At the beginning of March we started the new distilling season at the monastery distillery. Not for the first time since 1682. And yet the new bustle after winter is always something special. What happens in the first step with the wheat from our own fields, water & malt, or how the mash is created, which is transformed by the action of yeast into alcohol and carbonic acid, you have already learned here.
Copper quality guarantors
Today we want to take a look at the raw distillery column and at our fine distillery bubble – further important stations on the way to Wöltingeroder Feinbrand. The traditional copper firing equipment, which is characterized by its excellent physical properties, is currently running at full speed. In the raw distillery column – a rather narrow, high tube with small “portholes” when viewed from the outside – the fermented mash is brought to the boil. The alcohol escapes as vapor, is collected at the top of the column, cooled and thus liquefied again. The result of this first distillation: the raw spirit. This raw spirit is now used for further processing, while the rest of the mash, the so-called stillage, is returned to the field as fertilizer.
From 96-percent Feindestillat to Wöltingeroder Feinbrand
The raw distillate has an alcohol content of 75 percent and achieves an extremely high degree of purity through further rectification in the fine spirit bubble. Water and fusel oils are separated from the distillate. In the process, the alcohol content increases; the result is a 96 percent fine distillate. This enemy distillate is now spindled down with spring water. The result, the Wöltingeroder Feinbrand, is the basis for our numerous specialties. Our master distiller Dany Mailah keeps a close eye on all production steps. For a result that inspires spirits fans in the Harz region and beyond time and again.
The salmon water is coming back!
Longtime fans of the Wöltingerode Monastery Distillery may remember: On
