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.
McGraw-Hill Dictionary of Scientific & Technical Terms, 6E, Copyright © 2003 by The McGraw-Hill Companies, Inc.
References in periodicals archive ?
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
column still: tall, metal still of one (analyzing column), two (rectifying column), three (hydroselection column) or four columns in which a fermented mash is boiled to produce vapors which, once condensed, are distilled into a spirit of at least 60% alcohol by volume (abv) and as much as 95%, depending on how many columns there are.
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.
Type of distillation comes up in sales floor conversations because curious consumers occasionally ask retailers questions like, "How do rums that are distilled in pot stills differ from those that are distilled in column stills?"
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. They are less complex than single malt whiskies.
It's a small batch vodka made from high-altitude Swiss rye, which is first distilled in traditional copper alembic stills, then further refined in 45-plate column stills. The all-important water source is the Titlis glacier in the heart of the country.