Chilled countertop dispensers that hold spirits at pouring temperature and give a measured shot from a tap. Two things at once: the vodka is already cold, so there is no ice to dilute it, and every pour is the same size whoever is behind the bar.
It holds bottles at a set temperature and pours a measured shot from the tap, so every serve is cold and consistent without reaching for the bottle.
Vodka, tequila, schnapps and liqueurs pour well cold; aged spirits lose aroma at that temperature, so most bars keep whiskey off the chilled taps.
Countertop models on this shelf run from single-tap 500-600 ml chillers to a 2-bottle, 1L tank unit, and some pour wine as well — tell us your peak shot volume and we'll size it.
Yes — a shot dispenser machine doses a set measure at the tap, which is what makes stock control work on spirits; tell us whether you serve 25 ml, 35 ml or 50 ml and we'll confirm the model can be set to it.
You can, but cold flattens the aroma a good whisky is sold on — run the unit at ambient and use it for the measured pour instead, and we'll point you at the right model.
A shot chiller machine holds a bottle at −18°C and pours a measured shot straight from it. A chilled shot dispenser or shot dispenser bar unit does the same for several bottles at once; a tequila chiller is the same machine sold by its most popular use. A frozen shot machine goes colder and pours slush rather than liquid, and a chilled shot machine sits between the two.
