Device used for batch distillation process, which is a kind of large copper kettle filled with wash which is then heated. Alcohol, being more volatile than water, evaporates first before being condensed. The first distillation produces the low wines, with a strength of about 25% abv, and which are then distilled a second time to produce the spirit, collected at about 70% abv.
It looks like a big onion and is used for the destillation of Malt Whisky.
A simple still where everything that boils is collected and condensed.
The traditional style of still, usually made of copper, used for distilling whisky. The Pot Still operates in a batch distillation process, whereby the still master separates the head, heart and tail.
This is the traditional method of producing whiskey. Pot Still whiskey content is characterised by a full-bodied, complex flavour.
Copper container in which the distillation process is carried out. The heating of the contents of the still produces vapors containing the alcohol which is separated from the water.
The original type of copper still used to produce spirits. Less efficient than a column still but often produces bigger and more complex flavours.
A copper distillation vessel. The size and shape of pot stills varies from distillery to distillery, and pot still variables play an important part in determining the character of spirit produced.
Stills used for batch distillation. In pot still distillation the liquid is distilled usually twice, occasionally three times, first in a wash still and then in a spirit still.
A pot still is a type of still used in distilling spirits such as whisky or brandy. Heat is applied directly to the pot in which the mash (in the case of whisky) or wine (in the case of Cognac) is contained. This is called a batch distillation, (as opposed to a continuous distillation).
