DISTILLATION ACT 1901 (REPEALED)
For convenience in interpreting this Act the present ordinary course of and in connexion with the distillation of spirits is outlined as follows:
(i) The material is mashed in a mash tun. The liquor product is wort;
(ii) The wort is fermented in a back. The liquor product is wash;
(iii) The wash is distilled in a still by heating to evaporation and condensing the vapor. The liquor product is spirits and the residue of the wash is spent wash;
(iv) The spirits pass into a receiver which may be of three kinds:
(a) Low wines receiver for the receipt of low wines. These are spirits of the first extraction requiring further distillation. All spirits received into a low wines receiver are low wines;
(b) Feints receiver for the receipt of feints. These may include low wines and are spirits requiring further distillation. All spirits received into a feints receiver are feints;
(c) Spirits receiver for the receipt of spirits not requiring further distillation;
(v) When liquor has been previously fermented it can be immediately utilized as wash.
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