The 3-Chamber Still | StillDragon

The three-chamber still is back! This still was pretty much out of commission for a while, but thanks to Todd Leopold, it's back. Interested in more info on the three-chamber still? Contact us today - bit.ly/3ZQDBYg
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If you are looking for a deeper dive into the three-chamber still, then check out this blog post: bit.ly/3ZAVXN6
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For those of you new to the distilling world, a three-chamber still is a semi-continuously fed still that has a reputation for producing very robust, aromatic finished spirits. Most notably rye whiskey and rum. Evidently, this type of still became popular during the mid to late 1800s. The earliest iterations of this still were manufactured by incorporating wood into the design. Later, these still designs were no doubt strengthened and improved with the use of metals.
By comparison, double Retort systems (for example) also have a strong reputation for producing very heavy-bodied rums. The double retort operates with a larger primary kettle and two smaller ancillary kettles that derive their heat parasitically from the primary kettle. For heavy rum production, the primary is typically charged with a rum beer, retort #1 is charged with a low-wines mixture, and retort #2 is charged with a high-wines mixture.
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[@Stewbphoto]

This sounds to me to be a type of continuous still. Very interesting 🤔. Have you seen the prices on their whiskey 😮

[@whothatswho7756]

I was watching the Leopold brothers video on their still, and how the beer drops from chamber to chamber. This left me slightly confused. How is methanol handled in the system during the cook as beer is preheated in the upper chamber and dropped down?

[@scottforsythe2024]

Where are you up to with this still? Would love to get some details

[@amykowalski1160]

I seen a car with your website

[@laf10]

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