Description: The pot still is the oldest type of distillation apparatus. It has a simple design, consisting of a large pot to heat the wash, and a condenser to collect and cool the vapor back into liquid form.

Characteristics: Pot stills are known for producing spirit with a rich, full-bodied flavor. The process allows for a lot of interaction between the wash and the copper, which helps remove sulfides and soften the spirit. Ideal for whiskies and rums, the pot still favors a spirit with depth and complexity.

2. Column Still (Continuous Still)

The column still, or continuous still, consists of two large columns filled with a series of plates or trays. The wash is continuously fed into the columns, where it is heated and vaporized. The vapor rises through the plates, increasing in alcohol concentration as it goes. 
Characteristics: Column stills are efficient and can produce high-proof spirits. They are capable of continuous operation, making them suitable for large-scale production. The distillate can be cleaner, lighter, and more neutral than that from a pot still, making it perfect for vodka and light rums. However, it doesn’t have to be lighter. Distillate can be tapped at different plate levels, each plate having a different concentration and flavor, to dial in a particular flavor profile.

3. Hybrid Still

Description: Hybrid stills combine elements of both pot and column stills, offering versatility in the distillation process. They might have a pot with a column attachment, allowing distillers to switch between or combine distillation methods.

Characteristics: Hybrid stills provide distillers with the flexibility to produce a wide range of spirits, from heavy, flavorful whiskies to light, clean vodkas. The character of the distillate can be adjusted by changing the configuration and how the still is operated.

4. Alembic Still

Description: Often considered a type of pot still, the alembic still has a distinctive onion-shaped head, which helps in condensing and collecting the vapors. It’s one of the most traditional still designs.

Characteristics: Like pot stills, alembic stills are praised for their ability to produce rich, full-flavored spirits. They are particularly favored for distilling brandies and some types of whiskey, imparting a smooth, complex character.

5. Coffey Still (A Type of Column Still)

Predecessor to the Column still. It was patented by Aeneas Coffey in 1830.  This was not the first continuous still,  but an improvement  of similar patents dating to at least 1922. We mention the Coffey still to clear up the confusion if you see a whisky with Coffey (ey) on the label. It is more likely a grain whisky and not coffee flavored. 

Each type of still brings its own magic to the distillation process, influencing the final spirit in unique ways. Whether it’s the rich, complex character from a pot still or the clean, refined notes from a column still, the choice of apparatus is pivotal in crafting the spirit’s essence. Cheers to the fascinating world of distillation!