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73-539: Stitzel–Weller Distillery is a former distillery located in Shively , a suburb of Louisville, Kentucky . It was founded in 1935, sold in 1972, and closed in 1992. It produced a number of notable brands, and since 2014 it has served as a public tourism site for Bulleit Bourbon , as part of the Kentucky Bourbon Trail . The Stitzel–Weller Distilling Company was founded in 1935 with the combination of

146-422: A theoretical plate ) will yield a purer solution of the more volatile component. In reality, each cycle at a given temperature does not occur at exactly the same position in the fractionating column; theoretical plate is thus a concept rather than an accurate description. More theoretical plates lead to better separations. A spinning band distillation system uses a spinning band of Teflon or metal to force

219-466: A batch distillation basis (as contrasted with Coffey or column stills, which operate on a continuous basis). Traditionally constructed from copper , pot stills are made in a range of shapes and sizes depending on the quantity and style of spirit desired. Spirits distilled in pot stills top out between 60 and 80 percent alcohol by volume (ABV) after multiple distillations. Because of this relatively low level of ABV concentration, spirits produced by

292-420: A chemical reaction ; thus an industrial installation that produces distilled beverages , is a distillery of alcohol . These are some applications of the chemical separation process that is distillation: Early evidence of distillation was found on Akkadian tablets dated c.  1200 BCE describing perfumery operations. The tablets provided textual evidence that an early, primitive form of distillation

365-405: A batch distillation setup (such as in an apparatus depicted in the opening figure) until the mixture is boiling results in a vapor above the liquid that contains a mixture of A and B. The ratio between A and B in the vapor will be different from the ratio in the liquid. The ratio in the liquid will be determined by how the original mixture was prepared, while the ratio in the vapor will be enriched in

438-439: A boiling point, although this is because its composition changes: each intermediate mixture has its own, singular boiling point. The idealized model is accurate in the case of chemically similar liquids, such as benzene and toluene . In other cases, severe deviations from Raoult's law and Dalton's law are observed, most famously in the mixture of ethanol and water. These compounds, when heated together, form an azeotrope , which

511-472: A distillate with a higher concentration of alcohol. In the case of many Irish whiskeys , the spirit is distilled for a third time. However, cognac and most single malt Scotch whiskies are distilled only twice. A still used for the redistillation of already-distilled products (especially in the United States) is known as a doubler  – named after its approximate effect on the level of

584-691: A dough made of rye flour. These alembics often featured a cooling system around the beak, using cold water, for instance, which made the condensation of alcohol more efficient. These were called pot stills . Today, the retorts and pot stills have been largely supplanted by more efficient distillation methods in most industrial processes. However, the pot still is still widely used for the elaboration of some fine alcohols, such as cognac , Scotch whisky , Irish whiskey , tequila , rum , cachaça , and some vodkas . Pot stills made of various materials (wood, clay, stainless steel) are also used by bootleggers in various countries. Small pot stills are also sold for use in

657-545: A drop, referred to the dropping of a liquid by human or artificial means, and was applied to any process where a liquid was separated in drops. To distil in the modern sense could only be expressed in a roundabout manner. Distillation had a broader meaning in ancient and medieval times because nearly all purification and separation operations were subsumed under the term distillation , such as filtration, crystallization, extraction, sublimation, or mechanical pressing of oil. According to Dutch chemical historian Robert J. Forbes ,

730-408: A lower concentration in the vapor. Indeed, batch distillation and fractionation succeed by varying the composition of the mixture. In batch distillation, the batch vaporizes, which changes its composition; in fractionation, liquid higher in the fractionation column contains more lights and boils at lower temperatures. Therefore, starting from a given mixture, it appears to have a boiling range instead of

803-463: A movable liquid barrier. Finally, the entry of undesired air components can be prevented by pumping a low but steady flow of suitable inert gas, like nitrogen , into the apparatus. In simple distillation, the vapor is immediately channeled into a condenser. Consequently, the distillate is not pure but rather its composition is identical to the composition of the vapors at the given temperature and pressure. That concentration follows Raoult's law . As

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876-418: A normal boiling point of 78.4 °C (173.1 °F) while pure water boils at 100 °C (212 °F). As alcohol has a lower boiling point, it is more volatile and evaporates at a higher rate than water. Hence the concentration of alcohol in the vapour phase above the liquid is higher than in the liquid itself. During distillation, this vapour travels up the swan neck at the top of the pot still and down

