With cold distillation, a vacuum is created which then reduces the point at which the alcohol can be distilled. Standard cold distillation can bring this “boiling” point down to between 24-40°C. The reduction in temperature protects the delicate botanicals and enhances the flavour of the gin.
The cold distillation concept was further enhanced and in 2007 “sub-zero distillation” was born which effectively takes the distillation, or “boiling” point, down to as low as -13°C. This ensures the botanicals retain their real flavours which is crucial to artisan gin producers.
Aqua Cooling has worked with several distillers in the development and design of cold and sub-zero processes. As well as some of the leading gin brands we’ve also worked with vodka and whiskey distillers.