According to the technical standard requirements Pisco (see technical standard here, in spanish ) The equipment to produce pisco.

6.2 Equipment: Pisco is made by direct distillation and discontinuous, separating the heads (first out of the still), and tails (the last thing that leaves the still), to select only the central portion of the product called body or heart. The equipments will be made of copper or tin, you can use stainless steel pans. The following describes these equipments:

Falca 6.2.1: Consists of a pot, pan or kettle which heats the newly fermented grape juice (must), and a long tube called the "Canyon" through which runs the distillate, which is tapering and bending as it moves away from the pan and passes through a cold medium, usually water that acts as a coolant. At its base is connected to a pipe or wrench to download the stillage or distillation residues.

Alembic 6.2.2: Consists of a pot, pan or kettle which heats the newly fermented juice, the vapors rise to a capitel, hookah or moro hat and then pass through a tube called "swan neck" finally arriving a condenser coil who is covered by a refrigerant,  usually water.

6.2.3 Alembic with hot wine: besides the parts that make up the still, has a container with the same  capacity of the pot, known as "Hot" installed between it and the coil. Preheated to the grape juice (must), with the heat of the fumes that come from the pot (paila), passing through the heater through the coil installed inside, along which vapors from swan neck exchanging heat with the grape juice (must), deposit there and continue to condensing coil.

There are not allow columns with grinding equipment of any kind or form or anything that alters during the distillation process color, smell, taste and characteristics of Pisco.

Only pisco

See Part I Pisco Clasification (Types)

See Part II What is pisco?

See Part III Pisco Development & Equipment