We are the only people in the world who use this method. Welcome to Spirits 3.0.
Source the best approach
Whether it's agave from Tequila, a mixture of grain from Somerset or botanicals from Germany, quality is always the foundation of all our spirits.
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Create the base spirit
Careful fermentation of raw ingredients and fermenting them with yeast and sugar to produce alcohol. Accessing a variety of yeast strains is a key component of this process as it allows for a different result in the final flavour.
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Fractionation
A crucial and unique stage where we extract flavour from ingredients. Using a cone that's like a centrifuge, and through speed, they can fractionate each of the flavour molecules out of the alcohol and distil them down into water.
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Fractionated flavour keys
Fractionation allows us to pull 65% more of the volatiles, resulting in a much more concentrated flavour. Each ingredient is fractionated into different flavour keys.
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Distillation
It wouldn't be a spirit without distillation. We now distil all of the flavour keys and bring them up to alcohol strength but we break the heart into 70 different components.
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Blend
We finally mix the distillates and base spirit where our final spirit sits at 60% ABV. We then choose to 'quarter it' and bring it down to our desired strength of 15% ABV.
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