Photo Credit: Scotland Info Guide
The size and shape of a still considerably impacts the flavour of a whisky. How? The copper strips out sulfurs, phenols, fusel alcohols and esters; or, smokiness, peatiness, “spicy oils,” and oilyness, respectively.
Synopsis:
1. The rate at which the whisky is distilled through the copper determines how much time the copper has to strip the whisky of these elements; and
2. The larger the surface area the more time the copper has to strip the whisky of these elements.
Rule of Thumb:
The general rule of thumb is that short and stout stills (lots of surface area) produce a more refined spirit that is going to be lighter tasting.
This said, tall and thin stills (less surface area) tend to produce more robust, oily spirits, which are dare I be so bold as to say *ahem* more full bodied.
Same goes for the speed at which the spirit goes through the still. Faster means less time to interact with copper so the spirit will be more full bodied. Slower means more time to interact with the copper so the copper will strip the contents of the whisky leaving a lighter, fresher spirit.
An important note, one type of spirit is not “better” than the other. They are merely different; so, expand your palate and try them all: old, young, fresh, and full bodied. Sláinte
LIKE and follow us on Facebook for more updates and news:
Women's Whisky World 
One thought on “Still Shape and Flow Rate: Their Impact on Whisky Flavour”