Pot still

Pot stills at the Lagavulin Distillery

A pot still is a type of still used in distilling spirits such as whisky or brandy. Heat is applied directly to the pot containing the wash (e.g. for whisky) or wine (for brandy). This is called a batch distillation (as opposed to a continuous distillation).

At sea level, water boils at 100 degrees Celsius (212 °F) but alcohol boils at 78 degrees Celsius (172 °F). During distillation, the vapour is richer in alcohol than the liquid. When this vapour is condensed, the resulting liquid contains a higher concentration of alcohol. In the pot still, the alcohol and water vapour, combined with vapours of the multitude of aroma components such as esters, alcohols that give the mash or wine its aroma, evaporate and flow from the still through the condensing coil. There they condense to the first distillation liquid, the so-called 'low wines', with a strength of about 25-35% alcohol by volume, which then flows into a second still below. It is then distilled a second time to produce the colourless spirit, collected at about 70% alcohol by volume. Maturation in an oak aging barrel typically causes the brown color to develop over time.

The modern pot still is a descendant of the alembic, an earlier distillation device.

The largest pot still in the world was in the Midleton Distillery constructed in 1825, County Cork Ireland. It had a capacity of 31,618 gallons (approximately 140,000 litres) and is no longer in use.

• 

  a Cognac pot still

• 

  a spirit safe (i.e. padlocked apparatus at the end of the pot still enabling the distiller to cut off the "heads" and "tails" of distillation; it is padlocked for excise reasons)

See also

• Alembic
• Batch distillation
• Column still
• Pure pot still whiskey
• Poitín