Copper vs. Stainless Steel

[Virginia Gentleman]

Well I've done several runs using a small (1/2 gal.) home built still, and am ready to move on to a larger (5-10 gal.) pot still. I've read a lot (site, books, forums) and asked a lot of questions, and I think I could build this myself, but in the interest of getting running faster I think I am going to buy one ready made (at least this time around).

My goal is to make bourbon (on charred oak), sour mash whisky (on oak) and good drinking moonshine (rigth from the still) from all-grain or mostly-grain mashes. So given the US suppliers I've looked at, the question is copper vs. SS, or a combination. Pluses for copper: flavor (removing sulfates), tradition, looks. Pluses for SS: easier to clean, cost.

What do you all think, is copper the only way to go?

Here are a few models I've looked at:

http://www.brewhaus.com/Essential-Extra ... tiller.htm

http://milehidistilling.900footalien.com/distillers.htm (the 26 Quart Stainless Steel Pot Still)

http://www.coppermoonshinestills.com/id1.html
(the 10 GALLON WIDE MOUTH WITH GOOSENECK, 10 GALLON BOTTLE STILL WITH WATER JACKET or 10 GALLON BOTTLE STILL WITH WORM COIL)