Forget "industrial-grade" that feels cold and impersonal. This system is built to :
1000L Wash Still doesn't just "boil mash"-it gently cooks fermented barley/corn/rye to unlock the sweet, toasty notes that make your whisky recognizable. Its extra-thick copper top traps heat evenly, so every drop of low-wine (20–30% ABV) carries the same rich grain character.
650L Spirit Still doesn't just "distill"-it spirit. Its precision reflux controls let you chase the exact "heart cut" your brand is known for: bold and peaty? Light and honeyed? This still delivers -even across 650L batches.
The Whisky-Maker's Non-Negotiables, Built In
1. Copper That
: Copper doesn't just "remove" harsh sulfur-it it with the fruity, floral esters (pear, vanilla, clove) that define premium single malts. No shortcuts, no chemical fixes-just pure, copper-driven flavor.
Shape=Flavor: The iconic swan neck (3.5℃ taper) isn't for show. It slows vapor flow, so delicate malt notes don't evaporate into thin air-even when you're running 1000L of wash.
2. Built for
Grain-First Design: Wide, gasket-sealed manways let you load malt mash (no straining, no clogs) and clean up in 20 minutes flat (critical when you're running 2+ batches a day).
: Choose steam coils (for gradual, old-school heating) or high-wattage electric bands (for precise digital control)-either way, no scorched grain, no burnt flavors.
mid-run-so you never miss the "sweet spot" of your heart cut, even when batches get big.
3. Tough Enough to Outlast Your First Cask
304/316L Stainless Steel Base: Resists the acidic bite of grain wash, so this still looks (and works) like new after 10+ years of use.
: Built-in CIP ports mean you can clean the entire system without disassembly-so you spend less time scrubbing, more time crafting.
