Category: Spirits and Distilling
The distillation process
Distilling Gin
The reserved and bashful gin is making a splashing comeback. City-dwellers across the nation are requesting more of the spiced and herbed white spirit, and popular drinks include gin and tonics and colorful martinis. As the drinkers’ palates become more sophisticated, their tastes and curiosity lean towards not only more refined drinks such as gin, but to artisan, micro-distilled spirits that more perfectly capture the aromas, flavors and essences of the spirits we love to drink.
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Distilling terminology
Alcohol: A member of a class of organic compounds containing carbon, hydrogen and oxygen. Considered as hydroxyl derivatives of hydrocarbons, produced by the replacement of one or more hydrogen atoms by one or more hydroxyl (-OH) groups. Under the modern IUPAC (International Union of Pure and Applied Chemistry) naming system, the name given to an alcohol is derived from the parent hydrocarbon, with the final “e” changed to “ol”: thus methane-methanol; ethane-ethanol; etc. The principal alcohol in fuel and beverage use is ethanol, (otherwise known as ethyl alcohol). Murtagh & Associates, Alcohol Glossary
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Distilling – An Introduction
In researching these materials we discovered a wide variety of conflicting and, at times, just plain wrong information about the age-old process of alcohol distillation. In this first installment on our in-depth and continually expanding informational resource on Probrewer.com, we have and will continue to strive to present the brewing industry with the most accurate and up-to-date information available.
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