Development by DDSHOPAPPS
The distillation process we use is complex. Along with conventional maceration and distillation techniques, we employ the principle of percolation, which involves channeling alcoholic vapors through fresher botanicals, using Carter-Head photos. This distillation approach allows our master distiller to highlight and emphasize specific flavors in the aroma composition of the distillate and intensify volatile and subtle elements (such as floral notes) as a counterpoint to the more dominant components.
We take great care during distillation, applying the lowest possible pressure, slowly raising the temperatures, and cooling gently. This is incredibly time-consuming, but it ensures that the fragile and delicate aroma components, in particular, are not destroyed in the distillation process. The follow-up separation phase also occurs very, very early, meaning we only use the absolute core of the distillation process.
The Anatomy of Aroma
Percolation, Carter-Head stills, fragile fragrances – why does everything have to be so complicated? "You can't do it any simpler" is a possible answer, but not the correct one. In fact, it has to do with the internal relationship between taste and smell, the latter of which plays a special anatomical role, being the oldest of our senses in evolutionary terms. Unlike our other senses, it bypasses the thalamus (in the brain) and sends information directly to the amygdala and frontal lobe.
The variety of olfactory data that arrives here is combined into an overall impression. The information is also passed on to other regions of the brain that link the smell to emotions, desires, or motivational functions and store it in our memory. This is why smells tend to evoke feelings and have a conditioning effect on our sense of taste. Assembling a complete composition of aromas requires a variety of different methods and, as you probably guessed, there is nothing simple about it.
