Tag: distillation

How many times should a vodka be distilled?

 TAGS:Have you ever heard about Vodka Jean Marc X.O.? Or more important, have you ever tried it? Today I write about vodka but rather than talking about vodka labels (which you know by heart for sure) I would like to dedicate some lines to the importance of the distillation process that has a direct influence on the quality and the final result of the drink.

The before mentioned vodka could beat the record of the most distillated vodkas of the world, which is around 9 times. Of course its price is high, above all if you compare it to other vodka labels and because it is that special it shouldn’t be mixed. (it’s not necessary mentioning that, but just in case).

Normally vodkas for commercial use go through 2 or 3 distillations. Sometimes this occurs in repeated distillations or isolated stills are used. The last distillation method is known as pot still and it is used for the production of Vodka Jean Marc XO.

The size of the stills also has an influence on the quality of the vodka. You cannot compare a distillation that occurs in a space of 40 metres to another one that takes place in a space of ten metres. The capacity of the stills depends on the type of production, if the distillery is more industrial or if they give more importance to the process than to the product itself.

That could be applied to any other product which tends to be commercialized: It is not the same buying a designer shirt than buying one in a supermarket. Also buying a red wine made of selected grapes is not the same than buying a table wine. The price is not the same either, but the experiences and sensations are worth it.

Among the most recommended vodkas, you can find Absolut, an example for a vodka obtained through long distillation. Belvedere Vodka is distilled four times, which seem only a few times compared to the six distillations used for Vodka Alpha Noble.  Russian Standard Imperia is one of the most exclusive and goes through eight distillations.

Vodka lovers should pay attention to that part of the process but also to the filtration, especially to the material used for the filters. Normally it is wooden but it can also be made out of apple tree, birch or french oak, as it is the case in the vodka mentioned at the beginning, with a difference in the result, of course.

If you are  a vodka lover, for sure you are interested in:

 TAGS:Vodka Smirnoff Gold 1LVodka Smirnoff Gold 1L

Vodka Smirnoff Gold 1L, for special occasions.



 TAGS:Stolichnaya ElitStolichnaya Elit

Stolichnaya Elit, an exclusive vodka.

The production of Italian Grappa

GrappaGrappa is an alcoholic beverage obtained by the fermentation and the steam distillation of grape pomace which is successively mixed with water. The School of Salerno, renowned for providing its medical knowledge, by the year 1000 A.D. already dealt with pomace distillations which, from this moment on, started to spread all over Europe.

This characteristic ?aguardiente? is made by pomace of must or wine, separated during winemaking. While grape is ripening, its sugar content increases as a consequence of the synthesis occurring in this plant between groundwater and carbon dioxide existing in the air.

In the meanwhile, aromatic substances and dyes start gathering in grape skin, giving a particular character to the products in which it?s employed. Grappa is made from grape sink, which is the most aromatic portion of grape and is the main component of pomace.

A glass of grappa is the result of a long-lasting tradition which tried, and is still trying, to find the best way to preserve and gather these aromas. A wide variety of alembic models has been produced in order to achieve this goal. Alembic is an apparatus utilized in distillation but there are also other instruments employed in grappa making. The distillation master must show all his talent in order to preserve the essence of grape, its best aromas, and the resulting distillate.

According to the European Union Council Regulation (EEC) No 1576/89, Italy has exclusive usage of Grappa?s guarantee of origin. This law also fixes the alembic?s extracting limit to 86% alcohol by volume, so as to guarantee that the sensorial feature of distillate preserves the characteristics of the raw material from which it was extracted. The regulation also places some other limits about volatile compounds,140 mg/l pure alcohol, and that the methyl alcohol amount cannot be greater than 1 g/l alcohol.

Italian grappa obtained the authorized geographical guarantee of origin for: Barolo, Piedmont, Lombardia, Trentino, Alto Adige, Veneto, Sicilia, Marsala and Friuli. They are thinking of extending the guarantee to Tuscany and Valle D’Aosta as well.

The alcohol content of finished grappa may not be less than 35,5% vol, although majority of good quality grappas have about 40% and the maximum level of residual sugar can be 2%.