Rectified Spirits

Rectified spirits are high-purity ethanol produced by repeated or fractional distillation, typically around 95–96% alcohol by volume with the rest being water.

Description of what it is like

A clear, sharp-smelling liquid that evaporates quickly and mixes readily with water. It burns with a blue flame and dissolves many oils and resins.

Origin and where to find it

• Environments: Produced wherever fermentation and efficient distillation equipment exist.
• Signs: Strong alcohol odor, rapid evaporation, and high flammability.
• It is a processed material.

Minimum processing required

• Fermentation: Create a low-strength alcoholic wash.
• Distillation with reflux or repeated runs: Concentrate ethanol to the azeotropic limit (~95–96%).

Tools needed to work on it

• Still (Alembic) or column still with a condenser.
• Thermometer: To manage cuts and temperature control.
• Sealed containers: Glass or metal for safe storage.

Common forms of use

• Tinctures and extracts: Pulls resins, alkaloids, and aromas from plants.
• Antiseptic: Diluted to ~70% for best disinfection.
• Fuel: Clean-burning alcohol burners and lamps.
• Cleaning: Removes grease and dissolves sticky residues.

Possible substitutes

• Alcohol: Lower concentration but similar chemistry.
• Vinegar: Cleaning and preservation, less effective as solvent.
• Vegetable oils: For fuel and lubrication, but not for antisepsis.

Limitations and common failures

• Water absorption: Readily absorbs moisture, lowering strength.
• Evaporation losses: Requires tightly sealed containers.
• Azeotrope limit: Simple distillation cannot exceed ~95–96% without special drying.

Risks and safety

• Flammability: Vapors ignite easily; avoid open flames.
• Toxicity: Improper distillation can carry methanol; discard foreshots.
• Inhalation: Concentrated vapor can irritate and intoxicate.

Related materials

• Alcohol: Lower-purity ethanol.
• Yeast: Fermentation agent.
• Sugar: Fermentable substrate.
• Water: Dilution and cleaning.