although Iīve been to Kentucky and visited eight different distilleries I do not recall the shape and funktion of the so called doubler. The column (or beer)still is familiar. (By the way that was the first experience to the fact that a column still does not necessarily has to be a less subtle production method than the much adored pot still. Itīs all depending at what level you recieve the destillate.) And Bourbon, I presume, often comes out from the column at about 60 % alc. Am I right? So, my question is , what does the doubler do in the production process, and what does it look like?
Another question I have is if Labrot& Graham still is the only distillery using pot stills? And is the Woodford Reserve now made by that method, or is it still bought in from another distillery?
Thank you, anyone who's answering!
Christina, Stockholm, Sweden