Spirits 101
A variety of ingredients can be used in the production of distilled spirits. Essentially, anything that can be converted into sugar can be used to make alcohol. The most common ingredients include corn, wheat, rye, malted barley, potatoes, sugar cane/molasses (for rum), and agave (for tequila and mezcal).
Mashing is the first step in the production of distilled spirits. During this process, grains are combined with water and heated, activating enzymes that break down the starches into fermentable sugars. The resulting liquid, known as wort, contains sugars that will be fermented to produce alcohol.
Once mashing is complete, yeast is added to the wort, converting sugars into alcohol and carbon dioxide. This process, lasting three to seven days, plays a key role in shaping the unique flavor of the spirit. Different yeast strains and specific fermentation conditions produce distinct flavor profiles in the final product.
Distillation begins after fermentation is complete. During this process, the liquid is heated, alcohol vaporizes, and then condenses back into liquid form. Alcohol is separated in phases: Foreshots (toxic methanol), Heads (secondary alcohols), Hearts (ethanol for consumption), and Tails (low-volatility alcohols).
After distillation, alcohol has a very high concentration, often over 95%. To make it drinkable, the alcohol is diluted with water to reduce the concentration. Various types of water are used, such as spring water, distilled water, or reverse osmosis-treated water, to further enhance the final product's quality.
Many types of distilled spirits are aged in wooden barrels to smooth out harsh flavors and add complex notes from the wood. The barrels are often charred inside, which acts as a carbon filter to remove impurities and caramelizes the wood’s natural sugars, further enhancing the spirit’s unique flavor profile.