Alcohol Distillation Heat transfer in alcohol distillation is a primary factor limiting energy costs during separation processes, so its intensity determines energy requirements for alcohol distillation. Higher heat transfer equates to decreased energy requirements. Steam, electricity and chemical inputs serve as energy sources in this regard. Immiscible liquids often form an azeotrope (where the boiling […]

Alcohol distillation is one of the main distinctions that define spirits from other fermented (nondistilled) beverages like beer and wine. Distillation creates pure form ethyl alcohol known as grain alcohol or drinking alcohol that can then be further purified before used to craft spirits such as gin, vodka or whiskey. Distillers typically start off their […]

Distillation is the process by which yeast consumes sugar to produce CO2 and alcohols, with distillation being the separation process whereby these alcohols are separated based on their boiling points into concentrated “distillate”. Distillation does not produce any actual ethanol; rather, it just separates out parts of liquid with different boiling points which contain different […]

The ideal beverages feature a harmonious combination of sweet and sour flavors, where every element harmonizes with one another rather than dominating them. To achieve this effect, use high-quality ingredients while mixing your drink so that adjustments can be made quickly on-site. If your cocktail is too boozy, adding a dash of bitters may help. […]

Alcohol distillation has been around for millennia. It’s what gives spirits such as bourbon, vodka and whiskey their distinctive tastes, and while its specifics vary greatly between distillations processes it generally follows this model: heating liquid until alcohol and water separate out. Remove water, and what remains is pure ethanol. While you could produce beer […]