Commercial whisky distilleries and bubblers

[EziTasting]

:think: never considered Static Electricity!
It’s what causes fires at petrol stations... makes sense! Would have thought then that they would take steps to mitigate that!?! :think:

[wynnum1]

https://www.dalkita.com/static-electric ... tilleries/

[the Doctor]

Gday all,

Just a quick question out of nothing other than curiosity. Are there any commercial whisky distilleries that use bubblers? Everywhere I've looked it's all pot still, and I'm unsure whether it's tradition or quality that's takes it to that?

Cheers for any input,

Sparrow

We use both Coffey (bubbler) stills and pot stills... Pot stills exclusively for Whiskey and Brandy... and bubblers for all white spirits...... the reason so many distilleries use pot stills only is because they re process bought in neutral spirit... so believe they do not need a bubbler.... we love that...as it really helps our white spirit to shine at competition and to the consumers... making our own spirit has given us a distinct advantage in the market. We do not re process a drop of heads or tails, this has given all our spirits a remarkably clean palate and living in a cold environment a clean source of heating for our house and bar ( we run 4 x eco - fire ethanol heaters ).... a win/win so I am all for bubblers.
Doc

[wynnum1]

Gday all,

Just a quick question out of nothing other than curiosity. Are there any commercial whisky distilleries that use bubblers? Everywhere I've looked it's all pot still, and I'm unsure whether it's tradition or quality that's takes it to that?

Cheers for any input,

Sparrow

We use both Coffey (bubbler) stills and pot stills... Pot stills exclusively for Whiskey and Brandy... and bubblers for all white spirits...... the reason so many distilleries use pot stills only is because they re process bought in neutral spirit... so believe they do not need a bubbler.... we love that...as it really helps our white spirit to shine at competition and to the consumers... making our own spirit has given us a distinct advantage in the market. We do not re process a drop of heads or tails, this has given all our spirits a remarkably clean palate and living in a cold environment a clean source of heating for our house and bar ( we run 4 x eco - fire ethanol heaters ).... a win/win so I am all for bubblers.
Doc

Doc what do you do with distillery waste can that be put in a bio reactor to create methane saw a program where they where putting cans of beer in and wondered why where not distilling for fuel alcohol the way the price of gas is going up using waste to gas may be a good idea.

[the Doctor]

Gday all,

Just a quick question out of nothing other than curiosity. Are there any commercial whisky distilleries that use bubblers? Everywhere I've looked it's all pot still, and I'm unsure whether it's tradition or quality that's takes it to that?

Cheers for any input,

Sparrow

We use both Coffey (bubbler) stills and pot stills... Pot stills exclusively for Whiskey and Brandy... and bubblers for all white spirits...... the reason so many distilleries use pot stills only is because they re process bought in neutral spirit... so believe they do not need a bubbler.... we love that...as it really helps our white spirit to shine at competition and to the consumers... making our own spirit has given us a distinct advantage in the market. We do not re process a drop of heads or tails, this has given all our spirits a remarkably clean palate and living in a cold environment a clean source of heating for our house and bar ( we run 4 x eco - fire ethanol heaters ).... a win/win so I am all for bubblers.
Doc

Doc what do you do with distillery waste can that be put in a bio reactor to create methane saw a program where they where putting cans of beer in and wondered why where not distilling for fuel alcohol the way the price of gas is going up using waste to gas may be a good idea.

We use the grain to feed sheep, the botanicals are given to the local butcher to make into his salami...all liquid waste is processed onsite through four bacterial beds then it is put into a dam for evaporation. So to be honest there is not a lot left, we even dehydrate the fruit we use in our gin for cocktail garnish.