The pot still, also known as an alembic, remains one of the most recognisable tools in traditional rakia production.
How it works
Fermented fruit mash is heated inside the pot. Alcohol and aromatic compounds evaporate, pass through the neck of the still and enter a condenser, where cooling turns the vapour back into liquid.
Character over speed
Pot stills work in separate batches. This gives the distiller close control over each run and helps preserve the rich fruit aromas that give a rakia its individual character.
