Charlander pot distiller is the oldest and simplest distillation equipment. The distiller is a pot shaped container, usually made of copper, used to hold base wine. After the liquor is heated, the alcohol will evaporate into steam, which rises to the neck of the distiller, which protrudes from the top of the pot like a chimney. The steam enters the condenser from the neck pipe and becomes a solution after cooling with cold water. This new liquor is more accurate than the original liquor. However, the pot distiller can only improve the liquor accuracy of liquor in a small amount, so it needs many times of continuous distillation to obtain sufficient liquor concentration from alcohol solution.

In the second distillation process, the distiller only contains part of the liquor collected from the condenser. The most volatile component boils first and becomes the distillation head liquid. Next is the distillation center liquid (or liquor), with very low impurity content. This liquid can be used to make liquor. The component with the lowest volatility boils the latest, which is called distillation tail liquid. The head liquor and tail liquor are not used for the final liquor because they contain high concentrations of harmful components.

The advantage of charonde pot distiller is that it can improve the alcohol content and still retain the aroma of wine. Many distillation methods, such as column distillation, are violent continuous distillation. It can increase the alcohol content, but it will distill the aroma at the same time.

The charande pot distiller is mainly composed of a boiler with unique shape. Above it is a distillation tower, which is similar to onion in shape. An elbow called "Swan's neck" connects the distillation tower and condenser. In the condenser, the tube becomes a serpentine tube, enters cold water and is heated directly with fire.

The whole pot body is made of copper, which has several purposes: first, copper has good thermal conductivity; second, copper is some esterification catalyst; third, copper has good resistance to the acidity of raw wine; fourth, copper can precipitate insoluble copper salts such as butyric acid, acetic acid, capric acid and lauric acid, so that these bad smelling acids can be removed.