Traditional Distillation (Batch Distilling)

The craft batch still for traditional distillation is a versatile piece of equipment designed to produce a variety of spirits, including gin, whiskey, vodka, grappa, and rum. These stills typically operate in a batch mode, processing a specific quantity of fermented liquid (mash) at a time.

• Boiler: The boiler heats the mash, converting the liquid into vapour. It can be made of copper, stainless steel, or other heat-conductive materials.
• Condenser: The condenser cools the vapour, causing it to condense back into a liquid. It may be a water-cooled condenser or an air-cooled condenser.
• Still Head: The still head is the part of the still that connects the boiler to the condenser. It may include features like a lyne arm, a dephlegmator, or a reflux condenser to control the distillation process.
• Pot Still: A pot still is a simple type of batch still that consists of a single vessel with a domed lid. It is often used for producing whiskey and some types of rum.
• Column Still: A column still is a more complex type of batch still that has multiple stages or plates. It allows for better control of the distillation process and can produce higher-purity spirits.
• Fermenter: A fermenter is used to convert grains, fruits, or other raw materials into a fermented mash that can be distilled.

1. Mash Preparation: The desired raw materials (grains, fruits, etc.) are crushed, mixed with water, and allowed to ferment.
2. Distillation: The fermented mash is transferred to the still boiler and heated. The vapour rises through the still head and is condensed into a liquid.
3. Cuttings: The distillate is often divided into different "cuttings" based on the boiling points of the compounds present. The "heads" (low-boiling components) and "tails" (high-boiling components) may be discarded, while the "heart" (the desired spirit) is collected.
4. Maturation (for some spirits): Some spirits, such as whiskey and rum, require maturation in barrels to develop their flavour and character.

• Gin: A botanical basket is often used in the still head to infuse the vapor with botanical flavors.
• Whiskey: The type of grain used (barley, corn, rye, etc.) and the maturation process in barrels determine the flavour profile of the whiskey.
• Vodka: Vodka is typically distilled multiple times to achieve a high level of purity.
• Grappa: Grappa is made from the grape skins and stems left over from winemaking.
• Rum: Rum is made from fermented molasses or sugar cane juice.

By carefully selecting the equipment and controlling the distillation system, craft distillers can produce a wide variety of high-quality spirits. If you require guidance on setting up the right distillery for your business please don't hesitate to reach out.