What is stillhead chemistry?

Stillhead chemistry refers to the chemical processes that occur during the distillation of alcoholic beverages such as whiskey, rum, and brandy. In stillhead chemistry, various volatile compounds are separated and concentrated, leading to the formation of distinct flavor and aroma characteristics in the final product.

During distillation, heat is applied to a fermented mixture of grains, fruits, or other ingredients, causing ethanol and other volatile compounds to evaporate. These vapors rise through a still and condense back into a liquid in the stillhead, the top of the still where the vapors are cooled and collected.

In the stillhead, the composition of the vapor is influenced by the shape and size of the still, as well as the temperature and rate of distillation. Compounds with different boiling points condense at different heights in the stillhead, creating layers of flavor and aroma. The surface area and geometry of the stillhead can also affect the amount of contact between the vapor and copper, which can help remove impurities and sulfur compounds.

Chemical reactions between the various compounds in the stillhead can also occur, contributing to the formation of new flavors and aromas. For example, esters can form from the reaction between alcohol and carboxylic acids, giving whiskey its fruity and floral notes.

Overall, stillhead chemistry plays a crucial role in shaping the flavor and aroma profile of distilled spirits, and is an area of ongoing research and innovation within the industry.