Why Is The Still Made Out of Copper?

Published by Broadslab Distillery

Traditionally, distillers prefer copper to stainless steel and other materials such as aluminum, iron or brass. The old-time stills you see in movies and in old photos were made of copper for definite reasons—and reasons you can taste in your premium whiskies.

Both stainless steel and copper are excellent conductors of heat: dispersing the heat evenly across the entire surface of the metal and creating a more even distillation. But where both stainless steel and copper will not put harmful chemicals into your final product, copper has the advantage over stainless in that whiskey out of a copper still simply tastes better!

Whiskey-lovers agree, and so did the old-time moonshiners, that the whiskeys from copper pots are outstanding. When distilling whiskey in copper, the copper reacts on a molecular level with the sulfurs put out by the fermenting yeast. It “cancels-out” the sulfur taste which would otherwise be bitter and not as smooth.

If you want a bit of “science” to discuss at your next gathering, here goes: in the process of distilling, the sulfur coming from the yeast binds itself to the copper, making hydrogen-sulfide which in turn, forms copper sulfate. The copper sulfate sticks to the inside of the still after distillation is completed. After a thorough cleaning of the copper still, the copper sulfate is washed down the drain, and not into your whiskey… unlike other stills made from different metals.

Yes, copper is more expensive. Especially nowadays. But aren’t you glad we uses copper? And now you know why. 

If you want to know more about our still, which was directly welded into a 500-gallon, double thumper single unit copper pot, click here


Please enjoy responsibly. 
If you break the seal, don’t get behind the wheel.

Broadslab Distillery produces natural, hand-crafted moonshine, whiskey and rum in Benson, NC. 
The American-made spirits are gluten-free and made without the use of anything artificial. It’s the real deal.