Proved Process

We are the culmination of decades of experience within the wine by-product and bioethanol industry. Our plant and processes are meticulously designed in accordance with the 12 Principles of Green Engineering. This approach places paramount importance on efficient production processes and waste reduction.

Through the utilization of superior quality raw materials and customized fermentation protocols, we have honed the ability to anticipate, modify, and replicate (almost) any flavor profile, ensuring the creation of the most optimal base wine. Subsequently, our cutting-edge continuous cold-distillation technology, conducted under vacuum conditions, meticulously preserves the genuine scents and aromas that are unlocked during fermentation. These are then delicately transferred into the final product. In stark contrast, traditional high-temperature distillation methods destroy roughly 99% of the flavors developed through fermentation. All of this is achieved with significantly lower energy consumption and a fraction of the waste generated when compared to traditional distillation, embodying our bottom-up sustainability ethos. Some may call it innovative; we call it pure common sense.

According to UK regulations, ethyl alcohol of agricultural origin must adhere to stringent methanol residue levels, which must not exceed 10,000mg/hL of pure alcohol. Before distillation, grain-fermented wash contains a staggering 54,000mg/hL of pure alcohol in methanol content, while white wine typically harbors 80,000mg/hL of pure alcohol. Hence, traditional distilleries are compelled to engage in multiple distillation runs to achieve legally acceptable levels of methanol, ethanol, and fusel oil separation, incurring substantial energy costs. In contrast, our laboratory analysis of Muscat eau de vie reveals a remarkably low methanol content of 240mg/hL of pure alcohol, underscoring the exponential benefits of utilizing superior raw materials and custom fermentation protocols.

Energy consumption is a critical factor for any business, and inefficiencies within production plague traditional distilleries due to their reliance on low-quality raw materials and outdated technologies. First, the fermentation of subpar raw materials yields a lower ABV wort (~8% ABV), necessitating the processing of approximately 150% more wort compared to our base wine to achieve the same alcohol quantity at a specific ABV. Traditional grain distilleries further complicate matters with energy-intensive mashing operations involving enzyme addition, heating, and waste disposal. Secondly, traditional pot still distillation is notoriously inefficient, with copper pot stills transferring approximately 2500% more heat to the environment compared to our distillation columns due to copper's less efficient heat transfer coefficient.