Description
Fermented Palm Sap Distillation is the process of fermenting palm sap into a low‑alcohol wash and then distilling it to produce a clear spirit.
Technical
During fermentation, yeast converts the sugars (sucrose, glucose, fructose) in palm sap into ethanol and CO₂, with optimal activity at 20–30 °C over 3–7 days. Distillation then separates ethanol from the wash by heating to its boiling point (78.4 °C) at 1 atm, yielding a clear spirit after 2–4 hours in a pot still.
Science
Primary Reaction
Yeast fermentation of sugars to ethanol and CO₂
Sensory Profile
Aroma ()
fruitysweetcitruslightmildfloralhoneyedearthytropicalherbal