A process for reducing alcohol in a fermented beverage including the steps of: pre-heating a fermented beverage feedstock to a temperature between 40°C and 60°C; introducing the pre-heated fermented beverage feedstock into the upper section of a first distillation column having an operating pressure between 5 kPa and 50 kPa and an operating temperature between 40°C and 80°C; subjecting the fermented beverage feedstock, as it flows down the first distillation column, to alcohol vapour rising up the first distillation column, thereby stripping aromatics from the fermented beverage feedstock to yield an aromatic vapour; passing the aromatic vapour through a first condenser to condense the aromatics from the aromatic vapour; discharging the fermented beverage from the first distillation column; introducing the fermented beverage discharged from the first distillation column into the upper section of a second distillation column having an operating pressure between 5 kPa and 50 kPa and an operating temperature between 45°C and 85°C; subjecting the fermented beverage, as it flows down the second distillation column, to steam rising up the second distillation column, thereby stripping alcohol from the fermented beverage to yield an alcohol vapour; splitting the alcohol vapour exiting the second distillation column into at least two streams, and feeding: (i) a first stream of alcohol vapour into the bottom section of the first distillation column; and (ii) a second stream of alcohol vapour into a rectifier; refluxing the second stream of alcohol vapour in the rectifier to increase its alcohol concentration; passing the refluxed alcohol vapour exiting the rectifier through a second condenser to condense the alcohol from the alcohol vapour; returning at least a portion of the liquid condensed in the rectifier into the upper section of the second distillation column; and discharging the fermented beverage from the second distillation column and returning at least a portion of the condensed aromatics thereto. pre-heating a fermented beverage feedstock to a temperature between 40°C and 60°C; introducing the pre-heated fermented beverage feedstock into the upper section of a first distillation column having an operating pressure between 5 kPa and 50 kPa and an operating temperature between 40°C and 80°C; subjecting the fermented beverage feedstock, as it flows down the first distillation column, to alcohol vapour rising up the first distillation column, thereby stripping aromatics from the fermented beverage feedstock to yield an aromatic vapour; passing the aromatic vapour through a first condenser to condense the aromatics from the aromatic vapour; discharging the fermented beverage from the first distillation column; introducing the fermented beverage discharged from the first distillation column into the upper section of a second distillation column having an operating pressure between 5 kPa and 50 kPa and an operating temperature between 45°C and 85°C; subjecting the fermented beverage, as it flows down the second distillation column, to steam rising up the second distillation column, thereby stripping alcohol from the fermented beverage to yield an alcohol vapour; splitting the alcohol vapour exiting the second distillation column into at least two streams, and feeding: (i) a first stream of alcohol vapour into the bottom section of the first distillation column; and (ii) a second stream of alcohol vapour into a rectifier; refluxing the second stream of alcohol vapour in the rectifier to increase its alcohol concentration; passing the refluxed alcohol vapour exiting the rectifier through a second condenser to condense the alcohol from the alcohol vapour; returning at least a portion of the liquid condensed in the rectifier into the upper section of the second distillation column; and discharging the fermented beverage from the second distillation column and returning at least a portion of the condensed aromatics thereto.