Made from high quality stainless steel, our stills are strong and chemically inactive, outlasting copper by decades. Copper requires chemicals for cleaning and facilitates the formation of Ethyl Carbamate (a suspected mild-carcinogen), however copper can be useful in controlling sulfur contamination - by integrating removable copper catalytic waffles, we can control sulfur contamination as required.
NEXT GENERATION EQUIPMENT
The next evolution in distilling
When initial plans were drawn for the distillery, our team had the chance to do things a little differently. We wanted to question the norms of distilling and in true Earp style have never been afraid to ask why done is done.
Unlike traditional stills our next generation equipment is made from high-quality stainless steel and is destined to outlast copper counterparts by decades. Our stills are designed to be run in two modes - pot still or column still mode, meaning we can produce any kind of spirit imaginable including whisky, rum, brandy, gin, vodka and liqueurs.
Still of steel
Packing a punch
The most common question we get asked when someone sees our stills? "What are the springs in the column?" Our column is filled with stainless steel packing coils to create reflux when needed and open space when distilling in potstill mode.
Square is the new round
The patented flush square boiler offers many benefits including preventing 'agitation of shearing'. This ensures we get a much more stable distillation run with more control over what flavour components are selected and harvested.
90% energy efficiency
Through the use of stainless steel, insulation and innovative design, our stills operate with up to 90% more energy efficiency than traditional copper stills.
Using automation and robotization we get total control over our spirits production process. This helps us ensure we make the exact same top shelf spirit over and over again. Did we mention we can even control our stills on our phones?
Insulated heaters inside our stills , coupled with our jet propulsion agitators, give us direct access to the Maillard Reaction without the risk of scorching (more on the Maillard Reaction below).
25% more flavour
The Maillard Reaction
The Maillard reaction is a chemical reaction between amino acids and reducing sugars that gives browned food its distinctive flavour. Seared steaks, fried dumplings, cookies and other kinds of biscuits, breads, toasted marshmallows and many other foods undergo this reaction.
Our stills use direct heating. In combination with the square boiler and jet propulsion agitator, we get access to the Maillard reaction for 25% more flavour, without the risk of scorching.
More than just equipment.
Our stills and fermenters have been carefully designed and assembled in the Netherlands using the highest quality materials and electrical components. Our stills and fermenters are more than just pieces of equipment, they are an extension of our vision for a new normal in the distilling world, where modern technology is embraced, but tradition and heritage is not forgotten.
Zeus is our 5000 litre reflux column still with both pot and column distilling modes.
Hermes (son of Zeus) is our 500 litre reflux column still which also has both pot and column distilling modes.
ARTEMIS & APOLLO
Artemis & Apollo are our twin 5000 litre fermenters with pH, SG and temperature monitoring.
Our distillery lab is home to eight 5 litre stills which we use for rapid R&D of our spirits, and for our Spirit School.