Your perfect ally for artisanal distillation

The copper still is the ideal tool for those who wish to try their hand at traditional distillation. With this distiller, you can produce:

• Wine distillates: cognac, armagnac, pisco, and brandy
• Grappa: from pomace (grape skins and seeds)
• Grape brandy: from grape must
• Calvados: from cider
• Rum and cachaça: from sugarcane
• Whisky, gin, and "white" spirits: from grains
• Distillates from roots, starchy tubers, sugary substances, and various fruits

Why choose copper? The advantages of traditional construction

Our stills are made entirely of hand-crafted copper, offering the best quality at the most competitive price. Copper is the ideal choice for several reasons:

• Beneficial chemical reaction: The sulfur compounds present in the pomace chemically bind with copper, improving the quality of the distillate
• Excellent thermal conductivity: Copper distributes heat evenly across the entire surface, preventing burning of the distilling mass. It perfectly withstands high temperatures (melting point at 1083°C) and thermal shocks
• Maximum resistance: Copper is not afraid of corrosion and perfectly resists the aggression of alcoholic vapors and the acids from pomace and fruit
• Pure flavor: It does not impart any metallic taste and helps neutralize unpleasant odors and flavors

How the distillation process works

The still consists of a boiler (which holds the pomace), a hermetic cap, and a tube called the "swan neck." The vapors travel through this tube until they reach a coil, where they are cooled by water and condense back into distillate.

In the traditional discontinuous method, the boiler is loaded with a predetermined amount of pomace and water (usually 50%) and is slowly heated. During heating, the temperature becomes crucial:

• Initial phase: Vapors of the most volatile substances (methyl alcohol, acetic aldehyde, ethyl acetate) develop. This phase is called the "head" and must be discarded immediately because it is extremely toxic. The methanol present can cause severe damage to the optic nerve, blindness, or death even in small quantities
• Main phase (78.4°C - 100°C): This is the "heart" of the grappa, composed of ethyl alcohol and aromatic volatile substances that give aroma and flavor to the distillate
• Final phase (above 100°C): The "tail" is not dangerous to health but contains impurities and amyl alcohol with unpleasant taste and odor

Simple and unrestricted infusions

If you prefer a simpler approach, you can use bottled grappa or alcohol for liqueurs and create excellent infusions like nocino, honey grappa, blueberry grappa, and much more, without any legal limitations.

Important information

Attention: Stills require constant attention during use as they do not have an integrated thermometer for temperature measurement.

First use: It is essential to perform a first cleaning distillation to eliminate impurities and unwanted substances that settle on the copper during periods of inactivity.

Capacity: 3.00 liters