Why Stills are Relevant...
Keith Patel
Global Multi unit Beverage Operations, hospitality consulting, Revenue Generation, Cost Control, Guest & Employee satisfaction and Technical Coaching Excellence.
A still is an apparatus used to distill liquid mixtures by heating to selectively boil and then cooling to condense the vapor. A still uses the same concepts as a basic distillation apparatus, but on a much larger scale. Stills have been used to produce perfume and medicine, water for injection (WFI) for pharmaceutical use, generally to separate and purify different chemicals, and to produce distilled beverages containing ethanol.
Distillation stills come in two main varieties: pot stills and column stills. A pot still is the more "basic" of the two, as it simply collects and condenses the alcohol vapors emitted from the boiling mash, distilling the liquor only once to create a lower-purity liquor with more flavoring.
A patent still distillation is a method of producing grain whiskey through a continuous distillation process. It is also called a “Coffey” still, from the name of Aeneas Coffey, who patented the idea in 1831
A pot still is a type of distillation apparatus or still used to distill flavoured liquors such as whisky or cognac, but not rectified spirit because they are bad at separating congeners. ... By law, cognac, Irish and Scotch malt whiskies, and single pot still whiskey must be distilled using a pot still.