A method for making a distilled spirit includes distilling a liquor comprising alcohol to form a distilled liquor; and contacting the distilled liquor with peat. The peat may include peat dry matter. The peat may include dried peat. The peat may include partially charred peat. The peat may include 50 wt-% or less of inorganic carbon on a dry weight basis. The peat may be arranged in a filter cartridge. The distilled liquor may be contacted with the peat for at least 5 seconds. A composition includes distilled liquor comprising alcohol and water; and peat. The peat may include peat dry matter. The peat may include dried peat. The peat may include partially charred peat. The peat may include 50 wt-% or less of inorganic carbon on a dry weight basis. The composition may include 40 vol-% or more of alcohol based on liquid components of the composition.

A method for making a distilled spirit includes distilling a liquor comprising alcohol to form a distilled liquor; and contacting the distilled liquor with peat. The peat may include peat dry matter. The peat may include dried peat. The peat may include partially charred peat. The peat may include 50 wt-% or less of inorganic carbon on a dry weight basis. The peat may be arranged in a filter cartridge. The distilled liquor may be contacted with the peat for at least 5 seconds. A composition includes distilled liquor comprising alcohol and water; and peat. The peat may include peat dry matter. The peat may include dried peat. The peat may include partially charred peat. The peat may include 50 wt-% or less of inorganic carbon on a dry weight basis. The composition may include 40 vol-% or more of alcohol based on liquid components of the composition.

An object of the present invention is to obtain a distilled liquor which has a sufficient excellent citrus aroma but has reduced unfavorable odor generated by distillation. A distilled liquor with an excellent citrus aroma is produced by subjecting an aqueous ethanol solution having a citrus fruit immersed therein to distillation under atmospheric pressure while the ethanol concentration of a distillate falls within the range of from 50 to 80%.

An object of the present invention is to obtain a distilled liquor which has a sufficient excellent citrus aroma but has reduced unfavorable odor generated by distillation. A distilled liquor with an excellent citrus aroma is produced by subjecting an aqueous ethanol solution having a citrus fruit immersed therein to distillation under atmospheric pressure while the ethanol concentration of a distillate falls within the range of from 50 to 80%.

A method of batch distilling including providing a first substrate that upon distillation releases vapour having deleterious sulfur compounds, providing an inert still, adding the first substrate to the still, installing at least one first reactive article in the still and subsequently performing a first distillation run on the first substrate, such that the installed at least one first reactive article has a first exposed area that is exposed to the distillate, and collecting a first desired fraction from the first run. The distillation during the collection of the first desired fraction is performed at a rate of less than 5 L/(hr*m2) of collected first fraction per first exposed area. Compatible still and kit are also provided.

A method of batch distilling including providing a first substrate that upon distillation releases vapour having deleterious sulfur compounds, providing an inert still, adding the first substrate to the still, installing at least one first reactive article in the still and subsequently performing a first distillation run on the first substrate, such that the installed at least one first reactive article has a first exposed area that is exposed to the distillate, and collecting a first desired fraction from the first run. The distillation during the collection of the first desired fraction is performed at a rate of less than 5 L/(hr*m2) of collected first fraction per first exposed area. Compatible still and kit are also provided.

The system and methods described are directed to a distillation system and method having an evaporator tank with a wall surrounding an interior evaporator tank area. A non-oxidizing gas line is disposed at least partially outside the evaporator tank in communication with the interior evaporator tank area, wherein the non-oxidizing gas line introduces a non-oxidizing gas into the interior evaporator tank; the interior evaporator tank area is generally at or above an ambient atmospheric pressure.

A hydrogen sulfide adsorption distiller using pure copper of the present invention has advantages in that, while alcohol vaporized in a heating vessel 100 sequentially passes through a retention tube 120, which is formed of pure copper having a catalytic reaction, a vertical tube 130, a spiral coil 132, a cooling vessel 140, and a liquid collecting vessel 150 until distilled liquor C of condensed liquefied alcohol is completed, vaporization process is facilitated, and at the same time, hydrogen sulfide of the vaporized alcohol and the condensed liquefied alcohol is adsorbed, and thus, hydrogen sulfide, which (adversely) affects the organoleptic flavour properties of distilled liquor C, is removed as much as possible, thus improving liquor quality.

A problem of the present invention is to provide a simple method for producing food or drink having green flavor. A solution for the problem is a method for producing food or drink having green flavor, comprising a step A of photocatalytically treating a lipid containing a fatty acid having 10 to 18 carbon atoms and a step B of heating the photocatalytically-treated product obtained in step A.

The invention relates to a spirit produced exclusively from wine, the spirit containing 30-70% by volume of ethanol and having an extract content 0.5-5 times the extract content of the wine used for its production. The invention also relates to a process for producing a spirit that is produced exclusively from wine and contains 30-70% by volume of ethanol, the process comprising: a) subjecting a wine to a vacuum distillation and obtaining a wine alcohol containing 35-85% by volume of ethanol, b) optionally continuing the vacuum distillation resulting in wine water as a distillate that does not contain ethanol or contains a negligible amount of ethanol, and in obtaining a wine concentrate as a distillation residue that does not contain ethanol or contains a negligible amount of ethanol, wherein, in the course of the vacuum distillation according to steps a) and b), the temperature of the wine and the liquid that is formed therefrom during the vacuum distillation process and contains the extract content of the wine is maintained at 25° C. or below, and c) combining an amount of the wine alcohol with an amount of the wine concentrate and/or with an amount of the original wine and, optionally, with an amount of the wine water to obtain the spirit.