How SAB's Mobile Still Works (distilling gin, marc, brandy, liqueurs, ...)
Following my explanation of the Carl hybrid still from BDC, I'm now attempting to explain how the Müller mobile three-vessel still from Alambic Bourguignon (aka SAB's), a Beaune-based producer of gin, marc, brandy, fruit liqueurs, and soon even ratafia, works.
Several key points to remember:
Its three vessels allow for 24/7 distillation
The steam enters the vessels directly (no double walls here)
This still can distill both liquids and solids
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