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10000L+7000L Whisky Still

A Dual Pot Still is used in some distilleries, made up of a Wash Still and a Spirit Still. In this set-up, a Wash Still performs a stripping run where the ethanol present in the wash after fermentation is distilled to collect what’s known as low wines. These are then transferred to the Spirit Still for a second distillation.

Usually a Spirit Still is only about a third of the overall volume of the Wash Still, but this can vary depending on the process being followed.

A Dual Pot Still can be built in copper or a combination of copper and stainless steel, and built with various neck designs and lyne arm slopes. If a column is required, it can be built as a single column or split to shorten.

Capacity: 10000L+7000L, customizable
Material: Red copper TP2, SUS304
Dimensions: Pot Diameter: 3300mm, Height: 8800mm

Video Specification Detail Features

Video

Video of Whisky Still

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Specification

Specification of Whisky Still

Item No.	ZJWS-1000L+7000L
Product name	10000L wash still+7000L spirit still
Capacity	10000L+7000L, customizable
Material	Red copper TP2, SUS304
Dimensions	Pot Diameter: 3300mm, Height: 8800mm
Thickness	8mm
Appication	To make single malt whisky,

Detail

Detail of Whisky Still

Still Top

When a whisky connoisseur mentions the shape of a still, they are usually referring to the special design of the top. The detailed shape is responsible for the evaporation, flow and condensation conditions. But it's not just about the top alone. The shape and inclination of the transfer arm to the condenser, the so-called Lyne arm, also determines the type and quality of the raw whisky.
A basic distinction is made between the following four types of top

The still in the picture above can be regarded as the archetype of every still. Four basic areas can be recognised in the top. Firstly, there is the spherical lid (A), which covers the top of the boiler. This is followed by a conical neck (C), which is connected to the lid via an intermediate piece(B). The Lyne arm (E) is connected to the upper part via a spatially complex curved piece (D).

Features

Features of Whisky Still

The taller and narrower a still is, the more effectively it separates components that evaporate at different temperatures, resulting in purer alcohol at the elbow to the Lyne arm of the pot still. Conversely, a very intense, strong whisky is produced when the stills are more compact, as the flavor components do not separate as easily.

In contrast, stills that are tall and slender result in a whisky that is smooth and mild, thanks to the excellent separation achieved over the height. During distillation, the heavier, oily flavors are left behind in the still.

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