What kind of alcohol is distilled

The art of distilling is making sure you get the right amount of alcohol and any desirable congeners or flavoring compounds into the final product. Column Distilling came out of the success of pot distilling. By the 19 th century, commercial distillers were looking for a faster distilling method the pot stills had to be washed after every batch. In column distilling, the mash or wash is continuously injected into the column, with steam constantly rising up to meet it. The steam is programmed to be at the perfect temperature to strip alcohol from the wash and leave undesired compounds behind as it rises up through the column.

Column distilling not only requires no cleaning between batches, the structure of the columns and the ability to have several columns for alcohol vapors to continuously flow and refine through allows for efficient, repeated distilling—which is why column distilling results in more neutral, higher ABV spirits than pot distilling think vodka.

All spirits go through at least two procedures - fermentation and distillation. Fermentation is where all alcohol is created, distillation is where the alcohol is separated and removed. In order for fermentation to occur, two things are needed: a raw material in liquid form that contains sugar, followed by the addition of yeast.

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Treatment providers are waiting for your call: info Calls are forwarded to these paid advertisers. Types Of Alcohol Anyone who has ever visited a grocery store knows that there are many different types of alcohol. Get help today - OR -. Get a Call. What Is Alcohol? Distilled And Undistilled Alcohol There are two categories of alcoholic beverages: distilled and undistilled.

Get help for alcoholism Take your life back by getting started in a treatment program today. Learn more about treatment. Nathan Yerby Nathan Yerby is a writer and researcher. He is a graduate of the University of Central Florida. What is Alcoholism?

What Is Alcohol Poisoning? Make a decision that will change your life. Find a Center. College Alcoholism Treating Alcoholism. He took control. You can too. See Jerry's Story. Questions about treatment? All calls are free and confidential. Help your loved one by contacting a treatment provider today. The exact process depends on the type of liquor being made—for instance, gin is flavored with botanicals inside the still—and each distiller's preferred method for any of the distillation steps.

Among all the liquors available today, six styles form the base for most mixed drinks and cocktails. The "base liquors" are brandy, gin, rum, tequila, vodka, and whiskey. Each has its own unique characteristics and includes several styles. Categories such as London dry gin, cognac, and reposado tequila are further defined by specific production methods, regions, and flavor profiles.

Whiskey is one of the most complicated and is broken down into bourbon, Irish whiskey, rye whiskey, scotch, etc. The standard bottling strength of liquor is 40 percent ABV 80 proof. Some are stronger and can reach as high as proof. Liqueurs , or cordials, are sweetened, flavored distilled spirits. They are typically made from one or more of the base liquors or a neutral grain spirit blended with a sweetener and natural or artificial flavoring ingredients. Liqueurs tend to be lower-proof and bottled around 15 percent to 30 percent ABV 30 to 60 proof.

However, some are just as strong as the base liquors. For example, the popular orange liqueurs Cointreau and Grand Marnier are both 80 proof. Liqueurs add flavor to cocktails. Some feature a single flavor, such as apple, strawberry, peach, or melon, while others blend multiple ingredients. Popular liqueurs like Benedictine, Chartreuse, Drambuie, and Hpnotiq use a variety of herbs, spices, botanicals, and fruits to create their signature tastes.

Many of these recipes are kept secret, though some companies reveal at least a portion of the ingredient list. Classifying distilled spirits is not as simple as liquor versus liqueur. Some fall into none of the conventional categories, and a few are used so often in the bar that they tend to get grouped with the liquors.