Shop – Essential Oil Still & Distilling Equipment

LEONARDO® still CLASSIC or GRANDE

• The still is made of solid, high-quality copper. The LEONARDO® still was designed by us and is optimally designed from a process technology perspective. It is manufactured exclusively for us. The still corresponds to the construction plans of Leonardo da Vinci from the 15th century for making essential oils and hydrosols with the highest possible yield.
• There is a flavor basket above the bottom of the kettle. Hence, the material being distilled, i.e. the flowers, herbs, seeds, roots or other plant materials, does not come into contact with the water during distillation, only with the STEAM. This results in particularly high-quality essential oils and hydrosols.
• The cooler has inlet and outlet nozzles for connection to a water tap. On the inside the inlet nozzles reach down to the bottom of the cooler in order to ensure complete circulation of the cooling water. To go with this, a meter-long piece of silicon tube is included. Tube connectors and tubes with different diameters are available in DIY markets and aquarium shops. It is also possible to operate the cooling system by means of a recirculation pump (not included in delivery), similar to indoor fountains. The cooler is open on top, so it is also possible to operate the still without running water. In this case, simply pour cold water into the cooler from the top in order to exchange the cooling water.
• Due to the flat kettle bottom, the still can be placed directly on a gas or electric stove. No additional burner is required. A wood stove (kitchen stove) or open fire are naturally also suitable as heat sources.
• The still is made of hammered copper to increase the strength and chemical resistance. When the individual parts are connected together, the still is sealed, and no replacement parts or gaskets are required.
• Since the stills are handmade, each LEONARDO® is in fact unique. To prevent mixing up the exact-fitting individual parts if you have multiple stills of the same type, they are marked individually with embossed stamps.
• The still is delivered with detailed operating instructions.
• The vapor condenses in a copper dome (topmost container). Due to this short vapor and cooling path, a very rich hydrosol is created, and there are no losses of the valuable oil during cooling, as there are for example in a cooling coil.
• With the LEONARDO®, the complete interior including the cooler and run-off groove can be reached by hand. Therefore the still can be cleaned effortlessly on the inside and outside without any residue in no time at all with a cleaning sponge and dish soap. Nothing is more annoying than impurities in the distillate simply because certain areas of the still are not accessible. The best thing for cleaning the distillate drain tube is the matching tube brush.
• The still deliberately has NO automatic oil separator or separating funnel. First of all, this is because considerable quantities of oil stick to the insides of this type of equipment, so no oil is lost unnecessarily. Secondly, because some oils are heavier than water (e.g. cinnamon, cloves, alant root, balsam poplar and so on), and thirdly because the container with the hydrosol and essential oil should be stored for at least several weeks BEFORE separation in order to obtain the highest possible quality oils and hydrosols. Apart from this, the hydrosols obtained from the LEONARDO® are so intensive that , depending on the plant type, they often exhibit very opaque and milky cloudiness, or there are accumulations of oil drops in the bottom area. Hence, with automatic oil separation, considerable amounts of the valuable oil would not be separated. Even with crystal clear hydrosols, you should wait at least several hours before you separate the oil from the hydrosol.
• In our book The Essential Oil Maker’s Handbook (not included in delivery), you will find many tips and guides that go far beyond the operating instructions such as, for example, the right part of the plant, the optimum harvest and harvesting time (time of day) and the best processing methods for more than 140 native and exotic plants in order to obtain the most intensive hydrosol possible and high oil yields. Furthermore, there are more than 50 basic recipes for using the essential oils and hydrosols. The selection ranges from products for facial and body care, liqueurs, spiced oils, flavoring for tea, and inhalations to room sprays, sauna infusions and perfume.

Kettle size, filling volume, distillation time

• Filling volume, water: 1.5 l
• Filling volume, material to be distilled (vapor space): 3.6 l
• Remaining vapor space: 0.6 l
• Distillation time with an electric 1500 W single hotplate: 35 to 45 minutes (including the heating-up time)
• Dimensions: width 21 cm, length 27 cm, height 47 cm

• Filling volume, water: 1.5 - 2.0 l
• Filling volume, material to be distilled (vapor space): 6.5 l
• Remaining vapor space: 0.6 l
• Distillation time with an electric 1500 W single hotplate: 35 to 45 minutes (including the heating-up time)
• Dimensions: width 25 cm, length 40 cm, height 53 cm

Which LEONARDO® is best suited to you, the CLASSIC or GRANDE?

If you have smaller quantities of plants, e.g. 1 to 2 herb bushes per plant variety, then the LEONARDO® CLASSIC is completely adequate. On the other hand, the GRANDE makes more sense for larger quantities of plants, so you don’t have to perform multiple distillation processes with the same plant material. However, if you work mainly with plants that have very low oil content, such as roses, wild herbs, lemon balm, chamomile, and so on, then the GRANDE is the right choice. This is because only with a suitable amount of plants in the still will you also obtain the most intensive hydrosol possible, and actually also obtain essential oils from these plants. If you only want to make hydrosols and consider the essential oil to be a welcome by-product, then the right still size depends exclusively on the amount of plants available to you.

Example of oil distillation using Dill tip oil as an example.

LEONARDO® still CLASSIC or GRANDE

• The still is made of solid, high-quality copper. The LEONARDO® still was designed by us and is optimally designed from a process technology perspective. It is manufactured exclusively for us. The still corresponds to the construction plans of Leonardo da Vinci from the 15th century for making essential oils and hydrosols with the highest possible yield.
• There is a flavor basket above the bottom of the kettle. Hence, the material being distilled, i.e. the flowers, herbs, seeds, roots or other plant materials, does not come into contact with the water during distillation, only with the STEAM. This results in particularly high-quality essential oils and hydrosols.
• The cooler has inlet and outlet nozzles for connection to a water tap. On the inside the inlet nozzles reach down to the bottom of the cooler in order to ensure complete circulation of the cooling water. To go with this, a meter-long piece of silicon tube is included. Tube connectors and tubes with different diameters are available in DIY markets and aquarium shops. It is also possible to operate the cooling system by means of a recirculation pump (not included in delivery), similar to indoor fountains. The cooler is open on top, so it is also possible to operate the still without running water. In this case, simply pour cold water into the cooler from the top in order to exchange the cooling water.
• Due to the flat kettle bottom, the still can be placed directly on a gas or electric stove. No additional burner is required. A wood stove (kitchen stove) or open fire are naturally also suitable as heat sources.
• The still is made of hammered copper to increase the strength and chemical resistance. When the individual parts are connected together, the still is sealed, and no replacement parts or gaskets are required.
• Since the stills are handmade, each LEONARDO® is in fact unique. To prevent mixing up the exact-fitting individual parts if you have multiple stills of the same type, they are marked individually with embossed stamps.
• The still is delivered with detailed operating instructions.
• The vapor condenses in a copper dome (topmost container). Due to this short vapor and cooling path, a very rich hydrosol is created, and there are no losses of the valuable oil during cooling, as there are for example in a cooling coil.
• With the LEONARDO®, the complete interior including the cooler and run-off groove can be reached by hand. Therefore the still can be cleaned effortlessly on the inside and outside without any residue in no time at all with a cleaning sponge and dish soap. Nothing is more annoying than impurities in the distillate simply because certain areas of the still are not accessible. The best thing for cleaning the distillate drain tube is the matching tube brush.
• The still deliberately has NO automatic oil separator or separating funnel. First of all, this is because considerable quantities of oil stick to the insides of this type of equipment, so no oil is lost unnecessarily. Secondly, because some oils are heavier than water (e.g. cinnamon, cloves, alant root, balsam poplar and so on), and thirdly because the container with the hydrosol and essential oil should be stored for at least several weeks BEFORE separation in order to obtain the highest possible quality oils and hydrosols. Apart from this, the hydrosols obtained from the LEONARDO® are so intensive that , depending on the plant type, they often exhibit very opaque and milky cloudiness, or there are accumulations of oil drops in the bottom area. Hence, with automatic oil separation, considerable amounts of the valuable oil would not be separated. Even with crystal clear hydrosols, you should wait at least several hours before you separate the oil from the hydrosol.
• In our book The Essential Oil Maker’s Handbook (not included in delivery), you will find many tips and guides that go far beyond the operating instructions such as, for example, the right part of the plant, the optimum harvest and harvesting time (time of day) and the best processing methods for more than 140 native and exotic plants in order to obtain the most intensive hydrosol possible and high oil yields. Furthermore, there are more than 50 basic recipes for using the essential oils and hydrosols. The selection ranges from products for facial and body care, liqueurs, spiced oils, flavoring for tea, and inhalations to room sprays, sauna infusions and perfume.

