Distillation

1. DistillationDistillation
Introduction to SpiritIntroduction to Spirit

2. DefinationDefination
•Spirit is defined as product of distillation of
fermented beverage.

3. DistillationDistillation
•Distillation is the process of separation of
two miscible liquids by using difference in
their boiling point. In present context the
alcohol has to be separated from water
after fermentation.
•The evaporating temp. of ethyl alcohol is
78.5C where as for water is 100C.

4. Method of Distillation Method of Distillation
•Traditionally there are two method of
distillation.
•Pot still
•Patent still/ Coffey still/ Continuous still.

5. Pot still DistillationPot still Distillation
•The pot is made from Copper
•Size differ from place to place
•Alcohol vaporize at 78.5 c
•The Vapours passes through Condenser and
converted to liquid
•Liquid alcohol is collected into three parts
Head
Heart ( 30% Alcohol remaining water)
Tail
•

6. Cont..Cont..
•The head & tail is collected in a separate vessel.
•The head contains a lot of methyl alcohol & not
suitable for consumption.
•The head & tail are put back for re distillation
with a fresh batch of alcohol water mixture.
•The heart will be taken for a second distillation.
The will also produce the same
Head
Heart ( 70% alcohol remaining water)
Tail

7. Cont..Cont..
•The spirit produced by this method
contains lot of congener element, which
contributes to flavour & body of spirit.
•Spirit, which produced, is Scotch malt
whisky, Cognac, Dutch gin, Dark Rum,
Tequila & some Polish vodka.

9. Pot Still DistillationPot Still Distillation

12. Patent Still/Coffey/ContinousPatent Still/Coffey/Continous
•This is also known as Coffey still because
Mr. Aneas Coffey patented it in 1830.
•Aneas Coffey patented an improvement
on an already existing model of which was
developed by Robert Stein.
•This is also known as a continuous still
because the entire process of distillation
gets completed in one continuous
operation.