Ethyl Carbamate and copper reaction

[Lowerarchy]

Here's additional proof from our cousins in the craft that more copper is better (not that anyone ever doubted it) from the American Distilling Institute forums.

Interesting discussion about copper reactions and the toxin ethyl carbamate in whisky and stone fruit brandies. Basically, put the most copper early in the vapour path. This might be a consideration for those of us with copper mesh mixed with stainless packing. Post 11 in the above link sez "Our Holstein still which is all copper (and maybe the Christian Carl's too?) has a "catalytic convertor" right before the condensor that is I believe a group of tightly spaced copper plates to give additional copper surface area for contact with the vapor before it is recondensed." Easily implemented for folks with a liebig. Bokakob users may want to invest in copper packing if they make these kinds of distillate.

There's more info on ethyl carbamate available from the UK Food Standards agency.