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.
This impressive, highly rated vodka is distilled in a complex, 139-plate continuous still, double-filtered through activated charcoal and diluted to 82 proof.
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.
(Almost all California brandy is made by continuous still.) Third place in sales goes to Korbel brandy, followed by Paul Masson and Almaden.
This highly acclaimed, special reserve rum comes from Venezuela and is a super-premium blend of pot still and continuous still rums aged in oak barrels a minimum of eight years.
This highly acclaimed, special reserve ruin comes from Venezuela and is a super-premium blend of pot still and continuous still rums aged in oak barrels a minimum of eight years.
Meanwhile fast-growing Skyy Vodka released a new base brand, Skyy 90, a wheat vodka made in a technologically advanced, 5-column continuous still, which ultimately produces the industry's first 100% distillate.
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.
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.
Pot stills and continuous stills. As was mentioned earlier, the first whiskies of Scotland were all single malt whiskies (100 percent malted barley), produced in tiny, pot-bellied pot stills that produced small, individual batches.
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