2. Distillation

There are many different types of stills in use around the world. One of the most important distinctions is the one between batch pot stills and continuous column (or coffey) stills. Furthermore, there are many varieties of pot stills that have a significant impact on the flavour of the spirit produced.

The number of times the spirit is distilled also has an impact of flavour: triple distillation creates a higher ABV spirit (typically at around 80% ABV) compared with double distilled spirit (typically at around 70% ABV) and, as consequence, tends to have fewer congeners and impurities in the spirit.

Note: Triple distillation is only one way to remove congeners and impurities, other factors that affect the level of impurities include: 

• where the distiller makes their cut points;

• the speed of distillation; and

• the amount of reflux in the still (e.g. by using large stills, as well as additional features such as upward lyne arms).