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It also provides distillation columns to obtain mainly Armagnac and single-distilled alcohols in continuous production. Chalvignac also designs and produces high-technology equipment to set and supervise the distillation process, including gas/steam supply setting, distillate casting (heads, "brouillis" or hearts, and tails), and temperature ...
Distillation by column still is the traditional method for production of Armagnac, although distillation by pot still is allowed. The use of column stills for the distillation of Cognac is forbidden, although they may be used for other types of brandy, likewise malt Scotch Whiskies must be distilled in a pot still. Distillation by column stills ...
The distillery uses pot and column stills from CARL of Germany to produce whisky, gin and vodka. [2]The core gin expression is named 'Kirsty's Gin' after master distiller Kirsty Black and includes botanicals such as seaweed, carline thistle and Scottish blaeberry.
Pot still distillation gives an incomplete separation, but this can be desirable for the flavor of some distilled beverages. If a purer distillate is desired, a reflux still is the most common solution. Reflux stills incorporate a fractionating column, commonly created by filling copper vessels with glass beads to maximize available surface ...
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Diagram of a Batch Rectifier. The simplest and most frequently used batch distillation configuration is the batch rectifier, including the alembic and pot still.The batch rectifier consists of a pot (or reboiler), rectifying column, a condenser, some means of splitting off a portion of the condensed vapour (distillate) as reflux, and one or more receivers.
In other jurisdictions, column stills may be used. The initial distilled spirit produced by a pot still, known as low wine has an alcohol content of about 20 to 30%. The low wines are then pumped into a second still, known as the spirit still, and distilled a second (and sometimes a third) time. The final spirit, called "new make spirit ...
The result was more efficient, producing a lighter spirit at higher alcohol content. Coffey patented his design in 1830, and it became the basis for every column still used ever since. His column still became widely popular in Scotland and the rest of the world outside Ireland, where it is known as the "Coffey still" or "Patent Still".