949-426: A pot still retain more of the flavour from the wash than distillation practices that reach higher ethanol concentrations. Under European law and various trade agreements, cognac (a protected term for a variety of brandy produced in the region around Cognac, France ) and any Irish or Scotch whisky labelled as "pot still whisky" or " malt whisky " must be distilled using a pot still. During first distillation,

1022-442: A result, simple distillation is effective only when the liquid boiling points differ greatly (rule of thumb is 25 °C) or when separating liquids from non-volatile solids or oils. For these cases, the vapor pressures of the components are usually different enough that the distillate may be sufficiently pure for its intended purpose. A cutaway schematic of a simple distillation operation is shown at right. The starting liquid 15 in

1095-405: A science". Farnsley and Stitzel died in 1941 and 1947 respectively, leaving the distillery in the control of Van Winkle. Van Winkle himself died in 1965, and operations passed to his son Julian Van Winkle Jr. The facility was eventually sold on June 30, 1972, to Norton-Simon, amidst a broad depression in the sales of whiskey , as the drink lost popularity to other spirits. The sale was made under

1168-476: A small amount of the near-centre heads and tails are often included in the final product for their effect on the flavour. The modern pot still is a descendant of the alembic , an earlier distillation device. The largest pot still ever used was in the Old Midleton Distillery , County Cork , Ireland. Constructed in 1825, it had a capacity of 143,740 litres (31,618 imp gal) and

1241-424: A vacuum pump. The components are connected by ground glass joints . For many cases, the boiling points of the components in the mixture will be sufficiently close that Raoult's law must be taken into consideration. Therefore, fractional distillation must be used to separate the components by repeated vaporization-condensation cycles within a packed fractionating column. This separation, by successive distillations,

1314-725: A water-cooled still, by which an alcohol purity of 90% could be obtained. The distillation of beverages began in the Southern Song (10th–13th century) and Jin (12th–13th century) dynasties, according to archaeological evidence. A still was found in an archaeological site in Qinglong, Hebei province, China, dating back to the 12th century. Distilled beverages were common during the Yuan dynasty (13th–14th century). In 1500, German alchemist Hieronymus Brunschwig published Liber de arte distillandi de simplicibus ( The Book of

1387-726: A wide column with a large holdup. Conversely, a column with a low reflux ratio must have a large number of stages, thus requiring a taller column. Both batch and continuous distillations can be improved by making use of a fractionating column on top of the distillation flask. The column improves separation by providing a larger surface area for the vapor and condensate to come into contact. This helps it remain at equilibrium for as long as possible. The column can even consist of small subsystems ('trays' or 'dishes') which all contain an enriched, boiling liquid mixture, all with their own vapor–liquid equilibrium. There are differences between laboratory-scale and industrial-scale fractionating columns, but

1460-416: Is a flow from the condenser back to the column, which generates a recycle that allows a better separation with a given number of trays. Equilibrium stages are ideal steps where compositions achieve vapor–liquid equilibrium, repeating the separation process and allowing better separation given a reflux ratio. A column with a high reflux ratio may have fewer stages, but it refluxes a large amount of liquid, giving

1533-454: Is also referred to as rectification. As the solution to be purified is heated, its vapors rise to the fractionating column . As it rises, it cools, condensing on the condenser walls and the surfaces of the packing material. Here, the condensate continues to be heated by the rising hot vapors; it vaporizes once more. However, the composition of the fresh vapors is determined once again by Raoult's law. Each vaporization-condensation cycle (called

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1606-486: Is heated, the vapor pressure of each component will rise, thus causing the total vapor pressure to rise. When the total vapor pressure reaches the pressure surrounding the liquid, boiling occurs and liquid turns to gas throughout the bulk of the liquid. A mixture with a given composition has one boiling point at a given pressure when the components are mutually soluble. A mixture of constant composition does not have multiple boiling points. An implication of one boiling point

1679-414: Is that lighter components never cleanly "boil first". At boiling point, all volatile components boil, but for a component, its percentage in the vapor is the same as its percentage of the total vapor pressure. Lighter components have a higher partial pressure and, thus, are concentrated in the vapor, but heavier volatile components also have a (smaller) partial pressure and necessarily vaporize also, albeit at

1752-513: Is the heating of solid materials to produce gases that condense either into fluid products or into solid products. The term dry distillation includes the separation processes of destructive distillation and of chemical cracking , breaking down large hydrocarbon molecules into smaller hydrocarbon molecules. Moreover, a partial distillation results in partial separations of the mixture's components, which process yields nearly-pure components; partial distillation also realizes partial separations of

