Spirits can be produced from any raw material containing sugar
which can be fermented by yeast into alcohol.
Fermentation is the conversion of sugar to alcohol by the action
of yeast enzymes.
The spirit produced is around 5-10% ALCOHOL.
Distillation separates the alcohol from the liquid used during
fermentation (mainly water) increasing its strength in the
It works because alcohol boils and turns into vapour at a lower
temperature than water.
The two basic distillation methods are Pot Still or