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==History==
==History==


In the early 1800s, a number of different scientists, engineers, and businessmen contributed to the development of a variety of different continuous distillation apparatuses. Several of these early developers were Frenchmen spurred on by a prize offered by Napoleon to improve sugar beet development and fermentation.<ref name=":0">{{Cite journal|last=Kockmann|first=Norbert|date=12 February 2014|title=200 Years in Innovation of Continuous Distillation|url=https://doi.org/10.1002/cite.201300092|journal=ChemBioEng Reviews|volume=1|pages=40-49|via=Wiley}}</ref> Notable contributors included:
In the early 1800s, a number of different scientists, engineers, and businessmen contributed to the development of a variety of different continuous distillation apparatuses. Several of these early developers were French, spurred on by a prize offered by Napoleon to improve sugar beet development and fermentation, in an effort to reduce reliance on British imports.<ref name=":0">{{Cite journal|last=Kockmann|first=Norbert|date=12 February 2014|title=200 Years in Innovation of Continuous Distillation|url=https://doi.org/10.1002/cite.201300092|journal=ChemBioEng Reviews|volume=1|pages=40-49|via=Wiley}}</ref> Notable contributors included:


===Jean‐Édouard Adam===
===Jean‐Édouard Adam===
Line 22: Line 22:


===Isaac Bérard===
===Isaac Bérard===
In 1806, Bérard developed a device to allow for partial condensation.<ref name=":0" />
In 1806, Bérard developed a device to allow for partial condensation<ref name=":0" />


===Jean‐Baptiste Cellier‐Blumenthal===
===Jean‐Baptiste Cellier‐Blumenthal===
The work of Adam and Bérard, focused on two key principles:<ref name=":0" />
⚫
In 1813, Jean‐Baptiste Cellier‐Blumenthal (1768-1840), built on the work of his fellow Frenchmen Adam, and Isaac Bérard, to patent the first continuously operating distillation apparatus.<ref name=":0" /> The still had a pot still type-kettle, but replaced the traditional lyme arm and cooling worm with a column of perforated plates.<ref name=":1">{{Cite book|title=The Lost Distilleries of ireland|last=Townsend|first=Brian|publisher=Neil Wilson Publishing|year=1998|isbn=978-1897784365|location=|pages=}}</ref>

# the enrichment of a low boiling component in the rising vapour
# the enrichment of the vapour by partial condensation and reflux into the still

⚫
In 1813, Jean‐Baptiste Cellier‐Blumenthal (1768-1840), built upon and combined these ideas, and patented the first continuously operating distillation apparatus.<ref name=":0" /> This still had a pot still type-kettle, but replaced the traditional lyne arm and cooling worm with a column of perforated plates.<ref name=":1">{{Cite book|title=The Lost Distilleries of ireland|last=Townsend|first=Brian|publisher=Neil Wilson Publishing|year=1998|isbn=978-1897784365|location=|pages=}}</ref> Although many of the details of Cellier-Blumenthal's column were improved upon in later years, the general concept was to provide the basis for future column still designs.<ref name=":0" />


===Sir Anthony Perrier===
===Sir Anthony Perrier===

Revision as of 16:01, 31 January 2020

Legend:
A. Analyzer
B. Rectifier
1. Both columns are preheated by steam
2. Wash
3. Steam
4. Liquid out
5. Alcohol vapour
6. Recycled less volatile components
7. Most volatile components
8. Condenser

A column still, also called a continuous still, patent still or Coffey still, is a variety of still consisting of two columns.

History

In the early 1800s, a number of different scientists, engineers, and businessmen contributed to the development of a variety of different continuous distillation apparatuses. Several of these early developers were French, spurred on by a prize offered by Napoleon to improve sugar beet development and fermentation, in an effort to reduce reliance on British imports.[1] Notable contributors included:

Jean‐Édouard Adam

In 1805, Jean‐Édouard Adam developed a discontinuous fractional distillation apparatus.[1]

Isaac Bérard

In 1806, Bérard developed a device to allow for partial condensation[1]

Jean‐Baptiste Cellier‐Blumenthal

The work of Adam and Bérard, focused on two key principles:[1]

  1. the enrichment of a low boiling component in the rising vapour
  2. the enrichment of the vapour by partial condensation and reflux into the still

In 1813, Jean‐Baptiste Cellier‐Blumenthal (1768-1840), built upon and combined these ideas, and patented the first continuously operating distillation apparatus.[1] This still had a pot still type-kettle, but replaced the traditional lyne arm and cooling worm with a column of perforated plates.[2] Although many of the details of Cellier-Blumenthal's column were improved upon in later years, the general concept was to provide the basis for future column still designs.[1]

Sir Anthony Perrier

Sir Anthony Perrier (1770–1845) was operator of the Spring Lane distillery (Glen distillery) in Cork, Ireland from 1806. In 1822, he patented one of Europe's first continuous whiskey stills. The still included a labyrinth of partitions, which allowed the wash to flow gradually and continuously over the heat, with increased contact between the vapour and liquid phases of the distillate. In addition, the still contained "baffles", similar to modern bubble trays.[1]This meant small portions of fermented "wash" received the greatest amount of heat, thereby increasing the amount of potable alcohol that was collected.[3]

Robert Stein

In 1828, Scotsman, Robert Stein, patented a continuous still that fed the "wash" through a column of partitions.[4] He called it a "patent still". It was first used at the Cameron Bridge Grain Distillery in Fife, Scotland.

