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Pot Distiller VS Column Distiller


After the juice is heated, using the principle that the boiling point of alcohol is lower than that of water, the alcohol will first vaporize into steam, which rises to the neck of the distiller, which protrudes like a chimney from above the pot. The vapor enters the condenser from the neck and becomes liquid after cooling.

This kind of liquid, that is, the new wine juice, has higher alcohol content than the original wine juice, but it usually takes many times to distill the wine juice to get the liquid with higher alcohol content, that is, the wine liquid, and the distillation efficiency is relatively low.

The continuous distiller is also called "Coffey distiller" (Coffey Still), because it looks like a tall column, it is also called "column distiller".

This kind of distiller was invented by the Irishman Aeneas Coffey in 1831 and has been applied to the whisky field and is still in use today. It can be called an important invention that affects the history of whisky and is considered as a sign that the whisky industry is fully industrialized.

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