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. Click to hear the 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.

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.

Other nearby markers. At least 8 other markers are within walking distance of this marker. Blue Blazes Still (approx. ¼ mile away); A Fatal Shootout (approx. 0.3 miles away); Preparing the Hearth

Photographed By Allen C. Browne, December 27, 2014

2. Making Whiskey Marker

Click or scan to see
this page online

(approx. 0.4 miles away); A Tradition of Conservation (approx. 0.4 miles away); Blue Blazes Whiskey Trail (approx. 0.4 miles away); Making Charcoal (approx. half a mile away); Wood Hauler's Sled (approx. half a mile away); Collier's Hut (approx. half a mile away). Touch for a list and map of all markers in Thurmont.

Kettle and Firebox image. Click for full size.

Photographed By Allen C. Browne, December 27, 2014

3. Kettle and Firebox

Close-up of image on marker

Thump Barrel image. Click for full size.

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

Condenser Barrel, Worm and Jug image. Click for full size.

Photographed By Allen C. Browne, December 27, 2014

5. Condenser Barrel, Worm and Jug

Blue Blazes Demonstration Still image. Click for full size.

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

Thumper Barrel image. Click for full size.

Photographed By Allen C. Browne, December 27, 2014

8. Thumper Barrel

Water Trough image. Click for full size.

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.

Condenser Barrel image. Click for full size.

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 418 times since then and 2 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.