Last weekend several IU South Bend scientists went on a field trip to view chemistry in action. After sampling the chemical fermentation products of several Michigan breweries, the intrepid explorers stopped by the Journeyman's Distillery in Three Oaks, MI. There, they saw industrial strength distillation in action. Shown here is a large distillation column. The group was gratified to see metric units being used throughout. The temperature of the vapor at the top of this column was a steady 80 degrees Celsius. The group confirmed through taste testing that the aging of whiskey in barrels affects the final attributes of the distillate.
