An electric motor-operated food processor has a base unit having an electric motor and a preparation vessel that can be arranged on the base unit. A heater and agitator are allocated to the preparation vessel. The food processor can have a distillation apparatus that can be connected with the preparation vessel. The distillation apparatus has a steam receptacle, a condenser and a liquid dispenser. The preparation vessel and steam receptacle are connected in terms of flow when the preparation vessel and distillation apparatus are in a connected state.

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 invention relates to an improved enzyme complex having a plurality of enzyme activities of an expression product obtained by fermentation of the genus Trichoderma in combination with one or more enzymes of a different fungus strain.

The present invention is an alcoholic beverage having the sensory characteristics of a traditionally aged distilled spirit. The method for making the alcoholic beverage includes introducing a ratio of wood chips to a distilled spirit and applying pressure to create interaction between the wood chips and distilled spirit.

A system and method for producing food-grade ethanol from food waste. A method of producing ethanol or vodka from food waste includes the steps of selecting one or more sources of food waste, where each source is a restaurant, a bakery, a grocery store, a commercial kitchen, a food vendor, or a commercial food products manufacturer; receiving collected food waste from the source(s); removing unacceptable items from the collected food waste; and processing the hydrated food waste into a flowable slurry ready for fermentation and then distillation.

A method and apparatus for distilling alcohol or spirits where the distillation occurs, at least in part, in a glass or glass lined vessel. Surface reactions between copper or stainless steel, on one hand, and glass linings, on the other hand, are different. Distillation using glass or glass-lined vessels and condensers avoid the exposure to metals during the distillation and condensation, thus providing for an improved flavor in the resulting spirits.

Method of production of a new kind of alcoholic drink, named Airag Vodka. Airag Vodka is made purely from fermented horse milk called kurnis. The production process includes distillation and two-stage filtering. The production process entails no use of outside water to the raw material. Airag Vodka is original. It is uniquely distinct both from the traditional kumis moonshines and from traditional kinds of vodka made from vegetable material.

To provide a method for improving the flavor of an alcohol-containing beverage. Provided are a method of leaving an alcohol-containing beverage at rest that includes leaving an alcohol-containing beverage at rest so that the liquid of the alcohol-containing beverage does not substantially move, and an alcohol-containing beverage with improved flavor that can be obtained by this method.

A method of preparation and composition of frozen sorbet type products containing 12-40% by volume of alcoholic beverages is presented. The ice cream type products include sherbets and sorbets. When such products are prepared according to the method herein described their texture and structure remain stable and homogeneous and no separation of alcoholic beverage occurs after freezing and during storage of the frozen products with a freezer shelf life in excess of 12 months.

A system for redistilling alcohol includes a heating vessel configured to receive a continuous stream of liquid white spirit and vaporize the liquid white spirit and a flavor vessel in direct fluid communication with and downstream of the heating vessel. The flavor vessel houses various botanicals and allows the vaporized white spirit to passes over the botanicals, thereby vaporizing volatile compounds of the botanicals and flavoring the vaporized white spirit. The system further includes a condenser in fluid communication with and downstream of the flavor vessel to obtain a redistilled alcohol product. Methods of redistilling an alcohol are also provided.