Still Spirits nailed the blueprint — now it's your turn to make the perfect drop.

July 7, 2025

Why Great Whisky Doesn’t Start With Glenfiddich — It Starts in a Steel Pot Still

Mastering the art of home distilling: secrets, setbacks, and the sweet taste of your own spirit

You know that rush when your first clean cut of spirit hits the glass? A little sharp, a little smoky — and absolutely yours. Years ago, distilling seemed like it belonged in labs or Scottish castles. Now? It’s happening in backyard sheds, garden workshops, and small-town garages across South Australia — and the results are more than drinkable.

Before: Rough, murky batches that barely passed for schnapps.
After: Smooth, character-packed spirits that mates swear are better than store-bought.

This shift isn’t a fluke. It’s what happens when everyday locals start getting curious, get the right gear, and stick with it long enough for their spirits to speak for themselves.

The First Taste Is Humble — And That’s Half the Joy

Most home distillers have a humble origin story. You clean out an old fermenter, pick up a small still, follow the steps — nervously. The air smells like overripe fruit and sweet grain. You check your hydrometer ten times. And then, like magic, something decent comes out.

That first bottle? It’s probably too strong. The flavour might be...confusing. But it's yours. And suddenly this hobby you picked up for fun grabs a hold of you like a loyal sheep dog — persistent, a bit stubborn, and weirdly rewarding.

Old Tools, Modern Flavor

Distilling goes way back — monks, moonshiners, and old-timers sweating over copper coils. But today, technology has brought the craft closer to perfection than ever. Water flow regulators, carbon filter stations, precision temperature control — this isn’t guesswork anymore. It’s accessible, especially when you can get clear advice from people who don’t treat the topic like a secret code.

And gear matters: A clean still. Proper turbo yeast. A good spirit filter. Each one shaves off the bitterness, sharpens quality, and gets your batch closer to that smooth, proud pour you want to share with mates.

Common Pitfalls You’ll Probably Hit (And Can Definitely Avoid)

Rushing the wash: Don’t. Give it time to ferment cleanly. Patience is cheaper than a ruined run.
Forgetting cuts: Heads, hearts, tails — they matter. Nail those and your spirit goes from burny to brilliant.
Skipping a filter: You’ll taste the regret. Trust your charcoal.

These mistakes aren’t just common. They’re practically a rite of passage. But you only need to make them once — and then, with the right feedback, you start refining. Batch after batch. Run after run.

From Rough Shed to Signature Spirits

Some folks start distilling for fun, and before long, their shed becomes a kind of sacred space. A thermometer above the bench. Labels from old bottles. Notes scribbled on scraps of paper. A rack lined with spiced rums, butterscotch schnapps, maybe a pear liqueur that makes you close your eyes when you sip it.

This is what separates the casual from the committed: not the fanciest gear or flashiest flasks, but the intent. Every good spirit tells on its maker — it carries their process, their quirks, even their playlist if we’re being honest.

Where the Real Upgrade Happens

Funny thing is, the biggest shift in distilling doesn’t happen in your still. It happens between your ears. One day you stop copying recipes and start adjusting them. You trust your nose. You pour with confidence. You bin a bad batch without hesitation. That’s not failure — that’s authority.

You go from “Can I pull this off?” to “Here’s how I want this to taste.” That’s when it really gets good.

It used to be about hoping for drinkable. Now it’s about crafting remarkable.

A Final Word (And a Quiet Challenge)

You don’t need the Highlands, a chemistry degree, or a fortune to make something worthy. You need space, some decent gear, helpful folk, and the mindset to treat every run as a step in your story.

What if your shed could beat the bottle shop? What if your label became local legend? You might not be chasing awards, but that first nod from a mate who sips your bourbon and says, “Crikey... that’s bloody good” — that’s your gold medal right there.

Keep tweaking. Keep learning. Keep pouring. The art of distilling’s not about arriving — it’s about tuning your process until every glass tastes like something only you could've made.

Cheers to the next great bottle — the one you haven’t made yet.

- Candeece