Kettle size, filling volume, distillation time

• Filling volume, water: 1.5 l
• Filling volume, material to be distilled (vapor space): 3.6 l
• Remaining vapor space: 0.6 l
• Distillation time with an electric 1500 W single hotplate: 35 to 45 minutes (including the heating-up time)
• Dimensions: width 21 cm, length 27 cm, height 47 cm

• Filling volume, water: 1.5 - 2.0 l
• Filling volume, material to be distilled (vapor space): 6.5 l
• Remaining vapor space: 0.6 l
• Distillation time with an electric 1500 W single hotplate: 35 to 45 minutes (including the heating-up time)
• Dimensions: width 25 cm, length 40 cm, height 53 cm

Which LEONARDO® is best suited to you, the CLASSIC or GRANDE?

If you have smaller quantities of plants, e.g. 1 to 2 herb bushes per plant variety, then the LEONARDO® CLASSIC is completely adequate. On the other hand, the GRANDE makes more sense for larger quantities of plants, so you don’t have to perform multiple distillation processes with the same plant material. However, if you work mainly with plants that have very low oil content, such as roses, wild herbs, lemon balm, chamomile, and so on, then the GRANDE is the right choice. This is because only with a suitable amount of plants in the still will you also obtain the most intensive hydrosol possible, and actually also obtain essential oils from these plants. If you only want to make hydrosols and consider the essential oil to be a welcome by-product, then the right still size depends exclusively on the amount of plants available to you.

Example of oil distillation using Dill tip oil as an example.

LEONARDO®still Flexi 2

One distilling device – two sizes: You can fill the still either with 5 liters or 12 liters of plant material. Thus, the still size fits to the amount of plant material you have available, just remove the middle part of the size. All necessary parts are in the scope of delivery.

Kettle size, filling volume, distillation time

• Filling volume, water: 1.5 – 2 l
• Filling volume, material to be distilled (vapor space): 5.0 or 12.0 liters
• Remaining vapor space: 0.5 l
• Distillation time with an electric 1500 W single hotplate: 35 to 45 minutes (including the heating-up time)
• Dimensions (maximum): width 27 cm, length 41 cm, height 58 cm

Description

• The still is made of solid, high-quality copper. The LEONARDO® still was designed by us and is optimally designed from a process technology perspective. It is manufactured exclusively for us. The still corresponds to the construction plans of Leonardo da Vinci from the 15th century for making essential oils and hydrosols with the highest possible yield.
  

• Filling volume of water is 2 liters, therefore the still is free of registration!
• The still can be filled with 5 or 12 liters of plant material. The size can be changed very easily, thus you can operate the device with two different filling volumes (original Malle-Schmickl distilling devices system), avoiding empty inner space, which would result in lower yield and reduce the intensity of the hydrosol. Both sizes are included in scope of delivery.
• There is a flavor basket above the bottom of the kettle. Hence, the material being distilled, i.e. the flowers, herbs, seeds, roots or other plant materials, does not come into contact with the water during distillation, only with the STEAM. This results in particularly high-quality essential oils and hydrosols.
• The cooler has inlet and outlet nozzles for connection to a water tap. On the inside the inlet nozzles reach down to the bottom of the cooler in order to ensure complete circulation of the cooling water. To go with this, a meter-long piece of silicon tube is included. Tube connectors and tubes with different diameters are available in DIY markets and aquarium shops. It is also possible to operate the cooling system by means of a recirculation pump (not included in delivery), similar to indoor fountains. The cooler is open on top, so it is also possible to operate the still without running water. In this case, simply pour cold water into the cooler from the top in order to exchange the cooling water.
• Due to the flat kettle bottom, the still can be placed directly on a gas or electric stove. No additional burner is required. A wood stove (kitchen stove) or open fire are naturally also suitable as heat sources.
• When the individual parts are connected together, the still is sealed, and no replacement parts or gaskets are required.
• The stills are handmade, each LEONARDO® is in fact unique
• The still is delivered with detailed operating instructions.
• The vapor condenses in a copper dome (topmost container). Due to this short vapor and cooling path, a very rich hydrosol is created, and there are no losses of the valuable oil during cooling, as there are for example in a cooling coil.
• With the LEONARDO®, the complete interior including the cooler and run-off groove can be reached by hand. Therefore the still can be cleaned effortlessly on the inside and outside without any residue in no time at all with a cleaning sponge and dish soap. Nothing is more annoying than impurities in the distillate simply because certain areas of the still are not accessible. The best thing for cleaning the distillate drain tube is the matching tube brush.
• The still deliberately has NO automatic oil separator or separating funnel. First of all, this is because considerable quantities of oil stick to the insides of this type of equipment, so no oil is lost unnecessarily. Secondly, because some oils are heavier than water (e.g. cinnamon, cloves, alant root, balsam poplar and so on), and thirdly because the container with the hydrosol and essential oil should be stored for at least several weeks BEFORE separation in order to obtain the highest possible quality oils and hydrosols. Apart from this, the hydrosols obtained from the LEONARDO® are so intensive that , depending on the plant type, they often exhibit very opaque and milky cloudiness, or there are accumulations of oil drops in the bottom area. Hence, with automatic oil separation, considerable amounts of the valuable oil would not be separated. Even with crystal clear hydrosols, you should wait at least several hours before you separate the oil from the hydrosol.
• In our book The Essential Oil Maker’s Handbook (not included in delivery), you will find many tips and guides that go far beyond the operating instructions such as, for example, the right part of the plant, the optimum harvest and harvesting time (time of day) and the best processing methods for more than 140 native and exotic plants in order to obtain the most intensive hydrosol possible and high oil yields. Furthermore, there are more than 50 basic recipes for using the essential oils and hydrosols. The selection ranges from products for facial and body care, liqueurs, spiced oils, flavoring for tea, and inhalations to room sprays, sauna infusions and perfume

Coil Condenser or Dome Condenser?

• For alcohol distillation, the included coil condenser is best suited due to its strong cooling performance. An extremely reliable condenser that covers all areas of alcohol distillation.
• For producing essential oils and hydrosols, however, this type of condenser has the disadvantage that small oil quantities (a few drops) may remain in the coil, which — especially with plants with low oil yield (roses, lemon balm, German chamomile, many wild herbs) — may represent the entire yield. When distilling plants with higher oil content, such as lavender, the oil yield with the 5-liters kettle is 15–20 ml. In such cases, the loss in the cooling coil is of course negligible. After distillation, the coil can be cleaned by flushing, for example with high-proof alcohol (at least 80 %ABV). A dome condenser, on the other hand, has the advantage that the entire oil runs into the receiving bottle without losses, and that this condenser can be easily cleaned by hand on the inside (!!!) — simply with dishwashing detergent and a cleaning sponge.

Possible Variations

• The coil condenser and the dome condenser from the Suprema-Flexi product line (see SUPREMA and LEONARDO® Flexi stills) can be combined with other unit parts as follows:
  

  

  

  

  

  

  

  

Distilling Essential Oils – Step by Step

Example: Distillation of Dill

LEONARDO®still Flexi 5

One distilling device – two sizes: You can fill the still either with 5 liters or 12 liters of plant material. Thus, the still size fits to the amount of plant material you have available, just remove the middle part of the size. All necessary parts are in the scope of delivery.

Kettle size, filling volume, distillation time

• Filling volume, water: 4 – 5 l
• Filling volume, material to be distilled (vapor space): 5.0 or 12.0 liters
• Remaining vapor space: 0.5 l
• Distillation time with an electric 1500 W single hotplate: 90 to 120 minutes (including the heating-up time)
• Dimensions (maximum): width 27 cm, length 41 cm, height 66,5 cm

Description

• The still is made of solid, high-quality copper. The LEONARDO® still was designed by us and is optimally designed from a process technology perspective. It is manufactured exclusively for us. The still corresponds to the construction plans of Leonardo da Vinci from the 15th century for making essential oils and hydrosols with the highest possible yield.
  

