Flavor is the goal. Technology allows us to get more out of what we are working with. Utilizing the rotary evaporator from Polyscience we are able to focus on flavors. We started with bourbon. We separated Old Weller. The Old Wellershine has the aroma of the bourbon with a fruity, clean alcoholic burn. The essence has flavors of wood, vanilla, age and tannin. We used the essence to make a close to non-alcoholic version of our bourbon caramel. By using the essence in place of bourbon we were able to add more flavor to the sauce. And the heat and sharp notes of the alcohol no longer distract from the sauce. The Old Wellershine is being re-aged with fresh and dried strawberries. We shall have to wait for those results.