Alcohol rectified and distilled: difference

Alcohol-containing products are often used in our modern life. And sometimes it’s just not enough to do without them (and this is by no means alcohol). Typically, the distillate (the basis for many drinks and medicines) is obtained by fermentation and subsequent distillation of raw materials. But quite often they think that rectification is a re-distillation. And this opinion is erroneous. Only repeated conversion of liquids containing ethanol in special columns can give the result of straightening (this term is literally translated this way), purification of alcohols from impurities.

In industry and domestic distillation, both rectified and distillate are used. The difference between them is quite significant. But what is better to use? This question worries many. But in order to properly evaluate the advantages or disadvantages of technology, you must first determine what result we want to achieve: get a drink cleaner than tears or, conversely, enjoy its aroma and taste? I would like to sort through what the rectified product and distillate are. Is there a difference between the two, or is it “the notion of masters”, which is a narrowly professional orientation and does not play a big role for the average consumer? Let's figure it out!

Types of Distillates

These are liquids obtained as a result of the process of the same name - distillation, that is, distillation of almost any alcohol-containing mixture, its further cooling and vapor condensation. According to the classification, several types of distillation can be distinguished:

• simple
• fractional
• rectification itself.

We will tell you more about each in order to establish how the distillate and distillate differ. The difference between them still exists!

Simple distillation

This technology, according to historians, has been known since the third century BC - the Egyptians used this method to make paint from spoiled grape berries. At least this is the oldest documented moment. And it is possible that distillation is familiar to people from more ancient times. For this process, copper cubes were used, consisting of a distillation vessel, a condenser, and an outlet pipe for vapors.

First, with the help of such devices paint and essences, perfumes were made. And later, due to the complexity of transporting wines by sea (drinks spoiled due to the scorching sun), they applied the process to the production of strong alcohol.

Brief Process Description

So the distillation process gained fame throughout Europe, and the raw materials for the preparation of alcoholic drinks used different things: grapes and grains, corn and sugar, beets and sugarcane, and in American colonies even plants, for example cacti.

In short, the process itself looks something like this:

1. Mash is first made from raw materials - the alcohol content in it is usually small. Moreover, the methods of its manufacture may vary.
2. The simplest: we dissolve yeast in warm thirty-degree water, mixing them with sugar and water syrup. Then hermetically close the container with a lid (or put on, for example, a rubber glove on a three-liter jar, so that the gas could go out), put in heat for a week.
3. A more complex method eliminates the use of sugar. Grind potatoes or cereals, fill with water and heat. During this time, the starches contained in the raw materials must be converted into sugars. Next, ferment the mixture with yeast and leave to insist in heat.
4. When the fermentation process is close to completion, we filter the mash and pour it into a distillation device.
5. It is heated with a heat source, and the mash begins to evaporate.
6. The resulting steam enters the refrigerator through a discharge tube, where it condenses, turning into a distillate.

It should be noted that simple distillation technologies do not imply the complete removal of impurities from the resulting beverage. And if such a process is repeated repeatedly, then this still will not lead to its complete purification. Therefore, the distillate has a light taste and aroma of those products that were used for mash. Subsequently, to give an authentic taste and smell, the product is aromatized (placed in oak barrels for the preparation of rum or cognac, adding coriander, pine essence and almonds in the case of gin).

Sometimes, in order to get rid of unpleasant odors and aromas, they are cleaned with chemicals, which can negatively affect the health of the final consumer of the product.

Factional

It would seem, what’s the difference: distillate and rectified are alcohols anyway. But there are still nuances. It is no secret that different liquids have different boiling points: water is 100 degrees Celsius, alcohol will only require 78. Based on this property, the following type of distillation arose - in fractions. Its mechanism is quite simple: various fractions of the resulting liquid are distributed during distillation into different containers.

