Top 7 Most Misunderstood Whisky Distillation Myths

Whisky distillation is where art meets science… and marketing mischief. Half-truths and misunderstood principles sneak into the conversation like unwanted fusel oils. So let’s clear the air (and the vapour paths). Here are seven of the most persistent, widely misunderstood whisky distillation myths.

The Most Misunderstood Whisky Distillation Myths

1. “Taller stills always make lighter whisky.”

Not always. Taller stills do encourage reflux, which generally leads to a lighter spirit. But still height is just one piece of the puzzle. The shape of the pot, the angle of the lyne arm, the use of purifiers, the type of condenser, and even where you make your spirit cut all dramatically affect the result.

Glenmorangie’s famously tall stills do produce a light, fruity character. Glen Grant also uses tall stills but adds purifiers for even more refinement. Meanwhile, Talisker’s stills are tall but have a downward-sloping lyne arm that encourages heavier, spicier notes. It’s not just about height. It’s how you use it.

2. “Worm tubs make whisky heavier.”

Often, yes, but not always. Worm tubs reduce copper contact and cool vapour quickly, which typically leads to a meatier, sulphury style of whisky. That’s why distilleries like Mortlach and Craigellachie lean into worm-tub heft. 

But worm tubs don’t dictate style on their own. A fast distillation, tight cuts, and a clean fermentation can still produce a light and elegant whisky even through a worm tub. Case in point: Dalwhinnie, which is light and floral despite its old-school cooling system.

3. “Triple distillation makes smoother whisky.”

Triple distillation generally produces a purer, lighter spirit. But “smooth” isn’t a technical term; it’s a vague sensory one, and not always a compliment. Linoleum is smooth. So is licking a window. Or so I’m told…

A triple-distilled whisky can still be fiery, funky, or sharp depending on the grain, fermentation, cut points, and cask regime. Look at Hazelburn from Springbank. It’s triple-distilled, sure, but it’s not sweet and mellow. It’s bright, crisp, and still full of character. 

4. “Pot still = quality. Column still = cheap.”

Pot stills are batch-based and flavour-rich, absolutely, but continuous distillation in column stills can produce fine whisky when used well. Think of Chita’s single grain, or the layered elegance of Loch Lomond “single grain”, essentially a single malt but distilled through a column. You wouldn’t describe bourbon as lacking flavour, and most of it is made in column stills. Even in Scotch, old grain whiskies like those from Invergordon or Cambus show remarkable complexity with age. 

A column still can be finely tuned: adjusting plates, reflux levels, and take-off points allows for precision and nuance. It’s never just about the tool, but the distiller behind it.

5. “Spirit stills do all the flavour work.”

Actually, wash stills (the first distillation) play a huge role. Especially in defining body and character. A vigorous boil in a squat wash still can push heavy, oily compounds through to the next stage. If you start with a light wash distillation, no amount of spirit still finesse will give you back those lost congeners. The spirit still refines what it’s given. You can’t polish what never came through the door.

6. “Reflux only happens in the still neck.”

Reflux refers to the process where heavier alcohol vapours condense and fall back into the pot rather than continuing through the still. This natural recycling helps refine the spirit, encouraging lighter, purer compounds to rise and heavier ones to stay behind.

While the still neck is often where most reflux occurs (thanks to height and temperature gradients), it’s not the only location. The shape of the pot, the width and slope of the lyne arm, and even the type of condenser can all influence where and how much reflux takes place. 

Purifiers (used at Glen Grant and Glenlossie) and features like Fettercairn’s cooling rings deliberately increase reflux at different stages of the distillation. It’s a whole-system dynamic, not just a vertical affair.

7. “Copper is only there to remove sulphur.”

Copper does bind with sulphur compounds, which is crucial. But its role goes further. It helps regulate temperature, fosters esterification, and keeps the spirit lively and bright.

Too little copper contact, and you risk a heavy, off-note-laden new make. Too much, and the spirit can become stripped and hollow. It’s a balancing act, not a single-function fix.

The Last Drop: Top 7 Most Misunderstood Whisky Distillation Myths

These myths persist because they sound good in a tasting room or fit neatly on a label.

But the reality of distillation is messier, more technical, and much more interesting.

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