• The still can be filled with 5 or 12 liters of plant material. The size can be changed very easily, thus you can operate the device with two different filling volumes (original Malle-Schmickl distilling devices system), avoiding empty inner space, which would result in lower yield and reduce the intensity of the hydrosol. Both sizes are included in scope of delivery.
• There is a flavor basket above the bottom of the kettle. Hence, the material being distilled, i.e. the flowers, herbs, seeds, roots or other plant materials, does not come into contact with the water during distillation, only with the STEAM. This results in particularly high-quality essential oils and hydrosols.
• The cooler has inlet and outlet nozzles for connection to a water tap. On the inside the inlet nozzles reach down to the bottom of the cooler in order to ensure complete circulation of the cooling water. To go with this, a meter-long piece of silicon tube is included. Tube connectors and tubes with different diameters are available in DIY markets and aquarium shops. It is also possible to operate the cooling system by means of a recirculation pump (not included in delivery), similar to indoor fountains. The cooler is open on top, so it is also possible to operate the still without running water. In this case, simply pour cold water into the cooler from the top in order to exchange the cooling water.
• Due to the flat kettle bottom, the still can be placed directly on a gas or electric stove. No additional burner is required. A wood stove (kitchen stove) or open fire are naturally also suitable as heat sources.
• When the individual parts are connected together, the still is sealed, and no replacement parts or gaskets are required.
• The stills are handmade, each LEONARDO® is in fact unique
• The still is delivered with detailed operating instructions.
• The vapor condenses in a copper dome (topmost container). Due to this short vapor and cooling path, a very rich hydrosol is created, and there are no losses of the valuable oil during cooling, as there are for example in a cooling coil.
• With the LEONARDO®, the complete interior including the cooler and run-off groove can be reached by hand. Therefore the still can be cleaned effortlessly on the inside and outside without any residue in no time at all with a cleaning sponge and dish soap. Nothing is more annoying than impurities in the distillate simply because certain areas of the still are not accessible. The best thing for cleaning the distillate drain tube is the matching tube brush.
• The still deliberately has NO automatic oil separator or separating funnel. First of all, this is because considerable quantities of oil stick to the insides of this type of equipment, so no oil is lost unnecessarily. Secondly, because some oils are heavier than water (e.g. cinnamon, cloves, alant root, balsam poplar and so on), and thirdly because the container with the hydrosol and essential oil should be stored for at least several weeks BEFORE separation in order to obtain the highest possible quality oils and hydrosols. Apart from this, the hydrosols obtained from the LEONARDO® are so intensive that , depending on the plant type, they often exhibit very opaque and milky cloudiness, or there are accumulations of oil drops in the bottom area. Hence, with automatic oil separation, considerable amounts of the valuable oil would not be separated. Even with crystal clear hydrosols, you should wait at least several hours before you separate the oil from the hydrosol.
• In our book The Essential Oil Maker’s Handbook (not included in delivery), you will find many tips and guides that go far beyond the operating instructions such as, for example, the right part of the plant, the optimum harvest and harvesting time (time of day) and the best processing methods for more than 140 native and exotic plants in order to obtain the most intensive hydrosol possible and high oil yields. Furthermore, there are more than 50 basic recipes for using the essential oils and hydrosols. The selection ranges from products for facial and body care, liqueurs, spiced oils, flavoring for tea, and inhalations to room sprays, sauna infusions and perfume

Coil Condenser or Dome Condenser?

• For alcohol distillation, the included coil condenser is best suited due to its strong cooling performance. An extremely reliable condenser that covers all areas of alcohol distillation.
• For producing essential oils and hydrosols, however, this type of condenser has the disadvantage that small oil quantities (a few drops) may remain in the coil, which — especially with plants with low oil yield (roses, lemon balm, German chamomile, many wild herbs) — may represent the entire yield. When distilling plants with higher oil content, such as lavender, the oil yield with the 5-liters kettle is 15–20 ml. In such cases, the loss in the cooling coil is of course negligible. After distillation, the coil can be cleaned by flushing, for example with high-proof alcohol (at least 80 %ABV). A dome condenser, on the other hand, has the advantage that the entire oil runs into the receiving bottle without losses, and that this condenser can be easily cleaned by hand on the inside (!!!) — simply with dishwashing detergent and a cleaning sponge.

Possible Variations

• The coil condenser and the dome condenser from the Suprema-Flexi product line (see SUPREMA and LEONARDO® Flexi stills) can be combined with other unit parts as follows:
  

  

  

  

  

  

  

  

Distilling Essential Oils – Step by Step

Example: Distillation of Dill

Still SUPREMA (2 or 5 Liters)

• With the SUPREMA distillation unit, not only is the kettle interchangeable (2- or 5-liters kettle), the extension part and the dome condenser of the LEONARDO® Flexi also fit, and thus the rectifying column as well. This still can be upgraded with various parts of the Suprema-Flexi product line, allowing you to distill aromatic fruit spirits, essential oils and hydrosols, and also produce pure, high-proof alcohol. The still can therefore be flexibly adapted to your distillation requirements.
• The still is made of solid, high-quality copper. Compared to steel or glass, copper has the following advantages:
  • The cyanide and ethyl carbamate (EC) formed during stone-fruit distillation are reliably broken down through contact with copper. This is why in large stills for fruit brandy production the head is lined with copper.
  • With starchy mashes, such as for whisky production, perceptible sulfur compounds in the distillate are avoided. This is why Scottish whisky stills are also made entirely of copper.
  • Essential oils and hydrosols from copper stills are more sensuous, more captivating, and richer—“fuller” in the bouquet.
  • When used in water, oil, or sand baths, the better thermal conductivity results in a faster response time to temperature changes.
• The still was developed by us and is optimally designed from a process-engineering standpoint. The still is manufactured exclusively for us.
  

  

  

  

• The unit can be operated with any type of heat source, whether an electric hotplate, ceramic hob, gas, a spirit burner, or an open flame. Water, oil, or sand baths are of course also possible. Induction adapter plates are available from specialist retailers for induction hobs.
• Cooling is provided by a coil condenser: an approx. 1 m long, spiral-bent copper tube in a copper container for 2.6 liters of cooling water. Using the included silicone hose (1 m), a water tap or a small circulation pump for an indoor fountain (not included) can be connected to the cooling-water inlet and outlet ports. The container is open at the top so that, if necessary, the cooling water can be changed manually or crushed ice can be added if no running water is available.
• The still is supplied with a detailed user manual, so you can start distilling immediately without any problems.
• Dimensions, volumes, weight:
  Length: approx. 64 cm
  Width: base diameter (dimension for hotplate): 17.5 cm; diameter including handles: 26 cm
  Height without thermometer, 2-liters version: 28.5 cm; 5-liters version: 36.5 cm
  Height with condenser: approx. 45 cm
  2-liters SUPREMA
  Kettle volume: 2 liters
  Herbs filling volume (steam space): 2.7 liters 
  Head volume without lyne arm: 2.2 liters
  Total weight: 3.6 kg

  5-liters SUPREMA
  Kettle volume: 5 liters
  Herbs filling volume (steam space): 3.7 liters
  Head volume without lyne arm: 2.2 liters
  Total weight: 4.0 kg

• Thanks to the special design developed by us — especially the very wide diameter of the middle part, the particularly short distance the vapor takes to reach condenser, and the descending lyne arm — far more aroma and flavor compounds are carried over than with conventional stills. This produces very aromatic and flavorful distillates when distilling mashes, beer, wine, liqueurs, infusions, vapor infused spirits, and herbal extracts.

2- or 5-Liters Kettle?

• 2-liters-stills (or smaller) require no registration in Austria, Germany, and Switzerland for purchase, possession, and for rental & leasing. Other examples: USA: 1 US gal, Hungary: 25 l, New Zealand: no limit for private use, etc.
• The distillation time with the 2-liters kettle is comparatively short, making it ideal for flavorful experiments. One run takes approx. 35 to 45 minutes. Depending on the alcohol content, the result is approx. 250 to 1200 ml of distillate. The 2-liters kettle size is therefore ideal for testing your own infused-spirit recipes and for mash quantities of up to 10 liters per variety (5 runs until the fermentation vessel is empty).
• With a 5-liters unit, you can produce approx. 1 to 4 liters of high-proof spirit per run, again depending on the alcohol content of the charge. The 5-liters version is ideal for more than 20 liters of mash per fruit variety (distill 4 times until the fermentation vessel is empty) or for larger batches of infused spirits (if the result of a 2-liters experiment turned out particularly well and you want to make more of it).
• Note: A kettle should be filled up to at least three-quarters for every distillation run; otherwise, there will be significant losses in yield, aroma, and flavor.

Distilling Spirits with the SUPREMA Still

• The distillate usually has a much higher alcohol content than a typical drinking strength. For dilution to drinking strength, the alcohol measuring set is recommended (also available here in the shop).
• Because of the included burn protection basket — this principle was developed by us in 1998 — it is not necessary to filter the mash before distilling to prevent burning. When the heating power is changed, there is no annoying time delay as with a double-jacketed kettle. Unfiltered mashes yield a higher output and more flavor.
• The aroma basket, also developed by us in 1998, is used to produce a vapor infused spirit: Put spices, herbs, or fruits such as raspberries (for raspberry spirit), anise (for Ouzo, Raki), juniper berries (for Dutch genever), or spice mixes based on juniper (for gin) or wormwood (for absinthe), etc. into the basket. This way, they are not boiled in the alcohol and unpleasant bitter compounds and dull aromas are avoided. When distilling wine or neutral-tasting alcohol such as vodka or grain spirit, the alcohol vapor absorbs the aromatic substances from the basket and you obtain an excellent vapor infused spirit. Many well-known, high-quality gins are produced this way — via percolation / vapor extraction.
• Speaking of gin: for the simplest gin, various essential oils are dissolved in neutral-tasting alcohol. You can make both yourself with the SUPREMA!
• Separating heads (foreshots) and tails is done with the help of the thermometer. We have been using this separation method since the mid-1990s, as it enables more accurate and reliable separation than other methods, especially with small stills. In the professional field, this method has also been regarded as the standard for separating heads and tails in large-scale plants since the mid-2000s. The thermometer has a range of -10 to 110°C and can be read to an accuracy of 0.5°C. The measuring point is located at the highest point of the not-yet-cooled vapor, because only there is the vapor temperature independent (!) of the respective unit design and thus correlates with the current alcohol concentration of the distillate. The correct position of the measuring point — especially the correct height — is particularly important, otherwise incorrect temperatures with deviations of up to 10°C or even more may be measured.
• If double distillation is carried out, the 5-liters kettle is used for the stripping (first) run, and the 2-liters kettle for the spirit (second) run.
• In our book “The Artisan’s Guide to Crafting Distilled Spirits” you will find many tips and instructions as well as approx. 100 recipes for flavorful brandies, vapor infused spirits, and common infusions. The “Moonshine Recipes” includes over 300 different, sometimes extraordinary, recipes.

