An fine early circa 1820-50 alambic, and a selection of catalogues from the leading alambic producers of the absinthe era.
Alambics designed for the distillation of absinthe are almost always based on a bain-marie system, so that the herb mass
can be indirectly heated by steam, without risk of scorching.
An unusually finely made 6 litre alambic dating from the first
half of the 19th century, with an internal bain-marie, and the "col
de cygne" rather charmingly finished with a swan's head
design. The maker's mark "aux Camille esperon" has
unfortunately not yet been identified.
|Deroy Fils - Alambics, Appareils de Distillation
Catalogue Général 1894
Click on images to see enlarged versions.
The dual Egrot alambics still in use
at the historic Emile Pernot distillery
in Pontarlier. The larger alambic at
left has a capacity of 900l, the
smaller one at right holds 200l. Both
are jacketed with wood, and topped
by a traditionally shaped chapiteau,
which leads via copper pipe up to a
rectifying ball above the condenser.
The rectifying balls return some of
the heavier vapours to the pot, while
the balance condenses in the
cooling coils submerged in water in
the grey coloured tank below, before
being collected in the horizontally
mounted cylindrical distillate tanks
at the bottom.
It's possible to conduct two
distillations simultaneously with this
The manufacturer's nameplates are
recessed into the stills, allowing one to feel
the temperature of the inner copper jacket.
An overhead photo of the alambics. In the middle are the rectifying balls, with
the twin condenser coils in their water tank visible below.
Chaudieres & Appareils en Cuivre ou en Fer
|Click on the images to see enlarged versions.
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