Understanding distillation is fundamental to any structured spirits course. If you are a professional pursuing a beverage certification, working in hospitality training, or exploring a career in the alcobev sector, knowing how spirits are made changes the way you taste, evaluate and recommend them.
At its core, distillation is the process used to increase the concentration of alcohol in a fermented liquid. After fermentation, the liquid contains alcohol mixed with water and other compounds. To create a spirit, alcohol must be concentrated.
Pure ethanol evaporates at a lower temperature than water. Ethanol boils at 78.3°C, while water boils at 100°C. When a fermented liquid is heated, alcohol vapours rise first because they evaporate more easily. These vapours are collected and cooled back into liquid form. Since the vapour contains a higher proportion of alcohol than the original liquid, the resulting spirit has a higher ABV.
This scientific principle forms the foundation of distillation, and the type of still used determines the character, strength and style of the spirit produced.
Spirits Distillation: The Two Main Types of Stills
Pot Still
The pot still is traditionally used in the production of spirits such as Scotch whisky and Cognac. It operates as a batch process, meaning each distillation cycle is completed separately before starting the next.
In a pot still, the fermented liquid is heated, vapours rise through the neck of the still, condense, and are collected. Because it is a relatively simple system, more congeners (flavour compounds) are retained in the final spirit.
Advantages:
- Produces characterful spirits with medium to pronounced aromatic intensity
- Retains more flavour compounds, creating depth and complexity
Disadvantages:
- Batch process- slower and less efficient
- Produces lower-strength spirits (maximum around 75% ABV)
Pot still distillation is often associated with richer, fuller-bodied spirits. It is particularly important to understand in any structured spirits and cocktail training certification, as many premium whiskies rely on this method.
Column Still
To achieve higher alcohol strength, a spirit must be distilled multiple times. Each distillation run increases the concentration of alcohol.
A column still works like many pot stills stacked vertically. As vapour rises through the column, alcohol becomes progressively stronger at each level. Water and heavier compounds fall back down, while lighter alcohol vapours continue upward.
This means higher-strength alcohol can be collected at the top, while lower-strength vapours remain at the bottom; all in one continuous process.
Column stills are commonly used in the production of vodka and gin. Unlike pot stills, they operate continuously rather than in batches, making them more efficient.
Advantages:
- Allows continuous distillation
- Can produce very high-strength alcohol (up to 96% ABV)
In simple terms:
- Pot stills emphasise flavour and character.
- Column stills emphasise strength and efficiency.
It is essential to understand in any serious alcohol beverage course or advanced beverage professional certification.
Spirits Distillation Process: Why Should Hospitality Professionals Know About It
For those undergoing hospitality training or pursuing a structured wine and spirits course, knowing the difference between pot and column distillation helps you:
- Explain why a whisky feels rich and textured
- Understand why vodka is typically neutral
- Identify production influences during tasting
- Communicate confidently with guests
Distillation is not just production theory; it directly shapes what you taste in the glass.
If you would like to explore distillation, spirit styles and tasting structure in greater depth, the WSET Level 1 in Spirits at Sonal Holland Academy offers a strong foundation in spirits knowledge.
Click here to know more about upcoming batches and enrolment details about WSET Level 1 in Spirits. Because understanding how a spirit is made is the first step to understanding how it should be served, recommended and appreciated.
