Column Still
A column still (continuous or Coffey still) distills continuously by passing wash down a tall column against rising steam, separating alcohol across multiple plates. It produces high-proof spirit efficiently at scale.
In short: A column still (continuous or Coffey still) distills continuously by passing wash down a tall column against rising steam, separating alcohol across multiple plates. It produces high-proof spirit efficiently at scale.
Column stills are the workhorse of large bourbon and grain-whiskey production because they run continuously and reach high proof in a single pass. The trade-off is a cleaner, lighter distillate with fewer congeners than a pot still. Output is measured by proof and volume coming off the still, which feed yield and proof-gallon calculations.
How does a column still work?
A column, or continuous, still feeds wash in constantly while steam rises through a series of plates, each acting like a miniature re-distillation. Spirit is drawn at a chosen plate and the process runs for as long as there is beer to feed it.
Why do bourbon distilleries use columns?
Throughput and consistency: a column turns fermented beer into low wines around the clock with steady proof. Kept below bourbon's 160 proof ceiling, plenty of grain character survives, and the doubler finishes the job.
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