Alcohol at 360 degrees

ALAMBICCHI: ANCHE LE FORME CONTANO (PARTE II) - Berolá distillati P.IVA 07167331219
STILLS: SHAPES ALSO MATTER (PART II)
Let's follow the path of the alcoholic vapors together to understand how their separation, concentration and condensation is a simple process which however can take place in different ways depending... Read more...
ALAMBICCHI: ANCHE LE FORME CONTANO (PARTE I) - Berolá distillati P.IVA 07167331219
STILLS: SHAPES ALSO MATTER (PART I)
Continuous or discontinuous distillation? Direct fire, bain-marie or steam still? And the distillation: single, double or triple? Not all stills are the same and each instrument has peculiarities that characterize... Read more...
IL RESPIRO DEGLI SPIRITS - Berolá distillati P.IVA 07167331219
THE BREATH OF SPIRITS
If on the one hand oxygen is a source of life, just think of the air we breathe or the fire that heats and illuminates and can burn thanks to... Read more...
DISTILLATORE: AGRICOLTORE ED ERBORISTA - Berolá distillati P.IVA 07167331219
DISTILLER: FARMER AND HERBALIST
The figure of the master distiller is strongly connected to the still, but the secret of a well-made distillate does not lie exclusively in the way in which the distillation... Read more...
WHISKY: l’ACQUA È UN TERROIR - Berolá distillati P.IVA 07167331219
WHISKY: WATER IS A TERROIR
We hear more and more often about the 'water sommelier' as a new professional figure, but we can safely say that Whiskey producers were the first connoisseurs of water, to... Read more...
GRADO ALCOLICO, PESO E VOLUME: LE TRE MISURE DI UN DISTILLATO - Berolá distillati P.IVA 07167331219
ALCOHOL CONTENT, WEIGHT AND VOLUME: THE THREE MEASURES OF A DISTILLATE
Alcohol is an ethereal, elusive, impalpable liquid. When we talk about its characteristics, the focus is mainly on the boiling point (78°C) which gives it a marked volatility, well demonstrated... Read more...
RHUM: IL VIAGGIO DELLA CANNA DA ZUCCHERO (PARTE II) - Berolá distillati P.IVA 07167331219
RHUM: THE JOURNEY OF SUGAR CANE (PART II)
  The climate preferred by sugar cane is hot-humid and for this reason it is cultivated above all in hot tropical countries, where rainfall is very abundant and the temperature... Read more...
RHUM: IL VIAGGIO DELLA CANNA DA ZUCCHERO (PARTE I) - Berolá distillati P.IVA 07167331219
RHUM: THE JOURNEY OF SUGAR CANE (PART I)
  At just hearing the word 'rhum', suggestions immediately take us to the Caribbean, but sugar cane, the starting material for the production of rhum, before reaching these paradisiacal places,... Read more...
DISTILLATI DI FRUTTA: COGLIERE L'ESSENZIALE - Berolá distillati P.IVA 07167331219
FRUIT DISTILLATES: CAPTURE THE ESSENTIAL
The work of the distiller is similar to that of a sculptor, thus paraphrasing what Michelangelo stated: "I mean sculpture, that which is forced to be removed", the distiller has... Read more...
DISTILLATI: A CACCIA DI DIFETTI - Berolá distillati P.IVA 07167331219
DISTILLATES: ON THE HUNT FOR DEFECTS
Each distiller has his own method for detecting defects in a distillate: there are those who smell the freshly emptied glass or those who decide to place the distillate on... Read more...
IL METODO SOLERA E I TRAVASI TRAVISATI (PARTE II) - Berolá distillati P.IVA 07167331219
THE SOLERA METHOD AND THE MISREACHED PACKAGES (PART II)
The Solera method has been known since ancient times in Italy under the name of Perpetuum and was used for the production of Marsala. This aging technique has been applied... Read more...
IL METODO SOLERA E I TRAVASI TRAVISATI (PARTE I) - Berolá distillati P.IVA 07167331219
THE SOLERA METHOD AND MISREACHED DECARRINGS (PART I)
An aging method for mathematicians explained in a thousand different ways, but which in the end always leads us to formulate the same thought: "if only we had studied algebra... Read more...
LA GRAPPA SI FA IN VIGNA - Berolá distillati P.IVA 07167331219
GRAPPA IS MADE IN THE VINEYARD
With the arrival of summer, every winemaker hopes for a climate that brings the maximum possible results to their vineyard in organoleptic terms. It will then be the sensitivity and... Read more...
DISTILLATI: UN UNIVERSO DA DISCIPLINARE - Berolá distillati P.IVA 07167331219
DISTILLATES: A UNIVERSE TO DISCIPLINE
The history of alcohol is as old as that of man, just think that prehistoric hunters and farmers already knew the amazing effect of fermented fruits. Over the millennia, alcohol... Read more...
CRISI ECONOMICA: I DISTILLATI COME L’ORO - Berolá distillati P.IVA 07167331219
ECONOMIC CRISIS: SPIRITS LIKE GOLD
In times of economic crisis, spirits, as luxury goods, become a surplus compared to basic necessities but there are also those who do not want to give up the pleasures... Read more...
CAOS FERMENTATIVO: L’ORIGINE DELLA COMPLESSITÀ (PARTE II) - Berolá distillati P.IVA 07167331219
FERMENTATION CHAOS: THE ORIGIN OF COMPLEXITY (PART II)
Yeasts are microorganisms belonging to the mushroom family and, like all living beings, they need food to survive. Sugar is an excellent food for their metabolism, but in the presence... Read more...
CAOS FERMENTATIVO: L’ORIGINE DELLA COMPLESSITÀ (PARTE I) - Berolá distillati P.IVA 07167331219
FERMENTATION CHAOS: THE ORIGIN OF COMPLEXITY (PART I)
During the fermentation process the yeasts, microorganisms directly involved in the process, come into contact with the sugars of the fermentable raw material and develop together with alcohol and carbon... Read more...