
Parts of a whiskey still
It doesn’t matter if you get a pot still or a column still - most stills have the same basic parts, although there are a few differences. Both pot stills and column stills have:
- A boiler pot: This is the largest part of the still and requires the most attention with cleaning and inspection. This is the part you place on your heat source, and then you your mash materials in the pot to be boiled.
- An “onion-head” top: This part of the still gets its colourful name from its shape. Many have built-in thermometers to help you monitor the temperature of your boiling whiskey mash.
- A condenser coil: This is the most difficult to clean, and requires careful inspection before every run. This is the part you must keep cool during a run, in order to turn your vaporized alcohol back into drinkable alcohol.
Article by: Jim Thomas