Lovely...
. . . . . . .
(Mount Gay's pot still - a classic rum still with two retorts. This type also used in Jamaica. Note that the still passes down through the floor.)
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. . . . . . .
(St. Nicholas Abbey: typical Carl Still from Germany, pot modified with column rectifieer)
Copper Stills: Bajan
- Capn Jimbo
- Rum Evangelisti and Compleat Idiot
- Posts: 3550
- Joined: Mon Dec 11, 2006 3:53 pm
- Location: Paradise: Fort Lauderdale of course...
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- Capn Jimbo
- Rum Evangelisti and Compleat Idiot
- Posts: 3550
- Joined: Mon Dec 11, 2006 3:53 pm
- Location: Paradise: Fort Lauderdale of course...
- Contact:
And...
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(Foursquares' column still.)
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(Foursquares' pot still appears to a be well-maintained classic style with at least one, and what may be a second retort)
Please do not confuse this pot still with the Carl modified pot used by St. Nicholas Abbey (OP) that mount a column rectifier either on top of the pot, or next to it. A column rectifier can be recognized by multiple circular "windows" and distillation plates at each window level. A rectifying column provides multiple distillations in a single pass.
OTOH, Foursquare's is a pure and simple pot still and simply has a tall neck (no windows or plates). As you can see, the neck leads the vapor to either one or two retorts that further purify the distillate. Do not confuse a true pot still like Foursquares (or most single malts) with the Carl modified stills that include a distillation rectifier column.
*******
For the smartasses who noted the overlay on the second pic entitled "Pot and Column", this copy actually states:
. . . . . . .
(Foursquares' column still.)
. . . . . . .
(Foursquares' pot still appears to a be well-maintained classic style with at least one, and what may be a second retort)
Please do not confuse this pot still with the Carl modified pot used by St. Nicholas Abbey (OP) that mount a column rectifier either on top of the pot, or next to it. A column rectifier can be recognized by multiple circular "windows" and distillation plates at each window level. A rectifying column provides multiple distillations in a single pass.
OTOH, Foursquare's is a pure and simple pot still and simply has a tall neck (no windows or plates). As you can see, the neck leads the vapor to either one or two retorts that further purify the distillate. Do not confuse a true pot still like Foursquares (or most single malts) with the Carl modified stills that include a distillation rectifier column.
*******
For the smartasses who noted the overlay on the second pic entitled "Pot and Column", this copy actually states:
"This is our pot still; the column still is so tall it protrudes through the roof and we built a special tower for it.
Pot and column
RUM SIXTY SIX Family Reserve is a blend of rums both from the column or “Coffey” still, for delicate nuanced flavours and also from the traditional copper pot still which infuses the rum with a more brash, robust character. The rum is put into small American white oak ex-Bourbon casks, which is an excellent wood for ageing and maturing. Most of our casks we buy from a famous distillery in Lynchburg, Tenn."
Last edited by Capn Jimbo on Wed Jul 30, 2014 8:24 pm, edited 3 times in total.
- Capn Jimbo
- Rum Evangelisti and Compleat Idiot
- Posts: 3550
- Joined: Mon Dec 11, 2006 3:53 pm
- Location: Paradise: Fort Lauderdale of course...
- Contact:
Thank god for Kentucky Bourbon...
...as virgin wood, even charred, can be very, very intense. This is why most other spirits prefer first fill, once used barrels. New wood is extremely tannic and woody as most of it - especially new barrels made for the bourbon industry are kiln dried and very much mass produced. Check the Ralfy link in the Hard On Dept, just posted.
The very best barrels are hand selected, hand coopered, hand assembled and air dried for at least a year or two. Rum is so cheaply made that good new wood will never be used; indeed even first fill used bourbon barrels are not all that common. My guess: most of the wood used is 2nd or later fill.
Rum and spirits that are intended for long aging are better aged in old barrels to prevent overoaking. I think the notion of a "true" spirit and the aging protocol are two distinct subjects, with a "true" spirit being unadulterated, and the aging protocol adding different qualites based on the wood used.
...as virgin wood, even charred, can be very, very intense. This is why most other spirits prefer first fill, once used barrels. New wood is extremely tannic and woody as most of it - especially new barrels made for the bourbon industry are kiln dried and very much mass produced. Check the Ralfy link in the Hard On Dept, just posted.
The very best barrels are hand selected, hand coopered, hand assembled and air dried for at least a year or two. Rum is so cheaply made that good new wood will never be used; indeed even first fill used bourbon barrels are not all that common. My guess: most of the wood used is 2nd or later fill.
Rum and spirits that are intended for long aging are better aged in old barrels to prevent overoaking. I think the notion of a "true" spirit and the aging protocol are two distinct subjects, with a "true" spirit being unadulterated, and the aging protocol adding different qualites based on the wood used.