Coil Condenser or Dome Condenser?

• For alcohol distillation, the included coil condenser is best suited due to its strong cooling performance. An extremely reliable condenser that covers all areas of alcohol distillation.
• For producing essential oils and hydrosols, however, this type of condenser has the disadvantage that small oil quantities (a few drops) may remain in the coil, which — especially with plants with low oil yield (roses, lemon balm, German chamomile, many wild herbs) — may represent the entire yield. When distilling plants with higher oil content, such as lavender, the oil yield with the 5-liters kettle is 15–20 ml. In such cases, the loss in the cooling coil is of course negligible. After distillation, the coil can be cleaned by flushing, for example with high-proof alcohol (at least 80 %ABV). A dome condenser, on the other hand, has the advantage that the entire oil runs into the receiving bottle without losses, and that this condenser can be easily cleaned by hand on the inside (!!!) — simply with dishwashing detergent and a cleaning sponge.

Distilling Essential Oils and Hydrosols with the SUPREMA

• Steam distillation can be carried out with both the 2- and 5-liters kettles. If you want to produce hydrosols, the kettle size depends on your plant quantity — both pot sizes are ideal for hydrosols. To obtain essential oils, however, you need a larger amount of plant material, the 5-liters kettle provides the corresponding volume to actually obtain essential oil.
• The aroma basket developed by us in 1998 is used to produce high-quality essential oils and hydrosols: With this insert, the material to be distilled (flowers, seeds, roots, or herbs) is not boiled in water, but steamed. The steam flows through the plant material from bottom to top.
• Filling volume for the plant material: as can be seen in the pictures, the extension tubes for the aroma basket are longer for the 5-liters kettle than for the 2-liters version. If, on the 5-liters kettle, the shorter tubes from the 2-liters pot are used instead of the long ones, this results in a steam space volume of 5.2 liters.
• The unit intentionally has NO automatic oil separator or separating funnel included. First, because considerable amounts of oil adhere inside, meaning oil is unnecessarily lost. Second, because some oils are heavier than water (e.g., cinnamon, clove, elecampane root, balsam poplar, etc.) and therefore cannot be separated this way. Third, because the vessel containing the hydrosol and essential oil should be stored for at least a few weeks before separation in order to obtain the highest possible quality oils and hydrosols. In addition, homemade hydrosols are often so intense that — depending on the plant type — very strong, opaque milky cloudiness can form. In such cases, neither oil separators nor separating funnels work.
• If the coil condenser is replaced by the LEONARDO® Flexi dome condenser, it is possible to achieve the maximum possible yield and most intense hydrosols when producing essential oils. In addition, with two different condensers — one for alcohol distillation and the other for essential-oil production — you no longer have the problem of contamination from possible distillate residues in the next distillation, for example if rosemary oil was distilled before plum brandy. You can find detailed information on steam distillation here: Production of essential oils & hydrosols (e.g., lavender oil, citrus oil, mint oil, etc.).
• In our book “The Essential Oil Maker’s Handbook – A Practical Guide“ you will find many tips and instructions that go far beyond the user manual, such as the correct part of the plant, the optimal harvest and harvest time (time of day), and the best processing method for over 140 native and exotic plants to obtain the most intense hydrosols and high oil yields. In addition, over 50 basic recipes for using essential oils and hydrosols: The range includes products for facial and body care, liqueurs, gin, spiced oils, flavoring tea, inhalations, room sprays and sauna infusions, all the way to perfume.

Possible Variations

• The coil condenser and the dome condenser from the Suprema-Flexi product line (see SUPREMA and LEONARDO® Flexi stills) can be combined with other unit parts as follows:
  

  

  

  

  

  

  

  

Still SUPREMA (2 or 5 Liters)

• With the SUPREMA distillation unit, not only is the kettle interchangeable (2- or 5-liters kettle), the extension part and the dome condenser of the LEONARDO® Flexi also fit, and thus the rectifying column as well. This still can be upgraded with various parts of the Suprema-Flexi product line, allowing you to distill aromatic fruit spirits, essential oils and hydrosols, and also produce pure, high-proof alcohol. The still can therefore be flexibly adapted to your distillation requirements.
• The still is made of solid, high-quality copper. Compared to steel or glass, copper has the following advantages:
  • The cyanide and ethyl carbamate (EC) formed during stone-fruit distillation are reliably broken down through contact with copper. This is why in large stills for fruit brandy production the head is lined with copper.
  • With starchy mashes, such as for whisky production, perceptible sulfur compounds in the distillate are avoided. This is why Scottish whisky stills are also made entirely of copper.
  • Essential oils and hydrosols from copper stills are more sensuous, more captivating, and richer—“fuller” in the bouquet.
  • When used in water, oil, or sand baths, the better thermal conductivity results in a faster response time to temperature changes.
• The still was developed by us and is optimally designed from a process-engineering standpoint. The still is manufactured exclusively for us.
  

  

  

  

• The unit can be operated with any type of heat source, whether an electric hotplate, ceramic hob, gas, a spirit burner, or an open flame. Water, oil, or sand baths are of course also possible. Induction adapter plates are available from specialist retailers for induction hobs.
• Cooling is provided by a coil condenser: an approx. 1 m long, spiral-bent copper tube in a copper container for 2.6 liters of cooling water. Using the included silicone hose (1 m), a water tap or a small circulation pump for an indoor fountain (not included) can be connected to the cooling-water inlet and outlet ports. The container is open at the top so that, if necessary, the cooling water can be changed manually or crushed ice can be added if no running water is available.
• The still is supplied with a detailed user manual, so you can start distilling immediately without any problems.
• Dimensions, volumes, weight:
  Length: approx. 64 cm
  Width: base diameter (dimension for hotplate): 17.5 cm; diameter including handles: 26 cm
  Height without thermometer, 2-liters version: 28.5 cm; 5-liters version: 36.5 cm
  Height with condenser: approx. 45 cm
  2-liters SUPREMA
  Kettle volume: 2 liters
  Herbs filling volume (steam space): 2.7 liters 
  Head volume without lyne arm: 2.2 liters
  Total weight: 3.6 kg

  5-liters SUPREMA
  Kettle volume: 5 liters
  Herbs filling volume (steam space): 3.7 liters
  Head volume without lyne arm: 2.2 liters
  Total weight: 4.0 kg

• Thanks to the special design developed by us — especially the very wide diameter of the middle part, the particularly short distance the vapor takes to reach condenser, and the descending lyne arm — far more aroma and flavor compounds are carried over than with conventional stills. This produces very aromatic and flavorful distillates when distilling mashes, beer, wine, liqueurs, infusions, vapor infused spirits, and herbal extracts.

2- or 5-Liters Kettle?

• 2-liters-stills (or smaller) require no registration in Austria, Germany, and Switzerland for purchase, possession, and for rental & leasing. Other examples: USA: 1 US gal, Hungary: 25 l, New Zealand: no limit for private use, etc.
• The distillation time with the 2-liters kettle is comparatively short, making it ideal for flavorful experiments. One run takes approx. 35 to 45 minutes. Depending on the alcohol content, the result is approx. 250 to 1200 ml of distillate. The 2-liters kettle size is therefore ideal for testing your own infused-spirit recipes and for mash quantities of up to 10 liters per variety (5 runs until the fermentation vessel is empty).
• With a 5-liters unit, you can produce approx. 1 to 4 liters of high-proof spirit per run, again depending on the alcohol content of the charge. The 5-liters version is ideal for more than 20 liters of mash per fruit variety (distill 4 times until the fermentation vessel is empty) or for larger batches of infused spirits (if the result of a 2-liters experiment turned out particularly well and you want to make more of it).
• Note: A kettle should be filled up to at least three-quarters for every distillation run; otherwise, there will be significant losses in yield, aroma, and flavor.

