Just looked up what Modernist Cuisine had to say about distilling and they're all about the Rotovap for distilling essences of foods without altering the flavor profile by heating. A large scale version of a Rotovap for full scale distillery operation seems like an engineering nightmare, but I'm curious if anybody's working with equipment that at least approximates this idea by lowering the boiling temperature with a vacuum.
If anybody has successfully distilled a whisky, in particular, using an artificially low boiling point - how's that turn out?