Distillation separates alcohol from water by tasking advantage of the different boiling points.
Ethanol, has a lower boiling point than water, only 78.5 ° C. The still is heated at this temperature, causing the ethanol to evaporate, leaving behind the water and other impurities.
A 500 litre stainless steel pot is where the fermented matter and juices (teach) are added. It is buried inside a cement structure, under which there is a gas burner that generates the necessary heat. This must be carefully regulated.
Above the pot there is the bell shaped ‘montera,’ that captures the alcohol vapours. A tube then carries these vapours to the cooling section, where there is a coil immersed in cold water. Inside the coil the vapours condense.
As this first distillate emerges it is divided into three jugs of decreasing alcohol content. The tips come out fist and have the highest grade of alcohol, while the second two jugs, known as xixe, are lower.