1. DISTILLED
BEVERAGES WITH
TOBACCO
4 T H S E M E S T E R / B H M C T

2. SYLLABUS
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3. SYLLABUS
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4. SYLLABUS
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5. SYLLABUS
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6. ▪ In the context of alcoholic
beverages, "spirits" are a
specific type of alcoholic drink
that are distilled to a high
alcohol content.
▪ Examples of spirits include
vodka, gin, rum,
brandy,whiskey, and tequila.
SPIRITS
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7. Distillation
▪ Distillation is a process used to
separate and purify a mixture of
liquids based on their boiling
points.
▪ The process involves heating the
mixture until it vaporizes, and
then cooling and condensing the
vapor back into a liquid. The
separated liquid is then
collected in a separate
container.
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8. DISTILLATION
▪ The basic principle of distillation is
that different liquids have different
boiling points. By heating a mixture
of liquids, the liquid with the lowest
boiling point will vaporize first, and
the vapor can be collected and
condensed into a separate
container. The process can be
repeated multiple times to separate
different components of the mixture
based on their boiling points.
This Photo by Unknown Author is licensed under CC BY
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9. ▪ Distillation is commonly used in
the production of alcoholic
beverages such as whiskey, gin,
and vodka.
▪ It is also used in the petroleum
industry to separate and purify
different components of crude oil,
and in the production of essential
oils for perfumes and
aromatherapy.
DISTILLATION
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10. KEY POINTS
Alcohol
vapourizes – 78.5
Degree Celsius
Water -100
Degree Celsius
Still :
Container/Aparatus/Equipme
nt in which the distillation
occurs
A distilled
beverage- Atleast
35% Alcohol
Spirits- Strong
distilled liquor
Liqueur-
Flavoured &
sweetened spirits
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11. Key Notes
The first distillers were perfume makers
Pure distilled beverage has no colour, taste & smell
The spirits produced by distillation differ from each other
in flavour,taste,color,body & aroma
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12. Why is the difference ?
Ingredients used in the original fermenting liquid
The proof at which it is distilloed
The amount of congeners in the spirit
What is done with the spirit after distillation ( Maturation, Blending)
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13. Congeners
Congeners are substances produced during the fermentation
or distillation process other than ethanol.
These substances include small amounts of chemicals such as methanol
and other alcohols (known as fusel alcohols), acetone, acetaldehyde,
esters, tannins, and aldehydes.
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14. POT STILL
▪ Earliest and traditional form of
still
▪ Originated in middle ages
based on alchemist’s alembic
▪ More laborious & time
consuming
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15. Pot Still
A pot still is a traditional copper still that has been used for centuries.
It is a batch distillation process that involves boiling a fermented mash in a
large pot and collecting the vapor that is produced.
The pot still produces a high-quality and flavorful spirit with a relatively low
alcohol content.
Pot still whiskey is typically distilled twice, with the second distillation being
known as the "spirit run."
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16. Pot Still
▪ Two Parts A heating chamber & a
condenser (Cooling)
▪ Made of copper
▪ Fermented wash heated in the still
▪ Alcoholic vapours accumulated in
the condenser and chilled to form
distilled spirits
▪ Pot still spirits are double distilled
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17. Different part of the
distillate
▪ The first part of the distillate is known
as heads or foreshots that contains
methanol (Impure,pungent,unpalatable)
▪ The central part of the distillation is
called heart (the best part)
▪ The final part of distillation is tail or
feints or after shots (Weak n alcohol,
contains fusel oil & impurities.
▪ Heads & tails are sent for redistillation
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18. Characteristic of pot still
Spirits are produced in batches (one after another)
Needs frequent cleaning and refilling after every batch
Required constant attention to maintain the temperature
Spirits made by this method contains more impurities (which take times to mature)
Distillation need to be carried out twice to reach the point of acceptable drinkable
alcohol
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19. Alembic
▪ An alembic is a type of still used for
distilling liquids, especially alcohol. It
consists of a vessel with a long,
tapering neck and a condenser, which
is used to cool and condense the
vapors produced during the
distillation process.
▪ The alembic has been used for
centuries to produce various types of
distilled beverages, such as whiskey,
brandy, and rum, as well as essential
oils and perfumes. The word
"alembic" comes from the Arabic al-
anbiq, which means "the still."
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20. Why copper is used ?
✓ Mallable
✓ Good conduction of heat
✓ Reacts with sulphur (Smooth spirit)
✓ Catalyst of Esterfication
✓ Decrease the formation of ethyle
carbomate
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21. How a Pot still works ?
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22. PATENT STILL
✓ A patent still, also known as a column
still or Coffey still, is a continuous
distillation process that involves
passing the fermented mash through a
tall column.
✓ The column contains multiple plates
or trays that allow for the separation
of the various components of the mash
based on their boiling points.
✓ The patent still produces a high-
alcohol, neutral spirit that is often
used for blending with other spirits to
produce different types of whiskey or
other alcoholic beverages.
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23. Patent Still/Coffey
still/Continuous Still
▪ Named after Irishman
Aeneas Coffey in 1832
▪ More efficient
▪ Continuous distillation ( Not
in batches)
▪ Largescale commercial
production
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24. Patent Still
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25. Patent still
Has two coloumns (80 Feet High)
Analyser & Rectifier
Coloumns are divided intoi chambers by perforated copper plates
These plates are connected to a drip pipe that leads to th chamber below
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26. Patent Still
The fermented wash enters the rectifier and descend through it in a
serpentine like pipe
It gets heated up by hot vapours rising up the column by the time it reaches
bottom of the rectifier.
It is then pumped into the analyser
One its way down, wash falls onto heated perforated plates and gets
transformed into vapours and rise up to the top of the analyser.
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27. Patent Still
The spent wash which is heavy and impure is drawn off from the bottom
The vapour that is raised up to top of the analyzer is again pumped into the bottom of
the rectifier
As it rises it gradually get condensed by the incoming cold wash pipes (Serpentine
like)
The condensed pure spirit is guided into a spirit receiver
Fore shots and after shots are sent back to the analyser for re distillation
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28. Key notes
It needs only one operation to produce drinkable products (Single run)
It doesnot required cleaning after every boiling
It produce much stronger spirits than pot still
It removes all impurities to give a very pure spirit
It is cost effective process
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29. How a continuous still works
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