Aeneas Coffey

In 1830, Irishman, Aeneas Coffey, patented an improved, two-column, continuous distillation distillation apparatus.[2]

Educated at Dublin's Trinity College, Coffey had ample opportunities to observe all manner of still designs having worked as a distillery excise tax collector for a quarter of a century . He knew how much could be produced in a given period of time. He also knew that the new continuous stills had a flaw. To obtain a higher proof spirit, receiving vessels had to be changed so multiple distillations could take place.[5]

Coffey's early designs, which were essentially modified Cellier-Blumenthal still, were unsuccessful.[2] In addition, being made of iron, they were attacked by the acids in the hot distillate, resulting in a poor spirit. However, through trial and error, these were improved upon until he arrived at his final two-column design.[2]

Coffey Still from Kilbeggan Distillery in County Westmeath in Ireland

In his patent application, Coffey claimed that his design made three new improvements over previous designs:[6]

  1. Forcing the wash to pass rapidly through a pipe or pipes of small diameter, during the time it is acquiring heat and before it reaches its boiling temperature.
  2. Causing the wash, after it has come in contact with the vapours, to flow into a continued and uninterrupted stream over numerous metallic plates, furnished with valves
  3. The method of ascertaining whether or not the wash exhausted of its alcohol by means of the apparatus herein described or any similar apparatus, whereby the vapour to be tried undergoes a process of analyzation or rectification, and is deprived of much of its aqueous part before it is submitted to trial.

This new continuous distillation method produced whisky much more efficiently than the traditional pot stills,[7] without the need for cleaning after each batch was made.[8] Nearly every liquor producer in Europe and the Americas embraced Coffey's new continuous column still. Cuban rum, gin, vodka, blended Scotch whisky, and blended Irish whiskey all gained new stature as output went through the roof and the character of the spirit became smoother and generally more palatable. Within five years of receiving his patent, Coffey had enough orders to warrant the establishment of Aeneas Coffey & Sons in London, a company that remains in operation today under the name John Dore & Co Limited. He closed Dock Distillery four years later and devoted all of his time to building and installing stills in distilleries owned by others. At the time, Irish distillers were the dominant force in global whiskey production. Unfortunately for Coffey, his invention was shunned by the Irish who considered the whiskey produced from his still as bland and tasteless.[citation needed] They decided to persevere with their famous pot still whiskey and Coffey was forced to look overseas and to Scotland in particular.[citation needed]


Description

The first column (called the analyzer) in a column still has steam rising and wash descending through several levels.[9] The second column (called the rectifier) carries the alcohol from the wash,[10] 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. The rising vapor, which is low in alcohol, starts to condense in the cooler, higher level of the column. The temperature of each successively higher stage is slightly lower than the previous stage, so the vapor in equilibrium with the liquid at each stage is progressively more enriched with alcohol. 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%; an azeotropic mixture of alcohol and water. Further enrichment is only possible by absorbing the remaining water using other means, such as hydrophilic chemicals or azeotropic distillation.

A column still is an example of a fractional distillation, in that it yields a narrow fraction of the distillable components. This technique is frequently employed in chemical synthesis; in this case, the component of the still responsible for the separation is a fractionating column.

A continuous still can, as its name suggests, sustain a constant process of distillation. This, along with the ability to produce a higher concentration of alcohol in the final distillate, is its main advantage over a pot still, which can only work in batches. Continuous stills are charged with preheated feed liquor at some point in the column. Heat (usually in the form of steam) is supplied to the base of the column. Stripped (approximately alcohol-free) liquid is drawn off at the base, while alcoholic spirits are condensed after migrating to the top of the column.

Column stills are frequently used in the production of grain whisky and are the most commonly used type of still in the production of bourbon and other American whiskeys. Distillation by column still is the traditional method for production of Armagnac, although distillation by pot still is allowed. The use of column stills for the distillation of Cognac is forbidden, although they may be used for other types of brandy. Distillation by column stills is permitted for Calvados AOC and Calvados Domfrontais. Calvados Pays d'Auge AOC is required to be distilled by pot still.

See also

References

  1. ^ a b c d e f g Kockmann, Norbert (12 February 2014). "200 Years in Innovation of Continuous Distillation". ChemBioEng Reviews. 1: 40–49 – via Wiley.
  2. ^ a b c d Townsend, Brian (1998). The Lost Distilleries of ireland. Neil Wilson Publishing. ISBN 978-1897784365.
  3. ^ [1] Anthony Perriers Patent Submission- Improved Distillation Apparatus (P.10)
  4. ^ [2] December 1828 Patent for Stein
  5. ^ Kerr, J. J. (December 1946 – February 1947). "Aeneas Coffey and His Patent Still". Dublin Historical Record. 9 (1): 29–36. JSTOR 30079327.
  6. ^ Rothery, E.J. (23 August 2006). "Æneas Coffey (1780–1852)". Annals of Science. 23: 53–71.
  7. ^ The History of Whisky and Whiskey
  8. ^ The Difference Between Pot Versus Column Stills, Explained
  9. ^ Andrew G. H. Lea; John Raymond Piggott; John R. Piggott (2003). Fermented Beverage Production (2nd ed.). New York: Kluwer Academic/Plenum Publishers. p. 276. ISBN 978-0306477065.
  10. ^ "SPIR4110 - Technical guidance: Stages of production: Continuous Distillation". Hmrc.gov.uk. Retrieved 24 March 2014.
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