fig. 1.Mash Tun
This is where the milled grains are cooked to convert the starch into sugar. The mash tun is heated with resistance coils in a water bath, similar to a double boiler. After conversion is complete, yeast is added to the mash and it is pumped into tanks to ferment.
Where grains are added to water; allows for viewing the cooking process
A large mixing motor which allows the use of whole grains
fig. 2a.The Still Pot
This is the first part of the still, where mash is added after fermentation. Similar to the mash tun, hot water surrounding the copper transfers heat to the unfiltered mash. This causes the different liquids to evaporate. Steam collects at the top, and rising pressure forces it into the column.
A. Whiskey Helmet
Steam collects here, copper reacts with sulfur- then gets pushed into the column
B. Steam Jacket
Heats the Still
fig. 2b.The Still Column
The second half of the still, the column is the most complicated part of the whole system. This is where separation of ethanol from water vapor takes place. Each of the levers adjusts one of six interior plates; these affect how the vapors condense. To preserve as much flavor as possible, we do our distillation in a single pass; the complex series of compartments and openings within the column allows this to happen.
A. Levers and Bubble Plates
"Rainmaker", the final place for vapors to cool
Vapors are cooled back to liquid
D. Magical Whiskey Fountain