Whiskey distillation

Whiskey distillation Whiskey stills Whistle White arsenic White blood cells... 

Absorptive distillation, involving the addition of water to the upper section of a column in the whiskey distillation system, is a method of controlling the level of heavier components in a product. 

In the simple pot still process, two distillations are used, which may be compared with the process of whiskey making in the Scotch pot still distilleries the two distillates are respectively termed "brouillis and bonne chauffe the terms being directly equivalent to the low wines and spirits of the whiskey distiller. The stills are worked very slowly and regularly, ten hours... 

In the following discussion of design-parameters, it should be evident that not all parameters are of equal importance in all operations. Pressure drop, for example, is of central importance in vacuum crude stills-but of little import in the liquid-liquid extraction of penicillin from fermentation mashes stage efficiency is not important in the design of a whiskey distilling column, which requires few stages, but it can be critical for a deisobutanizer, which may require over 100 stages. 

Whiskey distill-ery Excessive entrairunent was erqierienced with turmel trou trays at dose (18-in) qiedng. The problem was resolved by installing a 2-in-thick demisters directly on top of the troughs. A useful technique for minimizing entrairunent at dose tray spadngs. 

Distinctive whiskey distilled in pot stills from a mash of cereals and barley malt grown in Ireland. It may be produced with the use of microbial enzyme preparations in addition to the malt. 

The colonists are said to have practiced distillation before 1650. The Virginia setders made brandies and those in New England and the middle colonies distilled a variety of products including apple whiskey (apple jack), mm, and brandy. The first beverages made by the colonists from com and rye were distilled on Staten Island, New York, in 1640 by William Kieft. Rum was produced in Barbados from molasses around 1650 and in colonial Massachusetts in 1657. 

SourM sh. Sour mash is made with a lactic culture and not less than 20% stillage added back to the fermentor and fermented for at least 72 h. Spirits. Spirits are distilled spirits including all singular whiskeys, gin, brandy, mm, cordials, and others made by a distillation process for nonindustrial use. 

In spite of a decline over the past 50 years, whiskeys are stiH the most popular distilled alcohoHc beverage group in the United States (Table 1) (1). However, vodka consumption has increased significantly to 22% of total distilled spidts in 1990. 

Canadian. By government regulation, Canadian whiskeys contain no distilled spidts less than three years old. They are usually blended products and are often up to six years of age. Canadian whisky tends to be light bodied and deHcate in flavor. The Canadian government sets no limitations as to mashing formulas, distilling proofs, or types of cooperage used in maturation. 

The grain whiskeys used in Scotch blends are produced using com, rye, and barley malt and are distilled using a continuous multicolumn stiU at 180—186° proof (90—93%). Grain whiskeys are aged in used oak barrels of 190 Hter capacities. The used barrels are often purchased in the United States from bourbon distilleries. 

Irish Whiskey. Irish whiskeys are blends of grain and malt spirits three or more years of age that are produced in either the RepubHc of Ireland or Northern Ireland and comply with the respective laws regulating their manufacture. Since no peat is used in the malting process, Irish whiskey lacks the smokey character of Scotch. In the manufacturing process, the malt is soaked in water and milled to produce the wort. The fermentation usually takes about 60 hours. The first distillation in a pot stiU yields a 22—23% alcohol product. A second pot stiU distiUation produces a product that is 45—46% alcohol. This is foUowed by a third distiUation in another pot stiU to yield the Irish whiskey of about 68—70% alcohol. 

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