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Distilling
In this context, we use the notion of physical chemical change, but from mash, wine and other fermented fruit the careful evaporation at 76 ° Celsius is done.
The goal is the careful distillation for the production of clean ethanol alcohols with the least possible admixture of bad substances.
In contrast to the production of industrial alcohol is in the distillation of the spirit of the basic product taste like barley in whiskey, wine with cognac, apple flavor in the Calvados.
It is desirebale that the raw product (apples, pears, quince, kirsch, ...) is evident after the distillation.