Great spirits start with the right todavía. Choose wrong, and you waste time, energy, and flavor. Pick smart, and your todavía turns mash into clean character—safely, repeatably, profitably.
A distilling pot—usually called a alambique—is a vessel and condenser sistema used to distill a fermented puré. In a boil, alcohol vapor rises, travels through piping, then condenses into a destilado. Pot destilación preserves flavor (good for whisky, rumy brandy). Fotogramas de columnas y reflux still designs make cleaner, higher-proof spirits (great for vodka and neutral bases).
What is a pot still, and how does a still actually distill alcohol?
A alambique is a heated kettle (often copper or stainless steel) connected to a swan neck and condenser. You heat the puré; alcohol boils sooner than water, so vapors travel up the todavía, through a line arm or copper pipe, then condense back to liquid. This is the heart of the proceso de destilación. En todavía is the core piece of equipment in any destilería.
Because a alambique does batch distillation, you run discrete charges—ideal when you want flavor to shine. A todavía like this is used to produce expressive spirits: whisky/whisky, rum, ginebra bases with botanicals added later, schnapps, and aromatic brandy. As a brewing-and-distilling manufacturer, we design the todavía around your goal: clean, fruity, or malty character, and the alcohol content target that fits your label.
“The art is simple: heat, separate, condense—then repeat until the concentration of alcohol meets your style.”
Copper still vs. stainless steel stills: which still is right for you?
Cobre alambique o stainless steel stills—both work. Copper is an excellent conductor of heat and scrubs sulfur compounds; many heritage makers love it. Stainless is durable, cost-effective, and easier to clean with CIP (clean-in-place). Modern builds often combine copper and stainless steel for the best of both.
If you run a tasting room or need fast turnarounds, acero inoxidable with copper vapor paths is common. If you’re chasing ultra-classic notes, a full-copper still may fit. Either way, every todavía we build includes sanitary fittings and safe venting—top of the line features that matter in daily use. See how we integrate these choices into equipos para destilerías comerciales (gasket specs, tri-clamps, heat-up rates) in our engineered systems: equipos para destilerías comerciales.
Pot distillation vs. column stills and reflux still: what’s the difference?
destilación en olla happens in cycles. You charge the pot, run the cut, and collect. It’s expressive and traditional. Fotogramas de columnas add multiple plates (or a flute section) to increase rectification. A reflux still returns part of the condensed vapor back down the column to sharpen separation, raising proof and neutral character.
Rule of thumb:
- Alambique= more congeners, more flavor, lower ABV per pass.
- Fotogramas de columnascon reflux = cleaner, higher ABV, great for vodka or gin base.
If you’re planning an aroma-forward sistema de destilación for a micro brand, explore plate counts, dephlegmator control, and heat input on our page for alcohol distillation equipment—it covers plate sizing and energy design: alcohol distillation equipment.
Quick comparison table
| Característica | Alambique | Column Stills / Reflux Still |
| Run style | Batch distillation | Continuous or batch |
| Typical single-pass ABV | ~25–40% → spirit run to 60–80% | 90%+ with proper reflux |
| Flavor | Rich, character-forward | Clean, neutral-leaning |
| Lo mejor para | whiskey/whisky, rum, brandy, schnapps | vodka, gin base, neutral |
| Complejidad | Baja | Higher (valves, plates, dephlegmator) |
From mash to distillate: how the distillation steps protect flavor
Start with clean fermentation. Your fermentador shapes the profile before a todavía touches it. Temperature-controlled tanks and oxygen-free transfers reduce stress esters. If you need professional tanks sized to match your todavía, review our jacketed designs and CIP manifolds: stainless steel fermenter solutions.
On the todavía, stabilize heat input, then collect heads, hearts, and tails. The hearts become your destilado. Spirit intended for barricas de roble can be slightly lower proof to retain body; spirits intended for ginebra o vodka may perform better with higher rectification or a small reflux attachment on a todavía.
Choosing distilling equipment and condenser types for whiskey, gin, vodka, and rum
Su equipo de destilación choice—shell-and-tube vs. liebig condenser, line-arm angle, and head size—steers reflux inside the head. Whisky/whisky y rum often use gentler vapor speeds; vodka likes greater purity via plates or a small reflux still module; ginebra needs basket space for botanicals and clean base spirit.
