continuous still

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continuous still

[kən¦tin·yə·wəs ′stil]
(food engineering)
A type of still in which rectification is accomplished, allowing for the collection of several relatively pure fractions of distilled spirits.
References in periodicals archive ?
Sugarcane juice or molasses spirits generated from a column still are markedly dissimilar to those that originate in a pot still.
By that, Ayala meant that due to the fact that column still systems are easier and cheaper to operate than a pot still system, their operation favorably affects a company's bottom line.
Continued Ayala, "They both [pot still and column still methods] exist because each one addresses a different financial requirement for operating a distillery.
Ironically, in light of the contemporary consumer leanings towards more expensive spirits with deeper character, some rum distilleries that for many years distilled exclusively via the column still method are in the process of reinstituting pot stills as a part of their distilling scheme.
Many of the popular premium and superpremium rums currently in the marketplace are blends of column still and pot still rums.
2 Noteworthy Barrel-Aged Pot Still & Column Still Combinations
pot still: distillation done in small, individual batches in copper kettles; the original and sole method of distillation for all rums until the 1840s when column still distillation was introduced.
Pot stills are a less 'efficient' way of distilling than column stills and the baby rum that is collected at the end of the process is lower in [alcoholic] strength to a rum made in a column.
The downside is that severely untainted spirits made in column stills possess less depth of character than those generated in pot stills.
Scotland's grain whiskies are produced from maize or wheat in continuously running, large-volume column stills.