After the mash has been fermented and alcohol was developed, the mash is filled right into pot stills for purification. In this process, the alcohol in the mash is further removed.
The Distillation Process in Pot Stills
The wash is loaded into the initial copper pot still, called clean still, and is heated from below as well as from the within specifically. Today primarily warm steam is utilized for heating. Utilizing an outside gas fire has become uncommon. In the initial instance, warm heavy steam is led through specially designed heating tubes inside the pot still, thereby heating the wash. At 78° C, the alcohol begins to evaporate prior to the water. The alcohol vapor rises in the tapered tube.
Over the neck as well as the lyne arm the heavy steam is led into a condenser where the alcohol heavy steam is melted once more. The water mostly stays in the pot still. All single malt whisky distilleries deal with at least two series-connected pot stills. The first one, the clean still, distills the laundry to 20-25% of alcohol. The resulting fluid is called “reduced wines.” The reduced wines are then transferred right into the second pot still, called reduced wines still or the spirit still, where they are distilled to an alcohol content of 65-70%. In the Scottish Lowlands, a lot of distilleries used to utilize a third still. This third pot still generated even purer alcohol at more than 75%. Today there are just a couple of distilleries left in the Lowlands.
The Connection between Taste as well as Distillation
Vital! Keep in mind that pure alcohol tastes just like alcohol. A single malt whisky obtains its preference from the heavier oils as well as fats and the lighter esters, as well as various other flavor service providers from the clean. The more you distill a Whisky, the more it will lose its specific personality.
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