Copper vs. Stainless Steel Stills

It's the question every new distiller asks. The short answer: copper makes better-tasting spirit, while stainless is cheaper and lower-maintenance. Here's the detail.

Flavor and sulfur removal

This is copper's killer feature. During fermentation, yeast produces sulfur compounds that taste and smell unpleasant. Copper reacts with these compounds and pulls them out of your vapor, leaving a noticeably cleaner, smoother spirit. Stainless steel is inert — it does nothing to remove sulfur, which is why many stainless stills add copper mesh or a copper section to compensate.

Maintenance

Copper needs a quick acidic clean (a vinegar-and-water run) to keep it bright and working, and it will patina over time. Stainless is essentially wipe-and-go. If you value the lowest possible upkeep, stainless wins here.

Durability and cost

Both last decades when cared for. Stainless resists dents better and is cheaper per gallon of capacity. Copper costs more and dents more easily, but a quality copper still is also a beautiful object that holds its value.

Our take for hobby distillers

For flavor-focused home distilling — whiskey, rum, brandy and moonshine — a 100% copper pot still is the traditional choice for good reason. Browse our copper stills or learn how to choose the right size.