The Difference between the Pot Still and the Column Still 2001_09 The 1850s was an era when many Canadian distillers were adopting new technologies to enhance the performance of their distilleries. This included a more efficient way to produce spirits and whisky that would produce a larger quantity in a shorter amount of time, reduce the labour involved in the process, and create a better, more marketable final product. In 1850 most distilleries in Canada were using the pot still. This type of still created spirits easily and could produce an adequate amount to service the local population in the mid nineteenth century. Figure 1 and Figure 2 are examples of a pot still. As illustrated we can see that it is a relatively uncomplicated apparatus. Spirits and whisky would be made in batches and as a result each batch would taste different. There would have been a wooden tank at the bottom where a coiled condensing unit or "the worm" was located surrounded by cold water. In the pot still, the alcohol vapour would flow naturally from the still through the coil and condense into spirit which then flowed into a second still below. At the top of the still it narrowed and curved over into a thin pipe called the worm. The worm was a coil that was immersed into cold water and it was there that the alcohol vapour condensed into liquid. Distillation by this pot still method often required two distillations in separate stills. Rectifying equipment was often used to accompany the process for the production of high-proof spirits. At this time, spirits produced from the first distillation were called low wines and those from the second were called high wines. The pot still was a discontinuous process whereby the still had to be filled, distilled, emptied and recharged, creating a delay in the process; oftentimes there would be the need for a second distillation because the first distillation would have created a very weak product. The recharging of the still required extra labour and fuel. This method was often used by individuals with different levels of knowledge about the process of distilling; as a result the final product varied in quality and there were often inadequate concentrations of raw materials used that created a rather poor tasting whisky or spirit. Moreover, it used fire (usually from oil, wood or coal) for boiling which was not only dangerous but it was a slow process to reach the desired boiling point. Wear and tear on the equipment from repeated heating and cooling was considerable and also had negative affects on the quality of the spirit. Interestingly, at this time, the pot still was available by catalogue. This was one of the reasons that there were so many distilleries operating in Ontario during the 1840s and 1850s. Many people could purchase a still, set it up, and make whisky from raw materials that they were producing on the farm or from extra grain at the gristmill. Best of all it required little knowledge! (The pot still is still popular today for making malt whiskey and so you will see pot stills in Scottish distilleries. If your grandparents ever made hooch like my great-grandmother then they were most likely using a version of the pot still.) The column still, often called the Coffey Still or the Patent Still, (Figure 3) required an investment of capital to install and run, however, there was the opportunity to construct a better distillery with a more efficient means of production. For those that wanted a really successful business in distilling during the 1850s, the column still was the way to go. Not to mention economic pressures, the desire to reduce costs, the desire to increase the local market to supply the increased demand - continuous distillation was very attractive. A column still offered speed, immense capacity, a lower cost per unit of output, and the option to use a mixture of grain as the raw material. The large investment of capital came into play with the purchase of large boilers, pumps, mash tubs, malting tubs, large vats, as well as other ancillary equipment. An investment of fixed capital meant a business and so a long term commitment in the distilling industry. In essence it was continuity that made this new process expensive. Consequently, the column still provided a continuous process of distillation and symbolized the transition of the distillery to factory production. Notably, the advent of this early factory type system appeared at an earlier date when compared to other manufacturing industries because it was relatively easy to integrate the flow of liquids through the different processes of production. In Canada, the column still also symbolized the movement of the distillery away from the business of milling to become its own industrial enterprise. It also allowed for the process of blended whisky - what Canadian whisky is now famous for around the world. This technological change brought forth industrial change. The distillery industry in Canada would never be the same. To become involved in the distilling industry meant longevity on the part of the proprietor. In the 1850s it meant the chance to gamble with a new expanded market (thanks to rail) and the chance at immense profits. More importantly column still producers occupied a new level in the competition hierarchy with the ability to compete over larger areas. It was a gamble: invest a large amount of capital to gain a larger output and the possibility of higher profits. Clearly, some distiller's won and some lost. Want to try some Canadian pot still whisky? Try Lot 40 made by the Corby Distillery. Miss Whisky misswhisky@frymybacon.com