Cold Distillation

COLD DISTILLATION
Cold Distillation is the method of distillation used to create OXLEY(TM)Gin . Cold Distillation uses an extreme vacuum to reduce the pressure in the still causing a macerate (spirit/ botanical mixture) to boil at a reduced temperature. The reduced pressure within the still means that the molecules in the macerated spirit are no longer forced together, and instead start to separate, reducing the kinetic energy required to boil the liquid, changing it to vapour (without the use of heat). It is at this point that the natural essences from the botanicals are captured and preserved in the vapour transferring to the final distilled spirit.
When Cold Distillation is used to create gin the botanical ingredients are not exposed to heat. As a result their flavours are unaffected by the distillation process and are passed onto the spirit in their natural form.
To create OXLEY gin the macerate is distilled at approximately -5C. The resulting Cold Distillation uses a vacuum to reduce the pressure in the still causing the macerated spirit in the still to ‘boil’ and turn to vapour ('Boiling' is the transition from liquid to gas). At this point the natural flavours from the botanicals are preserved in the vapour. A condenser with a surface temperature of below -100C is used to turn the vapour back to liquid, capturing the flavours of the botanicals in the final spirit.

Atmospheric distillation vs Cold Distillation
In both atmospheric distillation and Cold Distillation, the macerated botanicals are brought to the boil to distil the spirit and create a London Dry Gin. What makes Cold Distillation different is that no heat is applied to cause the macerate to boil.
During atmospheric distillation boiling is achieved by applying heat normally at 80°C or higher (cooking temperature). Prolonged heat can create cooked flavours like turpentine and strong pine notes in the final spirit.
Cold Distillation occurs at approximately -5°C and the resulting vapour is condensed at a temperature of approximately -100°C. By contrast these sub-zero temperatures leave the structure of the botanical molecules unchanged, thus preserving their original intensity. The botanical flavours and aromas are not altered as they often are during traditional distillation methods.
No Tops and Tails
In atmospheric gin distillation, tops (heads) and tails are discarded because of the offensive taints that derive from heat during heat distillation. Since Cold Distillation occurs at temperatures below freezing point, such thermal taints and cooked notes are avoided. Therefore there is no need to cut the heads or tails.

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