|Triple Distilled Whiskey|
Distillation: This is the difference between whiskey and beer. This process works because alcohol boils at a lower temperature than water. By heating a solution of alcohol and water, you can make the alcohol vapor rise from the liquid, and cool the vapor to condense into a liquid again, resulting in a more effective product than it was at the beginning.
Whether it is legally or practically speaking, the use of a kettle distiller to make whiskey usually requires at least two distillations. But some brewers choose to add a third distillation, which is a more complicated process that can produce unique spirits with different flavors and characteristics. Triple distillation is closely related to Irish whiskey, but it is neither a whiskey style unique to the Irish nor a necessary condition for whiskey brewing in Ireland. Triple distillation has enthusiastic supporters all over the world.
Distillation is actually a refining process, so the three distillations represent a higher level, resulting in a unique whiskey style. It can be fickle, confusing, mysterious, complicated, expensive, and labor-intensive.
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Triple distillation not only helps to concentrate the alcohol, it also helps to concentrate a lighter, more fruity taste: heavier, more water-soluble compounds are left behind at each stage. The washing or mash of the fermentation is at the first standstill, where the alcohol is separated to about 20% intensity and heated. The second one still further concentrates the strength of the alcohol; the decision to divide the collected liquid into the head (also called the front), the heart, and the tail (also called the feint) is optional at this stage. The final distillation of the third distiller is cut into the head, heart, and tail; the inner spirit may be close to 80% ABV, but the size of the cut and the composition of proactive and fake actions determine which type of relevant flavors are captured.
Whenever the head and tail are separated, they are usually recycled to the next distillation in the same distiller or the previous distiller. The third standstill is not even necessary, because the second standstill can be repeated for the third run. By changing the cutting point and changing the number and impact of the recovered head and tail, the distiller is able to develop a range of different flavors in the final spirit.
Triple distilled whisky is usually not stronger than other whiskeys. Although its strength after the third distillation is still higher than the strength after the two distillations, the distiller reduces its strength before filling the liquid into the barrel-so it finally matures and is packed within the same certification range as other whiskeys. bottle.
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Thanks to triple distillation, Irish whiskey has gained market share in the past 30 years and has produced a unique style.
It is rarely used in the production of Scotch whisky.
The special attention we give in the final quality inspection of each work is also a guarantee of unparalleled reliability and robustness. If you have any needs or questions, please contact us.