| Applies to | Rum, Whisky, Cognac |
A pot still distils in discrete batches. Because it’s less efficient at stripping out congeners than a column still, it retains more of the heavy, flavour-active compounds — esters, oils, and higher alcohols — that give a spirit body and character.
This is why pot-still rums and malt whiskies tend to taste bigger and more distinctive than their column-distilled counterparts.
Related
- Column Still
- Esterification