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It is made from a mixture of copper pot still spirits produced at the company's Woodford Reserve Distillery, and column still spirits from the Brown Forman Distillery in Shively, Kentucky. [2] Each 45.2% alcohol by volume (90.4 US Proof) bottle bears a unique batch and bottle number. The brand was introduced in 1996.
Pot still distillation gives an incomplete separation, but this can be desirable for the flavor of some distilled beverages. If a purer distillate is desired, a reflux still is the most common solution. Reflux stills incorporate a fractionating column, commonly created by filling copper vessels with glass beads to maximize available surface ...
During first distillation, the pot still (or "wash still") is filled about two-thirds full of a fermented liquid (or wash) with an alcohol content of about 7–12%. [4] [5] [6] In the case of whiskey distillation, the liquid used is a beer, while in the case of brandy production, it is a base wine. The pot still is then heated so that the ...
Sipsmith was established in London in 2009, the first copper-pot based distillery to start up in London in 189 years and at the time, was one of only four gin distilleries located in London. [2] Sipsmith was launched by Sam Galsworthy and Fairfax Hall, respectively former Fuller's and Diageo employees and Jared Brown, who is also Sipsmith's ...
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This still had a pot still type-kettle, but replaced the traditional lyne arm and cooling worm with a vertical column of perforated plates. [7] 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. [5]
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Before the 19th century most distillation was performed from a simple pot still developed in 800 AD by the Arab alchemist Jabir ibn Hayyan. In the early 19th century the advent of steam heating and later the continuous "patent" still radically transformed the spirits industry. Smaller traditional producers developed marketing strategies to ...