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By the end of the distillation process with a pot still, the distillate has been divided into a few fractions.

So in the case of the pot still, as the kettle is heated, chemicals that have lower boiling points are collected first.

It takes about a month for them to turn into wine, which is then triple distilled in a copper Arabian pot still.

“But the pot still and single malt in the blend also give it the body to support the other ingredients.”

The book, by most of the partners in the Dead Rabbit, an esteemed bar in Lower Manhattan, is an up-to-date treatise on the whiskey, defining its four styles: pot still, malt, grain and blended.