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Distillation
© 2000, Early Times
The fermented grain mash, which is now called a
"beer" is then distilled to remove the whisky from the
"beer". All distillers use a live steam column still. Here the
"beer" is exposed to steam and the whisky is vaporized and sent to a
Thumper and then to a condenser. The condensed vapor is a new whisky which has
undergone one distillation. This new whisky is then pumped to the cistern room
where it is reduced to a designated proof and prepared for barreling.
Cooperage |
