still

…for the pot (called a still) as well as for all piping. The still was then heated to 172 °F (78 °C), at which point the alcohol evaporated and distilled through a pipe at the top of the still. As the mixture cooked, the sugar sometimes gave off a sweet…

…early 19th century large-scale continuous stills, very similar to those used in the industry today, were operating in France and England. In 1831 the Irishman Aeneas Coffey designed such a still, which consisted of two columns in series.

…consists of three parts: the still or retort, for heating the liquid; the condenser, for cooling the vapours; and the receiver, for collecting the distillate.