PRODUCTION OF POTATO ALCOHOL
For the production of our potato alcohol we use special varieties of potatoes, those that are very high in starch content.
In autumn, during and after harvest, the farmers bring the potatoes to the distillery. The potatoes are then thoroughly washed, diced and placed in steamers for cooking. It is during this stage that starch saccarification occurs. Saccarification is the breakdown of complex carbohydrates into simple sugars. When the saccarification has been nearly completed, the mash is cooled down to the fermentation temperature and then transferred to the fermentation vessels. Yeast is then added and the mixture is allowed to ferment. Normally, fermentation is concluded within 72-96 hours, and when concluded the mixture is filtered and readied for the initial distillation.
Alcohol begins to evaporate at about 173 degrees Fahrenheit, while water reaches its evaporation point at 212 degrees Fahrenheit, but not all of the alcohol captured between those two points is fit for the bottle. In a meticulous and constantly monitored process, the first fluid leaving the still, known as the “heads”, is carefully removed, revealing what is known as the “heart of the spirit”, the only portion of the distillate good enough to cross the palate. Near the end of the distillation cycle, the remaining fluid, now known as the “tails”, is diluted and carefully redirected as the process reaches completion.
Only the “heart” of the distillate is used for Vodka Monopolowa, Monopolowa Dry Gin and our other products. This gives a double meaning to the expression “With All Our Heart”.
The finished product is raw alcohol containing about 80% alcohol by volume (160 Proof). The raw alcohol is then transferred to the refining distillery where it is diluted and distilled in a fractional distillation column, which means that the alcohol will be distilled an additional three times. After distillation, the pure distillate, containing about 96.5% alcohol by volume (193 Proof), is stored in stainless steel tanks.