Distillation is the process of extracting the alcohol from the fermented wort, by heating and condensation.

It is a discontinuous process, using copper stills (pot still) done in two steps:

• 1st distillation: the fermented wort is distilled through a six hours process, the result is a liquid with an alcohol content around 18% ABV that will be used in the second distillation;
• 2nd distillation: the liquid resulting from the first distillation is distilled again and then is separated into: the head, body and tail. The destillations body is the malt itself, with an approximate graduation of 65% ABV.