distillées

Distillées is a French term used to describe liquids obtained by the distillation process, applied to a wide range of products beyond beverages. It covers alcoholic spirits as well as plant-derived extracts, essential oils and hydrosols, and other volatile fractions. The word emphasizes that the product has been produced by separating components based on differences in volatility.

Distillation is a separation technique in which a liquid is heated to vaporize its more volatile constituents, which are then cooled and collected as a separate liquid. The goal is to concentrate the desired compounds while removing less volatile materials. Several methods exist, including simple distillation, fractional distillation, vacuum distillation, and steam or hydrodistillation; the latter is commonly used to extract essential oils from plants. Equipment ranges from traditional pot stills to modern column stills, chosen according to the target compounds and required purity.

Distillées as beverages refer to spirits produced from fermented substrates, such as cognac, whiskey, and vodka, where the liquid is distilled to increase alcohol concentration and refine flavor, sometimes followed by aging. Distilled plant products include essential oils used in perfumery, aromatherapy, and flavorings, as well as hydrosols like rosewater, which are the water phase captured during steam distillation.

Regulation and safety: production and labeling of distillées are often governed by food, beverage, or chemical regulations, depending on intended use. Distillation involves flammable materials and potential toxic contaminants if improperly conducted, making proper equipment, hygiene, and adherence to standards essential.