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Not Your Grandfather’s Still

Chemical & Engineering News reported that gin technology took a big step forward last month. In an article published in the Journal of Agriculture and Food Chemistry last month, scientists concluded that distilling gin in a high vacuum, low temperature still resulted in a gin that tasters considered “less pungent” and “more floral”.  The patented process is on its way to commercial scale production.  Now that’s better living through chemistry!

The full article can be found here.

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