Alcohol Distillation and Its Impact on Mental Cognition

Alcohol distillation and its impact on mental cognition

Alcohol distillation is a process in which a liquid is heated until it turns to vapor, then gradually cools to turn back into liquid form. Our ancestors realized this could also produce similar results: when heated by sunlight puddle water evaporates into invisible vapour then refracted back out by cooling air it forms droplets of rainwater onto blades of grass; our forefathers thought: could heating and then cooling a liquid create the same effect–turning the vapour back into a liquid?

Fractional distillation is a technique for isolating mixtures with two liquids with differing boiling points, such as ethanol and water. Ethen alcohol typically boils at 173 degrees Fahrenheit while water requires higher temperatures of boiling (212 degrees).

Heat in a still allows alcohol from fermented wash to evaporate, leaving behind water. Depending on its configuration, this vapor then condenses in either a pot or column still and forms concentrated alcoholic liquid referred to as spirits with concentration levels from several percent up to over 40 percent ABV.

A spirit’s flavor is determined by its combination of ingredients, fermentation and distillation processes – such as corn, wheat, barley, rye, malted barley sugar cane molasses (Rum) or agave (Tequila and Mezcal). Fermentation involves using different yeast strains to break down starches in these ingredients into alcohol; distillation then highlights and intensifies desired flavors while decreasing off-tasting compounds known as heads and tails – one reason higher-end spirits have smoother taste profiles without likely leaving headaches behind!