Distillation

Definition:

Distillation: Think of it as alcohol’s version of a spa day. You heat up a fermented brew until the booze vaporizes, let it ditch the water and baggage, then cool it back down into a stronger, shinier liquid. This glow-up happens inside pot stills or column stills, and the result is a spirit that’s more refined; and more likely to make your in-laws tolerable.

Why it Matters:

Without distillation, spirits wouldn’t exist. Beer and wine? Sure, you’d still have those, but whiskey, gin, rum, tequila, and vodka? Forget it. Distillation is the magic trick that takes a mild-mannered fermented liquid and transforms it into something with punch, character, and shelf life. It’s the difference between sipping a weak fruit juice and savoring a spirit that could both warm your soul and strip the paint off a chair.

For bartenders, distillation matters because it dictates flavor and strength. A pot still often produces spirits with more character (think bold, funky rums or peaty Scotch) while a column still delivers cleaner, higher-proof spirits like vodka. Knowing how distillation works helps you understand why different spirits behave differently in cocktails. It’s not just science; it’s liquid alchemy, and the key to every well-stocked bar.