Column stills are frequently used in the production of grain whisky. Stripped (alcohol-free) liquid is drawn off at the base, while almost pure alcohol is condensed after migrating to the top of the column. Heat (usually in the form of steam) is supplied to the base of the column. Continuous stills are charged with pre-heated feed liquor at some point in the column. This, along with the higher concentration of alcohol in the final distillate, is its main advantage over a pot still, which can only work in batches. A continuous still can, as its name suggests, sustain a constant process of distillation. Whereas a single pot still charged with wine might yield a vapor enriched to 40-50% alcohol, a column still can achieve a vapor alcohol content of 96%. The temperature of each successively higher stage is slightly lower than the previous stage, so the vapor in equilibrium with the liquid at each stage is progressively more enriched with alcohol. The rising vapor, which is low in alcohol, starts to condense in the cooler, higher level of the column. The tube is filled with either porous packing or bubble plates. For darker rums, caramel may be added to the rum to adjust the color of the final product.Ĭolumn stills behave like a series of single pot stills, formed in a long vertical tube. Blending is the final step in the Rum making process. As part of this blending process, light rums may be filtered to remove any color gained during aging. While products aged in France or Scotland see about 2% loss each year, rum producers may see as much as 10%. After aging, rum is normally blended to ensure a consistent flavor. An indication of this faster rate is the angels' share, or amount of product lost to evaporation. Due to the tropical climate common to most rum-producing areas, rum matures at a much faster rate than is typical for Scotch or Cognac. Rum that is aged in oak casks becomes dark, whereas Rum that is aged in stainless steel tanks remains virtually colorless. The aging process determines the coloring of the Rum. This aging is commonly performed in used bourbon casks, but may also be performed in stainless steel tanks or other types of wooden casks. Grasset 27, DFP-II 420, Wine Spectator 30.AGEING & BLENDING: Many countries require that rum be aged for at least one year. Reminiscent of his 1894 calendar for Belle Jardinière, in which he depicts women in a natural environment wearing dresses decorated with zodiac symbols, here, he depicts a young woman in a flowing dress picking apricots, the fruit from which this liqueur is made. Grasset's posters can roughly be divided into two types one includes a Symbolist or allegorical image of a woman, often amidst flowers or vegetation, while the other reflects the Pre-Raphaelite tradition, drawing their inspiration from scenes and characters from the Middle Ages. He worked in all aspects of the decorative arts, pioneering new illustration printing processes, designing furniture, plates, stained glass, textiles, jewelry and creating a new typeface known as "Le Grasset." He was also the first French theorist of Art Nouveau, publishing several books on the subject including La Plante et ses Applications Ornementales and Methode de Composition Ornementale. Grasset studied in Zürich and traveled around Europe before settling in Paris, where he became a major influence on the development of Art Nouveau. "The Art Nouveau archetype of woman is best exemplified in the work of three artists, Eugène Grasset, Alphonse Mucha and Paul Berthon" (Grasset p. Devambez, Paris.Ĭondition A-: minor creases, abrasions and restoration along vertical and horizontal folds minor creases in image.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |