I hope you know sous vide. The process of cooking things in a vacuumed plastic bag in an exact temperature controlled water bath. Delicious, delicious and perfect food (with very little chance of mistakes) is the result. We can also use sous vide in mixology, infusing spirits in mere hours instead of days, weeks and months, yet the fresh aromas of fruits and herbs are still retained instead of tasting cooked (for the moment my favorite way of infusing). But I haven't seen this technology invading not the distilling business. This is rather surprising. Distillers using quite often new ways of distilling - for example vacuum distillation (which is surprising, as this method is amazing, but has a lot of limitations: the equipment is extremely expensive and delicate, and cannot easily scaled up... That means that investment is high and the output is very limited). Now I don't mean that distillers will use vacuum pouches and cook there spirits n a water bath. But I mean using exactl...