Distilling Spirits with the SUPREMA Still

• The distillate usually has a much higher alcohol content than a typical drinking strength. For dilution to drinking strength, the alcohol measuring set is recommended (also available here in the shop).
• Because of the included burn protection basket — this principle was developed by us in 1998 — it is not necessary to filter the mash before distilling to prevent burning. When the heating power is changed, there is no annoying time delay as with a double-jacketed kettle. Unfiltered mashes yield a higher output and more flavor.
• The aroma basket, also developed by us in 1998, is used to produce a vapor infused spirit: Put spices, herbs, or fruits such as raspberries (for raspberry spirit), anise (for Ouzo, Raki), juniper berries (for Dutch genever), or spice mixes based on juniper (for gin) or wormwood (for absinthe), etc. into the basket. This way, they are not boiled in the alcohol and unpleasant bitter compounds and dull aromas are avoided. When distilling wine or neutral-tasting alcohol such as vodka or grain spirit, the alcohol vapor absorbs the aromatic substances from the basket and you obtain an excellent vapor infused spirit. Many well-known, high-quality gins are produced this way — via percolation / vapor extraction.
• Speaking of gin: for the simplest gin, various essential oils are dissolved in neutral-tasting alcohol. You can make both yourself with the SUPREMA!
• Separating heads (foreshots) and tails is done with the help of the thermometer. We have been using this separation method since the mid-1990s, as it enables more accurate and reliable separation than other methods, especially with small stills. In the professional field, this method has also been regarded as the standard for separating heads and tails in large-scale plants since the mid-2000s. The thermometer has a range of -10 to 110°C and can be read to an accuracy of 0.5°C. The measuring point is located at the highest point of the not-yet-cooled vapor, because only there is the vapor temperature independent (!) of the respective unit design and thus correlates with the current alcohol concentration of the distillate. The correct position of the measuring point — especially the correct height — is particularly important, otherwise incorrect temperatures with deviations of up to 10°C or even more may be measured.
• If double distillation is carried out, the 5-liters kettle is used for the stripping (first) run, and the 2-liters kettle for the spirit (second) run.
• In our book “The Artisan’s Guide to Crafting Distilled Spirits” you will find many tips and instructions as well as approx. 100 recipes for flavorful brandies, vapor infused spirits, and common infusions. The “Moonshine Recipes” includes over 300 different, sometimes extraordinary, recipes.

Coil Condenser or Dome Condenser?

• For alcohol distillation, the included coil condenser is best suited due to its strong cooling performance. An extremely reliable condenser that covers all areas of alcohol distillation.
• For producing essential oils and hydrosols, however, this type of condenser has the disadvantage that small oil quantities (a few drops) may remain in the coil, which — especially with plants with low oil yield (roses, lemon balm, German chamomile, many wild herbs) — may represent the entire yield. When distilling plants with higher oil content, such as lavender, the oil yield with the 5-liters kettle is 15–20 ml. In such cases, the loss in the cooling coil is of course negligible. After distillation, the coil can be cleaned by flushing, for example with high-proof alcohol (at least 80 %ABV). A dome condenser, on the other hand, has the advantage that the entire oil runs into the receiving bottle without losses, and that this condenser can be easily cleaned by hand on the inside (!!!) — simply with dishwashing detergent and a cleaning sponge.

Distilling Essential Oils and Hydrosols with the SUPREMA

• Steam distillation can be carried out with both the 2- and 5-liters kettles. If you want to produce hydrosols, the kettle size depends on your plant quantity — both pot sizes are ideal for hydrosols. To obtain essential oils, however, you need a larger amount of plant material, the 5-liters kettle provides the corresponding volume to actually obtain essential oil.
• The aroma basket developed by us in 1998 is used to produce high-quality essential oils and hydrosols: With this insert, the material to be distilled (flowers, seeds, roots, or herbs) is not boiled in water, but steamed. The steam flows through the plant material from bottom to top.
• Filling volume for the plant material: as can be seen in the pictures, the extension tubes for the aroma basket are longer for the 5-liters kettle than for the 2-liters version. If, on the 5-liters kettle, the shorter tubes from the 2-liters pot are used instead of the long ones, this results in a steam space volume of 5.2 liters.
• The unit intentionally has NO automatic oil separator or separating funnel included. First, because considerable amounts of oil adhere inside, meaning oil is unnecessarily lost. Second, because some oils are heavier than water (e.g., cinnamon, clove, elecampane root, balsam poplar, etc.) and therefore cannot be separated this way. Third, because the vessel containing the hydrosol and essential oil should be stored for at least a few weeks before separation in order to obtain the highest possible quality oils and hydrosols. In addition, homemade hydrosols are often so intense that — depending on the plant type — very strong, opaque milky cloudiness can form. In such cases, neither oil separators nor separating funnels work.
• If the coil condenser is replaced by the LEONARDO® Flexi dome condenser, it is possible to achieve the maximum possible yield and most intense hydrosols when producing essential oils. In addition, with two different condensers — one for alcohol distillation and the other for essential-oil production — you no longer have the problem of contamination from possible distillate residues in the next distillation, for example if rosemary oil was distilled before plum brandy. You can find detailed information on steam distillation here: Production of essential oils & hydrosols (e.g., lavender oil, citrus oil, mint oil, etc.).
• In our book “The Essential Oil Maker’s Handbook – A Practical Guide“ you will find many tips and instructions that go far beyond the user manual, such as the correct part of the plant, the optimal harvest and harvest time (time of day), and the best processing method for over 140 native and exotic plants to obtain the most intense hydrosols and high oil yields. In addition, over 50 basic recipes for using essential oils and hydrosols: The range includes products for facial and body care, liqueurs, gin, spiced oils, flavoring tea, inhalations, room sprays and sauna infusions, all the way to perfume.

Possible Variations

• The coil condenser and the dome condenser from the Suprema-Flexi product line (see SUPREMA and LEONARDO® Flexi stills) can be combined with other unit parts as follows:
  

  

  

  

  

  

  

  

Kettle SUPREMA-FLEXI, 2 Liters, suitable for the stills SUPREMA and LEONARDO® Flexi

• This kettle can be used with both the SUPREMA still and the LEONARDO® Flexi.
• Either as a replacement kettle or as a smaller alternative instead of the 5-liters-kettle of the Suprema-Flexi product line
  
• Note: During each distillation run, a kettle should be filled at least three-quarters full; otherwise, there will be significant losses in yield, aroma, and flavor. This also applies to the production of essential oils and hydrosols: an excessively large, empty vapor space leads to noticeable yield losses and a less intense hydrosol.
• Dimensions, weight:
  Base diameter (size for hotplate): 17.5 cm
  Diameter including handles: 26 cm
  Height: 6.5 cm
  Weight: 0.9 kg

Possible variations

• The 2-liters-kettle of the SUPREMA-FLEXI product line (see SUPREMA and LEONARDO® Flexi stills) can be combined with other system components as follows:
  

  

  

  

  

  

Kettle SUPREMA-FLEXI, 5 Liters, suitable for the stills SUPREMA and LEONARDO® Flexi

• This kettle can be used with both the SUPREMA still and the LEONARDO® Flexi.
• Either as a replacement kettle or as a larger alternative instead of the 2-liters-kettle of the Suprema-Flexi product line
  
• Note: During each distillation run, a kettle should be filled at least three-quarters full; otherwise, there will be significant losses in yield, aroma, and flavor. This also applies to the production of essential oils and hydrosols: an excessively large, empty vapor space leads to noticeable yield losses and a less intense hydrosol.
• Dimensions, weight:
  Base diameter (size for hotplate): 17.5 cm
  Diameter including handles: 26 cm
  Height: 15.0 cm
  Weight: 1.3 kg

Possible variations

• The 5-liters-kettle of the SUPREMA-FLEXI product line (see SUPREMA and LEONARDO® Flexi stills) can be combined with other system components as follows:
  

  

  

  

  

  

COLUMN, Suitable for the Dome Condenser of the LEONARDO® Flexi

• This rectification column separates undesirable aroma and flavor compounds from the vapor, as these condense on the way up and flow back down, meaning they can no longer reach the condenser.
• For this purpose, the column is installed between the kettle and the dome condenser of the LEONARDO® Flexi.
• To increase separation efficiency, it is filled with copper wool. In alcohol distillation, copper has the advantage that any cyanide or ethyl carbamate (EC) that may be present in stone fruit mashes is reduced. In whisky production, olfactorily noticeable sulfur compounds in the distillate are avoided.
• This makes it possible to produce pure, very high-proof alcohol:
  • Vodka-like distillates in alcohol distillation
  • Alcohol for tinctures and as a solvent in essential oil production and hydrosol distillation.
  
