continuous still

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 ?
VESICA The Polish spirit is three-times column-distilled entirely from premium-grade potatoes in a continuous still designed to render the vodka essentially pure.
Most are made in continuous stills, but a growing number of brands are crafted in small-batch alembic stills.
This impressive, highly rated vodka is distilled in a complex, 139-plate continuous still, double-filtered through activated charcoal and diluted to 82 proof.
Fast Track brand Skyy Vodka expanded its winning franchise with the release of superpremium Skyy 90, a wheat vodka made in a technologically advanced, 5-column continuous still.
In the 1820s, a newfangled, efficient and innovative distillation system, the continuous still distillation process, was invented first by Robert Stein and later perfected by Aeneas Coffey.
There are 2-6 columns in the typical continuous still and each provides a specific function.
Almost all California brandy is made by continuous still.
Either twice-distilled in pots or single-distilled in small continuous stills, Armagnac is known for intensity of flavor, a greater impact of fruit and spice and less interest in a mellow and smooth Cognac style.
Its distinctive taste is unlike any spirit because Black Seal includes products of both pot stills -- as used to make fine Cognacs -- and continuous stills -- as used for making grappa.
Early in the 1800s, large-scale continuous stills for the recovery of alcoholic liquors were devised.
Their shapes (and the whisky's end-result) differ whether they are patent stills, Coffey stills, Lomond stills, pot stills, column stills, continuous stills or Irish stills.
Unlike most vodka, which is distilled once in large continuous stills, super premiums are distilled up to three times in small copper stills.
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