The 20 Liters Copper Distiller Clessidra: the perfect choice for those who want to distill with quality

The copper still (or distiller) is the ideal tool for distilling a wide range of raw materials. With this distiller, you can obtain:

• From wine: cognac, armagnac, pisco, and brandy
• From pomace: fine grappa
• From grape must: grape brandy
• From cider: calvados
• From sugar cane: rum and cachaça
• From cereals: whisky, gin, and other "white" spirits
• From roots, tubers, and various fruits: customized distillates

Why choose copper? The technical advantages of this construction

Our stills are entirely made of copper and handcrafted to offer you the best quality at the most competitive price on the market. The choice of copper is not random:

• Beneficial chemical action: The sulfur compounds present in the pomace chemically bond with copper, improving the quality of the distillate
• Superior thermal conductivity: Copper evenly distributes heat across the entire surface, preventing burns and ensuring homogeneous distillation. It perfectly withstands high temperatures (melts at 1083°C) and thermal fluctuations
• Exceptional resistance: Unaffected by corrosion, copper resists the aggression of alcoholic vapors and acids from pomace and fruit
• Purity of taste: Does not impart any metallic flavor to the distillate and actively contributes to neutralizing unpleasant odors and flavors

How the distiller works: anatomy and process

The still consists of a boiler that houses the raw materials, hermetically sealed with a cap from which the "swan neck" emerges. Through this tube, the vapors reach a water-cooled coil, where they condense and return to liquid state, generating your distillate.

The science of distillation: temperatures and phases

Traditional (discontinuous) distillation is based on the boiling point of ethyl alcohol: 78.4°C. Here’s how it proceeds:

Initial phase - The "head" (to be discarded): During the initial heating, vapors of the most volatile substances such as methyl alcohol, acetaldehyde, and ethyl acetate develop. These condense with a characteristic unpleasant odor and must be eliminated immediately as they contain methanol, extremely toxic and dangerous even in small amounts (can cause damage to the optic nerve, blindness, or death).

Central phase - The "heart" of the grappa: Between 78.4°C and 100°C, the true heart of the distillate is collected: pure ethyl alcohol with volatile substances that give genuine aroma and flavor. This is the valuable fraction to preserve.

Final phase - The "tail": Above 100°C, the "tail" appears, rich in impurities and fusel oils with often unpleasant taste and odor. Although not dangerous to health, it is better to discard it for superior quality.

Ease of use for infusions

If you prefer a simpler approach, without legal restrictions, you can create extraordinary infusions starting from bottled grappa or alcohol for liqueurs: nocino, honey grappa, blueberry grappa, and much more!

Important information:

• Attention: The still does not have a built-in thermometer, therefore it requires constant attention and manual temperature control during the process
• Initial treatment: It is essential to perform a first cleaning distillation to remove impurities and unwanted substances that naturally deposit in copper after long periods of inactivity

Capacity: 20 liters