Among these early pioneers was a Scot named Robert Stein. He invented a continuous distillation method and obtained a patent. In Stein's time, a tank-based distillery could produce 5,000 gallons of whiskey a year, and his novelty still could produce 150,000 gallons of whiskey.
Stein's distiller was the first distiller known as the patented distiller, which changed the face of whiskey brewing. So far, the only whiskey in Scotland is malt whiskey, produced in small batches, in small batches, in thousands of tank stills across Scotland. Stein’s invention allowed brewers to produce whiskey on a larger scale, but it also created a new product: grain whiskey. The name is confusing; malt whiskey is a type of grain whiskey because it is made from grains (barley). But, in terms of distillation, grain whiskey is simply a whiskey made from grains other than malted barley, such as corn, wheat or rye.
Canned whiskey is inconsistent from batch to batch, farm to farm, and decanter to decanter. Merchants in Glasgow, Edinburgh, and London sold malt whiskey, but they wanted a consistent product, so they started mixing malt whiskey with grain whiskey to create the first blended Scotch whiskey, similar to today’s Chivas Regal and Johnnie Walker Or Famous Grouse. The Scotch whisky that promoted Scotch to the world is a blended whiskey, which is the result of the invention of Robert Stein and Aeneas Coffey.
Kofi is an Irishman. A few years after Stein, he invented his own continuous distiller, which is today called the Kofi distiller. (Coffey also applied for a patent for his distiller, so it is sometimes called a patent distiller.)
So these terms basically have the same meaning: patent static, Coffey static, column static and continuous static.
Roughly speaking, imagine a tall pillar with a lid full of it and still on the lid. The column still has partitions or perforated plates, which are used to set up a chamber in the distiller. The mash entered near the top of the still and immediately began to sink. At this point, the alcohol content of the mash is still very low, just like beer or wine.
The still heats up continuously from the bottom. Usually this requires pumping steam into the bottom of the still and letting it rise. The top of the column is the coldest part, so when the mash enters, it will sink to the bottom. When the liquid interacts with the vapor, the heat causes the mash to evaporate and forces the alcohol and other volatile molecules to rise into the still. (The water and grain solids in the mash will fall back to the bottom of the still.)
Every time the steam hits the plate, they will condense again, and when condensing, heavier substances (such as cogeneration) remain in the condensate. As the steam rises from room to room, from plate to plate, they release more non-ethanol substances and retain more ethanol substances.
The column distiller can distill wine samples up to 95% ABV. However, bourbon, brandy and other spirits are not usually distilled to such a high alcohol content. For example, according to the law, bourbon cannot be distilled above 160 degrees.
The alcohol vapor is transferred from the top of the distiller to the condenser, where it condenses into a liquid again.
In some cases, the spirits will be distilled at least once, sometimes in the still, sometimes in another column. The vodka and gin are then cut with water and bottled. Obviously, whiskey and brandy will be aged in oak barrels.
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