Hot selling 1000L whiskey gin copper alcohol distillation equipment alcohol column dist...

Distillation equipment We can customize equipment according to your requirements, regardless of size, height and material. We also provide beer brewing equipment and other accessories. DEGONG is your trusted equipment supplier and manufacturer.

Triple Distilled Whiskey Technology
When we talk about distillation, we more accurately refer to phase change or phase change cycle. Simply put, a phase change is a change from one state (solid, liquid, or gas) to another state. For example, frozen water is an example of phase change, and liquid water becomes solid once it freezes. Or once it boils, liquid water will turn into gas or steam. Similarly, once water vapor (gas) condenses, it becomes liquid. Therefore, distillation is nothing more than a phase change. Simply put, distillation is to evaporate a liquid and then condense the vapor produced by the evaporation.

Triple distillation = three phase change cycle
Triple distilled whiskey undergoes three such phase change cycles. In many cases, whisky consumers may think that triple distilled whiskey is lighter and smoother than double distilled whiskey. At first glance, this thinking process seems to make sense, because the distillation process is a form of liquid purification.
It seems very simple. Heat the kettle until steam forms and rises to the top of the equipment. The steam then enters the product condenser and changes back to liquid form. In doing so, the lighter, rising vapor will leave a certain amount of homologues with higher boiling points. Therefore, every time we distill the distillate we get, we assume that we are left with another homologue that was previously bound to our ethanol molecule.
However, it is also true that some congeners will not be left after the phase change. Not all congeners are equal. Not all boiling points are the same. Not all polarities are the same. Not all products are 100% infinitely miscible with their neighboring ingredients. Therefore, although we can leave different flavors through distillation, we can also intensify (good or bad) flavors through distillation.
So how can we enhance the desired flavor profile without presenting a bland and tasteless finished product? Let us first understand that the distillate undergoes some changes during the aging process.

Stripping run
The stripping speed of the distiller may be different. The brewer also has opinions on whether to make any cuts during the divestiture. Some brewers are very afraid of what they think of the head in the finished product, so for safety measures, they insist on cutting at least a small head. Some even cut off the tail. Any cutting during the stripping operation will absolutely eliminate potential (good or bad) odors in subsequent operations. In fact, some brewers may re-add Heads and Tails that were previously running to increase the proof and continue to add additional complexity.
One of the main goals of peeling is to reduce the volume of water while carrying as much alcohol (and spices) as possible for the next run. Some stills prefer to micro-manage the heat input to the kettle to achieve the best separation in the first step of the process. Others prefer to apply as much heat as possible to the kettle for low processing speed and low separation efficiency. What I mean is that during the peeling process, the faster collection speed will allow more grain flavor to enter the low-distilled spirits compared to the slower running speed.
Stripping for optimal separation usually means that the still needs to dilute its low-strength wine in order to obtain the required alcohol content during the second run. Winemakers often dilute low-alcohol wines with water.

Second distillation
The second run can be basic or as complicated as the winery deems necessary. Although there are all potential variables, the purpose of the second run is to clean up low-strength wines and fully increase the proving power in order to obtain very good static behavior in the third and last spirits run. I mean, in the third run, the still is looking for the most consistent running speed and fermentation ratio from start to finish.

Third distillation
Ideally, the winemaker wants to present a finished wine with a certain barrel strength without diluting the finished product with water.
If a severe head reduction is performed during the second distillation, a small head reduction may be performed during the third and final run. This is really the call of the distiller. At this point, the distiller can apply enough heat to the kettle and adjust the alcohol collection speed according to the required evidence.

Is triple distilled whiskey better than double distilled whiskey? Will triple distillation produce a lighter, smoother finished product? Does triple distillation add additional complexity? It is worth exploring.

The information comes from DEGONG, a professional equipment manufacturer. (Please click for more information)