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As mentioned above, the difference in the boiling points of alcohol and water
is utilized in distillation to separate these liquids from each other. Basic
distillation apparatus consists of three parts: the still or retort, for heating the
liquid; the condenser, for cooling the vapours; and the receiver, for collecting
the distillate.
The pot still
A pot still is a type of still used in distilling spirits such as whisky or brandy.
Heat is applied directly to the pot containing the wash (e.g. for whisky) or
wine (for brandy). This is called a batch distillation (as opposed to a
continuous distillation).
At sea level, water boils at 100 degrees Celsius (212 F) but alcohol boils at
78 degrees Celsius (172 F). During distillation, the vapour is richer in alcohol
than the liquid. When this vapour is condensed, the resulting liquid contains
a higher concentration of alcohol. In the pot still, the alcohol and water
vapour, combined with vapours of the multitude of aroma components such
as esters, alcohols that give the mash or wine its aroma, evaporate and flow
from the still through the condensing coil. There they condense to the first
distillation liquid, the so-called 'low wines', with a strength of about 25-35%
alcohol by volume, which then flows into a second still below. It is then
distilled a second time to produce the colourless spirit, collected at about
70% alcohol by volume. Maturation in an oak aging barrel typically causes
the brown color to develop over time.
The modern pot still is a descendant of the alembic, an earlier distillation
device.
The pot still, used primarily in Scotland and Ireland for whiskey production
and in France for brandies, has had only brief use in distilled spirits
production elsewhere and is gradually becoming obsolete. Even in countries
in which the pot still has long been used, it has been replaced by continuous
distillation for the major portion of alcoholic-liquor production, and its current
use is limited to production of flavouring whiskeys and other flavouring
ingredients.
The flavour profile of a pot-still product is more complex than that of a
continuous-still product of the same alcohol content. This is a result of the
different distillation methods. At a given temperature and pressure, vapours
over a boiling mixture have a composition that is a function of the vapour
being distilled. Depending upon the spirit being made it will be decided as to
whether the spirit is going to be aged or not.
Spirits produced from the column still at 95% alcohol is referred to as
Neutral Spirit.