To make Ambrosia Macaron, we ran 3 separate distillations - one for each of the components. We started with almonds, which we crushed before adding them to the still with our NY grain spirits, and macerating them in the still for 3 days. Next we did rose petals - cold brewing them in the alcohol overnight before distillation. And finally, the lemons. We bought fresh organic lemons and prepared them for the still in a variety of ways — some went in whole, some were halved, others quartered or cut into 1/8s. Those steeped in the cool alcohol and water overnight before distillation. After the distillation, we put together our blend of the three. 2 parts almond, 1 part lemon and 1 part rose. We add water that we’ve purified using UV light, charcoal and reverse osmosis. And then it’s an almost imperceptible sprinkle of minerals to finish it off. There is a level of fascination for the emptying of the still. Perhaps it is the visual cues of seeing that we’ve extracted and captured the essence of something, and what remains is its former vessel. The alcohol and water vapors carrying the essences, and condensing at the end of the journey, into this newly crafted spirit. With the lemons, it was so true - the vitality in those lemons, and almonds and roses, now exist in these bottles, for you.