Distillation performed under elevated pressure to extract compounds that are difficult to capture at normal atmospheric conditions.
Increased pressure raises boiling points and alters the extraction dynamics, enabling capture of compounds that resist standard distillation. Particularly effective for certain tropical botanicals.
Botanicals with compounds that are difficult to extract at atmospheric pressure, such as pandan
The opposite approach to vacuum distillation — uses elevated rather than reduced pressure for stubborn compounds.
How producers use Pressurized Distillation
Each bottle shows the technique through a concrete substrate and role: base, acid structure, aroma, texture, bitterness, or lift.
A.I.R. Distillations uses Pressurized Pandan Distillate in Awa Shiso: pandan leaves extracted via pressurized distillation to capture their delicate vanilla-coconut aromatics. Supporting botanical in Awa Shiso, adding floral depth.[1]
Sweet, floral, vanilla-like notes that add depth and warmth.