Distillation is a process that separates compounds based on their volatility or ease with which they vaporize. In the case of alcoholic spirits production we capitalize on the difference in boiling points between water and ethanol. Since ethanol boils at a lower temperature than water we concentrate the alcohol by applying heat, in the form of steam, to a base wine or mash to produce a distillate that is higher in alcohol than the material originally charged into the still.
Material to be distilled is charged into the pot through the manway. Heat is applied to the pot using a steam boiler in conjunction with a steam jacket that surrounds the pot. The alcoholic vapors rise through the helmet and into the column of the still. As the vapors work their way up the column the alcohol becomes more concentrated as condensate forms and drips back down towards the pot. Some of the vapor condenses when it reaches the condenser or dephleglamator. The remaining alcoholic vapor reaches the condenser which turns it back into a liquid by cooling it with water recycled from our cooling tower.
Distillate is collected in three fractions. The first fraction, or cut, is known as the foreshot or heads and contains aldehydes and other low boiling compounds that are undesirable in the final product. The middle cut known as the main run, or hearts, is high in alcohol and is used for the final products. The final cut, or tails, contains high boilers and fusel oils and is collected for later re-distillation to extract more hearts.