Traditional Alembic

The graceful design is based on old Moorish distilling traditions and is commonly used in Southern Europe and the Iberain Penninsula. It is manufactured in the traditional way using riveted unions as the age old method of joining, giving them an added decorative effect.
They are used for the distillation of alcoholic spirits and make a fine quality hydrosol or floral water by hydro-distillation.

They are made up of three main parts.

The Retort Pot

If you are making a brandy the prepared fruit mash or wine is placed in the pot and gentle heat applied until it is gently simmering. If you were preparing a floral water, the water and herb goes into the pot and is brought to the boil.

The Onion & Birds Beak/Swan Neck

The onion dome sits on top of the retort pot. As the contents of the pot are heated the steam rises and swirls around the minaret shape of the dome down the birds beak. Its is this slow journey that helps clean the distillate and cools the steam. 

Condenser and Coil

This where the condensation of the steam takes place. The coil sits inside the bucket as it is critical for a good distillation to keep the coil cool at all times. There are two outlets on the bucket, one at the top and one at the bottom. Ideally it is best to have cool water running into the bottom outlet and flowing out the top so cooling water is moving against the flow of the steam. As the steam cools and condenses it drips out the distillate outlet as either alcohol or hydrosol. If you are making a hydrosol, the essentail oil is part of the hydrosol and when the distillate settles the oil will float to the top as it is lighter than water.

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