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Distilling ALCOHOL With a “Reflux” Continuous Distillation Still

Distilling ALCOHOL With Our New Reflux Still!

Distilling ALCOHOL With a Reflux Still

Extended Quote: “The Continuous or Patent Still is a two-column still that was invented in the 1820s by Robert Stein and Aeneas Coffey. In general, the column still allowed the distiller to turn beer into nearly pure alcohol. With mid-nineteenth century innovations, the column still (a.k.a. continuous, patent, Coffey still) didn’t require the distiller to stop and clean the still once a day. One could keep it running as long as one had more wash (beer, wine, or other ferment) to pump in. Thus, distillers were able to distill humungous volumes of spirit in column stills compared to the small, individual batches delivered by pot stills. These industrial improvements had as their goal a purer, higher-proof and—most importantly—cheaper spirit. That doesn’t mean the spirits had improved in quality. As we shall see, greater purity is not necessarily synonymous with greater quality. In fact, many traditional distillers were horrified that these stills had become, by the end of the nineteenth century, the tool of choice, forever increasing the numbers of their competitors. But those holdouts and their old-fashioned products were nearly drowned by the flood of cheaper, higher-proof product that was brought to market.” ~ BarSmarts

The video starts by demonstrating a variety of ways to distill alcohol. The narrative focuses on the main piece of equipment shown in the video, a “reflux” column still manufactured by Brewhaus which is explained in great detail. https://youtu.be/oBHIc6LwH6o

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