The use of copper lends qualities to your whiskey and moonshine on the molecular level that other metals just can't match. Sulfur and sulfides are a product of fermentation and are unavoidable. These can carry over into your product and give it a bad taste and nasty hangover. Enter copper. There’s some fancy chemistry that helps convert and binds this devil to the still itself, preventing it from being carried off with your product. This is then removed when you periodically clean your still.

With our Pot Belly and Onion Head, it’s all about the curves. When you can free yourself from using rigid lines (like cylinders and cones) you can really manipulate the surface area of your still and therefore increase purity and flavor of your product. It also makes the process faster and more efficient. It’s just a lot harder to make a curved still. But we know it’s worth the time and the best distilleries in the world agree. You won’t find straight lines in the top shelf Scotch distilleries. You will find curves. Shapely stills. Because they know, like we know, it’s the best design.