Thurmont in Frederick County, Maryland — The American Northeast (Mid-Atlantic)
Making Whiskey
Photographed By Allen C. Browne, December 27, 2014
1. Making Whiskey Marker
Inscription.
Making Whiskey. . This Still is typical of one on a family farm. Cracked corn, yeast, sugar, and water were put into a wooden barrel to ferment. The solids were removed, and the liquid was poured into the (1) kettle and heated over a (2) wood fire. Because alcohol boils at a lower temperature than water, the first steam to pass through the (3) worm was alcohol. , Cold Stream water flowing over the worm returned the alcohol to liquid, which flowed into the (4) jug. In an attempt to increase the proof, some distillers ran the alcohol through an intermediate (5) “thump barrel.” Whiskey is alcohol that has been aged in a charred oak barrel.
This Still is typical of one on a family farm. Cracked corn, yeast, sugar, and water were put into a wooden barrel to ferment. The solids were removed, and the liquid was poured into the (1) kettle and heated over a (2) wood fire. Because alcohol boils at a lower temperature than water, the first steam to pass through the (3) worm was alcohol.
Cold Stream water flowing over the worm returned the alcohol to liquid, which flowed into the (4) jug. In an attempt to increase the proof, some distillers ran the alcohol through an intermediate (5) “thump barrel.” Whiskey is alcohol that has been aged in a charred oak barrel.
Topics. This historical marker is listed in this topic list: Industry & Commerce.
Location. 39° 38.291′ N, 77° 26.697′ W. Marker is in Thurmont, Maryland, in Frederick County. Marker can be reached from Park Central Road. In Catoctin Mountain Park, along the Blue Blazes Trail. Touch for map. Marker is in this post office area: Thurmont MD 21788, United States of America. Touch for directions.
Photographed By Allen C. Browne, December 27, 2014
2. Making Whiskey Marker
Photographed By Allen C. Browne, December 27, 2014
3. Kettle and Firebox
Close-up of image on marker
Photographed By Allen C. Browne, December 27, 2014
4. Thump Barrel
Cooling the vapor to a temperature below the condensation point of water (212 F) but still above the condensation point of alcohol (173 F) by bubbling the vapor through water or mash causes the water to condense out leaving a higher percentage of alcohol (proof) in the final product.
Close-up of image on marker
Photographed By Allen C. Browne, December 27, 2014
5. Condenser Barrel, Worm and Jug
Photographed By Allen C. Browne, December 27, 2014
6. Blue Blazes Demonstration Still
Photographed By Allen C. Browne, December 27, 2014
7. Kettle and Firebox
Photographed By Allen C. Browne, December 27, 2014
8. Thumper Barrel
Photographed By Allen C. Browne, December 27, 2014
9. Water Trough
This trough carries cold water from the nearby stream to chill the vapor in a coiled tube, or “worm”, running through the condenser barrel.
Photographed By Allen C. Browne, December 27, 2014
10. Condenser Barrel
Photographed By Allen C. Browne, December 27, 2014
11. Spout
"You close that kettle lid down, the whiskey goes round and round, and it comes out here.
Credits. This page was last revised on June 16, 2016. It was originally submitted on January 1, 2015, by Allen C. Browne of Silver Spring, Maryland. This page has been viewed 442 times since then and 3 times this year. Last updated on January 5, 2015, by Allen C. Browne of Silver Spring, Maryland. Photos:1, 2, 3, 4, 5, 6, 7, 8, 9, 10, 11. submitted on January 1, 2015, by Allen C. Browne of Silver Spring, Maryland. • Bill Pfingsten was the editor who published this page.