• Of course, it is also possible to fill the column with something other than copper wool, e.g., Raschig rings, Sulzer packing, glass beads, porcelain rings, Intalox saddles, IMTP, etc. In other words, all types of packing materials used in distillation technology are suitable (not included in the scope of delivery).
• Instead of flavor-neutral packing materials, the filling can also consist entirely or partially of plant material to impart a special flavor note to the distillate.
• Dimensions, weight:
  Length: 28.5 cm
  Diameter: 12.0 cm
  Weight: 1.18 kg

Possible variations

• The column from the Suprema-Flexi product line (see SUPREMA and LEONARDO® Flexi stills) can be combined with other system components as follows:
  

  

  

  

Lifting Platform

• To compensate for differences in height
  Simply turn the adjustment wheel to set the desired height with millimeter precision.
• Dimensions and Weight
  Length x width of the plate: 20.3 x 20.3 cm (8 x 8 in)
  Minimum height: 8.2 cm (3.23 in)
  Maximum height: 32.7 cm (12.87 in)
  Net weight: 2.16 kg (4.76 lbs)
  Maximum load capacity: 40 kg (88.18 lbs)

Outer diameter: 44 cm (17.3 in.)
Width incl. tube: 75 cm (29.5 in.)
Height: 116 cm (45.7 in.)
Weight (empty): 25 kg (55 lb.)

Filling volumes:
Water: 18 l (4.8 US gal.)
Plant material: 67 l (17.7 US gal.)
Total: 85 liters (22.5 US gallons)

Comparison of size Leonardo® 85 and Leonardo® Classic

Parts of Leonardo® 85

Outer diameter: 32 cm (12.6 in.)
Width incl. tube: ca. 42 cm (16.5 in.)
Height: 76 cm (29.9 in.)

Filling volume:
Water: 10 l (2.6 US gal.)
Plant material: 25 l (6.6 US gal.)
Total: 35 liters (9.2 US gal.)

DELUXE Still (2, 3.8 or 7.8 liter)

• The still is made of solid, high-quality copper. The still was designed by us and is optimally designed from a process technology perspective. The distillation device is manufactured exclusively for us.
• The still can be ordered in the 2 liter, 3.8 liter or 7.8 liter version. Each can be converted to the other kettle sizes. Hence you then have a still with two or three different pot sizes (original Malle-Schmickl still system).
  

  

  
• A gas burner for plug-in gas cartridges (standard size 190 g) is used as a heat source. It can be regulated continuously by means of a setting wheel.
• The cooling system consists of an approximately 1 m long copper tube in a spiral shape and a copper container that is open on top so that the water content can be exchanged manually if there is no running water available. The container has an inlet by means of a funnel for connection to a water tap, and an outlet nozzle. It is also possible to operate the cooling system by means of a small recirculation pump (not included in delivery), similar to indoor fountains.
• The still is delivered with detailed operating instructions, so that you can start distilling immediately without any problems.
• The kettle is sealed by means of a screw-on lever, and a sealing ring ensures that there are no leaks.
• Dimensions: width 29 cm, length 70 cm, height 69 cm (without thermometer)
• The still can also be used for the distillation of beer, wine, herbs or for making essential oils (e.g. lavender oil, lemon oil, mint oil etc.) by means of steam distillation.

Distilling schnapps with the Deluxe still

• A distillation process with the gas burner takes approximately 30-45 minutes for the 2 liter kettle size. Depending on the alcohol content of the material to be distilled, you can produce 2 to 6 liters of high-proof schnapps per process with a 7.8 liter still. The measuring kit is recommended for dilution to drinking strength.
• Because of the supplied burn protector – this principle was developed by us in 1998 – it is not necessary to filter the mash before distilling. Nevertheless, when the heating power is changed there is no annoying time delay as there is with a jacketed kettle. Unfiltered mashes produce a higher yield and more flavor in the distillate, because the softened fruit pulp contains a lot of alcohol and flavorings.
• The flavor basket that we also developed in 1998 is used for making spirits: Add spices, herbs or fruits to the basket, such as raspberries (for Raspberry brandy)), aniseed (for ouzo, raki), juniper berries (for Dutch Jenever) or spice mixtures based on juniper (for gin) or alternatively wormwood (for absinthe ) etc.. When distilling wine or schnapps with less flavor such as vodka and grain schnapps, the alcohol vapor picks up the flavorings from the basket and you will get excellent spirits.
• The heads and tails are separated using a thermometer. We have worked with this separation method since the mid ‘90s, because it enables more accurate and reliable separation than other methods, especially with small stills. Since the middle of the 2000s, experts have regarded this method as standard for the separation of heads and tails, and not just for small stills. The thermometer has a range from 0 to 110 °C and can be read accurately down to 0.5 of a degree. The measuring point is located at the highest point of the vapor that has not yet cooled, because it is only here that the vapor temperature is independent of the respective still construction and hence correlates to the actual alcohol content of the distillate. The correct position of the measuring point is particularly important, because incorrect positions can lead to differences of up to 10 °C or more!
• The kettle size of 2 liters is ideal for trying out your own spirits recipes and for mash quantities of up to 10 liters per type. The 3.8 liter variant is for mash quantities of 10 to 15 liters per type of fruit. Alternatively, for larger quantities of spirits, the 7.8 liter kettle is optimally suited for mash quantities of more than 20 liters. A distilling kettle should be at least half filled for each distilling process; otherwise there will be a loss of yield and flavor.
• For double distilling, the 7.8 liter kettle is used for the raw distillate, and the 2 or 3.8 liter kettle is for the fine distillate.
• In our book "The Artisan’s Guide to Crafting Distilled Spirits" you will find many tips and instructions as well as around 100 recipes for tasty brandies and spirits.

Distillation of essential oils with the Deluxe still

• Steam distillation can be performed with the 2 liter, 3.8 liter or 7.8 liter kettle. If you would like to make hydrosols, then the kettle size is aligned with the quantity of plants. All three pot sizes are suitable for hydrosols. For the distillation of essential oils, you need the 7.8 liter pot, because only here can you fit in enough plant material to actually obtain essential oil.
• The flavor basket that we developed in 1998 is used for making high-quality essential oils and hydrosols. With this insert, the materials being distilled, i.e. the flowers, seeds, roots or herbs, are not boiled in the water, but rather steamed. Therefore it ONLY comes into contact with the steam.
• Filling volume for the material being distilled: Since unlike the LEONARDO®, the Deluxe still does not have a separate vapor space, the specified kettle size corresponds to the maximum filling volume of the material being distilled PLUS the amount of water added. Hence, 5.8 liters of the material being distilled can be placed in the 7.8 liter kettle if there are 2 liters of water under it.
• The still deliberately has NO automatic oil separator or separating funnel. First of all, this is because considerable quantities of oil stick to the insides of this type of equipment, so no oil is lost unnecessarily. Secondly because some oils are heavier than water (e.g. cinnamon, cloves, alant root, balsam poplar and so on), and thirdly because the container with the hydrosol and essential oil should be stored for at least several weeks BEFORE separation in order to obtain the highest possible quality oils and hydrosols possible. Apart from this, the hydrosols obtained are often so intensive that depending on the plant type, they often exhibit very opaque and milky cloudiness, or there are accumulations of oil drops in the bottom area. Hence with automatic oil separation, considerable amounts of the valuable oil would not be separated. Even with crystal clear hydrosols, you should wait at least several hours before you separate the oil from the hydrosol.
• LEONARDO® or Deluxe still? If you only want to make essential oils and hydrosols, i.e. no alcohol, then the LEONARDO® is the right choice. If you want to distil both alcohol and essential oils or hydrosols in the same still, then the Deluxe is best suited for this.
• In our book “BOOK: The Essential Oil Maker's Handbook The Essential Oil Maker’s Handbook” (not included in delivery), you will find many tips and guides that go far beyond the operating instructions such as, for example, the right part of the plant, the optimum harvest and harvesting time (time of day) and the best processing methods for more than 140 native and exotic plants in order to obtain the most intensive hydrosol possible and high oil yields. Furthermore, there are more than 50 basic recipes for using the essential oils and hydrosols. The selection ranges from products for facial and body care, liqueurs, spiced oils, flavoring for tea, and inhalations to room sprays, sauna infusions and perfume.

DELUXE Still (2, 3.8 or 7.8 liter)

• The still is made of solid, high-quality copper. The still was designed by us and is optimally designed from a process technology perspective. The distillation device is manufactured exclusively for us.
• The still can be ordered in the 2 liter, 3.8 liter or 7.8 liter version. Each can be converted to the other kettle sizes. Hence you then have a still with two or three different pot sizes (original Malle-Schmickl still system).
  

