Comte de Grasse Uses Less Energy and Fewer Resources to Create Its 44°N Gin
Riley von Niessen — July 8, 2019 — Eco
References: shoptedegrasse & euronews
Comte de Grasse, a spirit label that was founded back in 2017, created a sustainable gin called 44°N -- which is named in reference to the area that it's made in.
To make the gin, Comte de Grasse uses a unique process that starts with ultrasonic maceration -- where tiny bubbles are created to "destructure the cells of the botanicals present, extracting flavor and character." This leaves a pulp that is then distilled with a vacuum to extract more flavor from the ingredients. The last step in the process is CO2 superficial extraction, which is "the process of pumping high pressure CO2 plasma through each botanical - with the pressure tailored to the molecular structure of each - to extract the exact flavors wanted for the gin."
With Comte de Grasse's process using fewer natural resources and less energy than many other gin producers that rely on more traditional techniques -- it succeeds in creating a sustainable alternative that boasts an enhanced flavor.
To make the gin, Comte de Grasse uses a unique process that starts with ultrasonic maceration -- where tiny bubbles are created to "destructure the cells of the botanicals present, extracting flavor and character." This leaves a pulp that is then distilled with a vacuum to extract more flavor from the ingredients. The last step in the process is CO2 superficial extraction, which is "the process of pumping high pressure CO2 plasma through each botanical - with the pressure tailored to the molecular structure of each - to extract the exact flavors wanted for the gin."
With Comte de Grasse's process using fewer natural resources and less energy than many other gin producers that rely on more traditional techniques -- it succeeds in creating a sustainable alternative that boasts an enhanced flavor.
Trend Themes
1. Sustainable Distillation - Opportunity for distilleries to adopt environmentally friendly methods, such as ultrasonic maceration and CO2 superficial extraction, to reduce resource consumption and energy usage in spirit production.
2. Enhanced Flavor Extraction - Innovative techniques like vacuum distillation and ultrasonic maceration allow for the extraction of richer flavors from botanicals, providing opportunities for novel taste experiences in the beverage industry.
3. Eco-conscious Branding - Brands can leverage sustainable practices in their production process, such as Comte de Grasse's use of less energy and fewer resources, to attract environmentally conscious consumers and differentiate themselves in the market.
Industry Implications
1. Beverage Production - The beverage industry can explore sustainable distillation techniques to create eco-friendly alcoholic beverages that appeal to environmentally conscious consumers.
2. Spirits and Liquor - Spirits and liquor producers can adopt innovative flavor extraction methods to create unique and enhanced taste profiles, giving them a competitive advantage in the market.
3. Green Marketing - Marketing agencies can assist brands in developing eco-conscious branding strategies centered around sustainable production practices, aiming to tap into the growing demand for environmentally friendly products.
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