1825-399: Is when the vapor phase and liquid phase contain the same composition. Although there are computational methods that can be used to estimate the behavior of a mixture of arbitrary components, the only way to obtain accurate vapor–liquid equilibrium data is by measurement. It is not possible to completely purify a mixture of components by distillation, as this would require each component in

1898-626: The Old Fitzgerald Distillery, after the main brand of bourbon it produced, which it acquired from the Old Judge Distillery located west of Frankfort, Kentucky in 1933. The 53-acre (21 ha) site was chosen so as to be outside of the city limits and therefore avoid taxes, and because of the quality of water at the location. Outside, the owners displayed a sign reading "no chemists allowed", an homage to their belief that distilling should be treated as "an art, not

1971-545: The Sazerac Company , and the Old Fitzgerald brand to Heaven Hill. As of 2017, owner Diageo has restarted bottling Bulleit Bourbon at the site. Stitzel–Weller was influential along with Maker's Mark , for championing the making of wheated bourbon, substituting wheat for the rye more popularly used in bourbon making. It was also notable for often aging its spirits longer than the normal industry standard of

2044-632: The distributor W. L. Weller & Sons, and the A. Ph. Stitzel Distillery. The two companies had continued to operate together during Prohibition , selling spirits under a medicinal license. Following the repeal of prohibition by the passage of the Twenty-first Amendment the Stitzel–Weller Distillery was built by Julian “Pappy” Van Winkle Sr. , along with Alex T. Farnsley , and Arthur Phillip Stitzel . The facility opened on Derby Day in 1935, and became popularly known as

2117-401: The lyne arm , after which it travels through the condenser (also known as the worm ), where it is cooled to yield a distillate with a higher concentration of alcohol than the original liquid. After one such stage of distillation, the resulting liquid, called "low wines", has a concentration of about 25–35% alcohol by volume. These low wines can be distilled again in a pot still to yield

2190-407: The vapor pressure of the liquid equals the pressure around the liquid, enabling bubbles to form without being crushed. A special case is the normal boiling point , where the vapor pressure of the liquid equals the ambient atmospheric pressure . It is a misconception that in a liquid mixture at a given pressure, each component boils at the boiling point corresponding to the given pressure, allowing

2263-631: The 3rd century. Distillation was practiced in the ancient Indian subcontinent , which is evident from baked clay retorts and receivers found at Taxila , Shaikhan Dheri , and Charsadda in Pakistan and Rang Mahal in India dating to the early centuries of the Common Era . Frank Raymond Allchin says these terracotta distill tubes were "made to imitate bamboo". These " Gandhara stills" were only capable of producing very weak liquor , as there

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2336-616: The Art of Distillation out of Simple Ingredients ), the first book solely dedicated to the subject of distillation, followed in 1512 by a much expanded version. Right after that, in 1518, the oldest surviving distillery in Europe, The Green Tree Distillery , was founded. In 1651, John French published The Art of Distillation , the first major English compendium on the practice, but it has been claimed that much of it derives from Brunschwig's work. This includes diagrams with people in them showing

2409-684: The Bulleit distillery in Shelbyville, Kentucky . As of 2017, the facility was used mostly for aging , with only one still in operation, producing about a barrel per day, and used for experimentation and research. Will McGill served as the first Master Distiller for the Stitzel–Weller Distillery. McGill was previously affiliated with the Early Times and Tom Moore distilleries in Nelson County, Kentucky , and when he died in 1952, he

2482-423: The boiling flask 2 is heated by a combined hotplate and magnetic stirrer 13 via a silicone oil bath (orange, 14). The vapor flows through a short Vigreux column 3, then through a Liebig condenser 5, is cooled by water (blue) that circulates through ports 6 and 7. The condensed liquid drips into the receiving flask 8, sitting in a cooling bath (blue, 16). The adapter 10 has a connection 9 that may be fitted to

2555-430: The boiling point of the mixture to rise, which results in a rise in the temperature in the vapor, which results in a changing ratio of A : B in the gas phase (as distillation continues, there is an increasing proportion of B in the gas phase). This results in a slowly changing ratio of A : B in the distillate. If the difference in vapour pressure between the two components A and B is large – generally expressed as

2628-410: The composition of the source material, the vapors of the distilling compounds, and the distillate change during the distillation. In batch distillation, a still is charged (supplied) with a batch of feed mixture, which is then separated into its component fractions, which are collected sequentially from most volatile to less volatile, with the bottoms – remaining least or non-volatile fraction – removed at

