Aroma and flavor designed with
European distillation units
At AKAYANE, in order to draw out the high-quality characteristics of our botanicals when using base spirit made from Satsuma-imo sweet potato, we use the invaluable indirect heating method of distillation using European equipment in addition to our standard direct heating distillation.
By using our 9 distillation units for distinct purposes, and combining and controlling the resulting aromas and flavors, we can challenge ourselves to assemble infinite recipes for creating world-class spirits.
Units 6 & 7
These two Italian units are each comprised of two stills in which the fermented mash is separated, heated, and blended together as evaporate. A rare style of distillation, the two stills create separate streams of gases which are cooled together to form one spirit. By using the 8 levels of baffle trays in the column, we can adjust the distillation to best fit the mash.
By varying our distillation units and methods of distillation, we learned that we can not only remove unwanted characteristics from the fermented mash and extract high-proof alcohol, but also expand the range of aromas and flavors possible in our spirits.
Unit 8
Custom-made for us by arnold holstein, which has been producing stills in Germany for four generations. The smallest unit at Akayane Distillery with a capacity of 150 liters, its modest copper appearance and 4-level baffle column nonetheless attract the eye. Based on brandy distillation units, Unit 8 can extract the direct aroma of the botanicals and mash.
Unit 9
A Charentais pot still manufactured by Chalvignac in France. Designed for cognac, this still is characterized by a deep and rich aroma that comes from being heated with open flames. The burgundy red color and exquisite form teach us about the beauty of European distillation aesthetic. The know-how to create a delicious spirit are all here: the copper pot, swan neck, and condenser coil; the volume ratio between the onion-shaped kettle and boiler; the angle of the neck; even the adornments are part of the details.
