Fusing Craft and Science
Cold vacuum distillation removes nearly all of the oxygen and atmospheric pressure from the distilling system, which allows liquids to boil at temperatures far below their normal boiling points.
Why Cold Distillation?
Preservation of Flavor
Distilling techniques evolved hundreds of years ago, and haven't changed all that much since the column still was invented over a hundred years ago. But distilling under vacuum allows us to preserve fresh flavor and character otherwise altered or diminished by both the heat of distillation and chemical reactions in the still at these temperatures.
It All Starts With an Idea and a Beer
Each spirit begins with a flavor profile that we want to achieve. We then work out a beer mash recipe with particular malts, yeasts, and even hops and fruits or other natural flavors in the fermenter. A beer is then mashed, boiled in a kettle (or not), put in the fermenter, yeast pitched, dry hops added (or not), and allowed to ferment for as long as it takes (usually a week or two).
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