Production Process of Spirits

Production Process of Spirits (step by steps)

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Production Process of Spirits starts from the fine liqueur, the alcohol used must be as pure as possible. Constituents of alcohol, such as al-dehydrates that contribute to the aroma are undesirable in a liqueur base.

The method and the degree of rectification will determine the purity of the spirit. Whiskey, Rum, Brandy, Cognac, Fruit spirit, etc. all are used, although most liqueurs are made from neutral or grain spirit.

Production Process of Spirits

1. THE FLAVORING AGENTS

In the production process of spirit, Liqueurs are flavored with herbs, flowers, fruits, seeds, barks, and roots.

2. SWEETENING AGENTS

The sweetening agents used in the production of liqueurs are sugar syrup, maple syrup, corn syrup, and honey. The sugar content of the liqueur distinguishes it from the other types of spirits.

3. COLORING AGENTS

Natural vegetable coloring agents or approved food dyes are used to color the liqueur.

The production of liqueurs starts from the extraction of flavoring agents from the natural substances, then the flavoring agents are impregnated with the base spirit and distilled if necessary, sweetened, fined, and bottled as liqueurs.

PRODUCTION PROCESS OF LIQUEUR

The steps in the production of liqueurs are discussed below

  • Extraction of Flavoring:- The flavoring agent must be extracted from the natural substance which is used as an ingredient in the blending process. They are as follows:-
  • Pressure:- By applying mechanical presses the oil is extracted from the ingredients. Example:- From citrus peel.
  • Maceration:- It is used when soft and delicate fruits are used as flavoring agents in the preparation of liqueur. In this method, the flavoring agents are soaked in cold spirits for a long time to gain maximum flavor. Flavor and color are extracted during this process. When the maceration is over, the liqueur is transferred and filtered.
  • Infusion:- This is maceration in warm spirit maintained at a constant temperature for several days. This method extracts more flavor quickly than any other method.
  • Distillation:- The extracted essences or oils are steeped in the base spirit until it is well impregnated with flavor and then it is distilled under vacuum to protect the delicate essences. This liquid is further purified by re-distillation to remove any impurities which would change the flavor.
  • Compounding:- Compounding is the process of blending the ingredients in strict sequence to produce the desired flavor.
  • Maturing:- Liqueurs must be allowed to rest. The finest liqueurs are matured in oak casks which assist in mellowing the liquid.
  • Sweetening and Coloring:- Sweetening agent is added according to the style and sweetness required. Liqueurs are colored to harmonize with the flavor.
  • Fining:- Any suspended matter in the liquid must be removed by fining. The fining process is similar to the fining of wine.
  • Bottling:- Spirit is added to liqueur to bring it to the correct alcoholic strength, if necessary. All liqueurs are given a final filtration to ensure star bright clarity before bottling.

Written by:- Dipayan


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