Because of the high boiling point of its chief volatile constituents, and their high viscosity, the distillation of vetiver roots is beset with considerable difficulties, particularly in regard to the separation of the oil from the distillation water. Its high peculiar viscosity ant the troublesome emoulsion which may occur make oil separation rather complex. Distillation is usually carried out in 24 to 48 hours, depending on several factors which may affect the processing time. Tests listed below- were intended to give better condition for further studies, including the shortening of cooking time. Preliminary tests distillation of vetiver roots werre performed in a pilot distilling unit. Several sets of test distillation, employing both long and chopped roots, combining with dried and wet roots were made up. Better results were obtained when wet and finely chopped roots were used. It was found that separation improved as condensate temperature increased. By regulating the temperature of the water into the condenser, it was possible to check the milky emulsion and save some oil from being carried over through the outlet pipe fitted at the bottom of the separating can. Best temperature range lies between 50ºC and 60ºC as at this level oil viscosity is also lowered and specific gravity decreased. Separation process can be better accomplished if adequately shaped separating receivers are to be used. By fitting a small cotton sackcloth at the separating can inlet pipe, oil separation is rather improved. This side of the process, however, must be further developed.