A distillation method where steam is passed through plant material to vaporize volatile aromatic compounds, which are then condensed back into liquid form.
Direct steam injection passes steam through botanical material. The steam carries volatile oils and aromatic compounds upward, where they are condensed and collected. Each ingredient has its own tailor-made formula with specific parameters for pressure, time, and temperature.
Temperature, steam pressure, duration — each botanical requires its own calibrated formula
Robust botanicals where direct heat contact extracts desired compounds efficiently
More aggressive than vacuum distillation but captures a broader aromatic spectrum. A.I.R. uses direct steam injection as one of four core techniques.
How producers use Steam 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 Steam-Distilled Red Shiso in Awa Shiso: red shiso leaves distilled via steam injection to capture their complex aromatic profile. Primary botanical distillate in Awa Shiso aperitif.[1]
Intense aromatic lift with basil, mint, and cinnamon notes — the signature character of Awa Shiso.
A.I.R. Distillations uses Distilled Citron in Cuvée Blanc Cedro: citron (cedar lemon) distilled to extract its intensely aromatic rind oils. Primary citrus component in Cuvée Blanc Cedro.[2]
Complex citrus aromatics — more floral and nuanced than lemon.
A.I.R. Distillations uses Distilled Grapefruit in Cuvée Blanc Cedro: grapefruit distilled to capture its characteristic tart-sweet-bitter profile. Complementary citrus note in Cuvée Blanc Cedro.[3][4]
Bright citrus with subtle bitter depth.
A.I.R. Distillations uses Distilled Lemon Verbena in Cuvée Blanc Cedro: lemon verbena distilled to capture its intensely clean, bright lemony character. Aromatic bridge in Cuvée Blanc Cedro.[3][4]
Clean, bright lemon — more complex than citrus alone.
A.I.R. Distillations uses Distilled Lemon Geranium in Cuvée Pétillant Geranium: south African lemon geranium distilled to extract its distinctive citrus-rose aromatics. Signature botanical in Cuvée Pétillant Geranium.[5]
Bright lemon-rose character with herbal complexity — the signature note of the Pétillant Geranium.
A.I.R. Distillations uses Distilled Rosemary in Cuvée Pétillant Geranium: rosemary distilled to capture its aromatic, pine-like character. Herbal accent in Cuvée Pétillant Geranium.[6]
Pine, camphor, and herbal warmth.
A.I.R. Distillations uses Toasted French Oak Distillate in Cuvée Pétillant Geranium: organic French oak, toasted and distilled to extract vanilla, spice, and tannin-like structure. Provides structural backbone in both Pétillant Geranium and Rouge Casca.[6]
Vanilla, warm spice, and subtle tannic structure reminiscent of oak-aged wine.
A.I.R. Distillations uses Distilled Cacao Shells in Cuvée Rouge Casca: cacao shells distilled for subtle chocolate aromatics without heaviness. Dark, warm undertone in Cuvée Rouge Casca.[4][7]
Subtle chocolate, earthy, tea-like — adds depth without bitterness.
A.I.R. Distillations uses Distilled Colombian Cascara in Cuvée Rouge Casca: colombian coffee cherry husks distilled to create a fruity, complex base note. Signature distillate layered over red-grape must in Cuvée Rouge Casca.[7]
Fruity depth with cherry, hibiscus, and dried fruit character.
A.I.R. Distillations uses Toasted French Oak Distillate in Cuvée Rouge Casca: organic French oak, toasted and distilled to extract vanilla, spice, and tannin-like structure. Provides structural backbone in both Pétillant Geranium and Rouge Casca.[4][7]
Vanilla, warm spice, and subtle tannic structure reminiscent of oak-aged wine.