Concept Design and Production Layout

We have a good understanding of the distilling process. Experience shows that we can lay out the process equipment within a building to be efficient and to make the most of the features of the site.

Early in a project the production equipment may be being tendered to suppliers, and they are the experts in setting everything out. However this doesn’t delay us from laying out a logical process for spirit production, and designing the optimum visitor route around the equipment.

What size will the mash tun be? Are there going to be 4 washbacks, space for more in future? Two post stills? How high would a column still be? Condensers; shell and tube or wormtubs? Inside or outside, horizontal or vertical? What is the optimum location for the boiler? A central manifold?…