Column stills produce a more neutral spirit than copper pot stills, which means that the flavours imparted by the whisky’s ingredients and the cask ageing process are more prominent than with copper pot stills. This can lead to a more focused and intense experience, with the flavours of the whisky coming through more clearly and distinctly.
However, the spirit produced by a column still is generally considered to be less complex and less interesting than that of a copper pot still, as the more delicate and subtle flavours imparted by the copper can be lost in the distillation process.
Column stills have been used in whisky production since the early 19th century. They are a type of still that consists of a tall, narrow vertical column with a series of plates. This allows for a more efficient distillation process than a traditional pot still, as more of the alcohol vapours can be condensed and collected in a shorter amount of time. As a result of this, column stills are often used in the production of grain whiskies, as well as light and blended whiskies.
In Scotland, column stills are typically used for the production of single malt whiskies, although the use of pot stills is still prevalent. Column stills are also commonly used in other parts of the world, including the United States and Japan, for the production of whisky.