We visited Four Roses and Wild Turkey today. The more we see the more we learn. Four Roses provided the most insight today. The photo is of the bottom fourth of a beer still. It is called a beer still because it uses the mash as a feed stock and the mash is sometimes called beer because it has about that alcohol content. The mash is fed at a point where 80% of the column is below it. It cascades down from tray to tray (about 18 trays) while being steam stripped to remove the alcohol. The upper trays are used to further purify the alcohol. It exits the still about 120 proof then goes on to a doubler or thumper to bring the proof up further. Bourbon has to go into the barrel at 125 proof or less to meet the regulation to be called bourbon.