Corroborates still system fit and selective congener retention without implying that all configurations or cut points are equivalent.
The chapter compares batch and continuous distillation as configurable flavor-modification systems.
Wash composition and fermentation condition enter the still as flavor-active inputs; still shape, construction, copper contact, heat rate, reflux, draw strength, and heads/tails cut points then alter which compounds are retained in the collected spirit. Neutral-spirit production pursues a different separation target from characterful whiskey.
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Chapter 17 — From pot stills to continuous stills
Fresh September28 recheck: printed255–264/PDF259–268 supports the qualitative system account. Simplified heads/methanol and pure-boiling-point explanations are not adopted; relative volatility changes with mixture composition.
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