Low wines are a crucial component in the production of spirits such as Whisky, Rum, and Brandy. They are not, as the name may suggest, a type of wine. Instead, they are the product obtained from the first distillation process of these spirits. As an expert sommelier and brewer, I have had the opportunity to work with low wines and understand their significance in the world of spirits.
To grasp the concept of low wines, it is essential to understand the distillation process. Distillation is a method used to separate alcohol from a fermented liquid mixture. In the case of spirits like Whisky, Rum, and Brandy, this process includes multiple distillations to achieve the desired flavor and alcohol content.
After the initial fermentation of the base ingredients, the liquid undergoes the first distillation. This process involves heating the mixture in a still, which causes the alcohol to evaporate. The vapor is then condensed and collected, resulting in the first distillate known as low wines.
Low wines are typically a lower proof compared to the final product, ranging from around 20% to 40% alcohol by volume (ABV). They are characterized by a pungent and raw flavor profile, lacking the complexity and smoothness associated with mature spirits. These low wines contain a mixture of alcohol, water, and various volatile compounds.
Once the low wines are obtained, they undergo further distillation to refine the spirit and remove impurities. This second distillation process, often referred to as the “spirit run,” occurs in a separate still. The low wines are heated once again, and the vapor is collected and condensed to produce the final spirit.
During the second distillation, the distiller carefully separates the desirable components from undesirable elements. This process allows for the removal of harsh-tasting congeners and impurities, resulting in a smoother and more refined spirit.
It is worth noting that the term “low wines” can vary slightly depending on the spirit being produced. For instance, in the production of Whisky, low wines refer to the liquid obtained after the first distillation in a pot still. In the case of Rum, low wines can be obtained from both pot still and column still distillation methods. Brandy production also involves the use of low wines obtained from the distillation of wine.
In my experience as a brewer, I have had the opportunity to work with low wines specifically in the production of Whisky. The initial distillation process yields a raw and potent liquid that requires further refinement through subsequent distillations. It is fascinating to witness the transformation of low wines into a mature spirit with its distinctive flavors and aromas.
Low wines are an essential component in the production of spirits like Whisky, Rum, and Brandy. They are obtained from the first distillation process and undergo further refinement to create the final spirit. As a sommelier and brewer, I appreciate the significance of low wines in the world of spirits, as they contribute to the development of complex and enjoyable drinking experiences.