Introduction
In the world of alcoholic beverages, it’s crucial to grasp the distinction between distillates and fermented drinks like wine and beer. Contrary to common knowledge, all distillates start as fermented liquids. For instance, the initial step in crafting whiskey involves fermenting barley grains, which yields beer as an intermediate product.
This fundamental process arises from the fact that fermenting cereals or fruits constitutes the primary method for alcohol production. The extracted juices from these raw materials are combined with yeasts, microorganisms that thrive on sugar and, in return, generate alcohol through fermentation. As biologist Cássio Cunha, employed by a prominent beverage manufacturer, explains, «Once fermentation concludes, no additional sugar remains to convert into alcohol.»
The Role of Distillation
So, how do we achieve beverages like brandies, cognacs, and vodkas, boasting alcohol content ranging from 40% to 60%? This is where distillation steps in: it concentrates the modest alcohol levels in fermented liquids. The process initiates by boiling these liquids. Since the boiling point of alcohol (78.5°C) is lower than that of water (100°C), it yields a vapor rich in alcohol. Upon condensation, this vapor transforms into a liquid with a potential alcohol content of up to 70%. Depending on the desired product, a slight water dilution may follow to temper the potency.
From Low to High Grades: The Journey of Malt
- Malt Production: Both beer and whiskey originate from malt, barley that undergoes specialized treatment to generate sugar. This malt is then mixed with water and proceeds to fermentation.
- Role of Yeasts: Fermentation owes its occurrence to yeasts, microorganisms that consume sugar and release alcohol.
- Beer Production: The resulting liquid yields beer, typically containing around 5% alcohol.
- Whiskey Manufacturing: In the whiskey-making process, the fermented liquid undergoes distillation. It is heated until it reaches evaporation.
- Alcohol Concentration: Due to the differing evaporation rates of alcohol and water, the initial steam formed during heating possesses a higher alcohol concentration.
- Intermediate Alcohol Content: Upon condensation, a liquid with approximately 20% alcohol content is attained.
- Reiterated Distillation: The distillation process is reiterated, allowing the alcohol concentration to escalate, potentially reaching 70%. The end result is whiskey.