The distilleries use one pair of Pot Stills (copper kettles heated by steam or coal), the first, the larger of the two, is called "Wash Still" (for first distillation obtaining the low wines), and the second is called "Spirit Still or Doubler" (for the second distillation obtaining the young malt spirit).
Certain distilleries use the method of the triple distillation and have an additional still called "Intermediate Still", in which the second stage of the triple distillation is made.