Why must fermentation products be distilled to produce liquors such as scotch?

Fermentation is not the only method used to produce alcohol-based beverages. Whiskey, in general, and Scotch in particular, is produced through the process of distillation.

Fermentation is a microbial process that converts sugar into alcohol. To produce alcohol, yeast consumes the sugars present in the grains, converting them into alcohol and carbon dioxide through the process of fermentation.

Distillation is the process of separating components of a liquid based on their different boiling points. In the production of Scotch whisky, the fermented liquid (wort) is heated in a still, and the alcohol vapor is condensed back into a liquid. This concentrated alcohol is then aged in oak barrels to develop its characteristic flavor and aroma.

Distillation allows the production of a much higher concentration of alcohol than is possible through fermentation alone, and it also removes impurities and unwanted compounds from the liquid. This process results in a smoother and more refined spirit.