Potstills

A potstill is a type of distillation apparatus used to produce spirits in batches. It consists of a large, usually rounded pot heated from below, a short neck or column, and a gooseneck or lyne arm leading to a condenser. Vapors rise from the boiling mash, travel through the arm, and are cooled back to liquid in the condenser to be collected as distillate. Potstills are widely used in traditional spirit production, including whiskey, cognac, and rum, where flavor development is important.

Design and operation emphasize batch processing. The pot is filled with a fermented wash and heated, typically by steam or direct fire. As alcohol and other volatile compounds vaporize, they travel up the neck, with the distiller deciding when to collect the “hearts” portion and discard the “heads” and “tails.” Some stills include a doubler or thumper to extend contact with hot vapor and alter flavor, while others rely on a single distillation pass.

Materials and variants influence flavor and efficiency. Copper is favored for its chemical activity, which helps remove sulfur compounds and can contribute subtle flavors. Modern potstills may be all stainless steel with copper cladding or plating. Distilleries differentiate between wash stills (for the first distillation) and spirit stills (for the second distillation or refining), with some using multiple stills in sequence.

History and context note that potstills have been central to many traditional whiskey and brandy methods and remain prized by craft producers for characterful spirits. They are less efficient than continuous column stills, requiring careful control of temperature, cuts, and input materials. Safety and regulatory compliance are essential due to the flammability of alcohol vapors and legal licensing requirements.