Editing Column still (section)

==History==

In the early 1800s, a number of different scientists, engineers, and businessmen contributed to the development of a variety of different continuous distillation apparatuses. Several of these early developers were French, spurred on by a prize offered by [[Napoleon]] to improve sugar beet development and fermentation, in an effort to reduce reliance on British imports.<ref name=":0">{{Cite journal|last=Kockmann|first=Norbert|date=12 February 2014|title=200 Years in Innovation of Continuous Distillation|journal=ChemBioEng Reviews|volume=1|pages=40–49|doi=10.1002/cite.201300092|doi-access=free}}</ref> These early French stills were suited to the production of wine, but deficient in the processing of the residual solids found in whiskey mashes.<ref name=":2">{{Cite journal|last=Ryan|first=Eric|date=2018|title=Cork's Patent Stills:The Untold Story (Part I)|journal=Irish Whiskey Magazine|volume=5|pages=40–41}}</ref> These French designs were further developed and improved upon by a number of Irish, British, and German contributors, to allow for use in the distillation of whiskey and other liquids.<ref name=":0" /> The column still is also called "la Colonne Belge" or the Belgian Column because it was first introduced and used for commercial purposes in Flanders, Belgium in 1828. Notable contributors included:

===Jean‐Édouard Adam===
In 1805, [[Jean‐Édouard Adam]] developed a discontinuous fractional distillation apparatus.<ref name=":0" />

===Isaac Bérard===
In 1806, Bérard developed a device to allow for partial condensation<ref name=":0" />

===Jean‐Baptiste Cellier‐Blumenthal===
The work of Adam and Bérard, focused on two key principles:<ref name=":0" />

# the enrichment of a low boiling component in the rising vapour 
# the enrichment of the vapour by partial condensation and reflux into the still

In 1813, Jean‐Baptiste Cellier‐Blumenthal (1768–1840), built upon and combined these ideas, and patented the first continuously operating distillation column.<ref name=":0" /> This still had a pot still type-kettle, but replaced the traditional lyne arm and cooling worm with a vertical column of perforated plates.<ref name=":1">{{Cite book|title=The Lost Distilleries of ireland|last=Townsend|first=Brian|publisher=Neil Wilson Publishing|year=1998|isbn=978-1897784365}}</ref> Although many of the details of Cellier-Blumenthal's column were improved upon in later years, the general concept was to provide the basis for future column still designs.<ref name=":0" /> In 1820, he moved to Koekelberg in Brussels, Belgium where he did the first experiments with his column still. The Belgians began distilling with his design soon after as they wanted to innovate in their distilleries.

=== Heinrich Pistorius ===
In 1817, Heinrich Pistorius, a German, patented a still for the distillation of alcohol from potato mash.<ref name=":0" /> The Pistorius still produced spirit with an alcohol content of about 60-80%, and was widely used across Germany until the 1870s.<ref name=":0" />

===Sir Anthony Perrier===
Sir Anthony Perrier (1770–1845) was operator of the Spring Lane distillery (Glen distillery) in Cork, Ireland from 1806.
In 1822, he patented one of Europe's first continuous whiskey stills. The still included a labyrinth of partitions, which allowed the wash to flow gradually and continuously over the heat, with increased contact between the vapour and liquid phases of the distillate. In addition, the still contained "baffles", similar to modern bubble trays.<ref name=":0" /> This meant small portions of fermented "wash" received the greatest amount of heat, thereby increasing the amount of potable alcohol that was collected.<ref>[https://books.google.com/books?id=f7MwAQAAMAAJ&dq=anthony+perrier+patent&pg=PA376] Anthony Perriers Patent Submission- Improved Distillation Apparatus (P.10)</ref>

=== Jean-Jacques St. Marc ===
In 1823, Jean-Jacques St. Marc, a French veterinary surgeon attached to Napoleon's personal staff, moved to England where he sought investors in his "Patent Distillery Company", which was to distill potato brandy. The company erected a distillery at Vauxhall, called the Belmont Distillery, but it proved unsuccessful.<ref>{{Cite journal|last=Barton|first=Henry D|date=1830|title=Illegal Contract - Letters Patent|journal=Analytical Digest of Cases Published in the Law Journal Reports|volume=8|pages=270–275}}</ref> During which time, St. Marc worked on developing a continuous distillation apparatus. In 1827 he was granted a patent, and moved back to France.<ref name=":3">{{Cite book|title=A philosophical and statistical history of the inventions and customs of ancient and modern nations in the manufacture and use of inebriating liquors|last=Morewood|first=Samuel|year=1838|pages=635}}</ref> The still was later used successfully in England, Ireland, and the West Indies.<ref name=":3" /><ref>{{Cite book|title=Irish Whiskey|last=McGuire|first=E.B.|publisher=Gill and MacMillan|year=1973|isbn=9780717106042|location=Dublin}}</ref>

