Whisky Still Equipment

Zhengjiu offers industry-leading whisky distilling equipment trusted by craft distilleries and commercial producers worldwide. Here's why we're the preferred choice:

• Premium Copper Construction: Our stills are made from high-grade copper for excellent heat distribution and natural removal of unwanted compounds—perfect for smooth, rich whisky.

• Customizable Solutions: From 50L to 3000L, we provide flexible configurations, including optional reflux columns, agitators, and automation systems tailored to your needs.

• Handcrafted Quality: Each unit is expertly crafted to ensure durability, precision, and optimal performance in every batch.

• Global Support: We offer 1-year warranties, lifetime technical assistance, and reliable shipping worldwide.

• Complete Distillery Packages: Zhengjiu delivers not just equipment, but complete craft spirits solutions—from fermentation tanks to bottling lines.

Choose Zhengjiu distillery solutions for reliable, scalable, and high-efficiency whisky production that meets global standards.

Understanding how whisky is distilled helps craftspersons and enthusiasts appreciate its complex flavors. Here's the breakdown:

1. Malting & Mashing

• Barley is soaked, germinated, and dried (malting) to convert starch into fermentable sugars.

• Crushed malted barley is mixed with hot water (mashing) to extract sugary wort.

2. Fermentation

• The wort is cooled and combined with yeast in washbacks (fermentation vessels).

• Over 48–72 hours, yeast converts sugars into alcohol (≈8% ABV), creating "wash" (a beer-like liquid).

3. Pot Still Distillation (Double/Triple Distillation)

• First Distillation (Wash Still): Wash is heated, producing a low-alcohol "low wines" (≈20–30% ABV).

• Second Distillation (Spirit Still): Low wines are refined, separating foreshots, heart (ethanol-rich spirit, used for whisky), and feints.

4. Maturation

• The clear "new make spirit" is aged in charred oak barrels for years, absorbing color, tannins, and flavor (vanilla, caramel, smoke).