BARREL AGED SPIRITS COLLECTION

Rump@blic _189 BARREL-AGED SPIRITS COLLECTION

DISTILLATION

The distillation process effectively segre gates the alcoholic vapors into three distinct components: _ HEADS : to be discarded due to their meth anol content, which is detrimental to health; _ HEART : the most prized portion, abundant in aromatic compounds and ethyl alcohol; _ TAILS : comprising fatty acids and a minor alcohol fraction, suitable for potential redis tillation. Variances in the distillation methodology employed yield rums boasting diverse aro matic profiles and organoleptic attributes.

The process involves the separation of the alcoholic component from the water within the fermented liquid via a still, with the aim of obtaining an alcoholic solution imbued with desired flavors and aromas. This feat is achieved through the exploitation of dif fering evaporation temperatures: alcohol evaporates at approximately 78.3°C, where as water does so at 100°C. By subjecting the wort to heat within a sealed vessel, the alco hol vaporizes first from the mixture, while the water remains in a liquid state. The resultant vapors are then condensed back into liquid form via a condensing apparatus equipped with copper coils, through which cold water circulates. A general principle governs this process: the duration of steam elevation from the wort directly correlates with the resultant alco hol content of the spirit and its flavor profile, with longer durations yielding higher alco hol concentrations and lighter flavors.