2701-616: The condition that Julian Van Winkle Jr. would be able to procure old stocks from the site, and maintain the Van Winkle brand name. Norton-Simon officially changed the name to the Old Fitzgerald Distillery, and organized it under the company Somerset Imports, itself later acquired by Distillers Corporation Limited, and then by Guinness PLC , which became United Distillers . A number of brands were sold off to other companies, such as Heaven Hill and Buffalo Trace , and

2774-918: The development of accurate design methods, such as the McCabe–Thiele method by Ernest Thiele and the Fenske equation . The first industrial plant in the United States to use distillation as a means of ocean desalination opened in Freeport, Texas in 1961 with the hope of bringing water security to the region. The availability of powerful computers has allowed direct computer simulations of distillation columns. The application of distillation can roughly be divided into four groups: laboratory scale , industrial distillation , distillation of herbs for perfumery and medicinals ( herbal distillate ), and food processing . The latter two are distinctively different from

2847-434: The difference in boiling points – the mixture in the beginning of the distillation is highly enriched in component A, and when component A has distilled off, the boiling liquid is enriched in component B. Continuous distillation is an ongoing distillation in which a liquid mixture is continuously (without interruption) fed into the process and separated fractions are removed continuously as output streams occur over time during

2920-476: The distillation purity. Distillers from the early 1800s with sufficient resources to operate both a primary still and a separate doubler would typically use a smaller still for the doubler (typically about half the capacity) than for the first distillation. An alternative way to reach an increased distillation purity without a full second stage of distillation is to put another pot (often a passive pot – i.e., without an external heat source) between

2993-403: The domestic production of flower water or essential oils . Early forms of distillation involved batch processes using one vaporization and one condensation. Purity was improved by further distillation of the condensate. Greater volumes were processed by simply repeating the distillation. Chemists reportedly carried out as many as 500 to 600 distillations in order to obtain a pure compound. In

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3066-535: The early 19th century, the basics of modern techniques, including pre-heating and reflux , were developed. In 1822, Anthony Perrier developed one of the first continuous stills, and then, in 1826, Robert Stein improved that design to make his patent still . In 1830, Aeneas Coffey got a patent for improving the design even further. Coffey's continuous still may be regarded as the archetype of modern petrochemical units. The French engineer Armand Savalle developed his steam regulator around 1846. In 1877, Ernest Solvay

3139-418: The end. The still can then be recharged and the process repeated. In continuous distillation , the source materials, vapors, and distillate are kept at a constant composition by carefully replenishing the source material and removing fractions from both vapor and liquid in the system. This results in a more detailed control of the separation process. The boiling point of a liquid is the temperature at which

3212-555: The experiment may have been an important step towards distillation. Early evidence of distillation has been found related to alchemists working in Alexandria in Roman Egypt in the 1st century CE. Distilled water has been in use since at least c.  200 CE , when Alexander of Aphrodisias described the process. Work on distilling other liquids continued in early Byzantine Egypt under Zosimus of Panopolis in

3285-406: The facility finally closed in 1992, although some products, such as Bulleit and Crown Royal continued to be aged there. In 1992 United Distillers officially changed the facility's name back to the Stitzel–Weller Distillery. Diageo , the latest incarnation of United Distillers following a 1997 merger with Grand Metropolitan , reopened the facility 2014 with a $ 10–18 million investment. Speaking of

3358-425: The first portions termed the foreshots and heads and the final parts called the tails and feints ) may be captured separately from that in the centre or "heart" of the distillation and may be discarded. This is because these portions of the distillate may contain high concentrations of congeners (which it may be desirable to keep out of the final distillate for reasons of style, taste and toxicity). For example,

3431-448: The former two in that distillation is not used as a true purification method but more to transfer all volatiles from the source materials to the distillate in the processing of beverages and herbs. The main difference between laboratory scale distillation and industrial distillation are that laboratory scale distillation is often performed on a batch basis, whereas industrial distillation often occurs continuously. In batch distillation ,

3504-497: The industrial rather than bench scale of the operation. As alchemy evolved into the science of chemistry , vessels called retorts became used for distillations. Both alembics and retorts are forms of glassware with long necks pointing to the side at a downward angle to act as air-cooled condensers to condense the distillate and let it drip downward for collection. Later, copper alembics were invented. Riveted joints were often kept tight by using various mixtures, for instance

