Distilling 101
Welcome to our comprehensive guide on distilling, vodka, rum, and whiskey! In this resource, you'll explore the fascinating processes behind these beloved spirits, learning about the ingredients, techniques, and equipment involved in their production. This guide will provide you with the essential information to get started. Join us as we delve into the art and science of crafting these iconic liquors!
Crystal-clear vodka is a paradox: appreciated for its mildness and mixing versatility, yet criticized for its lack of character. Once avoided by craft cocktail bars, it has become a staple, reflecting its position as one of the world’s best-selling spirits.
Defined as a neutral spirit without distinct flavor or aroma, vodka can be made from various raw materials, with potatoes and grains (barley, wheat, rye, corn) being the most common. It may also be distilled from ingredients like grapes, apples, rice, agave, and more. However, in Canada, spirits from these ingredients cannot be labeled as vodka under the Food and Drugs Act. Historically, vodka has been produced globally from locally sourced, inexpensive food items.
Making Vodka 101
To make vodka, distillers—often large ethanol producers selling to vodka companies—begin by fermenting a base of grains, potatoes, or grapes. The mixture is then distilled multiple times, typically in a column still. By law, vodka must be distilled to a minimum of 190-proof (95% ABV) and bottled at no less than 80-proof (40% ABV). After distillation, it is filtered through activated charcoal to eliminate impurities that could affect its flavor. Some brands may use various filtration methods, such as bamboo, diamond dust, or quartz, to enhance purity, though the impact on flavor is subjective.
RB Distilling Vodka Process
At RB Distillery, we distill our vodka multiple times under vacuum to achieve a spirit with 100% alcohol by volume, which is then blended with the cleanest reverse osmosis water to reach 40% alc/vol. To make vodka, distillers—often large ethanol producers selling to vodka companies—begin by fermenting a base of grains, potatoes, or grapes. The mixture is then distilled multiple times, typically in a column still. By law, vodka must be distilled to a minimum of 190-proof (95% ABV) and bottled at no less than 80-proof (40% ABV). After distillation, it is filtered through activated charcoal to eliminate impurities that could affect its flavor. Some brands may use various filtration methods, such as bamboo, diamond dust, or quartz, to enhance purity, though the impact on flavor is subjective.
Gluten Myth: Although some vodkas are made from wheat and rye, the gluten from these grains does not survive the distillation process, resulting in a final product that is gluten-free. By definition, all spirits are gluten-free, provided no ingredients are added after distillation.
Vodka Origin Production: Vodka is produced globally, with Russia renowned for its long-standing tradition in vodka production, often regarded as its motherland. Several Eastern European countries, known as the “Vodka Belt,” also have strong vodka industries—Poland produces Belvedere, Latvia makes Stolichnaya, and Scandinavia is home to Sweden’s Absolut and Finland’s Finlandia. In the United States, many vodkas are made as well; for instance, Smirnoff, despite its Russian-sounding name, is produced in America. Additionally, many craft distilleries produce vodka while waiting for their aged spirits, like whiskey, to mature, as vodka does not require aging in barrels.
Types of and Flavoured Vodka: While many believe all vodkas are “odorless, flavorless, and colorless,” this isn’t entirely true. Most vodkas are clear, but many feature subtle aromas and flavors, including citrus peel, light sweetness, and faint earthy notes in potato vodka, which can have a slightly oily texture. Wheat based vodkas often offer a creamier feel.
Gin is considered the original flavored vodka, infused with juniper and botanicals. Flavored vodkas have gained global popularity, particularly as mixers.
In Russia and Poland, these often include herbal or spicy additives, with Absolut brand helping to popularize flavored vodka worldwide in 1986.
Today, vodka makers present a wide variety of flavors, from classic fruits to unconventional options like dragon fruit, and savory infusions with chile or bacon. Sweet flavors include vanilla, salted caramel, and novelty options like birthday cake and cinnamon bun vodka from Pinnacle Vodka’s collaboration with Cinnabon. The wide range of commercial offerings can make it difficult to differentiate between authentic and artificial flavors.
Best Ways to Enjoy Straight Vodka: Chilled vodka shots are a longstanding tradition in vodka’s European homeland, particularly when accompanied by savory bites such as smoked salmon or caviar—collectively referred to as zakuski. According to traditional pairing norms, the vodka should be served incredibly cold, and poured into tall shot glassesBest Ways to Enjoy Straight Vodka: Chilled vodka shots are a longstanding tradition in vodka’s European homeland, particularly when accompanied by savory bites such as smoked salmon or caviar—collectively referred to as zakuski. According to traditional pairing norms, the vodka should be served incredibly cold, and poured into tall shot glasses.