  

  
• A gas burner for plug-in gas cartridges (standard size 190 g) is used as a heat source. It can be regulated continuously by means of a setting wheel.
• The cooling system consists of an approximately 1 m long copper tube in a spiral shape and a copper container that is open on top so that the water content can be exchanged manually if there is no running water available. The container has an inlet by means of a funnel for connection to a water tap, and an outlet nozzle. It is also possible to operate the cooling system by means of a small recirculation pump (not included in delivery), similar to indoor fountains.
• The still is delivered with detailed operating instructions, so that you can start distilling immediately without any problems.
• The kettle is sealed by means of a screw-on lever, and a sealing ring ensures that there are no leaks.
• Dimensions: width 29 cm, length 70 cm, height 69 cm (without thermometer)
• The still can also be used for the distillation of beer, wine, herbs or for making essential oils (e.g. lavender oil, lemon oil, mint oil etc.) by means of steam distillation.

Distilling schnapps with the Deluxe still

• A distillation process with the gas burner takes approximately 30-45 minutes for the 2 liter kettle size. Depending on the alcohol content of the material to be distilled, you can produce 2 to 6 liters of high-proof schnapps per process with a 7.8 liter still. The measuring kit is recommended for dilution to drinking strength.
• Because of the supplied burn protector – this principle was developed by us in 1998 – it is not necessary to filter the mash before distilling. Nevertheless, when the heating power is changed there is no annoying time delay as there is with a jacketed kettle. Unfiltered mashes produce a higher yield and more flavor in the distillate, because the softened fruit pulp contains a lot of alcohol and flavorings.
• The flavor basket that we also developed in 1998 is used for making spirits: Add spices, herbs or fruits to the basket, such as raspberries (for Raspberry brandy)), aniseed (for ouzo, raki), juniper berries (for Dutch Jenever) or spice mixtures based on juniper (for gin) or alternatively wormwood (for absinthe ) etc.. When distilling wine or schnapps with less flavor such as vodka and grain schnapps, the alcohol vapor picks up the flavorings from the basket and you will get excellent spirits.
• The heads and tails are separated using a thermometer. We have worked with this separation method since the mid ‘90s, because it enables more accurate and reliable separation than other methods, especially with small stills. Since the middle of the 2000s, experts have regarded this method as standard for the separation of heads and tails, and not just for small stills. The thermometer has a range from 0 to 110 °C and can be read accurately down to 0.5 of a degree. The measuring point is located at the highest point of the vapor that has not yet cooled, because it is only here that the vapor temperature is independent of the respective still construction and hence correlates to the actual alcohol content of the distillate. The correct position of the measuring point is particularly important, because incorrect positions can lead to differences of up to 10 °C or more!
• The kettle size of 2 liters is ideal for trying out your own spirits recipes and for mash quantities of up to 10 liters per type. The 3.8 liter variant is for mash quantities of 10 to 15 liters per type of fruit. Alternatively, for larger quantities of spirits, the 7.8 liter kettle is optimally suited for mash quantities of more than 20 liters. A distilling kettle should be at least half filled for each distilling process; otherwise there will be a loss of yield and flavor.
• For double distilling, the 7.8 liter kettle is used for the raw distillate, and the 2 or 3.8 liter kettle is for the fine distillate.
• In our book "The Artisan’s Guide to Crafting Distilled Spirits" you will find many tips and instructions as well as around 100 recipes for tasty brandies and spirits.

Distillation of essential oils with the Deluxe still

• Steam distillation can be performed with the 2 liter, 3.8 liter or 7.8 liter kettle. If you would like to make hydrosols, then the kettle size is aligned with the quantity of plants. All three pot sizes are suitable for hydrosols. For the distillation of essential oils, you need the 7.8 liter pot, because only here can you fit in enough plant material to actually obtain essential oil.
• The flavor basket that we developed in 1998 is used for making high-quality essential oils and hydrosols. With this insert, the materials being distilled, i.e. the flowers, seeds, roots or herbs, are not boiled in the water, but rather steamed. Therefore it ONLY comes into contact with the steam.
• Filling volume for the material being distilled: Since unlike the LEONARDO®, the Deluxe still does not have a separate vapor space, the specified kettle size corresponds to the maximum filling volume of the material being distilled PLUS the amount of water added. Hence, 5.8 liters of the material being distilled can be placed in the 7.8 liter kettle if there are 2 liters of water under it.
• The still deliberately has NO automatic oil separator or separating funnel. First of all, this is because considerable quantities of oil stick to the insides of this type of equipment, so no oil is lost unnecessarily. Secondly because some oils are heavier than water (e.g. cinnamon, cloves, alant root, balsam poplar and so on), and thirdly because the container with the hydrosol and essential oil should be stored for at least several weeks BEFORE separation in order to obtain the highest possible quality oils and hydrosols possible. Apart from this, the hydrosols obtained are often so intensive that depending on the plant type, they often exhibit very opaque and milky cloudiness, or there are accumulations of oil drops in the bottom area. Hence with automatic oil separation, considerable amounts of the valuable oil would not be separated. Even with crystal clear hydrosols, you should wait at least several hours before you separate the oil from the hydrosol.
• LEONARDO® or Deluxe still? If you only want to make essential oils and hydrosols, i.e. no alcohol, then the LEONARDO® is the right choice. If you want to distil both alcohol and essential oils or hydrosols in the same still, then the Deluxe is best suited for this.
• In our book “BOOK: The Essential Oil Maker's Handbook The Essential Oil Maker’s Handbook” (not included in delivery), you will find many tips and guides that go far beyond the operating instructions such as, for example, the right part of the plant, the optimum harvest and harvesting time (time of day) and the best processing methods for more than 140 native and exotic plants in order to obtain the most intensive hydrosol possible and high oil yields. Furthermore, there are more than 50 basic recipes for using the essential oils and hydrosols. The selection ranges from products for facial and body care, liqueurs, spiced oils, flavoring for tea, and inhalations to room sprays, sauna infusions and perfume.

DELUXE Still (2, 3.8 or 7.8 liter)

• The still is made of solid, high-quality copper. The still was designed by us and is optimally designed from a process technology perspective. The distillation device is manufactured exclusively for us.
• The still can be ordered in the 2 liter, 3.8 liter or 7.8 liter version. Each can be converted to the other kettle sizes. Hence you then have a still with two or three different pot sizes (original Malle-Schmickl still system).
  

  

  
• A gas burner for plug-in gas cartridges (standard size 190 g) is used as a heat source. It can be regulated continuously by means of a setting wheel.
• The cooling system consists of an approximately 1 m long copper tube in a spiral shape and a copper container that is open on top so that the water content can be exchanged manually if there is no running water available. The container has an inlet by means of a funnel for connection to a water tap, and an outlet nozzle. It is also possible to operate the cooling system by means of a small recirculation pump (not included in delivery), similar to indoor fountains.
• The still is delivered with detailed operating instructions, so that you can start distilling immediately without any problems.
• The kettle is sealed by means of a screw-on lever, and a sealing ring ensures that there are no leaks.
• Dimensions: width 29 cm, length 70 cm, height 69 cm (without thermometer)
• The still can also be used for the distillation of beer, wine, herbs or for making essential oils (e.g. lavender oil, lemon oil, mint oil etc.) by means of steam distillation.

Distilling schnapps with the Deluxe still

• A distillation process with the gas burner takes approximately 30-45 minutes for the 2 liter kettle size. Depending on the alcohol content of the material to be distilled, you can produce 2 to 6 liters of high-proof schnapps per process with a 7.8 liter still. The measuring kit is recommended for dilution to drinking strength.
• Because of the supplied burn protector – this principle was developed by us in 1998 – it is not necessary to filter the mash before distilling. Nevertheless, when the heating power is changed there is no annoying time delay as there is with a jacketed kettle. Unfiltered mashes produce a higher yield and more flavor in the distillate, because the softened fruit pulp contains a lot of alcohol and flavorings.
• The flavor basket that we also developed in 1998 is used for making spirits: Add spices, herbs or fruits to the basket, such as raspberries (for Raspberry brandy)), aniseed (for ouzo, raki), juniper berries (for Dutch Jenever) or spice mixtures based on juniper (for gin) or alternatively wormwood (for absinthe ) etc.. When distilling wine or schnapps with less flavor such as vodka and grain schnapps, the alcohol vapor picks up the flavorings from the basket and you will get excellent spirits.
• The heads and tails are separated using a thermometer. We have worked with this separation method since the mid ‘90s, because it enables more accurate and reliable separation than other methods, especially with small stills. Since the middle of the 2000s, experts have regarded this method as standard for the separation of heads and tails, and not just for small stills. The thermometer has a range from 0 to 110 °C and can be read accurately down to 0.5 of a degree. The measuring point is located at the highest point of the vapor that has not yet cooled, because it is only here that the vapor temperature is independent of the respective still construction and hence correlates to the actual alcohol content of the distillate. The correct position of the measuring point is particularly important, because incorrect positions can lead to differences of up to 10 °C or more!
• The kettle size of 2 liters is ideal for trying out your own spirits recipes and for mash quantities of up to 10 liters per type. The 3.8 liter variant is for mash quantities of 10 to 15 liters per type of fruit. Alternatively, for larger quantities of spirits, the 7.8 liter kettle is optimally suited for mash quantities of more than 20 liters. A distilling kettle should be at least half filled for each distilling process; otherwise there will be a loss of yield and flavor.
• For double distilling, the 7.8 liter kettle is used for the raw distillate, and the 2 or 3.8 liter kettle is for the fine distillate.
• In our book "The Artisan’s Guide to Crafting Distilled Spirits" you will find many tips and instructions as well as around 100 recipes for tasty brandies and spirits.

