Column Still vs Pot Still: Head to Head Showdown-Bourbon Real Talk Episode 93

[@theoriginalbushman]

Great video. Hearing someone with experience on both types of stills was interesting and educational. Thanks for the love!

[@BourbonRealTalk]

Always!

[@randyd.7076]

Randy you and Phillip knocked this episode out of the park.

[@BourbonRealTalk]

Thank you so much! Glad you enjoyed it!

[@dodgeball693]

I learned a lot about the whiskey making process from your talk with Phillip! And btw, that guy has a dream job 😅

[@BourbonRealTalk]

This one was a good one. Glad you enjoyed it!

[@Da1Prophessor]

The American Whiskey Aroma Kit is EXCELLENT... I received my box and I love it 👍🏽👍🏽👍🏽🥃

[@BourbonRealTalk]

So glad you are enjoying!

[@MyRumDiaries]

Great video!! So amazing to hear the differences from someone actually involved in the distilling process.

[@BourbonRealTalk]

It was a unique opportunity!

[@kevinamick2237]

Another great episode! Thanks Randall!

[@BourbonRealTalk]

My pleasure!

[@StillLivinginthewoods]

Another informative episode, great as always. On the chocolate malted grains,... for me personally I like to see it used as a seasoning in the mash as opposed to the star of the show. As an example I would compare Balcones Texas Rye verses Chattanooga Whiskey Rye. The Balcones uses way too much toasted grain for my taste, it goes beyond the chocolate flavor and starts to taste like coffee,.. burnt coffee. While the Chattanooga uses a small bit of chocolate malted rye along with other types of malted rye to craft a specific flavor that I enjoy very much. Anytime a bitter note gets too out of hand in a whisky it's going to turn me off to it, whether it's too much toasted grain or too much time in a bad barrel.

[@BourbonRealTalk]

You and have the same palate. I discovered I have the "bitterness gene". I hate coffee, dark chocolate, and anything that is bitter. I generally do not like chocolate malted grains for this reason. If it shines at the star contributor of flavor and starts to transition to coffee it doesn't fit my palate.

[@StillLivinginthewoods]

@@BourbonRealTalk Yeah, people think that my wife and I are both weirdos because neither of us ever drink coffee.

[@bryanmacke]

great video my man! you're really good at explaining things clearly and concisely. Thanks and cheers 🥃🤙

[@BourbonRealTalk]

Glad to help! Thank you for supporting the channel.

[@utube5ify]

Great information presented in an approachable way!

[@BourbonRealTalk]

Glad it was helpful!

[@JEM707]

Treaty Oak is a great spot to hangout and a nice distillery.

[@BourbonRealTalk]

Plenty of space to have a fun and safe outing!

[@williamthomas2278]

Where does the methanol go from a column still? How is it separated out?

[@BourbonRealTalk]

I do not know for sure. Here is what I found: In a continuous column or plant it is possible to take a stream of "heads" rich in methanol, taking it from the reflux of the column. Since in these plants the distillate is usually at higher alcohol concentrations than in a batch plant, and the methanol purity specifications are often more stringent, a demethylating column is often used. While in the demethylating column we have the distillate stream at high alcohol concentration. Inside it, the separation between methanol (head product) and ethanol (tail product) takes place. Because of the similar volatility rate of methanol and ethanol, the tail product (demethylated distillate) will contain traces of methanol in concentrations below the required specifications, whereas the head product, rich in methanol, will contain significant quantities of ethanol. The latter percentage of ethanol is a by-product of distillation. It should be recovered to avoid waste and improve the overall efficiency of the distillery. Based on this i would guess some of the methanol end up in the spent mash, but most of the methanol goes into the doubler or thumper. The doubler or thumper is the second distillation where the ethanol and methanol would be seperated. I know that some of the more volatile compounds vent off into the air. So I am unsure if this is the case with methanol or if it ends up in the waste that builds up and must be disposed of from the doubler/thumper.

[@adamseaman7306]

Great info and content! Cheers and Thanks!

[@BourbonRealTalk]

Glad you enjoyed it!

[@alanpawlowski1202]

I enjoy these more than all of the product reviews found on KZbin. When do we get to see your bunker?

[@BourbonRealTalk]

My collection grew outside my bunker and expanded to shelves and cabinets, so it doesn't fit well. I am rebuilding a new whiskey room/studio. I will probably do it after that.

[@alanpawlowski1202]

@@BourbonRealTalk sounds about right. I know the feeling. Maybe bury a shipping container in your backyard and make a lounge 🤷🏻‍♂️

[@alexshevchenko7568]

Now that I understand the difference between a column still and a pot still, I still like pot :)

[@BourbonRealTalk]

Definitely a oilier bolder whiskey!

[@alexshevchenko7568]

@@BourbonRealTalk I'd say pot is much... well, smokier

[@BourbonRealTalk]

@@alexshevchenko7568 I didn't want to assume you were making that joke :-) Cheers!

[@williamsedlock3903]

Yes my dad is well known for over 75 years for my grandpa's moonshine in my area everyone knows it by name My dad says column steals are junk lol when he makes his Smokey rye or regular rye white dog he could add the perfect amount of tails for flavoring and the stuff will knock your socks off My dad's getting up there in age I've been trying to get a micro distillery off the ground on my farm hopefully one day here soon?

[@AdorableGoose55]

It's like he's trying to communicate with me, I just know it!

[@BourbonRealTalk]

Ha!

[@OldFashionedWays]

appreciate info. cheers

[@BourbonRealTalk]

Glad to help

[@Sepulkrum]

I like watching Bourbon videos but I haven't found a Bourbon that I really like. It could be the influence of the new oak.

[@BourbonRealTalk]

What have you tried? What whiskey do you like?

[@Sepulkrum]

@@BourbonRealTalkI have tried WT101, Larceny, Jack Daniels. American Whiskey from Michters is nice. I'm really into Lagavulin 16, Yellow Spot, Red Breast CS, Blue Spot, all Ardberg, a few of the Glenmorangie and all Dalmore specially the Cigar Malt

[@BourbonRealTalk]

@@Sepulkrum I am guessing that the whiskey you have tried that you didn't like was either because it was too sweet, or because the proof was too high. To check if it is proof try Basil Hayden's. It is inexpensive and can sometimes be bought in half bottles, so the test won't cost too much. Some of the things in your like list are VERY smokey, and some are light and fruity. To see if you are drawn toward fruit try Four Roses Small Batch. I would like you to try a toasted barrel bourbon to see if the smoke appeals to you, but this could backfire because they are very sweet. They are all impossible to find except for Maker's Mark Private Select. If you could get your hands on an Elijah Craig Toasted barrel that one would be better for the test. To test if you just don't like the sweetness of corn try a rye. Old Forester Rye is amazing for the price. If you can not find that all Knob Creek Rye is excellent. Hope this helps.

[@Sepulkrum]

@@BourbonRealTalk thank you. I'll try to hunt down a Toasted Barrel