The continuous still, AKA: the Coffee still, column still, and patent still. They come in many designs and sizes with a number of optional parts and processes. All of the variations create differences in the final spirit produced. Whisky production is often associated with the more ancient pot still. However, many distillers including those producing grain whisky in Scotland, as well as Bourbon distillers, use them. This is in large part because of the cleaner, lighter new make spirit they can produce and the efficiency and ease of the process (compared to pot stills).
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