We supply matched distilling equipment and supplies—valved parrot, proofing hydrometers, and sanitary drains—because every todavía benefits from safe, repeatable kettle-to-receiver flow. When it’s time to package, you can pair the line with an integrated beer bottling machine for small RTD runs or house spirits.
Are alembic stills and flute columns right for craft distilleries?
Tradicional alembic y alembic stills feature onion-domed heads that “breathe,” nudging gentle internal condensation. They’re iconic for brandy y schnapps. Modern flute columns (sight-glass plates) give you on-the-fly control: open plates for character like a pot todavía; engage more reflux for cleaner spirit.
For touring visitors, a showpiece todavía matters. We build display-ready finishes without sacrificing wash safety or pressure relief. That balance is why many craft distilleries choose hybrid builds that look classic but run efficiently on electric or steam.
Moonshine still kits and home distilling equipment: safety and law first
You’ll find stills for sale everywhere—moonshine kits, moonshine still kits, copper moonshine stillsy stainless steel moonshine stills—but laws vary. In many places you can’t sell moonshine or even produce it without permits. No reputable maker should claim to provide you with a moonshine; we provide safe home distilling products y home distilling equipment for legal, permitted use only. If you plan to make moonshine, research your jurisdiction first.
We also design small legal pilot units for recipe R&D. If you’re upgrading, see our destilador de alcohol and turnkey pages for scaled systems (heat input curves, venting, UL panels): alcohol distiller and turnkey distillery equipment.
Designing a complete still spirits line for a micro project
A “still spirits” layout means more than the todavía. It’s the crush, cook, transfer, fermentation, todavía, cuts, proofing, resting, and packaging—all balanced for throughput. Our micro lines include steam or electric kettles, gaskets rated for ethanol, and automated cooling control. That’s micro distillery equipment engineered for safe uptime.
If you’re exploring funding or a tasting-room buildout, our equipo de destilación page outlines vessels, controls, and footprints for staged investment: affordable distillery equipment and commercial layouts.
Sanitary design and CIP: why stainless steel can be easier to clean
Daily cleaning pays back. Smooth welds, drain angles, and spray-ball coverage reduce biofilms. Acero inoxidable kettles with CIP lances are easier to clean and keep operators safe. In mixed-material builds, we maintain copper where vapor chemistry benefits it and acero inoxidable where sanitation matters most.
For plants that also package beer or RTDs, we integrate downstream fillers and date coders. See multi-line options on our brewery sistema de elaboración de cerveza pages, built with the same sanitary principles used on equipo de destilería: automated beer brewing system options.
Sizing the still: capacity, throughput, and proof planning
Work backward from demand. Spirit styles, cut strategy, and desired alcohol content dictate kettle volume and heat input. A larger todavía lets you run fewer charges; a smaller todavía gives agile R&D with lower risk. Always plan ventilation and relief before cosmetics.
Text-only mini-chart: single-pass ABV progression
- Wash (8–12%) → Stripping run (~25–40%)
- Spirit run with modest internal reflux(~60–80%)
- With plates (alambiques de columna): ~90–95% for vodkabases
(Indicative; your actual numbers depend on feed, cuts, and control.)
Materials, heat, and control: why details make a world-class difference
Materiales like copper scrub sulfur; acero inoxidable keeps sanitary welds tight. Electric elements respond quickly; steam jackets deliver even heat. Flowmeters on your condenser water stabilize knockdown and reduce smearing. Small choices stack into world class repeatability.
We specify NEMA/IEC panels, variable heat input, and food-grade gaskets. This “boring but crucial” engineering turns a pretty todavía into a dependable workhorse—one that’s truly alta calidad where it counts, even if you never show the wiring to a guest.
From fermenter to oak barrels to the bottling line
Great spirit starts long before the todavía. Correct yeast nutrition, clean cubas de macerado, and temperature-controlled fermentador choices set the table. After cuts, rest your spirit in stainless or fill barricas de roble at the right proof to shape extraction.
Ready to package house cocktails or NPD runs? Pair the todavía cellars with a compact filler. Our range includes counter-pressure bottlers and seamers that play nicely with spirits—see options under beer bottle machine & filling equipment.
