STYLES & PROCESSES:
Distillation:
Traditional distilling is done by heating a mixture containing botanicals or other flavoring agents with water. The alcohol evaporates at a lower temperature than water, leaving behind a concentrated flavor essence. Vacuum distillation on the other hand uses lower pressure to reduce the boiling point of water, allowing for gentler extraction of flavors.
Maceration:
This involves soaking botanicals, fruits, or spices in a non-alcoholic liquid like water or vegetable glycerin. The flavors and aromas are extracted over time.
Percolation:
Similar to maceration, but the liquid is slowly dripped through the botanicals, allowing for deeper flavor extraction.
Infusion:
This involves steeping botanicals or other ingredients in a liquid base to extract their flavors.
Cold Pressing:
This method uses pressure to extract juices from fruits or vegetables, which can be used as a base for non-alcoholic spirits.
Reverse Osmosis:
This technology filters water and other liquids to remove impurities and unwanted flavors, creating a clean base for non-alcoholic spirits.
