When distilling moonshine, you have two primary options to use as your mash pot still: copper still and a stainless steel still. One of the most common questions among new moonshine distillers is which still is better and what are the differences between them.

Some people prefer copper stills, and others swear by stainless steel. Both options have their benefits and drawbacks, so, at the end of the day, it really comes down to a matter of personal preference. Before you invest in a still, get to know the two major types of moonshine still and their differences.

Copper Stills

Copper is the traditional metal used in moonshine stills. The reason it is so popular is because of all the food-safe materials you can use, copper is the best conductor of heat, so you can precisely control the temperature while you distill. It’s not wonder traditional French cooks prefer to cook with copper pots and pans.

Even and radiant heating is necessary in the fermentation process, because you want to keep your mash at a certain temperature to generate the alcohol steam. If you’re struggling with temperature fluctuations, there’s a chance you can burn your mash or spend a long time heating it up.

But specific to spirit distilling, using copper also removes sulfur compounds in the alcohol, which improves the taste and quality of the moonshine.

The major drawback of utilizing a copper still is that it tarnishes easily and can be somewhat difficult to clean, so you may spend more time doing maintenance on a copper still than on a more durable material like stainless steel. Last but not least, most copper stills are more expensive than stainless steel, which can be a drawback for people who want to distill on a tight budget.

Stainless Steel Stills

Stainless steel is typically cheaper than copper, so it’s a great option for beginners who don’t want to break the bank on their equipment. It’s also very durable and easy to clean. If you want a low-maintenance still that can withstand tarnishing, stainless steel is a good choice.

The main disadvantage of a stainless steel still is that it doesn’t always conduct heat evenly. It can take a long time to heat up the still and cool down the water, so you may not be able to distill with as much precision as you can with a something like a copper still. Stainless steel also doesn’t break down or remove sulfur compounds, which is important for the production of high-quality moonshine. However, you can add copper mesh to your stainless steel still to remove the sulfur compounds and improve the taste and aroma of the alcohol.

Ultimately, the best still for you depends on your experience, your budget, and your priorities. While many experienced distillers agree that copper produces the best moonshine, you can also make a great product with tough and durable stainless steel.