How do pot stills make spirits?

For those seeking full-bodied, full-flavored spirits, pot stills are the right choice. Known for retaining the richness and texture of the raw materials, pot stills are simple to operate while delivering excellent results.

How a pot still works
A pot still consists of several key components, each integral to its function:
Condenser: The condenser cools the alcohol-rich vapors, condensing them into liquid.
Pot: The pot is the heart of the process, containing the spirit (ferment) and heated to initiate distillation. The shape and size of the pot can affect the characteristics of the final spirit.
Lynn arm: Carries the alcohol vapors from the pot to the condenser. Its angle can subtly affect flavor profiles—an upward angle can produce a lighter spirit, while a downward angle can produce a heavier, more robust spirit.
Swan neck: Helps the alcohol vapors rise upward. It also allows for some condensation and reflux, further refining the vapors before they reach the lynn arm.

How distillation works
Pot stills operate on the principle of selective evaporation and condensation. Compared to water, alcohol has a lower boiling point (78.4°C), so it can be separated during the distillation process. Here’s how the process unfolds:
Preparation
The kettle is filled with two-thirds of fermented liquid – beer for whiskey or wine for brandy. This liquid usually has an alcohol content of between 7% and 12%.
Heating
The liquid is gently boiled using an indirect heat source such as steam. The resulting vapor consists of a mixture of alcohol, water, and fermentation byproducts such as esters and aldehydes.
Separation
The alcohol vapor rises through the swan neck and flows down the lyne arm to the condenser. Cooling within the condenser converts the vapor back into liquid form – a distillate with a higher alcohol concentration.
Repetition
For spirits, multiple distillation cycles are required. Each cycle further concentrates the alcohol:
First distillation: The alcohol content reaches about 40%.
Subsequent distillations: The alcohol content can be increased to 60%-80%.
It is worth noting that single malt Scotch whisky and cognac are usually distilled twice, while Irish whiskey is usually distilled three times.

Pot Stills and Intensely Flavored Spirits
Pot stills are synonymous with producing spirits with rich flavor and texture. This makes them a top choice for:

Single Malt Scotch
Irish Whiskey
Bourbon
Cognac
Mezcal
Rhum Agricole
Unlike column stills, which emphasize efficiency and higher yields, pot stills preserve the complexity of the raw materials to create spirits with character.

Pot stills remain the cornerstone of traditional distilling, renowned for their ability to produce high-quality spirits. Their meticulous batch-by-batch process ensures that every drop tells a story of tradition, craft, and flavor. Whether you’re savoring a glass of fine cognac or enjoying the rich aromas of a single malt whisky, you’re experiencing the art of pot stills at its finest.