A copper alembic is a traditional still for making fruit brandy, gin, whisky and other spirits (where the law allows), and for steam-distilling herbs and flowers into hydrosols and essential oils. Copper is used because it spreads heat evenly and reacts with sulphur compounds during distillation, which gives a cleaner, rounder distillate. This guide explains the main types of copper still, how to choose the right size and what accessories you will need.

The main types of copper alembic

Classic soldered alembic

The traditional Portuguese copper still: a round boiler, a helmet on top and a copper coil in a separate cooling tank. It is the simplest design there is and is still considered one of the best for character-rich fruit brandy, pomace spirits and re-distilled wine.

Steam alquitara

A compact still with the condenser sitting directly on top of the boiler. Plants lie on two separation grills above the water, so the same unit makes spirits and steam-distilled hydrosols and essential oils.

Polyvalent alembic

A classic still with an extra column for plant material. Distil fruit or wine as usual, or fill the column with herbs and flowers for steam distillation. A good first still if you want to try both alcohol and aromatic distillation.

Rotating column alembic

Built above all for essential oils and hydrosols. The plant column sits on a hinge: tip it to one side, empty the spent plants and refill it without dismantling the still or letting the boiler cool. Most users reload the column three to five times per distillation.

Hydraulic alembic

A pot still with a water-cooled helmet. Part of the vapour condenses before it reaches the coil and falls back into the boiler, which works like a small rectifier and gives a purer, more aromatic spirit.

Bain-marie alembic

The boiler sits in a water jacket and is heated indirectly, so nothing can stick to the bottom or scorch. The safest choice for thick mashes, honey, fruit purées and delicate aromatic distillations.

Whisky alembic

A copper pot still with a tall, onion-shaped helmet and a long swan neck. The extra height gives more natural reflux, which suits malt and grain washes as well as gin and rum.

Charentais alembic

The traditional still for brandy, cognac-style spirits and pisco. A wine preheater uses the heat of the vapour to warm the next batch, so each run is shorter and uses less fuel.

Modular and multifunctional alembics

Modular stills are built from copper modules (boiler, head, columns, Gin Box, rectifying column and condensers) joined with stainless steel tri-clamps. Start with a basic still and add parts later. Multifunctional stills combine column, head and condenser in one piece for spirits, vapour-infused gin and steam distillation.

Test and professional distilleries

Test distilleries of 20–50 litres let you develop gin, whisky or fruit spirit recipes before scaling up. Professional copper distilleries of 250–1000 litres are fully equipped for craft production.

What size alembic do I need?

As a rule, a copper pot still gives about 10–15% of its capacity as distillate per run from a ferment of around 10% ABV.

Boiler	Typical spirit per run	Good for
2–5 L	200–750 ml	Learning, testing recipes, small hydrosol batches
10 L	1–2 L	Regular home use
20–30 L	2–5 L	Serious hobbyists and small farms
50–100 L	5–15 L	Small producers, fruit and pomace distillers
200 L and more	20 L and more	Wineries and craft distilleries

For essential oils, the plant capacity matters more than the boiler. A 3 L rotating column still takes about 300 g of plants per load and gives 2–2.5 L of hydrosol; a 10 L still takes about 600 g and gives 7–8 L.

Heat source

Gas burner – the usual choice; choose a burner sized for your still.
Electric hotplate – convenient indoors for small stills.
Electric heating element – for modular stills, fitted in the boiler’s clamp port.
Steam heating – for professional distilleries.

Note that copper does not work on induction hobs.

Accessories worth adding

Thermometer – to control the distillation.
Alcoholmeter, measuring cylinder and holder – to read the strength and make the cuts between heads, hearts and tails.
Separation grills – keep mash off the bottom and hold plants above the water.
Rectification lens – a purer, stronger distillate from a pot still.
Essencer or separating funnel – separates essential oil from hydrosol.
Cooling kit – a pump and hoses that circulate cold water through the condenser.

Caring for a copper still

Rinse the still with water after each use and dry it. From time to time clean the inside with citric acid or with lemon and salt to remove tarnish, then rinse well. Copper darkens naturally over time; a well-kept still lasts for decades.

Is home distilling legal?

Distilling water, hydrosols and essential oils is generally allowed, but distilling alcohol is regulated and in many countries needs a licence or is not allowed. Check the rules where you live before distilling spirits. This guide is general information, not legal advice.

Ready to choose?

Not sure which still to pick? Tell us what you want to make and roughly how much, and we will recommend a model and size.