The distillation process is a crucial variable that significantly influences the characteristics of the finished product. Distillation takes advantage of the difference between the boiling point of alcohol (78.5 ° C) and the boiling point of water (100 ° C) to purify the liquor and remove the components of the diluted wine, thereby increasing the alcohol concentration. While both methods are rooted in the same fundamental principles of distillation, the technical differences between pot and column distillation yield spirits with distinct qualities. Although it isn’t a perfect predictor, knowing how a spirit was distilled can provide significant insight into how a liquor will taste.
To be clear, the distillation method is one of a plethora of variables that affect how a spirit tastes. “Flavor, aroma, and mouthfeel will depend on individual recipes, still shape, distillation proof, and many other factors,” says Morris.
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