Also known as a patent still, it's a type of still whisch allows a continuos destillation of whisky. It's used to produce grain whisky and also industrial alcohol. It's very clean, but less aromative than alcohol destilled in a pot still.
is also called Patent Still and allows a continiously destillation. It is used to produce Grain Whisky and also industriell alcohol. It's very clean, but less aromative than alcohol destilled in a Pot Still.
invented in 1831, it allows to proceed by "continuous" distillation without interrupting its cycle. The fermented must is heated and pumped in the top of a column of rectification where falling, meets an ascending flow of vapour that "it drags" the most volatile components, through a series of perforated plates, in an other column of rectification where, it continues its ascension it concentrates in light alcohol. At this point there will be inserted a plate of two-thirds of the second column to condense the heart of the distil, while the heads are expelled by the top of the column. The "tails" remain at the base of the first column and are thrown away.
Patented in 1830 by former Irish Inspector-General of Excise Aeneas Coffey, this still revolutionised whisky making. Also known as the column, continuous or patent still, it allowed large quantities of spirit to be distilled much more quickly than in the traditional pot still, paving the way for the development of blended Scotch whisky. Essentially, the stills used in Scottish grain distilleries, in Ireland and in most US distilleries are very similar to Coffey's original, consisting of two tall 'columns,' the first being the analyser, which separates the spirit from the wash, while the second, known as the rectifier, concentrates the spirit to a greater degree.
(Continuous Still/Column Still) Invented around 1830 but patented by Aeneas Coffey, this still produces high strength, very pure alcohol from a variety of cereals by a continuous process. This spirit contains less Fusel Oil than pot still whisky.