===Robert Stein===
In 1828, Scotsman, Robert Stein, patented a continuous still that fed the "wash" through a series of interconnected pots. Piston strokes were used to vapourise the wash and feed it into a horizontal cylinder which was divided into a series of compartments using cloth.<ref name=":2" /><ref>[https://books.google.com/books?id=5VEEAAAAQAAJ&dq=robert+stein+distillation&pg=PA538] December 1828 Patent for Stein</ref> The Stein still offered improved [[fuel efficiency]] compared with the traditional pot still and was the first continuous still to be employed commercially in Scotland, finding use at the Kirkliston (1828), [[Cameron Bridge#The Cameronbridge Grain Distillery|Cameron Bridge]] (1830), Yoker (1845), and Glenochil (1845) distilleries.<ref name=":2" /> However, as the still did not allow for siphoning off of the pungent fusel oils, the spirit produced was not highly rectified, and still needed to be stopped frequently for cleaning.<ref name=":2" />

===Aeneas Coffey===
In 1830, Irishman [[Aeneas Coffey]] patented the two-column, continuous distillation apparatus which bears his name, versions of which are now ubiquitous across the distilling industries.<ref name=":1" /> The still allowed for the production of alcoholic spirit with an ethanol content of greater than 90%, though modern versions can achieve about 95%.<ref name=":1" />

Educated at Dublin's [[Trinity College Dublin|Trinity College]], Coffey had ample opportunities to observe all manner of still designs having worked as a distillery excise tax collector for a quarter of a century.

Coffey's early designs, based on modifications to the Cellier-Blumenthal still, were unsuccessful.<ref name=":1" /> Being made of iron, they were attacked by the acids in the hot distillate, resulting in a poor spirit.<ref name=":1" /> However, his final design, which incorporated design elements from Perrier, Fournier, and Saint Marc, was to prove successful.<ref name=":2" />

[[File:Coffey Still.JPG|thumb|Coffey Still from [[Kilbeggan Distillery]] in County Westmeath in Ireland]]

In his patent application, Coffey claimed that his design made three new improvements over previous designs:<ref>{{Cite journal|last=Rothery|first=E.J.|date=23 August 2006|title=Æneas Coffey (1780–1852)|journal=Annals of Science|volume=23|pages=53–71}}</ref>

# Forcing the wash to pass rapidly through a pipe or pipes of small diameter, during the time it is acquiring heat and before it reaches its boiling temperature. 
# Causing the wash, after it has come in contact with the vapours, to flow into a continued and uninterrupted stream over numerous metallic plates, furnished with valves
# The method of ascertaining whether or not the wash exhausted of its alcohol by means of the apparatus herein described or any similar apparatus, whereby the vapour to be tried undergoes a process of analyzation or rectification, and is deprived of much of its aqueous part before it is submitted to trial.

In addition, the design introduced perforated trays as sieve structures for vapour liquid contact.<ref name=":0" />

This new continuous distillation method produced whisky much more efficiently than the traditional [[pot still]]s,<ref>[https://celticlife.com/the-history-of-whisky-and-whiskey/ The History of Whisky and Whiskey]</ref> without the need for cleaning after each batch was made.<ref>[https://vinepair.com/articles/pot-column-distilling-vodka/ The Difference Between Pot Versus Column Stills, Explained]</ref>

As the reciprocating steam engines of the time were unable to feed the still with the necessary high temperature/pressure steam, it took some time for the Coffey still to dominate the industry.<ref name=":2" /> However, with technological improvements, most notably the introduction of steam regulators in 1852, the Coffey still found widespread use in alcohol production across Europe and the Americas.<ref name=":2" /> Although, notably, it found resistance within Irish whiskey industry, then the dominant force in global whiskey production, who considered the high-strength spirit, to be inferior in taste profile to lower strength pot still distillate.<ref name=":1" />

Within five years of receiving his patent, Coffey had enough orders to warrant the establishment of Aeneas Coffey & Sons in London, a company that remains in operation today under the name John Dore & Co Limited. He closed Dock Distillery four years later and devoted all of his time to building and installing stills in distilleries owned by others.