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Who designed the two-column continuous still in 1831?
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distilled spirit
The fermentation and distillation process for producing whiskey. The production of whiskey begins with grinding grain into a meal, which is cooked. Malt is introduced to the meal, which results in mash that is cooled and pumped into a fermenter, where yeast is added. The fermented mixture is heated in a still, where the heat vaporizes the alcohol. The alcohol vapours are caught, cooled, condensed, and drawn off as clean, new whiskey. This liquid is stored in a cistern room, and water is added to lower the proof (absolute alcohol content) before the whiskey is placed in new charred oak barrels for aging and later bottling.
In 1831, the Irishman Aeneas Coffey designed the two-column continuous still, which allowed for more efficient production of distilled spirits.