Rose/Gulab attar distillation
Good view showing chonga connecting copper deg above and receiver(bhapka) below. The still and receiver are connected by a Chonga. This is a hollow bamboo pipe wrapped with twine for insulation.
Attar distillery with dried cow dug fuel in the foreground.
In the background one can see the bank of bhatti's
(brick stoves) which hold the copper deg.
Worker inserting the bamboo pipe(chonga) into the lid(sarpos) of the deg(copper distilling vessel)
Good view of the receiver(bhapka) sitting in the waters of the of the cooling tank(gachchi) where the vapors of the distilled plant materials collect in sandalwood contained in the bhapka
Worker wrapping the bamboo pipe(chonga) with cotton cloth which is inserted into the receiver(bhapka) and forms a tight seal so the aromatic vapors that are condensing do not escape
Inserting the bamboo pipe(chonga) into the long necked copper reciving vessel(bhapka) which will then be placed in the water tank(gachchi)
Copper lids(sarpos) for the distilling vessel(deg), bamboo pipe condensor(chonga) and metal screens for placing inside deg to hold flowers above bottom of the deg with copper receivers in background.
Preparing the bhapka for distillation. Worker in sealing the whole which is used for decanting the aroma ladened sandalwood from the vessel after distillation takes place
Preparing copper receiving vessel(bhapka) for distillation
Preparing copper receiving vessel for distillation
Preparating of special clay which acts as a casket between the distilling vessel body and the lid
Rolling out the clay "gasket" for the distilling vessel(deg)
Puttiing the clay "gasket" around the lip of the copper distilling vessel(deg). The lid will sit on top of it and be fastened down by a special metal spring(kamani) which will create the seal between lid and distilling vessel body
Sealing the special dome shaped lid to the distilling vessel for Kewda distillation. This type of lid is special in Orrisa and created specially for Kewda distillation
Filling the deg with water prior to ditillation process commencing
Rolling clay "gasket" for distillation vessels
Row of copper degs sitting on brick oven(bhatti). In foreground is the spent flowers after distillation which will be composted
Bank of distilling vessels(degs) clearly showing the bamboo pipes(chonga) wrapped with insulating twine, connected to the long necked receivers(bhapka) sitting in the cooling tank(gachchi) This is an indoor ditillery
Nice view of the brick over(bhatti) loaded with firewood with copper receivers(bhapka) in foreground
Special copper distilling vessel with a double pipe. This is generally used for preparing complex attars like Shamama and Amberi
Bank of copper distilling units for making Ruh Khus
Attar making equipment is portable and can be tranported into rural areas with no problem. Here a single vessel has been set up for making champa attar in rural Andrah Pradesh
Workers rotating the receiving vessles(bhapka) by hand so that they are kept cool as distilltion proceeds
Wild vetiver arriving at distillery where it will be distilled in copper vessels to make Ruh Khus which has a lovely green color
Special clay vessel for distilling Choya-a special product of Kannauj. Two types of choya are prepared one from seashells and one from frankincense.
Bank of distilling vessels with special double bamboo condensor pipes for making amberi and shamama attar
Attar distilling unit in North India
Distillation of Golden Champa in rural Andrah Pradesh
Distillation of Sona Champa Attar with makeshift equipment in Andrah Pradesh
Transporting the copper receiver(bhapka) to cooling shed after distillation is done for the day(Orissa)
Transporation of receiving vessel containing sandalwood and condensed aromatic vapors to cooling shed at end of days distillation(Orissa)
Decanting khus/vetiver hydrosol
Pouring attar into leather bottles/kuppi for aging
Pouring hydrosol from previous days distillation into new days distillation unit. It takes 15 days to make an attar so each day the hydrosol from the previous days distillation is charged into the distilling unit
Decanting of hydrosol taking place in cooling shed
Hand separation of Ruh Khus from Khus Hydrosol