With the hydrosol described here - a water-based, alcohol-free distillate - you again have the challenge of getting an appealing mouthfeel and elegant texture without having alcohol as a carrier.

The addition of butter is particularly helpful here, but it also provides excellent support for the umami taste of the hay. This results in a product with a rich umami hay flavor, which also brings a fine melt in the mouth and is intense enough to persist in drinks.

Preparation:

For better handling, melt the butter over low heat, but turning it brown. Chop hay into small pieces first, then mix water, butter and hay into a uniform "mash". Then pour this into the evaporating flask and distill out as follows: 110 rpm and heating bath at 50 degrees. The boiling point should be roughly 140 mbar, but it is also advisable to work gradually downwards with the pressure from about 200 mbar up to a final vacuum of 55 mbar. Likewise, one should again pay attention to a cooling temperature of at least 2 degrees.
The distilled hydrosol impresses with a buttery "cookie-like" aroma with an earthy umami in the finish and is an excellent base for sophisticated non-alcoholic drinks aside from the fruity-fresh segment. The hydrosol works perfectly in combination with herbs such as tarragon or lovage and dry teas.

Have fun experimenting & cheers