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Distillation

Distillation is a process that separates mixtures based on differences in boiling points. It works by heating a liquid mixture so its vapors condense into isolated components. Historically, distillation was used in ancient Babylon and India over 2000 years ago. There are two main types of distillation: pot still and patent (column) still. A pot still directly heats liquid in a batch process while a patent still uses steam and condensing columns for continuous distillation with higher alcohol concentrations. Each still type is suited for specific spirits like scotch, cognac or gin.

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114 views14 pages

Distillation

Distillation is a process that separates mixtures based on differences in boiling points. It works by heating a liquid mixture so its vapors condense into isolated components. Historically, distillation was used in ancient Babylon and India over 2000 years ago. There are two main types of distillation: pot still and patent (column) still. A pot still directly heats liquid in a batch process while a patent still uses steam and condensing columns for continuous distillation with higher alcohol concentrations. Each still type is suited for specific spirits like scotch, cognac or gin.

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Distillation

Vivek Anand
Distillation
Separating mixtures
(liquids) based on
differences in their
volatilities / Boiling Points.

Distillation is a unit
operation, or a physical
separation process, and
not a chemical reaction.
History
Babylonians in
Mesopotamia from at least
the 2nd millennium BC.
Archaeological excavations
in northwest Pakistan have
yielded evidence that the
distillation of alcohol was
known in the Indian
subcontinent since 500 BC.
Distillation

Pot Still Patent Still


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.
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.
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.
Column still / Continuous still / Patent
Still / Coffey Still

It consisting of two columns


invented in 1826 by Robert
Stein, a Clackmannanshire
distiller and first used at the
Cameron Bridge Grain
Distillery
The design was enhanced
and patented in 1831 by an
Irishman, Aeneas Coffey.
The first column (called the analyzer) has
steam rising and wash descending through
several levels
The second column (called the rectifier) carries
the alcohol from the wash where it circulates
until it can condense at the required strength.
Column stills behave like a series of single
pot stills, formed in a long vertical tube. The
tube is filled with either porous packing or
bubble plates
Whereas a single pot still charged with wine
might yield a vapor enriched to 40-50%
alcohol, a column still can achieve a vapor
alcohol content of 96%
Pot Still is used for…
Scotch Whisky
Cognac

Dark Rum

Holland Gin
Patent Still is used
for…

London Dry Gin Irish Whiskey

White Rum Tequila


?
Vivek Anand

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