Copper stills are actually preferred for making gin, and for good reason. The use of copper in the distillation process plays a crucial role in producing a high-quality gin with a refined taste and aroma.
When it comes to gin production, copper stills are highly regarded for their ability to remove unwanted flavors and aromas from the final product. The process of distillation involves heating the liquid mixture, allowing the alcohol to vaporize and then condense, resulting in a more concentrated and purified spirit. Copper, being a highly reactive metal, helps facilitate this process by acting as a catalyst for chemical reactions that occur during distillation.
One of the key benefits of using copper stills for gin production is their ability to strip out volatile sulphuric compounds. These compounds, which are often responsible for off-flavors and undesirable aromas, can be present in the base alcohol used to make gin. However, as the alcohol vapor passes through the copper still, these compounds react with the copper surface, resulting in their removal from the final product. This helps to create a cleaner and more refined gin, free from any unpleasant characteristics.
In addition to removing unwanted compounds, copper also has the ability to interact with and enhance certain desirable flavor compounds found in gin botanicals. The copper surface can help catalyze reactions that create more complex and aromatic flavor profiles in the final product. This is especially important for gin, as the botanicals used, such as juniper berries, coriander, and citrus peel, contribute to the unique taste and aroma of the spirit. The use of copper in the distillation process helps to amplify these flavors and create a well-balanced gin.
Furthermore, copper has excellent heat conductivity properties. This allows for more efficient heat transfer during distillation, ensuring that the liquid mixture is heated evenly and gently. This gentle heating helps to preserve delicate flavors and aromas, resulting in a smoother and more flavorful gin.
Personally, as a sommelier and brewer, I have had the opportunity to work with both copper and other types of stills. While other materials like stainless steel can certainly produce gin, I have found that the use of copper enhances the overall quality of the final product. The resulting gin tends to have a more refined and complex flavor profile, with a smoother mouthfeel and a more pronounced aroma.
Making gin in a copper still is not only possible but highly recommended. Copper's ability to remove unwanted compounds, enhance desirable flavors, and facilitate efficient heat transfer makes it the ideal material for gin distillation. The result is a high-quality gin with a refined taste and aroma that is sure to please even the most discerning gin enthusiasts.