A really exciting aspect of working with the rotary evaporator is the possibility to ”capture” seasonal flavors over the long term. Likewise, this technique makes it possible to create distillates from regional and well-known products that are equally familiar and unexpected. 

This article is written in the early summer and the local nature is currently preparing to provide spring flavors along from the first warm days. Many of these typical spring flavors are often rather subtle and sometimes also quite volatile when they are processed in a culinary way. Therefore, a precise working method and a balance between the individual flavor donors is all the more crucial. 

For the presented (re)distillate I decided on a mixture of rhubarb, ribwort and meadowsweet. While the tart and fruity taste of rhubarb should be familiar to many from various jams and cake recipes, the two meadow herbs are largely absent from bars and kitchens, but that doesn't mean they're any less fine and interesting. 

Ribwort, or more precisely its buds, give a fine umami taste that still has grassy, refreshing notes. Meadowsweet, as the name suggests, has a sweet lemony flavor similar to woodruff, but with a little more depth and can be integrated more cleanly. 

Combined, these three flavors complement each other almost perfectly and form an equally pleasant and complex distillate. 

Due to the less intense aromas, a rather neutral drinking alcohol (diluted spirit of wine or alternatively multi-distilled vodka or grain) is chosen as a base to allow the "spring triumvirate" to unfold as well. 

Preparation:

Allow about half of the basic spirit with the ribwort and meadowsweet to infuse in a vacuum bag or a sealed container (e.g. jar) for 12 hours. Puree the other half of the basic spirit with the rhubarb stalks, chopped in thin slices, until a fairly homogeneous mixture is obtained. 

Mix the two halves together and pour into the evaporation flask using a funnel. The following settings for the distillation: 70 rpm, heating bath to 40 °C, cooling should have an initial temperature of at least 2 °C. 

As viscosity is highly dependent on the rhubarb, the boiling point is not always exactly the same, but will be between 170 mbar and 140 mbar - it is therefore recommended to approach the boiling point in 5 mbar steps when distilling for the first time from an initial pressure of 250 mbar. When the boiling point is reached and the process is running, the vacuum should be turned down rather slowly to an end point of 60 mbar. 

The distillate obtained impresses with its subtle herbal notes, which are wonderfully integrated into a fine dry, fruity aroma. It's a great match for drinks that require a smooth, precise flavor and don't seem too exuberant. Martini variations with dry Vermouth get a spring-like touch for the friend of crisper drinks or refreshing long drinks are equally suitable. Some carbonic acid in the drink actually brings out the subtleties of the distillate even better.

Have fun experimenting & cheers 

P.S.: As a fundamental principle, the final (re)distillate should be lowered to maximum the alcohol concentration of the initial distillate before being used. For one thing, to be as safe as possible in terms of legal uncertainties, and for another, because it brings you significantly closer to the optimum drinking strength.

In most cases, we bring our distillates to 40% by volume, except when the initial product is lower in alcohol content or for aromatic purposes we would like to work in a different range.