The late Michael Jackson introduced the concept of “world-classics” many years ago when he first published his “Pocket Guide to Beer” (1988, 1st edition). We are taking the concept of world-classics one step further: If there is in fact such a thing as a world-classic then the liquid itself must be superior. If the liquid is superior then its flavors and aromas need to prove superior in very different “environments” as well… such as a unique Zymatore environment or a distillation environment.
The idea of distillation is to separate the flavors and aromas of our world-classics from pure water molecules… distillation simply takes advantage of the different boiling points of different volatile compounds! If our theory holds true then most beers when distilled are somewhat boring, simply hot & alcoholic, with no exciting flavors and aromas in the distillate. On the other hand the “true world-classics” will show their brilliance in distilled form as well!
Then we decided to go one step further… What about the complex flavors and aromas of our world-classsics… After the distillation process… When aged in unique wooden barrels such as French Chardonnay barrels, French Cognac barrels, M. Couvreur whiskey barrels… How would these flavors and aromas stand up and come out?
You should (re)find the amazing flavors and aromas of some of our world classics such as Aecht Schlenkerla Rauchbier Marzen, Aventinus Wheat-Doppelbock, Uerige , and Hitachino Nest White in their freshly distilled version. After the distillates are allowed to age in in some amazing wooden barrels and mingle with some extraordinary flavors and aromas of their own, we end up with a truly unique and wonderful concoction.
All of above can only happen if 1) the original brew and brewery are truly amazing, and if 2) the distillery has the knowledge, expertise & artistic “savoir-faire”, to hone truly a new world of complex flavors and aromas of their own.
Great beers can consist of more than 3,000 flavor and aroma compounds created by the various ingredients, fermentation process, and the maturation/aging process. Now the idea of distillation is the purification and/or concentration of compounds. Each flavor and aroma compound in beer can be assigned to a specific source. When different sources have different boiling points then flavors and aromas will separate from the liquid at different temperatures when the liquid is distilled.
Now here comes the master distiller’s scientific & artistic work: Through his pot still he must find & collect the vapors of ethanol, esters, and other alcohols of the original brew in the resulting condensate. Schraml’s distillery (called “Steinwaelder Hausbrennerei”) uses a traditional potstill made of copper (the modern version of the historic alembic) that is directly heated by open wood fire. A two-stage distillation process similar to the “CHARENTE process” mandated for cognac transforms the original liquid into a final distillate of around 44% alc/vol (88-90 Proof).