distillerat

Distillerat is a term used to describe the liquid product obtained by distillation, i.e., the distillate. It denotes the fraction of a feedstock that has been vaporized, then condensed, separating volatile components from non-volatile or higher-boiling materials. The exact composition of a distillerat depends on the feedstock and the distillation method employed, as well as the target boiling-point range.

Distillerats are produced across a range of industries. In the petroleum industry, distillates are fractions obtained from crude oil by fractional distillation, including light fuels and solvents. In fragrance and essential oil production, steam or hydro-distillation yields distillates that carry the volatile aroma compounds. In water treatment or chemical processing, steam distillation can produce water distillates that concentrate dissolved volatile species. In the beverage sector, alcoholic distillates emerge from concentrating ethanol and flavor compounds in fermented liquids to create spirits such as whiskey, vodka, and rum.

Distillation methods vary to suit the desired purity and heat sensitivity of the material. Simple distillation separates based on boiling points of two components, while fractional distillation uses a column to achieve finer separation. Steam distillation enables distilling heat-sensitive materials, and vacuum distillation lowers boiling points to reduce thermal decomposition.

Quality, safety, and regulation govern distillerats differently by application. For fuels and solvents, specifications cover boiling ranges, sulfur content, and distillation cuts. For beverages and fragrances, purity, flavor, and aroma profiles are defined, with appropriate labeling and safety data. Distillerat, as a general concept, thus encompasses a wide array of liquid products produced by distillation for industrial, agricultural, or consumer use.