STILLS
The apparatus used to distil spirits, i.e. to separate te alcohol contained in any alcoholic liquid from the water contained therein. There are two main classes of Stills: Pot Stills and Patent Stills. From the Pot Stills the alcohol in the mash is vaporised by the application of heat and collected by condensation. They are direct or single action Stills. Patent Stills are continuous Stills, gradually feeing the alcohol in the mach from all else and ending in pure spirit or plain alcohol, pure or plain because without any by-products, hence also without taste and any individual merit.
(Source: Wines and Liqueurs. From A to Z. A glossary by Andre L. Simon, The Wine and Food Society, 6 Little Russell Street London, WC1, 1935)
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