The distillery plant has always consisted of two firing stages. The raw stage (continuous operation) and the rectification stage (batch process).

The raw stage takes place in a column, which consists of copper and is equipped with 16 so-called bubble cap trays. Due to the siphon effect, each bubble tray practically represents its own a distillation process. In this case, there would be 16 distillations that could reach a liquor content of approx. 84.5% vol ALK.

In the upper part of the 8-meter-high copper column, there is also the dephlegmator, which is also made of copper. Its liquid coolant constantly cools the produced spirits’ vapors to prevent it from entering the condenser too quickly and liquefying.

This intended braking mechanism generates the first full wheat aroma in alcohol, after completing the second step, travelling through the rectification column, it turns into a fine distillate.

To do this, we add a portion of alcohol, some foreshot and feint from the previous day and some water into the still. Thus, the term batch process, because the still has to be filled again and again. The still column and fermentation tank, however, is continuously filled with up to 4000 liters of wheat mash and emptied only after it is completely processed.

The fine distillate still also has bubble cap bottom tray and thus comes to an alcohol content of 96% vol alcohol.

In order to separate the foreshot from the middle cut, the old distiller had on the one hand his schedule and the certain instinct for the unit, but also a small tap for sampling.

This little sensory check before switching from the supply tank to the main tank of the heart of the run was of course familiar to one Sulinger or the other. So, they came by the distillery at specific time during the day, a sheer coincidence of course, and hoped on getting a sample of Sulinger schnapps from the master distiller himself, which was often done through the distillery window facing Langen Street. Of course, there were no customers for the feint, because they knew that the taste of the feint no longer met their high-quality standards.

On 1 January 2018, the strict Spirits Monopoly Law was abolished, which in turn eased a number of different laws relating to distilling spirits.

Thus, the Lüning famiy’s 9th generation has once again begun producing and engaging in its in-house, assurance of quality and taste criteria for its fine distillates, using our centuries-old experience that has been passed on from generation to generation.

Currently, the installation of a custom-made still for batch processing is being planned for the future. Who knows, maybe the small window on Langen Street will open again and people will philosophize about when to walk by at the right time to catch the separation of foreshot and middle cut, and to get a sample of Sulinger schnapps.