Why Use Copper in a Still

Pot stills are traditionally made of copper for numerous practical purposes:

• Copper absorbs sulphur containing compounds and yeast cells which are produced during fermentation and the presence of which is undesirable in the distilled spirit or essential oil. Sulphur compounds and yeast cells smell. Copper keeps the distillate sweet.
• Copper reduces bacterial contamination.
• Copper has excellent heat transfer properties, helpful for both heating and cooling of vapours.
• Copper prevents the production of ethylcarbamat which is a toxic substance formed from cyanides (cyanides are found in the stones of fruits).
• Copper also improves the quality of the final product. If the quality of the mash is not microbiologically perfect, copper will improve the aroma of the final product.

Copper has always been used for the construction of stills since ancient times. With the evolution of time and technologies new materials have been introduced such as stainless steel. However, old Europe will by no means exchange their copper stills for others due to its durability and salutary influences on the final results.