When it comes to stills, we probably think of pot stills. Pot stills are made of copper and have a wide, spherical bottom and a long, thin, tapered neck.

In a classic pot still, the steam passes through the neck of the swan and reaches the worm, where the coiled copper tubing connects to the condenser, where the steam condenses into a liquid. Typically, aged spirits such as whisky, tequila, rum and other refined spirits are distilled in pot stills. Pot stills are also useful for adding desired aroma congeners to the liquor.
 
Column still, also known as Coffey still, is a continuous still. Its design is relatively modern, and the original wine is extracted directly from the fermentation. Column stills are made of stainless steel and have a tall column structure designed to obtain purer steam. It has some perforated panels inside.

As the bottom heats up, the steam sends the alcohol back to the top as the fermented pour from the cooler top meets the steam. When the alcohol-carrying vapor passes through the perforated plate, the heavier particles are compressed and condensed, and the alcohol-carrying vapor can continue to reach the top and then pass through the pipes connected to the condenser, thereby condensing into our original wine. Tower stills are generally used for the production of liquor or strong alcohol spirits, such as vodka, gin, etc.
 
The main difference between the two types of stills is that tower stills can produce large volumes of alcohol, while pot stills can only produce 40%-50% alcohol and require additional distillation steps. Column stills produce purer alcohol but lack the rich oils and fats found in pot stills.
 
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Edited by Cassie
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