Legal, safety, and quality notes every home distiller and pro should know
Vent everything properly, use PRVs, and never seal a boiling kettle without relief. Keep records of each batch distillation—input gravity, time, proof, and temperature. Many regions require permits even for R&D. Home hobbyists (home distillers) must follow local laws; commercial operators should maintain HACCP-style logs.
If you’re expanding into cider or wine cross-over products, your cellar can leverage winery-grade tanks and fittings—we build those as well: wine making equipment & cider fermenter vessels.
A buyer’s view: getting a complete still without guesswork
You don’t have to pick a complete still in isolation. We map utilities, ventilation, and room layouts with you. Then we size the condenser, choose copper sections, and verify knockdown capacity. We also help match your todavía to downstream packaging and compliance.
Prefer staged investment? Start with a base kettle and later add plates or a small reflux still head. We keep a large selection y un range of products—from compact pilots to top of the line showcase systems—so you can scale with confidence. Explore specs and stills for sale on our turnkey pages: distillery equipment and distilling equipment.
FAQ: clear answers for new and growing distilleries
What size still should I start with?
Start with sales goals and proof targets. Back-solve liters of pure ethanol needed per week, then choose a todavía size and heat source to meet that throughput with sane hours. Consider expansion—can your kettle accept a plate column later?
Do I need copper if I choose stainless?
Often yes—in the vapor path. Copper is an excellent conductor of heat and bonds sulfur. Many pro builds mix copper and stainless steel: stainless kettle, copper helmet or packed section, stainless piping, and a durable condenser.
Can a still to produce both whiskey and vodka?
Yes, with modularity. Use the base alambique para whiskey/whisky y rum. Add plates and run higher reflux to make a cleaner base for vodka o ginebra botanicals.
Is “best moonshine” about the still or the recipe?
Both—clean fermentation and careful cuts matter. A better alcohol still won’t fix a stressed ferment, but it helps you hold a stable run for high-proof hearts. Remember: you cannot legally sell moonshine in many regions.
Do I need a still kit or a custom system?
A still kit is fast to deploy; a custom system matches utilities, code, and workflow. If you want flexibility and a future-proof plant, a modular build wins. See our alcohol distillery equipment for sale for scalable options and budgets: alcohol distillery equipment for sale.
Where do bottling and labeling fit?
Right after proofing and rest. A compact counter-pressure filler integrates cleanly with a spirits line. Review fillers that suit small spirits runs here: beer can filling machine & bottling options.
Pot Still Buying Checklist (use, not hype)
Capacity & Throughput
- Charge volume vs. target cases per week
- Heat source sizing (steam/electric)
- Knockdown capacity of the condenser
Quality & Safety
- Relief valves, venting, NEMA/IEC controls
- Food-grade gaskets for ethanolservice
- Materials where they matter (copper or stainless steelin the right places)
Workflow Fit
- Floor drains, CIP, clean transfers
- Integration to fermentadorfarm and packaging
- Room to add plates later
When you’re ready to specify, compare modular options and pricing on our turnkey pages: equipo de destilación y equipos para destilerías comerciales.
Pot vs. Column: fast highlights (for planners)
- Alambiquepreserves aroma; great for whisky, rum, brandyy schnapps.
- Columnacon reflux makes neutral for vodka or light gin base.
- Hybrid gives both: run plates down for character, up for neutral.
We design practical equipo de destilería that’s ready for daily production, not just showroom photos.
Sources & further reading
- General overview of distilling science (non-technical): Instituto Americano de Destilación
- Materials & sanitation basics in beverage plants: Brewers Association – Sanitation
- Safety and legal frameworks vary by region; consult your local alcohol control board.
Summary: what to remember
- Choose a still that fits your spirit and throughput.Pot for character; plates/reflux for purity.
- Materials matter.Copper for chemistry, acero inoxidable for sanitation and CIP.
- Engineer the whole line.Tunes de puré, fermentador, todavía, proofing, packaging.
- Design for safety.Venting, relief, controls—non-negotiable.
- Plan to scale.Start modular; upgrade plates later.
- Use trusted partners.Look for a range of products y un large selection that lets you grow.