Fully automatic multifunctional distillery equipment
Whisky distiller

This equipment is a distiller for distilling the original liquor. It is made of high-purity red copper plate and stainless steel plate, and is distilled by indirect steam heating.

Whisky distillers have mainly two categories, one is a tower still and the other is a pot still. The biggest difference between these two is that tower stills are capable of high volume alcohol production, while pot stills can only produce 40-50% alcohol and also require an additional distillation step. Tower stills produce purer alcohol, but lack the richness of oils that pot stills have.

The length of the still's neck is an extremely important factor in influencing reflux: short-necked stills have little temperature difference from the bottom to the top, so there is less reflux; long-necked stills have a greater temperature difference, which results in more reflux, and the lighter-flavored compounds have a chance to condense back into the finished spirit in the still, which increases the proportion of lighter-flavored compounds and produces a more refreshing, more subtle spirit.

The characteristics of the still, together with the skill of the distiller and the vagaries of nature, determine the quality of the whisky. For this reason, there is a constant search for the ideal shape of the still, one that meets its requirements in terms of capacity, liquid evaporation area, copper thickness and distillation temperature.
Each distillery has its own peculiar shape and volume of pot still. It is believed that a tall, thin still produces a whisky with more sugar, while a short, thick pot still produces a whisky that smells good and contains less sugar. The temperature of the liquid being distilled in different parts of the still depends on the shape of the still. By distorting the still by tapping, special temperature and evaporation conditions can be produced in the depression.