Our Theory: At first glance, the liquor industry appears to offer a great variety of products. But when you look deeper, you discover that there is indeed a variety of brands, not much variety of flavor and character. Most vodkas cannot be distinguished from one another. The same with bourbon, spiced rum, etc.. Yes, there are many good or even excellent products, but our goal is not to imitate any of these products. Our goal is to create great products which are different from the rest. We want to create new flavor profiles and even new categories of spirits. Don't expect our products to taste like traditional spirits!
Our Processes: To create innovative and non-traditional flavors, we must use innovative and non-traditional processes. Distilling is both an art and science. We have studied the history, evolution and the science of making distilled spirits and we embrace the fundamentals of the distilling process. Following the same methods as those that came before us will result is the same products, so we create new processes and techniques. Our "Low-Temperature" distilling process is a major example. We are one of the few beverage distilleries in the world that embraces vacuum distillation. Here is the science: by lowering the pressure in our still, we lower the boiling point of the mash. Lowering the boiling point of the mash changes the chemical reactions that occur during distillation. Here is the artistry: by manipulating the still pressure, we can eliminate reactions that damage flavors and aromas, so we can pull through some unique flavors from our mash. We can also eliminate some high temperature reactions which cause harsh flavors. This process also has major advantages when infusing flavors into spirits.
In addition to our Low-Temperature process, we are experimenting with alternative aging processes and alternative woods such as cherry, hickory, and applewood.
Our Equipment: Our Low-Temperature distillation requires a specialized still. Normal stills would implode under the extreme conditions that we subject them to. We designed and built our own stills. We are currently deploying our third generation vacuum still - much larger and much faster than the previous two. Most of our other equipment has been hand-made or adapted to our needs.
Our Ingredients: We buy fresh, local ingredients whenever possible. The Soft Winter Wheat and Yellow Corn used to make our vodka is milled less than 10 miles from our distillery. The water used in our products is local spring water with the perfect mineral content for our needs. We use fresh herbs and spices rather than flavor extracts. Quality ingredients make a difference - especially when your process highlights those ingredients!
Our Processes: To create innovative and non-traditional flavors, we must use innovative and non-traditional processes. Distilling is both an art and science. We have studied the history, evolution and the science of making distilled spirits and we embrace the fundamentals of the distilling process. Following the same methods as those that came before us will result is the same products, so we create new processes and techniques. Our "Low-Temperature" distilling process is a major example. We are one of the few beverage distilleries in the world that embraces vacuum distillation. Here is the science: by lowering the pressure in our still, we lower the boiling point of the mash. Lowering the boiling point of the mash changes the chemical reactions that occur during distillation. Here is the artistry: by manipulating the still pressure, we can eliminate reactions that damage flavors and aromas, so we can pull through some unique flavors from our mash. We can also eliminate some high temperature reactions which cause harsh flavors. This process also has major advantages when infusing flavors into spirits.
In addition to our Low-Temperature process, we are experimenting with alternative aging processes and alternative woods such as cherry, hickory, and applewood.
Our Equipment: Our Low-Temperature distillation requires a specialized still. Normal stills would implode under the extreme conditions that we subject them to. We designed and built our own stills. We are currently deploying our third generation vacuum still - much larger and much faster than the previous two. Most of our other equipment has been hand-made or adapted to our needs.
Our Ingredients: We buy fresh, local ingredients whenever possible. The Soft Winter Wheat and Yellow Corn used to make our vodka is milled less than 10 miles from our distillery. The water used in our products is local spring water with the perfect mineral content for our needs. We use fresh herbs and spices rather than flavor extracts. Quality ingredients make a difference - especially when your process highlights those ingredients!
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