Which Still?

Choosing the right still is an important decision.

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Our team at ‘BritStill’ is here to guide you through the process of a buying a new still, with our extensive knowledge in the industry we will discuss the type of spirits you wish to produce, along with your current process and advise you on the best type of equipment to use.

We can offer turn key solutions and consultancy to help kick start a new or growing business.

Contact us today at sales@britishstills.com

We have designed our stills with quality of the product in mind, with generous pot sizes, vapour speed and reflex rates are all taken in to consideration to produce the finest spirits.

Why Copper?

Proven
In the very beginning of the production of alcholic beverages many metals were used to make distillation stills - iron, tin, aluminum, alloy, stainless steel and copper. Over time, copper proved to be the superior metal for this process. Its exellent thermal conductivity, corrosion resistance, physical design benefits, aesthetics - and most importantly its catalytic role in the quality of the distillate obtained, means copper has been favoured by distilleries for thousands of years.
Why Copper?

Taste
Managing the active flavours of distilled spirits is paramount. An impressive heat conductor, copper also binds and neutralizes the acids and fermented chemicals that can negatively affect taste. The copper components in direct contact with the distillate are 99.9% pure copper. Brandy is a perfect example of how exceptional quality of taste and aroma can be achieved using a copper boiler.
Why Copper?

Aroma
The characteristics and content of the aroma of distilled spirits is critical to quality. Copper stills naturally remove unpleasant compounds such as sulphur and also promote the development of estery aromas to create a superior aroma. Distillates from apparatus of glass, stainless steel or other materials can have poor organoleptic characteristics (bitter, empty, metallic, dry aroma and taste).
Why Copper?

Quality
Our top quality copper stills not only look magnificent but play an important role in the artisan spirit-making process. The natural resistance to organic acids and antimicrobial properties of copper, along with its proven thermal conductivity, provide an efficent and reliable distilling process… as well as a naturally smooth and clean distillate of unrivalled aroma, taste and quality.

Which Still vs Which Spirit?

Vodka

If you’re planning to make a vodka from the ground up, the fermented wash will need be to distilled twice.
Firstly, by using a stripping still, commonly known as a pot still to extract the alcohol from the wash.
Secondly, the distilled spirit will need to be redistilled using a column still with a minimum of 40 bubble plates to obtain 96% abv, which is the minimum requirement to be classed as a vodka.
The minimum pot size for this distilling setup is 1200 litres and will require a building with a minimum of 7 meters in height.
The still can be heated by electric or steam and extras like a vapour infusion basket and bypass valves can be added to make this still dual purpose to enable the user to make other types of spirits.
Gin

If your planing to make a gin, a base spirit will need to be added to a pot still which will need to be distilled once.
There is no minimum pot size for making gin but the style and design of the still will effect the quality and flavour.
A vapour infusion basket can be added to the system to allow vapour flavour extraction from your chosen botanicals.
A jacketed still also referred to as a bain marie is preferably used to make gin to avoid the botanicals scorching.
A side column can be used to refine a gin but is not essential.
The still can be heated by electric or steam.
Rum

If you’re planning to make a Rum from the ground up, the fermented wash will need be to distilled twice.
Firstly, by using a stripping still, commonly known as a pot still to extract the alcohol from the wash.
Secondly, the distilled spirit will need to be redistilled using a pot or column still.
Traditional rums are made using pot stills but a side column can be used to refine a rum but is not essential.
A vapour infusion basket can be added to make a spiced rum.
The still can be heated by electric or steam.
Whisky

If you’re planning to make a Whisky from the ground up, the fermented wash will need be to distilled twice.
Firstly, by using a stripping still, commonly known as a pot still to extract the alcohol from the wash.
Secondly, the distilled spirit will need to be redistilled using a pot still.
Traditional Whiskys are made using pot stills with a wizard style helmet, all copper pipework and copper condensers.
The still can be heated by electric or steam.
Brandy

If you’re planning to make a Brandy from the ground up, the fermented wash will need be to distilled twice.
Firstly, by using a stripping still, commonly known as a pot still to extract the alcohol from the wash.
Secondly, the distilled spirit will need to be redistilled using a pot or column still.
Traditional brandys are made using pot stills but a side column can be used to refine a brandy but is not essential.
The still can be heated by electric or steam.