The Complete Distiller

A practical handbook from the late 1700s, this work gathers together the essential knowledge of distillation at a time when the craft was still shrouded in mystery. Drawing on both English experience and a French treatise, the author presents the material in plain language, avoiding obscure jargon so that anyone with a modest laboratory can follow along.

The volume is organized into three main parts. First, it explains how to set up and operate the various stills, covering everything from malt‑based spirits to sugar and raisin fermentations, and even offers guidance for reproducing the colour and flavour of celebrated French brandies. The next sections describe the extraction of simple waters from herbs, flowers and fruits, then move on to the preparation of complex cordials and compound waters that were previously imported at great cost.

Beyond recipes, the author stresses a rational approach: understanding the underlying principles, choosing the best botanicals, and experimenting with small improvements. Whether you are a professional distiller or a curious household hobbyist, the treatise promises clearer insight and the chance to raise the quality of your own spirits and aromatic waters.