Rum is an alcoholic spirit made from sugar cane or its derivatives. According to the United States Government Federal Standards of Identity, rum is defined as a distillate from the fermented juice, syrup, or molasses of sugar cane, produced at less than 190 proof and bottled at no less than 80 proof. This definition includes mixtures of such distillates. In Canada, rum must adhere to stricter regulations, requiring a minimum aging period of two years.
The process of making rum is centuries old and, despite advancements in technology, still relies on fundamental methods.
Rum Production Basics:
FERMENTATION & DISTILLATION
The traditional method involves several key steps: fermentation, distillation, aging, and blending. Fermentation begins when sugar cane juice or molasses is mixed with water and yeast in large vats. The yeast, attracted to the natural sweetness, converts the sugars into alcohol, typically at a strength similar to wine. In modern distilleries, fermentation can last from 24 hours to three weeks, depending on the yeast strain and rum style. Lighter rums are generally fermented quickly, while richer rums are fermented longer for more complex flavors.
After fermentation, distillation further concentrates the alcohol by evaporating and condensing it into a second tank. The resulting liquid primarily consists of alcohol along with various flavor components. Additional distillation cycles may be employed to purify the alcohol further, reducing the remaining flavor characteristics.
Freshly distilled rum is clear and lacks the complex flavors and amber hues found in aged rums, as most rum is matured before bottling. Some clear rums, like Bacardi Silver and Don Q Cristal, are aged for at least a year for smoothness and then carbon filtered to remove color.
Rum Making Methods
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Estate Method
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Modern Method
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Traditional Pot
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Column Still
Raw Materials Used to Make Rum
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Fresh Cane Juice
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Molasses
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Cane Syrup
Factors Affecting Rum Quality
Significant factors that affect the taste, quality, color and viscosity of rum include:
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raw fermenting materials
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method of fermentation
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types of yeast used to convert sugars to alcohols
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the method(s) of distillation
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process of maturing the spirits over time
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blending of various barrels of rum
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quality of water used to dilute the final product
Resti
ng
Matu
&
ring
Freshly distilled rum is clear and lacks the complex flavors and amber hues found in aged rums, as most rum is matured before bottling. Some clear rums, like Bacardi Silver and Don Q Cristal, are aged for at least a year for smoothness and then carbon filtered to remove color. Aging in oak barrels is crucial for producing premium rums, typically using used whiskey or bourbon barrels.
The rum interacts with the wood, extracting flavors and color while developing a desirable smoothness. For example, Appleton rums from Jamaica are aged in Jack Daniels whiskey barrels. Alternatively, new oak barrels—often charred—provide a stronger wood interaction during maturation. Barrel size also affects aging; smaller barrels have a higher wood-to-spirit ratio and tend to mature faster.
AGING RUM STATEMENTS
The age statement on a bottle refers specifically to the youngest rum included in the blend. However, there is considerable variation among brands and expressions regarding the accuracy of these statements. Many experts recommend approaching age statements with a degree of caution, particularly when the rum is produced in regions that do not enforce stringent regulations regarding minimum age declarations.
BLENDERS
the
Master Blender
Is often regarded as the pivotal figure within a spirit brand, possessing the specialized knowledge and skill necessary to craft its distinctive products. The processes of aging and blending fine spirits involve intricate methods and proprietary techniques. Rum has a high percentage of compatibility with blending other flavours.
Typically, aged rums are blended and returned to barrels for additional maturation, allowing flavors to harmonize. This blending process enhances both complexity and balance by integrating the best characteristics of various rums.
A notable technique in blending is the Solera Method, in which small quantities of newer rum are introduced to barrels containing aged rum as the angel’s share evaporates. Over time, this approach produces a sophisticated blend of rums of differing ages. However, this can create ambiguity regarding age statements on the bottles, as they may only indicate the age of the oldest rum in the blend, which often constitutes a minor portion of the overall mixture.
BLENDERS
When discussing locations or destinations, it is important to note that whiskey—spelled with an “e” in the United States and Ireland—and whisky, which omits the “e” in Scotland, Canada, Japan, India, Mexico, and other regions, is now produced worldwide, with an ever-expanding list of sources.
From a technical standpoint, whiskey is derived from fermented grain mash combined with water. It is aged in a variety of barrels, most commonly oak, where it matures over the course of years or even decades, absorbing flavors from the barrels during this maturation process.
Bour B O N
Bourbon is governed by strict regulations, but some may differ from common assumptions. Notably, while 95% of bourbon is produced in Kentucky, it is not required to be made there. Additionally, Bourbon County is not a dry county.
