Contents:

• 1. Alcohol distillation and its types
• 2. Rectification
• 3. Differences between the processes

• Equipment
• Raw materials
• Taste, flavor, and alcohol content
• Purity

• 4. Products based on distillate and rectified spirit
• 5. How to tell distillate from rectified spirit?
• 6. What is more harmful to your health?
• 7. Which technology is easier?

Rectification and distillation are quite widespread in industries. With their help, gasoline, kerosene and diesel fuel are derived from oil, and aromatic substances are obtained in perfumery. In winemaking, these methods are relevant for the purification of ethyl alcohol. Regardless of the purpose, both technologies are based on the same principle.

Alcohol Distillation and Its Types

The process is a simple mash distillation. Being heated in a special container, it gradually evaporates and transpires into the refrigerator in the form of alcohol vapor. Here it cools and condenses turning into a liquid. The output is a distillate, or distillation residue — that is, the part that has not evaporated, with an average alcohol content about 60-70 degrees. If necessary, it can be distilled in this way several more times to increase the alcohol content.

The first obtained 100 grams, or "the head", are distinguished by high proof and a large percentage of harmful impurities in the form of esters, aldehydes, and volatile acids. Therefore, they, as a rule, are “cut off”, i. e. poured out, but not consumed. Otherwise, it is both harmful and not strong enough.

The second useless part is called "the tail". It contains methanol and fusel alcohols, has an unpleasant odor and is obtained after the strength of the drink drops to 40%. Unlike the "head", it can be used for secondary distillation.

Distillation can be:

• simple — this is the usual distillation without division into "the head" and "the tail". At the output, such a product contains 25–30% alcohol and a considerable amount of impurities, so the process is often repeated,
• fractional — involves the separation of the distillate into parts according to the composition of its fractions. As a result, only the consumable "heart" remains. The degree of purification is quite high, with the alcohol content around 50–70%,
• steam — a steam generator is used for distillation. Allows to get an exceptional drink. There is only one shortcoming — the generator needs free space,
• double — usually relevant after a simple distillation, and also if you need to increase alcohol content. So, after the rerun distillation, it grows to 60%. And after the third time, you can get as many as 80%. In general, the process allows you to get 96% mash, but it will retain all impurities.

Rectification

It is mostly similar to double distillation and involves repeated re-evaporation. However, these two technologies cannot be called the same. Rectification is more complicated and requires the use of special tower-type equipment. An ordinary distiller will not allow you to get a high-quality rectified product.

For instance, when heated, the liquid part of the condensate returns to the distillation still. There it meets the steam rising in the distillation column. Due to this, impurities pass into liquid condensate and go to the tank again. This circle is repeated many times. In the upper part of the column, low-boiling components accumulate, being taken as they come. First goes the "head", and then the main fraction — ethyl alcohol. This is the way to get a perfectly pure product, which is not easy to achieve with distillation.

Differences Between the Processes

In the alcohol industry, the difference between rectified and distilled spirits is explained by the presence of organoleptics. In distillates, it is present in full, forms the aroma and flavor of a drink. If some impurities are not needed, they are disposed of using various recipes. Rectified spirit also requires the introduction of organoleptics at the following stages, which allows you to get a wide range of bitters and liqueurs.

Equipment

There are many different devices for distillation. Someone makes them on their own from improvised materials —pots and basins. The simplest distillation still is a container heated from below, with a system of pipes cooled by water installed on top to produce condensate.

Rectification needs a special column. Industrial options reach a height of 90 meters or more. There are models for household use, but their dimensions are still much larger than distillation plants.

Raw Materials

Distillate is obtained from grain, fruit and sugar mash. One or several distillations are enough.

Rectified spirit is made from crude alcohol — a product of mash distillation. It is driven through the column only after it has been diluted until its alcohol content is 40%. As a rule, this requires pre-distillation.

Taste, Flavor, and Alcohol Content

Distillation allows you to get a strong drink, usually not less than 70 ABV. It has a pronounced aroma and taste clearly reminiscent of the original raw material. For example, distillate from apple mash will have a flavor of this very fruit. A bright malt flavor can be obtained if it is based on grains.

During rectification, strong 92% alcohol is obtained. It is neutral both in aroma and taste. It does not have any fruit or berry shades.

Purity

If during distillation "the head" and "the tail" are carefully eliminated, the drink turns out to be of better quality than during the flow process. However, harmful impurities, as well as unpleasant odor, can remain.

Rectification purifies the future product much better even compared to fractional distillation. Its purity is exceptional.

It cannot be concluded that one technology is better and the other is worse. Each of them is used for its own purposes.

Products Based on Distillate or Rectified Spirit

Distillation is convenient for making drinks from fruit and grain mash. The most famous drinks are:

• grappa — prepared by distillation of drained grapes. The technology is similar to the production of Chacha;
• whiskey — involves the distillation of fermented grain. It is aged in oak barrels for at least 3 years;
• brandy — based on fermented fruit juice. A variety is cognac made from some grape varieties;
• rum — made from fermented sugar cane juice and molasses;
• tequila — a distillate of agave juice.

Infusion in alcohol, followed by distillation, allows you to produce:

• absinthe — an infusion of herbs in ethanol with a predominance of anise, fennel, and bitter wormwood;
• liquor — it is prepared by infusing berries and fruits in alcohol;
• gin — involves the addition of juniper in combination with cumin, coriander, cardamom, and orange peels;
• sambuca — made from anise and star anise.

How to Tell Distillate from Rectified Spirit?

Distillation is most often used in the production of expensive alcohol: cognac, whiskey, brandy. If a manufacturer is unfair, then, instead of the traditional technology, they can use rectification with the addition of flavors and coloring powders. This greatly reduces the product quality.

It is almost impossible to distinguish the taste of rectified spirit from distillate, especially if high-quality additives were used. Therefore, the only option is gas chromatographic laboratory analysis, which shows the presence and amount of impurities. Based on this, certain conclusions can be drawn.

What is More Harmful to Your Health?

Do not forget that the frequent consumption of alcoholic beverages negatively affects the body in general. If we consider each drink in terms of harmfulness, the severity of side effects depends on many factors:

• quality of raw materials,
• health-related personal issues,
• genetics: there are nations and social groups that over time have developed resistance to specific drinks or their volumes.

Therefore, regardless of whether the distillate or rectified spirit you have, it should be drunk in moderation.

Which Technology Is Easier?

Without doubt, distillation is the most suitable for home winemaking. It allows you to use even a primitive still and assemble it on your own. The quality of the product will largely depend on the skills of a distiller: this process is more creative. This is the choice of people who use high-quality raw materials and want to get a drink that retains all the flavors.

Rectification requires theoretical training and special equipment. Making a column yourself is extremely difficult. A purchased device requires a lot of space. Besides, it is very high. Nevertheless, the purest rectified spirit is good for those who make bitters and liqueurs, including for medical purposes.