Brief Process Description

The selection of these fractions is carried out in accordance with the concentration of ethanol, vapor temperature, volume of raw materials. At the same time, the so-called “pervach”, or “head” (the first fraction of the drink), is not used because it has a not too pleasant smell (and is also quite harmful to the human body). It is cut off, according to the temperature and percent ethyl, dropwise.

But the middle fraction (or, as it is popularly called, the “body of moonshine”) is usually colorless and has a neutral odor. Its selection occurs at a temperature of 90 to 95 degrees Celsius and a fortress of 35-45%, while the liquid burns.

Tails

The “tail” (last fraction) has a characteristic pungent smell and aroma, as it contains a large amount of fusel oils. And you should carefully monitor that they do not fall into the main "body". Then, in order to get a quality drink, it is recommended to additionally clean it with charcoal (and also, if there is such an opportunity, distill it once more, and this should be done more slowly than before, and clearly divided into fractions).

What is the difference between rectified and distillate and the corresponding processes of the same name? It should be remembered that producing high-purity alcohol by distillation, even if repeated and fractional, is practically impossible: the resulting drink necessarily has a specific aroma and taste. Therefore, for the manufacture of alcohol in industrial (and at home) conditions, rectification is used.

Rectification of pure alcohol

So, we already know what rectify and distillate are. The difference between them exists, and a big one! Rectification is a method of separation of mixtures based on the principle of heat exchange between steam and liquid. As a result, we get a completely pure liquid. And one should not confuse distillation with distillation. This process is different from the above.

Brief Process Description

At first, containers with moonshine are heated to a boiling state. At this time, the vapors that form during boiling rise up the distillation columns, falling into a special apparatus for vapor condensation, called a reflux condenser. That, in turn, is subjected to water cooling.

On the cooled surfaces of the reflux condenser, the vapors begin to condense, forming phlegm, which flows down the columns into a special container. Steam rising up and phlegm flowing down interact with each other. In this case, heat exchange processes occur. As a result, in the upper part there are components that more easily boil, which turn into condensate, gathering in a container.

Upon rectification, the purity of each participating ingredient is not less than 90%. Using this method, for example, gasoline can be extracted from oil, and in winemaking, rectified alcohol is obtained from mash (ethanol content is 95%).

What is the difference: distillate and rectified. What to prefer?

So, we made sure that these are two completely different liquids. Therefore, answering the questions: "Rectified alcohol and distillate - what is the difference? And what is better to use for home distillation?" - First of all, the following factors should be taken into account:

1. After simple (or even multiple fractional) distillation, the resulting drinks retain the aroma and taste of those products that underlie the feedstock.
2. In the process of rectification, all these properties are subject to destruction.

At the same time, the difference between distillate and rectified product is already for cooking purposes. The first is the drink, which is made by the distillery so that it retains the organoleptic characteristic of the source material. In other words, if it is calvados - then apples, if whiskey - then malt, if cognac - then grapes. During the distillation process, in addition to ethyl, there is still the “spirit” of the drink - all kinds of impurities that form in an authentic bouquet: taste with aroma. That is the difference!

Distillate and rectified products are distillation products. But! Rectificate is a refined, purified product, where the organoleptic of the source is "killed" completely, emasculated. Though from a chair, even from the most delicious grapes, it should turn out with the smell and taste of ethyl, and “nothing personal”. Why is the maximum alcohol strength - 96%? But because the rest is not impurities, but water, since ethyl is an absorbent, that is, it draws water into itself. Then, on the basis of pure alcohol, we get various tinctures, liquors, liqueurs. That is, we introduce organoleptics not of the initial raw materials, but of flavorings - flavorings.

Instead of an afterword

So, we will fix the material: what is the difference between rectified alcohol and distillate? The difference between them is significant. The product obtained by distillation will be able to "work" on the distillery and beyond. When placed in oak barrels, the remaining components can oxidize, and the drinks become aromatic. Rectified does not have these properties, it only needs to be bred. That is the difference. Distillate and rectified serve various purposes in the production of alcoholic beverages.