In our work at Brindiamo, we’ve stepped into stillhouses on nearly every continent. Each one hums with its own rhythm—steam curling from vents, copper gleaming in the heat, and the quiet hiss of a craft that’s been refined for centuries.
Long before a spirit ever meets oak, its character is already being formed in the still. That’s something we’ve seen time and time again in distilleries large and small. Recently, we came across an article in The Spirits Journal that explores this idea in detail, and it reminded us just how much a still’s design influences what ends up in your glass.
To the casual visitor, stills can look like works of industrial art—polished copper sculptures with sweeping curves and slender necks. But to a distiller, every angle and dimension is a deliberate choice.
We’ve seen towering stills that produce an airy, floral new make, and squat, broad stills that yield rich, textured spirit with a weighty mouthfeel. We’ve watched distillers tweak the way vapor travels—slowing it down for more copper contact, or letting it surge to capture bolder, more robust flavors.
While The Spirits Journal breaks down the technical factors, our takeaway is simple: stills aren’t just vessels—they’re collaborators in the creative process.
Some moments stand out:
In Speyside, a still with a graceful upward arm produced a delicate distillate that hinted at orchard fruit even before cask maturation. (Image Credit: Speyside (Spey) Distillery Whisky Database on Whisky.com)
In Kentucky, towering column stills run day and night, producing a steady stream of bold, full-flavoured new make. These multi-story copper giants are designed for efficiency and consistency, but they also carry the unmistakable character of the distiller’s choices—how many plates are used, how the vapour is drawn off, and the exact pace of distillation. (Image Credit: Potter Jane still going up, via Distillery Trail)
In Japan, a tall, lantern-shaped still made an almost crystalline spirit—clean, precise, and floral. (Image Credit: Suntory Yamazaki Distillery remodel via Asahi.com)
Each of these spirits began with the same basic steps: heat, vapour, condensation. Yet the copper pathways shaped the outcome as surely as any recipe.
A few months ago, we spotlighted chemist and illustrator John Angus, whose work frames distillation as a delicate science—not just an art. His recent blog, What Makes It Through the Still, breaks down how reflux, boiling points, copper contact, and still shape together determine what survives the journey into the glass. As he puts it:
“It’s not just about collecting ethanol. It’s about shaping what survives the journey into the glass. Change just one variable, and the whole thing shifts.”
John’s visual-infused explanations help us—and our partners—make clearer, more informed decisions about fermentation, cuts, and copper contact. We’ve found his work invaluable when guiding distilleries through flavor-forward distillation strategies.
When advising on new-make sourcing, flavor profiling, or maturation strategy, still design and chemistry sit front and center. Understanding how copper shapes whisky—paired with John’s chemical insights—gives us an edge. It means we don’t just broker barrels; we predict nuances, guide flavor trajectories, and curate partnerships that respect both craft and science.
Stills leave an unmistakable fingerprint on every dram.
If you’re curious to explore more about the science behind still shapes, check out the full piece from The Spirits Journal here, or the deep dive we did on the work from John Angus here.
And if you’re a distillery with a unique still—or a story you’re proud of—we’d love to share it. Reach out to Brindiamo and let’s put a spotlight on your craftsmanship, your stillhouse, and your spirit. We love talking about our partners and brands, and nothing excites us more than celebrating the people and tools that make great whisky possible.