance their character and complexity.

Pot Still

Pot stills are used for primary distillation, producing alcohol from the wash. They have good conduction ability and malleability, enhancing catalytic processes and neutralizing some sulphur in the brew. These stills are heated directly (coal, peat, gas) or indirectly (steam coils). A rummager prevents charring and temperature fluctuations during the 5-8 hour distillation. Factors like charge, temperature, still shape, and size are crucial. The residue is called “pot ale.” The second distillation is often fractionated, separating volatile compounds (“heads”) and the spirit cut. The final residue is “feints,” and the remaining liquid is “spent lees.”

Column Still

Column stills are tall, vertical structures used for continuous distillation. They are internally divided into plates, creating mini-distillations that yield high-strength, pure spirits with a light character. Vapour enters the still, passes through plate holes, and forms a liquid layer on each plate. Less volatile parts flow down as liquid.

Strength and Flavour

  • Higher strength spirits have lighter flavors.
  • Lower strength spirits retain more impurities and flavors, including those from the base material.
  • All spirits are initially water-white; color comes from maturation or added caramel.

Post Distillation

Post-distillation processes include maturation, oak ageing, sweetening, coloring, and reducing to bottling strength.

Brandy

Cognac

  • Oak-aged grape brandy from north of Bordeaux.
  • Double-distilled.
  • Light to medium-bodied.
  • Smooth alcohol with fruity and floral notes.

Armagnac

  • From south of Bordeaux.
  • Column still distilled.
  • Low-strength.
  • Characterful, medium to full-bodied with dried fruit notes.

Oak Maturation

Oak maturation creates a smoother spirit with vanilla, nut, sweet spice, and dried fruit flavors.

Brandy de Jerez

  • Grape varieties: 95% from La Mancha.
  • Distillation: in Jerez and La Mancha.
  • Oak Maturation: must use the solera system.

Whisky

The basic process for whisky production is: Grains -> Starch converted to fermentable sugar -> Fermentation -> Distillation -> Maturation -> Whisky.

Scotch Whisky

  • Distilled and aged in Scotland for at least 3 years.
  • Malt Whisky: Made from barley, using copper pot stills, often with peat influence.
  • Single Malt Scotch Whisky: Whisky from a single distillery made from only malted barley.
  • Blended Scotch Whisky: A blend of malt and grain whiskies.

Irish Whiskey

  • Made from a mixture of grains.
  • Smooth, soft, and mellow with fruit, honey, flower, and wood notes.

North American Whiskey

Bourbon

  • Made in the USA.
  • Contains at least 51% corn.
  • Aged in new American oak barrels.

Tennessee Whiskey

  • Made in Tennessee.
  • Filtered through maple wood charcoal, resulting in sweet, smoky flavors.

Rum

The production process for rum is: Sugar cane product (molasses diluted before fermentation) -> Fermentation -> Distillation -> Maturation (optional) -> Rum.

  • White Rum: Neutral and dry.
  • Golden and Spiced Rum: Oak-aged with banana, coconut, and coffee notes.
  • Dark Rum: Oak-aged with fig, raisin, clove, and cinnamon notes.

Tequila

The production process for tequila is: Agave (starchy core) -> Cooked -> Fermentation -> Distillation -> Maturation -> Tequila.

  • Plata/Blanco/Silver: Intense vegetable and spicy flavors.
  • Joven/Oro/Gold: Flavored and colored with caramel.
  • Reposado y Añejo: Aged tequilas with smoother, more complex flavors.

Vodka

The production process for vodka is: Any raw material -> Distilled to high strength -> Charcoal filtration -> Reduced to bottling strength -> Vodka.

  • Light, neutral character.
  • Versatile for cocktails and mixers.
  • Often flavored.
  • High-strength neutral base spirit.
  • Flavorings added by maceration, re-distillation, or essences.

Gin

  • Base material: Neutral high ABV spirit.
  • Botanicals or essences: Juniper, coriander, angelica, citrus peel.

London Dry Gin

  • Pot still re-distillation.
  • No flavorings added after distillation.

Distilled Gin

  • Similar to London Dry Gin.
  • Flavorings can be added after distillation.

Inexpensive Gins

  • Often use essences for flavoring.

Liqueurs

The production process for liqueurs is: Base spirit -> Flavored -> Sweetened -> Coloring -> Liqueurs.