School of Booze by Jane Peyton

Author:Jane Peyton
Language: eng
Format: epub
Publisher: Skyhorse Publishing
Published: 2014-12-31T16:00:00+00:00

Where grapes were not plentiful, distilled alcohol was made from cereals instead. Thus in Southern Europe the national distilled drinks—brandy, grappa, ouzo were made by distilling fermented grape juice; but in the colder climes of Northern Europe whisky, vodka, gin, genever, aquavit were made by distilling barley, corn or wheat.

HOW DISTILLATION WORKS

Depending on what spirit is being produced, grapes, apples, soft fruits, cereals, molasses, potatoes, or some other source of sugar are fermented. Alcohol is the by-product. Simple distillation is performed in a pot still (a.k.a. alembic) which consists of two flasks connected by a tube. In the first flask the fermented liquid is boiled so the water, alcohol and aroma compounds vaporise and accumulate in the tube where they condense on a cold serpentine coil. Condensate of concentrated alcohol trickles drop by drop into the second flask. The first run-off is called ‘the head’ and being low grade is discarded because the distiller is after ‘the heart’ which is the high-quality distillate in the middle of the process to be used as the final product. During distillation chemical reactions take place that change the aroma and flavour characteristics of the original fermented brew. The condensed liquid is a colourless spirit, so for drinks like whisky, rum and brandy it is aged in oak casks for several years and the wood imparts a golden amber hue, aroma and flavour. With gin, anise and flavoured vodka, the spirit is either distilled again or infused with botanicals to give the distinctive flavours.

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