3577-429: The liquid state , and a receiver in which the concentrated or purified liquid, called the distillate, is collected. Several laboratory scale techniques for distillation exist (see also distillation types ). A completely sealed distillation apparatus could experience extreme and rapidly varying internal pressure, which could cause it to burst open at the joints. Therefore, some path is usually left open (for instance, at

3650-411: The mixture to have a zero partial pressure . If ultra-pure products are the goal, then further chemical separation must be applied. When a binary mixture is vaporized and the other component, e.g., a salt, has zero partial pressure for practical purposes, the process is simpler. Heating an ideal mixture of two volatile substances, A and B, with A having the higher volatility, or lower boiling point, in

3723-411: The mixture to increase the concentrations of selected components. In either method, the separation process of distillation exploits the differences in the relative volatility of the component substances of the heated mixture. In the industrial applications of classical distillation, the term distillation is used as a unit of operation that identifies and denotes a process of physical separation, not

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3796-411: The more volatile compound, A (due to Raoult's Law, see above). The vapor goes through the condenser and is removed from the system. This, in turn, means that the ratio of compounds in the remaining liquid is now different from the initial ratio (i.e., more enriched in B than in the starting liquid). The result is that the ratio in the liquid mixture is changing, becoming richer in component B. This causes

3869-580: The opening, Diageo CEO, Larry Schwartz said, "We are the heirs of Pappy Van Winkle and certainly the great brands that were distilled here through the years." The facility produced brands such as W. L. Weller , Old Fitzgerald , Pappy Van Winkle , Rebel Yell , and Cabin Still . Along with the 1972 closure, Rebel Yell was sold to The David Sherman Corporation , W.L. Weller to the Ancient Age distillery, to eventually be distilled by Buffalo Trace under

3942-432: The operation. Continuous distillation produces a minimum of two output fractions, including at least one volatile distillate fraction, which has boiled and been separately captured as a vapor and then condensed to a liquid. There is always a bottoms (or residue) fraction, which is the least volatile residue that has not been separately captured as a condensed vapor. Continuous distillation differs from batch distillation in

4015-549: The pot still (or "wash still") is filled about two-thirds full of a fermented liquid (or wash ) with an alcohol content of about 7–12%. In the case of whiskey distillation, the liquid used is a beer, while in the case of brandy production, it is a base wine . The pot still is then heated so that the liquid boils. The liquid being distilled is a mixture of mainly water and alcohol, along with smaller amounts of other by-products of fermentation (called congeners ), such as aldehydes and esters. At sea level , alcohol ( ethanol ) has

4088-449: The pot still and the cooling worm. Such a pot is known as a thumper  – named after the sound made by the vapour as it bubbles through a pool of liquid in the thumper. The distinction between a thumper and a doubler is that a thumper receives its input as a vapour prior to cooling, while the intake of a doubler is an already-condensed liquid. During distillation, the initial and final portions of spirit which condense (with

4161-417: The presence of pectin in the wash (e.g., due to using a mash made from fruit) may result in the production of methanol (a.k.a. wood alcohol), which has a lower boiling point than ethanol and thus would be more concentrated in the foreshots. Methanol is toxic and at sufficient concentrations, it can cause blindness and fatal kidney failure. It is especially important to discard the initial foreshots, while

4234-413: The principles are the same. Examples of laboratory-scale fractionating columns (in increasing efficiency) include: Laboratory scale distillations are almost exclusively run as batch distillations. The device used in distillation, sometimes referred to as a still , consists at a minimum of a reboiler or pot in which the source material is heated, a condenser in which the heated vapor is cooled back to

4307-434: The receiving flask) to allow the internal pressure to equalize with atmospheric pressure. Alternatively, a vacuum pump may be used to keep the apparatus at a lower than atmospheric pressure. If the substances involved are air- or moisture-sensitive, the connection to the atmosphere can be made through one or more drying tubes packed with materials that scavenge the undesired air components, or through bubblers that provide

4380-428: The respect that concentrations should not change over time. Continuous distillation can be run at a steady state for an arbitrary amount of time. For any source material of specific composition, the main variables that affect the purity of products in continuous distillation are the reflux ratio and the number of theoretical equilibrium stages, in practice determined by the number of trays or the height of packing. Reflux

4453-457: The rising vapors into close contact with the descending condensate, increasing the number of theoretical plates. Doubler A pot still is a type of distillation apparatus or still used to distill liquors such as whisky or brandy . In modern (post-1850s) practice, they are not used to produce rectified spirit , because they do not separate congeners from ethanol as effectively as other distillation methods. Pot stills operate on

