Jump to content



Recommended Posts

IMHO - vacuum distillation of cucumber yields the truest aroma.

The skin, flesh, and seed all have unique aroma. One of these is a negative, removing it improves the distillate aroma tremendously.  I won’t tell you which.

If that’s not an option, I’ve found maceration to yield a better profile than high temperature vapor distillation.  For me, cucumber can take on a stewed profile, where you lose that crisp aroma of a fresh cut cucumber.

Link to comment
Share on other sites

Thanks Silk city. I know which is negative, hahaha

What about long term problems with the oils from the cucumber becoming visible after awhile in the finished product. The small experiments that I have done never sat around long enough to see.

Have you ever had of seen any issues with this?

Thanks again

Link to comment
Share on other sites

I know a distiller that used cucumber water in the proofing process to add the fresh flavors without getting the stewed characters that can come over in distillation. 

  • Thumbs up 1
Link to comment
Share on other sites

Create an account or sign in to comment

You need to be a member in order to leave a comment

Create an account

Sign up for a new account in our community. It's easy!

Register a new account

Sign in

Already have an account? Sign in here.

Sign In Now
  • Create New...