Distillation of essential oils with the Deluxe still

• Steam distillation can be performed with the 2 liter, 3.8 liter or 7.8 liter kettle. If you would like to make hydrosols, then the kettle size is aligned with the quantity of plants. All three pot sizes are suitable for hydrosols. For the distillation of essential oils, you need the 7.8 liter pot, because only here can you fit in enough plant material to actually obtain essential oil.
• The flavor basket that we developed in 1998 is used for making high-quality essential oils and hydrosols. With this insert, the materials being distilled, i.e. the flowers, seeds, roots or herbs, are not boiled in the water, but rather steamed. Therefore it ONLY comes into contact with the steam.
• Filling volume for the material being distilled: Since unlike the LEONARDO®, the Deluxe still does not have a separate vapor space, the specified kettle size corresponds to the maximum filling volume of the material being distilled PLUS the amount of water added. Hence, 5.8 liters of the material being distilled can be placed in the 7.8 liter kettle if there are 2 liters of water under it.
• The still deliberately has NO automatic oil separator or separating funnel. First of all, this is because considerable quantities of oil stick to the insides of this type of equipment, so no oil is lost unnecessarily. Secondly because some oils are heavier than water (e.g. cinnamon, cloves, alant root, balsam poplar and so on), and thirdly because the container with the hydrosol and essential oil should be stored for at least several weeks BEFORE separation in order to obtain the highest possible quality oils and hydrosols possible. Apart from this, the hydrosols obtained are often so intensive that depending on the plant type, they often exhibit very opaque and milky cloudiness, or there are accumulations of oil drops in the bottom area. Hence with automatic oil separation, considerable amounts of the valuable oil would not be separated. Even with crystal clear hydrosols, you should wait at least several hours before you separate the oil from the hydrosol.
• LEONARDO® or Deluxe still? If you only want to make essential oils and hydrosols, i.e. no alcohol, then the LEONARDO® is the right choice. If you want to distil both alcohol and essential oils or hydrosols in the same still, then the Deluxe is best suited for this.
• In our book “BOOK: The Essential Oil Maker's Handbook The Essential Oil Maker’s Handbook” (not included in delivery), you will find many tips and guides that go far beyond the operating instructions such as, for example, the right part of the plant, the optimum harvest and harvesting time (time of day) and the best processing methods for more than 140 native and exotic plants in order to obtain the most intensive hydrosol possible and high oil yields. Furthermore, there are more than 50 basic recipes for using the essential oils and hydrosols. The selection ranges from products for facial and body care, liqueurs, spiced oils, flavoring for tea, and inhalations to room sprays, sauna infusions and perfume.

Additional kettle for DELUXE still (2, 3.8 or 7.8 liters)

Additional kettle for DELUXE still (2, 3.8 or 7.8 liters)

Additional kettle for DELUXE still (2, 3.8 or 7.8 liters)

The 0.2 ml graduation means that small quantities of liquids can be determined accurately. Suitable in particular for mixing perfumes, soaps, etc.

The glass beaker is temperature resistant, which means you can put it on the stove top and boil liquids in it. The scale on it means it is also suitable for measuring liquids.

The glass beaker is temperature resistant, which means you can put it on the stove top and boil liquids in it. The scale on it means it is also suitable for measuring liquids.

The glass beaker is temperature resistant, which means you can put it on the stove top and boil liquids in it. The scale on it means it is also suitable for measuring liquids.

Essential oils can be stored protected from light in both the brown glass and blue glass bottles. For the brown glass bottles, the sealing cap is black; the blue glass bottles have a golden sealing cap. All the bottles except for the 1 ml bottle come with a dropper.

Essential oils can be stored protected from light in both the brown glass and blue glass bottles. For the brown glass bottles, the sealing cap is black; the blue glass bottles have a golden sealing cap. All the bottles except for the 1 ml bottle come with a dropper.

Essential oils can be stored protected from light in both the brown glass and blue glass bottles. For the brown glass bottles, the sealing cap is black; the blue glass bottles have a golden sealing cap. All the bottles except for the 1 ml bottle come with a dropper.

Essential oils can be stored protected from light in both the brown glass and blue glass bottles. For the brown glass bottles, the sealing cap is black; the blue glass bottles have a golden sealing cap. All the bottles except for the 1 ml bottle come with a dropper.

Essential oils can be stored protected from light in both the brown glass and blue glass bottles. For the brown glass bottles, the sealing cap is black; the blue glass bottles have a golden sealing cap. All the bottles except for the 1 ml bottle come with a dropper.

Essential oils can be stored protected from light in both the brown glass and blue glass bottles. For the brown glass bottles, the sealing cap is black; the blue glass bottles have a golden sealing cap. All the bottles except for the 1 ml bottle come with a dropper.

This collecting bottle fits exactly under the LEONARDO® and Deluxe stills. Due to the narrow neck, the essential oil can be drawn off very easily after distillation. If you are distilling oils that are heavier than water, such as cinnamon or cloves, then the oil collects on the bottom of the bottle. Due to the curvature there, this oil can also be drawn off with the extractor for heavy oils. Bottle including sealing cap.

The glass Pasteur pipette can be used to draw off essential oils that are found on top of the hydrosol accurately to the precise drop.

The plastic pipette with a drawing volume of 3 ml is suitable for mixing perfumes. Pure essential oils are not used for perfumes, but rather alcoholic mixtures with an oil content of 20%.

Some essential oils are heavier than water and are therefore found on the bottom of the bottle, such as cinnamon, cloves, alant root, and balsam poplar, for example. With this device, these oils can also be removed from the hydrosol. It consists of a glass Pasteur pipette, a silicon tube and a 2, 5 or 10 ml syringe.

This atomizer is characterized by a very small pump volume, so that it can actually also be used for perfumes. As described in the book, real perfume should only be applied very sparingly. One to two drops are sufficient to diffuse an intensive scent. Unfortunately, “perfume” atomizers are usually offered with much too large a pump volume, and are actually only suitable for highly diluted scents such as Eau de Cologne.

The soap flakes are perfume-free and suitable for making your own scented soap with essential oils or hydrosols.

Can be used not only for applying deodorant, but is also ideal for example for perfume or perfume oil. Two sizes: 10 ml or 50 ml

Can be used not only for applying deodorant, but is also ideal for example for perfume or perfume oil. Two sizes: 10 ml or 50 ml

For cleaning the distillate drain tube of the LEONARDO® still. Pig bristles, total length: 50 cm, brush length: 10 cm, diameter: 18 mm

How to make essential oils? If you would like to make your own essential oils and hydrosols in the best quality, you can learn the art of distilling hands-on with the help of our book The Essential Oil Maker’s Handbook:

• Harvesting and preparing the plants – the foundation for homemade oils and hydrosols
• Distillation – a detailed guide
• Making essential oils and hydrosols yourself – the still
• Separating the essential oils
• Numerous essential oil recipes for distilling essential oils and hydrosols, as well as for using them.

Harvesting and Preparing the Plants

To obtain essential oils and full-bodied hydrosols, you must first of all harvest the plants at the optimum time (time of day) and prepare them for distillation. The quality of the drugs, the harvesting time of the plants and the preparation before distillation are the foundation for successful oil distillation. If you use improperly harvested plants and incorrectly crushed materials, you can never expect a high oil yield and intensive hydrosol. You will find exact guides and recipes for distillation in the book (videos and pictures in the Essential Oil Online Course).

Distillation

The book also contains a detailed description of distilling: How much water should I put in the still? How many drugs can I put in the still in proportion to the water? What is the optimum distillation speed? What collecting vessel should I use? Naturally, you can also find more answers on this in our Making Essential Oils Courses.

Make Essential Oil at Home – the Essential Oil Still

How should the optimum distillation equipment be set up correctly from a process technology perspective? What is the LEONARDO® still? What materials can I use? How to make essential oil stills or recognize a functional still? Regardless of whether you would like to build the still yourself or buy it, here you can acquire the necessary know-how to end up with the perfect steam still for making your own essential oils.

Separating the Essential Oils

Detailed description of separating the oil: When can I separate the essential oils from the hydrosol? What equipment do I need for this? Where and for how long can I store oils and hydrosols?

Recipes

Numerous recipes – how to make essential oils at home for homemade oils and hydrosols as well as for creams, soaps, perfumes, deodorants, etc. Discover how you can make the greatest variety of products at home yourself.

Table of contents
A book overview on YouTube

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