We refer to the lower proof distillate in a multi-run distillation process as 'low wines', but out of curiosity, any clue on how the term originated or came to the name for the first distillate in a multi-run distillation?
For what it's worth, there is a 1690 "Act for the Encourageing the Distilling of Brandy and Spirits from Come and for laying severall Dutyes on Low Wines or Spirits of the first Extraction."qui bene bibit est beatus
Down the gravity well a bit farther, I found a quote from Whisky Magazine, saying:
“The origin of the term ‘low wines,’ reflects them being half-way between water and spirit. They were originally termed low grade wines, and then abbreviated to low wines, always in the plural,” explains Chivas Brothers’ Alan Winchester.qui bene bibit est beatus
There are probably many names for it in various languages and distilling cultures.
In my shed, when distilling grapes for a Cognac style brandy, it is the brouillis run and the spirit run is called the bonne chauffe run.
When making rum and triple distilled whisky I have Low Wines and High Wines and spirit runs, names borrowed from the industries. I have no idea where the name 'High Wines' originated from, but I guess it has similar roots.
I finally managed to find the term "brouillis" the other day while discussing distilling with a francophone friend here. Interestingly from an etymology perspective, brouillis (I think) shares a root with "brouillon" which is a rough work. My eldest has a "cahier de brouillon" at school (literally a "rough workbook") in which to write things that she's not sure of, or to do working in maths. So the word itself is literally saying that this is a rough work and not for general consumption!"I have a potstill that smears like a fresh plowed coon on the highway" - Jimbo
A little spoon feeding *For New & Novice Distillers
Post time 2022-10-14 20:28:45