Description
A traditional process that converts fermented palm sap into a clear spirit by heating to vaporize ethanol while preserving aromatic compounds.
Technical
Fermentation of palm sap sugars by Saccharomyces spp. produces ethanol, acetaldehyde, and higher alcohols. Distillation at 78–90 °C vaporizes ethanol and selected volatiles, while copper or stainless‑steel condensers remove sulfur compounds and retain esters that give the spirit its characteristic aroma.
Science
Primary Reaction
Fermentation of glucose/fructose → ethanol + CO₂; Distillation of ethanol vapor → liquid spirit
Sensory Profile
Aroma ()
fruitysweetcitruswarmlightfloralyeastyhoneyedbanana-likespicy