Marker Logo HMdb.org THE HISTORICAL
MARKER DATABASE
“Bite-Size Bits of Local, National, and Global History”
“Bite-Size Bits of Local, National, and Global History”
Thurmont in Frederick County, Maryland — The American Northeast (Mid-Atlantic)
 

Making Whiskey

 
 
Making Whiskey Marker image. Click for full size.
By Allen C. Browne, December 27, 2014
1. Making Whiskey Marker
Inscription. 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.
 
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. Touch for map. In Catoctin Mountain Park, along the Blue Blazes Trail. Marker is in this post office area: Thurmont MD 21788, United States of America.
 
Other nearby markers. At least 8 other markers are within 2 miles of this marker, measured as the crow flies. Blue Blazes Still (approx. mile away); A Fatal Shootout (approx. 0.3 miles away); A Tradition of Conservation (approx. 0.4 miles away); Catoctin Mountain Geology (approx.
Making Whiskey Marker image. Click for full size.
By Allen C. Browne, December 27, 2014
2. Making Whiskey Marker
1.3 miles away); Second Growth Forest (approx. 1.3 miles away); To the Unknown Dead (approx. 1.9 miles away); Cunningham Falls (approx. 1.9 miles away); Creeger House (approx. 2 miles away). Touch for a list and map of all markers in Thurmont.
 
Categories. Industry & Commerce
 
Kettle and Firebox image. Click for full size.
By Allen C. Browne, December 27, 2014
3. Kettle and Firebox
Close-up of image on marker
Thump Barrel image. Click for full size.
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
Condenser Barrel, Worm and Jug image. Click for full size.
By Allen C. Browne, December 27, 2014
5. Condenser Barrel, Worm and Jug
Blue Blazes Demonstration Still image. Click for full size.
By Allen C. Browne, December 27, 2014
6. Blue Blazes Demonstration Still
Kettle and Firebox image. Click for full size.
By Allen C. Browne, December 27, 2014
7. Kettle and Firebox
Thumper Barrel image. Click for full size.
By Allen C. Browne, December 27, 2014
8. Thumper Barrel
Water Trough image. Click for full size.
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.
Condenser Barrel image. Click for full size.
By Allen C. Browne, December 27, 2014
10. Condenser Barrel
Spout image. Click for full size.
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. This page originally submitted on January 1, 2015, by Allen C. Browne of Silver Spring, Maryland. This page has been viewed 310 times since then and 48 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.
Paid Advertisement