• Bourbon can be made anywhere in the U.S., but it must be made in America.
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• Must be aged for at least two years in a new charred oak barrel.
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• The mash must be at least 51% Corn Grain.
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• The whiskey cannot enter the barrel at higher than 125 proof (62.5 percent ABV) and can’t enter the bottle at a proof less than 80 (40 percent ABV).
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• Nothing can be added but water and only to lessen the proof when necessary.
SCOTCH
WHISKY
The flavors of Scotch whisky are largely influenced by terroir. Islay expressions are typically characterized by peaty or smoky notes, making them ideal for campfire enjoyment, while Speyside whiskies are known for their fruity profiles.
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Scottish whisky can be categorized into two primary types:
Single Malt: This whisky is produced at a single distillery in Scotland using a pot still distillation process and consists solely of malted barley. Blended: Blended Scotch combines malt and grain whiskies from various distilleries. Notable brands in this category include Johnnie Walker, Dewar’s, and Cutty Sark.
BOURBON
vs. RYE
Understanding the distinction between bourbon and rye is essential in whiskey appreciation. According to Beveridge, a key difference lies in the type of wood used for maturation: bourbon must be aged in new American oak casks.
Bourbon typically presents a first impression of fruitiness, derived from its maturation process, accompanied by a distinctive sweet woodiness. In contrast, rye is generally lighter, does not require aging in new casks, and exhibits less woodiness. Additionally, Scotch whisky flavors are often more pronounced, with less contribution from the wood compared to bourbon, as the flavor primarily derives from the cask itself.
From a production standpoint, rye and bourbon are similar, but rye must contain a minimum of 51% rye grain in its mash bill, and the aging regulations differ slightly.
Whiskey Around the World
Canadian whiskies are typically blended from a single grain, most commonly corn and rye. The most well-known brand is Crown Royal. Like Scotch and Irish whiskey, Canadian whisky must be aged for a minimum of three years within Canada.
Japanese whisky has its roots dating back to 1870, but it truly began with the establishment of the Yamazaki Distillery in 1923. The most renowned producers are Suntory and Nikka, both of which offer a diverse range of whisky brands and styles.
Today, numerous new whiskey distilleries are emerging worldwide, with particularly notable recognition for Australian and Taiwanese whiskies, which have garnered awards in prestigious spirits competitions.
Your Types of Whiskey
Malt Blends & Barrel Types
Single Malt:
Single malt whiskey is produced from a single type of grain and comes exclusively from one distillery.
Barrel P R O O F
Blended Malt:
Blended malt whiskeys consist of a combination of several single malt whiskeys sourced from different distilleries.
Blended Whiskey:
This category encompasses a wide range of whiskeys, as nearly any combination of whiskeys can be blended together to create a blended whiskey.
Cask Strength (or Barrel Proof): Cask strength whiskeys are typically high in alcohol by volume (ABV), as they are bottled directly from the cask without dilution.
1. Pour Lightly:
Limit your pour to one or two ounces at most.
Gently swirl the whiskey to coat the glass, then bring your nose above the rim. Avoid placing your nose too close to the liquid, as this can overwhelm your olfactory senses. Inhale with your mouth slightly open to allow the alcohol vapors to escape, enabling you to better detect the underlying flavor notes.
Introducing a small amount of water can help unlock additional notes and f lavors. You may also opt to add ice and allow it to melt. If you prefer your whiskey neat, take occasional sips of water from a separate glass to help enhance the whiskey’s flavors.
Move the whiskey around your mouth, allowing it to contact your entire tongue, which will aid in identifying its unique flavor profile.
After swallowing, inhale to allow the fumes to rise into your sinuses. This technique is highly effective for appreciating the spirit’s finish.
Note: To identify the flavors in a whiskey, you can place a small amount in your palms and rub them together until the liquid evaporates. The remaining scents will provide insight into the ingredients used in the whiskey.
5.
Breathe Through Your Nose:
4.
Roll the Liquid in Your Mouth:
3.
Add a Splash of
WATER:
& Smell:
2.
SWIRL
Single Cask: Single cask whiskeys are exceptionally specific, being bottled from a single cask rather than a blend of multiple barrels.
GRAPE BRANDY
Grape Brandy (commonly known as “Brandy”) by law must be made by distilling wine made from grapes and aged in oak barrels for at least 2 years. Produced and enjoyed worldwide, best known brandies are from France. A brandy fermented, distilled, matured and bottled in the Cognac region of France can be called Cognac. Much less popular than Cognac, Armagnac is a brandy fermented, distilled, matured and bottled the Armagnac region of France.
