When Robert and son Eugene decided to take a distilling hobby more seriously and put a twist on it by using vacuum distillation,
like they do in the oil industry, little did they know on what an exciting venture they were embarking .
They decided to design a distillation process that would take a thousand litres from mixing through fermentation and distillation,
so that they could distil out a thousand litres every day in a twelve hour shift.
Vacuum distillation is a method of distillation whereby the pressure above the liquid mixture to be distilled is reduced to less than its vapour pressure,
usually less than atmospheric pressure, causing evaporation of the most volatile liquid(s) (those with the lowest boiling points).
They did not realise that this vacuum process would be so different from conventional distillation.
The heat input vacuum and cooling had to be perfectly matched for the system to work properly.
They had to opt for a computer controlled system to manage the process in order to get a balanced system for optimal performance.
This was difficult, but the outcome is very satisfying. It gives them an economical system that delivers a soft flavourful product.