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Hot Sale 1000L Whiskey Gin Copper Alcohol Distillation Equipment Alcohol Column Distiller

Distillation equipment We can customize equipment according to your requirements, regardless of size, height and material. We also provide beer brewing equipment and other accessories. DEGONG is your trusted equipment supplier and manufacturer.
  • DEGONG-1000L


Product Description

1000L Alcohol Column Distiller

Triple Distilled Whiskey Technology
When we talk about distillation, we more accurately refer to phase change or phase change cycle. Simply put, a phase change is a change from one state (solid, liquid, or gas) to another state. For example, frozen water is an example of phase change, and liquid water becomes solid once it freezes. Or once it boils, liquid water will turn into gas or steam. Similarly, once water vapor (gas) condenses, it becomes liquid. Therefore, distillation is nothing more than a phase change. Simply put, distillation is the evaporation of a liquid, and then the vapor produced by the evaporation is condensed.


Triple distillation = three phase change cycle

Triple distilled whiskey undergoes three such phase change cycles. In many cases, whisky consumers may think that triple-distilled whiskey is lighter and smoother than double-distilled whiskey. At first glance, this thinking process seems to make sense, because the distillation process is a form of liquid purification.

It seems very simple. The kettle is heated until steam forms and rises to the top of the equipment. The steam then enters the product condenser and changes back to liquid form. In doing so, the lighter, rising vapor will leave behind a certain amount of homologues with higher temperature boiling points. Therefore, every time we distill the resulting distillate, we assume that we are left with another homologue that was previously bound to our ethanol molecule.

But it is also true that some congeners will not be left behind after the phase change. Not all congeners are equal. Not all boiling points are the same. Not all polarities are the same. Not all are 100% infinitely miscible with its neighboring ingredients. Therefore, although we can leave different flavors through distillation, we can also intensify (good and bad) flavors through distillation.

So how can we enhance the desired flavor profile without presenting a bland and tasteless finished product? Let us first understand that the distillate undergoes some changes during the aging process.


  • Stripping run

The stripping speed of the distiller may be different. The brewer also has opinions on whether to make any cuts during the divestiture. Some brewers are so afraid of what they think are heads in their finished products, so that for safety measures, they insist on cutting at least one small head. Some even cut off the tail. Any cutting during the stripping run will absolutely eliminate the potential (good or bad) smell in subsequent runs. In fact, some brewers may re-add Heads and Tails from previous runs to increase the proof and continue the additional complexity.

One of the main goals of peeling is simply to reduce the volume of water while dragging as much alcohol (and flavor) as possible for the next run. Some distillers prefer to micro-manage the heat input to the kettle in order to achieve the best separation in the first step of the process. Others are more willing to apply as much heat as possible to the kettle for processing speed and low separation efficiency. What I mean is that during the stripping process, the faster collection speed will allow more of the grain flavor to enter the low distilled spirits compared to the slower running speed.

Stripping for optimal separation usually means that the still needs to dilute its low-strength wine in order to obtain the desired alcohol level during the second run. Winemakers often use water to dilute low-alcohol wines.


  • Second distillation

The second run can be basic, or it can be as complicated as the distillery deems necessary. Despite all the potential variables, the purpose of the second run was to clean up low-concentration wines and to fully increase the proof power in order to obtain very good static behavior in the third and final spirits run. What I mean is that in the third run, the distiller is looking for the most consistent running speed and proof ratio from start to finish.

  • Third distillation

Ideally, the winemaker wants to present the finished wine with a certain barrel strength without diluting the finished product with water.

If a strict heads reduction is performed during the second distillation, then a small heads reduction may be performed during the third and final run. This is really the call of the distiller. At this point, the distiller can apply enough heat to the kettle to adjust the alcohol collection speed according to the required evidence.

Is triple distilled whiskey better than double distilled whiskey? Will triple distillation produce a lighter, smoother finished product? Does triple distillation add additional complexity? It's worth exploring.


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The special attention we give in the final quality inspection of each work is also a guarantee of unparalleled reliability and robustness. If you have any needs or questions, please contact us.

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