An important concept: the reflux

The notion of reflux

The reflux is the word used to describe the amount of vapour that condenses and returns to the pot. During distillation, refluxes are created in the head. This is what we call the rectification phase: the volatile substances entrained by the alcohol are sorted, purified and concentrated. The sulphur compounds are for their part neutralised by the copper walls of the still. The reflux rate must be monitored by the distiller, to avoid impurities entering the low wines which could later compromise the quality of the middle cut, and then the whisky. Furthermore, the intensity of the reflux impacts the nature of the aromatic compounds present in the condensate.

In simple terms, the higher the reflux, the more the condensate will be loaded with volatile aromatic compounds, resulting in a lighter distillate. In contrast, if the reflux is low, the condensate will be loaded with heavy molecules, resulting in a more full-bodied distillate.

To conclude, the reflux rate can be adjusted by choosing a specific head and swan neck shape and size, but also by controlling the distillation temperature and speed. Using copper for the still, the careful monitoring of the outflow, the number of distillations and the integration of lees during distillation are all factors that must be taken into account to refine and complexify the sensorial and molecular profile of the middle cut.