CARL Pot & Column Still

The pot still has a kettle on the bottom where the ferment is heated. When it evaporates, the vapours travel through the swan-shaped neck to the condensers where it is condensed to a liquid. Pot stills help add desired congeners to the spirit responsible for aromas and flavours. Agitation powered by a NORD 1.5 motor and gear drive.

Column stills, also called continuous stills, are constantly heated at the bottom so when the fermented mash is poured from the cooler part, it hits the steam and vapourizes, sending the alcohol back to the top where the vapours are piped to the condensers and condensed to the desired liquid.

Not available for individual sale but part of this distillery being sold as a turnkey business.

Schneider Industries, Inc.