{"id":22548,"date":"2015-05-20T13:05:56","date_gmt":"2015-05-20T11:05:56","guid":{"rendered":"https:\/\/www.siredwards.com\/la-destilacion\/"},"modified":"2025-12-04T14:18:06","modified_gmt":"2025-12-04T13:18:06","slug":"la-destilacion","status":"publish","type":"page","link":"https:\/\/www.siredwards.com\/es\/whisky-factory-2\/pasos-de-fabricacion\/la-destilacion\/","title":{"rendered":"La destilaci\u00f3n"},"content":{"rendered":"<p style=\"text-align: center;\">El objetivo de la destilaci\u00f3n es extraer la fuerza del <strong>l\u00edquido fermentado<\/strong>.<\/p>\n<p style=\"text-align: center;\">Cuando se calienta, el elemento m\u00e1s vol\u00e1til es el primero en evaporarse. El l\u00edquido llamado mosto fermentado se lleva a <strong>ebullici\u00f3n<\/strong> en una caldera.<\/p>\n<p style=\"text-align: center;\">Los vapores del n\u00e9ctar primario se transfieren a continuaci\u00f3n a un condensador, donde se enfr\u00edan hasta que recuperan su <strong>forma l\u00edquida<\/strong>.<\/p>\n<p style=\"text-align: center;\">A este l\u00edquido se le conoce por el nombre de \u2018<strong>vino bajo<\/strong>\u2019. Este vino se somete de nuevo a una destilaci\u00f3n para lograr la concentraci\u00f3n deseada. En esta segunda destilaci\u00f3n es cuando los maestros escoceses ponen en pr\u00e1ctica su sabidur\u00eda y separan este l\u00edquido en tres cortes o partes. De los tres cortes \u00fanicamente se aprovecha el corte central.<\/p>\n<p style=\"text-align: center;\">Despu\u00e9s de finalizar la destilaci\u00f3n, el l\u00edquido que se obtiene es un <strong>espirituoso transparente<\/strong> en el que se intuyen unos aromas incipientes. Este l\u00edquido ya est\u00e1 preparado para iniciar el lento proceso de a\u00f1ejamiento en toneles hasta convertirse en ese <strong>whisky elegante y rico en aromas<\/strong> que todos conocemos.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>El objetivo de la destilaci\u00f3n es extraer la fuerza del l\u00edquido fermentado. Cuando se calienta, el elemento m\u00e1s vol\u00e1til es el primero en evaporarse. El l\u00edquido llamado mosto fermentado se lleva a ebullici\u00f3n en una caldera. Los vapores del n\u00e9ctar primario se transfieren a continuaci\u00f3n a un condensador, donde se enfr\u00edan hasta que recuperan su [&hellip;]<\/p>\n","protected":false},"author":21683,"featured_media":22549,"parent":23629,"menu_order":0,"comment_status":"open","ping_status":"open","template":"","meta":{"_acf_changed":false,"footnotes":""},"class_list":["post-22548","page","type-page","status-publish","has-post-thumbnail","hentry"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.3 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>La destilaci\u00f3n - Sir Edwards EN<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.siredwards.com\/es\/whisky-factory-2\/pasos-de-fabricacion\/la-destilacion\/\" \/>\n<meta property=\"og:locale\" content=\"es_ES\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"La destilaci\u00f3n - Sir Edwards EN\" \/>\n<meta property=\"og:description\" content=\"El objetivo de la destilaci\u00f3n es extraer la fuerza del l\u00edquido fermentado. 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