In the process of distilling, sulfur (which has an extremely foul smell and taste) coming from the fermentation of yeast binds itself to the copper, producing hydrogen-sulfide, which in turn forms copper sulfate. The copper sulfate sticks to the inside of the still after distillation is completed. After a thorough cleaning of the copper still, the copper sulfate is washed down the drain, and not into your whiskey… unlike other stills made from different metals. Also copper is the second most conductive metal known to man, with the only metal ahead of it on this list being silver. Which means it will take and hold heat most effectively and evenly. Saving you resources and time.
