The Basic Principles of Spirit Production
From sugar to alcohol
Every spirit begins with a fermentable sugar source - cereal grain, grape, sugar cane, agave, potato or fruit. Yeast converts sugar into alcohol and carbon dioxide. This is fermentation, and it is the only step that creates alcohol. Fermentation normally stops naturally at around 15% ABV because yeast cannot survive much above that, which is why spirits must be distilled.
Distillation concentrates alcohol
Alcohol boils at a lower temperature (about 78 °C) than water (100 °C). Heating a fermented liquid sends alcohol-rich vapour up the still, where it is condensed and collected. Two still families matter:
- Pot still - batch operation, usually one distillation (often two or three runs). Lower strength on collection, more character-retaining.
- Column (continuous) still - runs non-stop, performs many distillations in one pass, giving much higher strength and a purer, lighter spirit.
After distillation
Spirit is usually reduced to bottling strength with water, may be matured in oak (optional - vodka, white rum and most gin are not), may be coloured with caramel, chill-filtered, sweetened or flavoured with botanicals.
Traps to watch for
- Distillation does not make alcohol; fermentation does.
- Column stills give higher strength and lighter character, not the reverse.
- Not all spirits are aged, and ageing is not required for a spirit to be legal unless the category says so.
- Vodka may be made from any agricultural raw material, not only potato.
Rule of thumb: if the question asks which step creates alcohol, answer fermentation; if it asks which step increases alcoholic strength, answer distillation.