|Saturday||3:00pm — 4:30pm||Riverview Room, Hotel Monteleone|
Copper pot stills are shiny and old-fashioned and romantic and easy to understand, but column stills do all the heavy lifting in this industry and produce the vast majority of spirits we consume. Let’s give them their due and get a deeper understanding of their inner workings. We’ll study the original column still design and the differences between today’s models, shapes, and sizes, and take a thorough look inside each of them to understand exactly how they run. We’ll then study the different ways column stills are used in spirits: to make nearly-neutral alcohol like vodka and rum (and fuel) in industrial settings, run at lower proof but continuously to make bourbon, set atop a pot still to run discontinuously at many small craft distilleries that produce brandy and gin, and so on. Attendees will leave with a better understanding-and hopefully a new appreciation- for the science as well as the art of column distillation. Panelists will be John Jeffery, Head Distiller for Death’s Door Spirits, Liza Cordero, Director of Distillation for DonQ Rum, and Kevin Curtis, Distillery Operations Manager for Michter’s Whiskey.