Description
The shape of the steam dome (still head) plays a crucial role in defining the character and flavour profile of whisky. While some distillers prefer the classic swan-neck design, others achieve their desired spirit style with a pyramidal still head. Because every distiller has different preferences, we offer a wide range of still configurations and tailor each system to the customer's specific production goals. The design and layout of every distillation system are individually developed in close consultation with the customer.
Our whisky stills can also be equipped with a rectification column, allowing the same equipment to produce not only whisky but also premium fruit spirits. The vapour path can be switched manually between the rectification column and the direct condenser using three-way valves installed in the spirit vapour line, providing maximum flexibility for different types of distillation.
Main Raw Materials by Whisky Style
- Irish and Scotch whisky: Barley – traditionally produced using double pot distillation.
- Bourbon whiskey (USA): At least 51% corn – traditionally distilled in pot stills or column stills, depending on the producer.
- Canadian whisky: Predominantly rye – traditionally produced using double pot distillation.
Example of Traditional Irish or Scotch Whisky Production
The first step in whisky production is malting. Barley is soaked in water and allowed to germinate, activating natural enzymes that convert complex starches into fermentable sugars. The germinated barley is then dried and kilned before being milled and mixed with hot water to extract the sugars. The resulting wort is transferred to fermentation vessels, where yeast converts the sugars into alcohol, producing a fermented wash with an alcohol content of approximately 5–10% ABV.
The wash is then distilled twice, producing a spirit with an alcohol content of around 70% ABV. Traditional Irish whiskey is often distilled three times, resulting in a smoother spirit with an alcohol content of up to 85% ABV.
After distillation, the spirit is diluted to cask strength, typically around 60% ABV, before being filled into oak casks.
The whisky then undergoes maturation, most commonly in ex-bourbon or ex-sherry oak casks. By law, whisky must mature in casks for a minimum of three years. During this period, approximately 2% of the spirit evaporates each year, a natural process known as the angel's share.
Once maturation is complete, the whisky is diluted to a bottling strength of at least 40% ABV and is then ready for bottling.
Spare parts catalogue for download here.