Which distillation method adds character to the spirit by using flavored botanicals?

Pot distillation is a traditional method of distillation that is particularly known for enhancing the character and complexity of spirits, especially in the production of whiskey, gin, and rum. This method typically involves using a pot still, which consists of a large, usually copper vessel where the fermented mash is heated. During distillation, the vapors rise through the neck of the still and are collected after reaching a certain temperature.

One of the key aspects of pot distillation is the ability to conduct multiple distillations. This allows distillers to choose which fractions of the distillate to keep, enabling them to capture and emphasize specific flavors and aromas. When flavored botanicals are added during the distillation process, as is commonly done in the production of gin, the essence of these ingredients becomes integrated into the spirit. The result is a product that retains more of the original flavors and character of the base ingredients compared to other methods.

In contrast, other distillation methods, such as continuous and column distillation, are typically more efficient and suited for producing higher volumes of more neutral spirits, focusing less on flavor extraction from botanicals. Vacuum distillation, while it can also preserve flavors by operating at lower temperatures, is not primarily associated with the infusion of botan