The book "Creating Distillates from A to Z" by Dr Eng. Ewa Kwapisz is a unique, important, and much-anticipated read - for at least several reasons:


  • The book addresses the needs of all who have been waiting for a comprehensive and as accessible as possible treatment of micro-distilling.
  • It presents all key issues (from A to Z) related to the process of creating distillates, including raw materials, useful equipment and accessories, yeasts recommended for distilling, enzyme preparations and nutrients, instruments and measurement methods, performing necessary calculations, principles of preparing mashes, conducting fermentation and distillation, purifying and flavoring distillates, and dealing with potential problems.
  • It approaches the subject of distillation with consideration of the applicable legal regulations - it is addressed both to those interested in distillation from a theoretical perspective and to people wishing to create their own distillates within what the law permits.
  • It combines the practical aspects of distillation, proposed technical and product solutions, with the characteristics of the most popular alcohols produced using distillation. Thanks to this, the book is a handy compendium of knowledge both about distillation and its outcomes - acclaimed, world-renowned distillates.
  • It presents issues concerning grain mashes and fruit and sugar washes, as well as the principles of creating distillates from fruit and herbal infusions, based on excise-paid alcohol - something that will certainly be appreciated by hobbyists who want to create their own drinks of this kind.
  • It contains a set of 30 recipes - divided into formulas for those licensed to conduct artisanal distillation and for home hobbyists. For the latter group, the base for creating their own drinks is store-bought alcohol - usually neutral spirit, brandy, vodka, or wine. The recipes included in the guide offer impressive variety, covering both neutral spirits and those with a more complex character (whisky, brandy), various types of aromatic spirits (such as gin, geist, ouzo, pastis), and liqueurs based on fruit, coffee, or cocoa.


The book perfectly fills a gap noticeable in Polish publications on this subject. The complex, multifaceted, and in many ways challenging topic of creating distillates has finally received an ambitiously conceived treatment that will certainly interest both practitioners, especially those just beginning to pursue their passion, and readers who want to learn the purely theoretical aspects of producing various types of distillates. Work on the publication required finding the right “key” - accessible both to people who already have the necessary authorization to produce this type of drink on a micro scale but are still seeking inspiration, and to enthusiasts planning to obtain such authorization. The book also indicates options available to the growing ranks of home hobbyists, interested in distilling within the limits of the law, using purchased excise-paid alcohol.


The author focused on presenting a coherent concept of actions leading to high-quality distillates. From the many possibilities known to experienced practitioners, she chose proven solutions and products that make it easier to enter the world of distillates with satisfaction, learn the specifics of their creation, and discover one’s own creativity in this field.


The book contains a set of recipes specially developed both for those holding distillation permits and for people who do not have such possibilities but wish, in accordance with the law, to experience the excitement of creating this type of drink. For the latter group, the proposal is to make distillates from infusions.


The book is available in Polish.


Your own spirits, both neutral and those with character, e.g., in the style of whisky, rum, brandy, grappa, or liqueur, are many people’s dream. Thanks to this book, it is certainly much closer to coming true - provided you follow the rules of the distiller’s art and comply with the law.

Structure of the book:

- introduction and a brief look at the history of distilling;

- legal aspects of distilling in Poland;

- micro-distilling;

- the essence and products of fermentation, raw materials used;

- the essence and products of distillation, alcoholic beverages;

- equipment and accessories;

- enzyme preparations, yeasts used in distilling, and yeast nutrients;

- measurement of basic parameters – instruments and methods;

- performing the necessary calculations;

- preparing distilling mashes, managing the fermentation process;

- technical aspects, stills, and managing the distillation of mashes;

- purification, maturation, and flavor adjustment of distillates;

- distillate faults and the most common mistakes;

- neutral, specialty, and natural vodkas;

- vodkas from distilled infusions;

- 30 recipes;

- conclusion, glossary, and references.


Number of pages: 248

Size: 153x226 mm

Binding: sewn-glued, integrated

Color: 4+4

2 glued-in bookmarks

Weight of 1 copy: 0.45 kg


ISBN: 978-83- 956431-1-8

First edition 2021

Publisher: BROWIN Spółka z ograniczoną odpowiedzialnością Sp.k.