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4526-444: The site. Alex Farnley was born in 1869 and died in 1941 Distillery Distillation , also classical distillation , is the process of separating the component substances of a liquid mixture of two or more chemically discrete substances; the separation process is realized by way of the selective boiling of the mixture and the condensation of the vapors in a still . Dry distillation ( thermolysis and pyrolysis )

4599-421: The solution and 2) the fraction of solution each component makes up, a.k.a. the mole fraction . This law applies to ideal solutions , or solutions that have different components but whose molecular interactions are the same as or very similar to pure solutions. Dalton's law states that the total pressure is the sum of the partial pressures of each individual component in the mixture. When a multi-component liquid

4672-428: The time, storing product at times 10 years or more. Upon opening in 1935, the facility had two warehouses with combined capacity to store 25,200 barrels. At its height, the facility boasted a workforce of 220 and a capacity of 800,000 cases annually. As of 2001 the facility was composed of 18 total warehouses with a combined capacity to store 300,000 barrels. The original doubler was reclaimed and in use as of 2017 at

4745-421: The twelfth century, recipes for the production of aqua ardens ("burning water", i.e., ethanol) by distilling wine with salt started to appear in a number of Latin works, and by the end of the thirteenth century it had become a widely known substance among Western European chemists. The works of Taddeo Alderotti (1223–1296) describe a method for concentrating alcohol involving repeated distillation through

4818-400: The vapors of each component to collect separately and purely. However, this does not occur, even in an idealized system. Idealized models of distillation are essentially governed by Raoult's law and Dalton's law and assume that vapor–liquid equilibria are attained. Raoult's law states that the vapor pressure of a solution is dependent on 1) the vapor pressure of each chemical component in

4891-586: The word distillare (to drip off) when used by the Romans, e.g. Seneca and Pliny the Elder , was "never used in our sense". Aristotle knew that water condensing from evaporating seawater is fresh: I have proved by experiment that salt water evaporated forms fresh, and the vapour does not, when it condenses, condense into sea water again. Letting seawater evaporate and condense into freshwater can not be called "distillation" for distillation involves boiling, but

4964-560: The works attributed to Jābir, such as in the Kitāb al-Sabʿīn ('The Book of Seventy'), translated into Latin by Gerard of Cremona ( c.  1114–1187 ) under the title Liber de septuaginta . The Jabirian experiments with fractional distillation of animal and vegetable substances, and to a lesser degree also of mineral substances, is the main topic of the De anima in arte alkimiae , an originally Arabic work falsely attributed to Avicenna that

5037-400: Was granted a U.S. Patent for a tray column for ammonia distillation, and the same and subsequent years saw developments in this theme for oils and spirits. With the emergence of chemical engineering as a discipline at the end of the 19th century, scientific rather than empirical methods could be applied. The developing petroleum industry in the early 20th century provided the impetus for

5110-581: Was known to the Babylonians of ancient Mesopotamia . According to British chemist T. Fairley, neither the Greeks nor the Romans had any term for the modern concept of distillation. Words like "distill" would have referred to something else, in most cases a part of some process unrelated to what now is known as distillation. In the words of Fairley and German chemical engineer Norbert Kockmann respectively: The Latin "distillo," from de-stillo, from stilla,

5183-582: Was no efficient means of collecting the vapors at low heat. Distillation in China may have begun at the earliest during the Eastern Han dynasty (1st–2nd century CE). Medieval Muslim chemists such as Jābir ibn Ḥayyān (Latin: Geber, ninth century) and Abū Bakr al-Rāzī (Latin: Rhazes, c.  865–925 ) experimented extensively with the distillation of various substances. The fractional distillation of organic substances plays an important role in

5256-516: Was the "oldest executive distiller in the industry" at 87. He was followed as master distiller by Andrew J. Corcoran (died 1958), Roy Hawes (ending in 1971), and Woodrow Wilson. Wilson has previously spent 12 years as an assistant to Hawes. Beginning on September 16, 2014, the site became a tourism attraction called the "Bulleit Frontier Whiskey Experience" as part of the Kentucky Bourbon Trail. As of 2015, 8,400 visitors had toured

5329-496: Was translated into Latin and would go on to form the most important alchemical source for Roger Bacon ( c.  1220–1292 ). The distillation of wine is attested in Arabic works attributed to al-Kindī ( c.  801–873 CE ) and to al-Fārābī ( c.  872–950 ), and in the 28th book of al-Zahrāwī 's (Latin: Abulcasis, 936–1013) Kitāb al-Taṣrīf (later translated into Latin as Liber servatoris ). In

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