Continuous distillation in a column still The plates in each column are hottest at the steam input and coolest at the other end Substances with low boiling points, including alcohol, are concentrated in the vapor that leaves the first column and rises in the second, and the alcohol-rich fraction is collected at a particular position in the second column Maturation and Aging Fresh from the still, distilled liquors are as colorless as water, or “white.” They’re also rough and harsh, so all are matured for weeks or months to allow the various components to react with each other, form new combinations, and become less irritating From this point, the spirits are handled differently according to the kind of product they’re meant to become “White” spirits, including vodka and eaux de vie made from fruits, are not aged; they may be flavored, then adjusted to the proper alcohol content by the addition of water, and bottled “Brown” spirits, including brandies and whiskies, are so called because they’re aged in wood barrels, from which they derive a characteristic tawny color and complexity of flavor (Some brown spirits may be colored with caramel instead.) Spirits may be barrelaged for anything from a few months to decades, during which their flavor changes considerably The extraction, absorption, and oxidation processes that take place during barrel aging result in the development of a mellow, rich flavor (p 720) And the barrel allows both water and alcohol to evaporate from the spirits, thus concentrating the remaining substances A barrel may lose several percent of its volume per year; that portion is called “the angels’ share,” and it may approach half the barrel volume after 15 years Final Adjustments When spirits are judged ready for bottling, they’re usually blended to obtain a consistent flavor, and diluted with ... with caramel instead.) Spirits may be barrelaged for anything from a few months to decades, during which their flavor changes considerably The extraction, absorption, and oxidation processes that take place during barrel aging result in the development of a mellow, rich... result in the development of a mellow, rich flavor (p 720) And the barrel allows both water and alcohol to evaporate from the spirits, thus concentrating the remaining substances A barrel may lose several percent of its volume per year; that portion is called...whiskies, are so called because they’re aged in wood barrels, from which they derive a characteristic tawny color and complexity of flavor (Some brown spirits may be colored with caramel instead.) Spirits may be barrelaged for anything from a few months to