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To distil a fermented fruit, grain, sugarcane juice, etc. in such a way that the pleasant flavours are retained while the unpleasant ones are eliminated, requires great skill and special distilling techniques. This is discussed in detail and illustrated by means of a commercial rum still. It is also shown that the high-purity fractionating still which we use for producing vodka can be throttled back to allow some of the flavoursome substance to distil over.
Of course, the simplest method of making whisky, rum and brandy is to flavor your own vodka with a commercial flavoring essence, a cop-out but so easy (see menu item).