Discover how the genius of Jean-Louis Stupfler led to a one-of-a-kind still that preserves the true aroma of its base, whether it's wine, molasses, or botanical infusions.

Created in the 1950s by a visionary inventor, this still takes a radically different approach: rather than changing the raw material, it lets that element shine.

At the Citadelle Gin distillery, we’ve been discovering this fascinating world.

An invention born of curiosity

Jean-Louis Stupfler, a self-taught engineer with a love of mechanics and chemistry, set out to build his own still in southwest France. Frustrated by the aromatic losses and changes in taste caused by conventional methods, he envisioned a device that could couple two distillations in a single pass without sacrificing the identity of the original product. After years of tinkering in his workshop, he finally produced a still that marries ingenuity with simplicity.

The Stupfler difference: unmatched aromatic fidelity

Unlike pot or column stills, whose heat and reactions, like Maillard browning, often alter flavor, the Stupfler lets the original ingredient speak for itself. Distill molasses in it and you get a flavor profile that stays remarkably true to the raw ingredient.

At Citadelle Gin, we’ve also tried it on ingredients that are especially delicate and fragile. We mostly rely on it for single distillates that go straight into specific recipes, like our Ferrand Dry Curaçao Yuzu and Citadelle’s Vive le Cornichon!

Precision mechanics: how does the Stupfler still work?

The material to be distilled sits in a steam-heated pot, so the temperature rises evenly without the hot spots that open flames can create. As the temperature climbs, vapors rise through the swan neck and reach the still’s key feature: the analyzer.

This double-jacketed copper tube, also called a rectifying column, enables a second distillation in a single pass. By adjusting the cold-water flow around the analyzer, the distiller controls reflux - essentially, how much resistance the vapors meet on their way up. With plenty of water, reflux is high, preventing heavier components from ascending and yielding a fresher, purer distillate. With less water, reflux drops, allowing heavier, deeper notes to make it through. This setup not only lets us pick and choose which aromas come through; it also lets us dial in the spirit’s final proof. Our distiller can therefore shape every aspect of the spirit.

Tailor-made distillates

These precise tweaks allow our team at Maison Ferrand craft a distillate that matches the spirit’s intended character. The distiller has to remain at the still for the entire run, making constant adjustments along the way.

For our yuzu, we aim to extract bright, vibrant notes, so reflux is pushed to the maximum. For the cornichon, we aim to keep its fresh green character and weightier aromas, so we dial the reflux down.

The Stupfler lets us follow the ingredient’s natural voice instead of forcing it into a new shape. It’s a craft we tend with care, and we’d love to share it with you when you visit the Citadelle Gin distillery.