I think I have the answer you Are looking for:
The apparatus that performs distillation is
called a still, of which there are two types-pot still and continuous
still. The pot still consists of a copper or copper-lined pot with a large
rounded bottom and long tapering neck connected by a copper pipe to a
condenser (a cooled spiral tube). As the fermented liquid (wine for brandy,
MASH for whiskey) in the pot comes to a boil, it vaporizes. The vapor rises
up into the still's condenser, where it cools and returns to a liquid
state. This condensation (condensate), which has a higher alcohol
concentration than the original mixture, is collected in a receiving
compartment. However, because alcohol boils at 173.3°F, water boils at
212°F, and a mixture of the two boils somewhere in between, the condensed
liquid still contains some water. This means that redistilling (often
several times) may be necessary to achieve the appropriate alcohol
level-cognac and scotch whiskey are distilled twice, for example, while
Irish whiskey undergoes 3 distillations. In this case, several pot stills
may be lined up, distilling the condensate produced by the first pot still
through the second pot still, and so on. The pot still, with its
painstaking thoroughness, produces distillates that retain the character
and personality of their source ingredients. The continuous still was
considered revolutionary when it was introduced in 1826. The continuous distillation process operates by
repeatedly recycling a mixture of steam and alcohol until all the spirit is
extracted. The continuous still consists of tall copper columns that
continually receive cold mash that trickles down and over a series of
steam-producing plates. As the alcohol vaporizes, it becomes part of the
steam that, as it rises, goes through the liquid flowing down the plates.
As the vapor interacts with this liquid, some of the alcohol in the liquid
vaporizes and some of the steam converts back to liquid. The vapor is drawn
into vents that then take it to a condenser and receiver. If the tower or
column has enough plates, a very high level of alcohol concentration can be
attained in this one continuous process. Sometimes, two or more towers or
columns are used so that higher levels of alcohol or different levels of
alcohol concentration can be produced. A single continuous still performs
much like the redistilling process with multiple pot stills. The pot still,
however, works in relatively small batches, and the continuous still has an
uninterrupted flow of incoming material and outgoing product. The
continuous still brought mass production to distillers and dramatically.
Let me know if this helps.irishman6801@Yahoo.com
There are about 97 calories in a standard serving (a shot) of triple distilled vodka.
Lowland whiskys are not listed as such because of the number of times the spirit is distilled. Lowland whiskys are accurately labled as such when they are from the geographic area referred to as the Lowlands. While it is true that the Lowland single malts have traditionally been triple-distilled there have been a few other whiskys that have been triple-distilled. Hazelburn 8 produced in the Springbank distillery is also triple-distilled Scotch but is certainly not a Lowland malt. Irish whiskeys are also tradtionally triple-distilled.
do you mean 'distilled' water in theory or the bottled water with the words 'distilled water' on the bottle? if you mean the real 'distilled' water, then yes. If you mean the bottled water, then no because during processing impurities will be mixed into the water.
Triple rainbow means nothing just triple your luck!
As it was explained to me at the Jameson Distillery in Ireland, triple distillation involves three distillation steps. Distillation involves heating a liquid that has alcohol in it to the point that the alcohol (which boils at a lower temperature than water) evaporates and is captured before it condenses back into the liquid from which it came. Second and third distillations heat the captured alcohol under narrower and narrower heat ranges to make sure that only the alcohol remains. Many impurities are removed by this process and the result is a much smoother liquor. All Irish whiskey is triple distilled. Scotch whiskey is double distilled and most Bourbon (sour mash) is only distilled once (however there are notable exceptions). In a taste test many years ago several bartenders were given several different vodkas (without knowing which one was which). Which one won? Pure grain alcohol (200 proof) was the winner. But you can't buy it because 1) it can cause alcohol poisoning very quickly, and 2) it is extremely flammable. Triple distilled vodka should exhibit the same smooth character as triple distilled Irish whiskey.
Triple 6 (666) is the number of the Devil.
We do not understand what you mean by "freshly reared distilled water", you can not "rear" water.
Distilled water is water that has been distilled, or put another way, water that has been turned to a vapor (steam), and then condensed back to liquid water. It is a means to purify the water.