Category: Production
Infusion
Infusion extracts aromas from botanicals with a hot or warm liquid over a short time. In vermouth it is used for volatile notes that a long maceration might lose or harden.
Compared with maceration, infusion is usually shorter and temperature-controlled, useful with flowers, fresh herbs or citrus peels. It avoids dragging too many tannins or harsh bitters.
Many recipes combine both techniques: macerated extracts for structure and infused botanicals for perfume. Sensory detail for each plant is in the botanicals profiles.