In various industries, the fruit is utilized to produce derivative products such as beverages, vitamin C masks, jam, ice cream, pastries, among others. This highlights an area that has not been thoroughly explored: its use as a raw material, once fermented, to produce a distilled beverage with a strong presence of antioxidant properties. Various mathematical calculations were performed to obtain a column capable of distilling the fermented product at a maximum temperature of 98 ^{\circ}\mathrm{C} without damaging the antioxidant compounds present in blueberries. Therefore, calculations were made for the number of stages required in the distillation column, the column diameter, the distance between stages, and the simulation of the distillation process for the fermented blueberry must. Therefore, a novel mechanical design of the distillation column was carried out using the rigorous Fensk...