The decision to purchase this particular still was driven by the fact that there is an abundance of fruit within the State that when utilized properly will make some fantastic and unique distillates. This particular still was chosen because it is specifically designed to retain the aromas and flavors of the product being distilled. The pot, hat, and deflegmator are all made of copper that is hand-hammered. The cooling condenser and waterbath is all stainless steel.
It took 6 months to build and 2 months to be delivered. The still was fired up for the first time on Saturday January 15, 2011. The results were excellent. 60 gallons of pear mash was pumped into the still and 2 hours later 13 gallons of pear brandy was aging in a stainless steel tank. The still is equipped with a clean-in-place system which utilizes boiling water to clean the entire inside of the still. It takes less than 30 seconds for 60 gallons of spent mash to be evacuated from the inside of the pot. The evacuation takes place via a large pump mounted on the still. This process would have taken 9 hours with the original still that was installed at the distillery’s opening in December 2009.
Come and take look at the new still and sample our Chilean style Brandy, Block & Tackle Moonshine and Block & Tackle Sunshine. Both the Block & Tackle products are corn whiskey made with 100% Quincy corn. We will be open at 1:00 pm on Saturday and tasting as always is free.