Tiered spirit infusion system and method

Abstract

A tired spirit infusion system and method, in particular for botanical infusions in the production of gin. A spirit infusion chamber includes an inlet configured to receive a spirt vapor into the infusion chamber, an outlet configured to discharge a spirit vapor out of the infusion chamber, and a plurality of trays or baskets removably arranged in the infusion chamber relative to one another in a vertically tiered orientation, where each of the plurality of trays or baskets has a base having a plurality of perforations. A spirit vapor flow path is defined between the inlet and the outlet, with the spirit vapor flow path passing through the plurality of perforations in the base of each of the plurality of trays or baskets.

Description

TIERED SPIRIT INFUSION SYSTEM AND METHODTECHNICAL FIELD

[0001] This disclosure relates to a tiered spirit infusion system and method, in particular, for botanical infusions in the production of gin.BACKGROUND

[0002] A gin basket is a traditional tool used in the production of gin and other infused spirits. Its origins can be traced back to the early development of gin distillation in the 17th century, where distillers sought methods to infuse botanicals, such as juniper berries, citrus peels, and spices into their spirits. The gin basket, typically made of stainless steel or copper, is a perforated container placed in the vapor path of a still. During distillation, the alcohol vapor passes through the basket, extracting aromatic oils and flavors from the botanicals, without introducing harsher, water-soluble compounds that would result from boiling the botanicals directly in the pot.

[0003] In both craft and production-level distilleries, gin baskets may allow for moderate levels of control over the flavor profile of the infused spirit. For craft distillers, gin baskets are used to create unique, small-batch products with distinct and carefully curated botanical blends. This method enhances flexibility in crafting a wide range of flavors by adjusting the composition and proportions of botanicals in the basket. At the production level, gin baskets may provide a moderate level of consistency in large batches, while maintaining a certain level of quality of botanical infusions. Whether for artisanal products or large-scale operations, gin baskets are essential for creating a smooth, well-balanced gin that retains the delicate aromas and flavors of its ingredients.

[0004] However, traditional gin baskets include only one large receptacle, where one or more botanicals are tossed on top of each other and settle to the bottom of the basket. This approach to infusing spirits has several deficiencies. For example, depending on the size, shape, and / or quantity of a particular botanical relative to other botanicals added to the gin basket, the particular botanical may be partially or entirely blocked or “encapsulated” by other botanicals, such that the surface area of the particular botanical exposed to the spirit vapor is reduced and / or altogether blocked, thus impacting the overall flavor and / or balance of the infused spirit, as well as consistency from batch to batch, even when using the same volume and proportions of botanicals. This reduction in surface area may also require larger quantities, or larger proportions, of a particular botanical to achieve the desired flavor and / or balance of the infused spirit.

[0005] Additionally, the larger the quantity of botanicals placed in a traditional gin basket, the more likely the spirit vapor is to condensate as it passes through the botanicals within the basket, which can have the unwanted effect of reducing infusion of the desired aromatic oils and flavors, while at the same time, increasing extraction of the harsher, water- soluble compounds from the botanicals. This condensate can further inhibit the flow of spirit vapor through the gin basket by “binding” the botanicals together, further blocking or “encapsulating” the botanicals in the gin basket by reducing exposed surface areas, particularly those located toward the central or middle portion of the basket. Additionally, the vapor condensate, and any of the harsher, water-soluble compounds, may be collected and returned to the still for re-evaporation and flow through the distillation system, further affecting the flavor profile of the spirit. Aside from the impact on flavor and / or balance of the infused spirit, all of the above issues can negatively increase production requirements, time, and costs, especially in larger-scale distillation and infusion operations.

[0006] For at least these reasons, an improved system and method for the production of infused spirits is needed.SUMMARY

[0007] In one embodiment, a spirit infusion chamber includes an inlet configured to receive a spirt vapor into the infusion chamber, an outlet configured to discharge a spirit vapor out of the infusion chamber, and a plurality of trays or baskets removably arranged in the infusion chamber relative to one another in a vertically tiered orientation, each of the plurality of trays or baskets comprising a base having a plurality of perforations. A spirit vapor flow path is defined between the inlet and the outlet, the spirit vapor flow path passing through the plurality of perforations in the base of each of the plurality of trays or baskets.

[0008] In another embodiment, a distillation system for the production of infused spirits includes a still for heating liquid and producing a spirit vapor, and the infusion chamber described above.

[0009] Similarly, a method of infusing spirits includes placing one or more types of botanicals into a plurality of trays or baskets arranged relative to one another in a vertically tiered orientation, with each of the plurality of trays or baskets comprising a base having a plurality of perforations, passing a spirit vapor through the plurality of perforations in the base of each of the plurality of trays or baskets, and extracting and infusing flavors from the one or more botanicals into the spirit vapor.BRIEF DESCRIPTION OF THE DRAWINGS

[0010] In order that the present disclosure may be well understood, there will now be described various preferred embodiments, given solely by way of example, with reference being made to the accompanying drawings. The components in the figures are not necessarily to scale.

[0011] Figure 1 is a front perspective view of a distillation system according to the present disclosure, intended for the production of infused spirits;

[0012] Figure 2 is a rear view of the distillation system of Figure 1;

[0013] Figure 3 is a rear perspective view of the distillation system of Figure 1;

[0014] Figure 4 is a front perspective view of an exemplary infusion chamber in the distillation system of Figure 1;

[0015] Figure 5 is a rear perspective view of the infusion chamber of Figure 4;

[0016] Figure 6 is a cross-sectional view of the infusion chamber of Figure 4, taken along line 6-6 in Figure 4;

[0017] Figure 7 is an enlarged view of a supporting rim of the infusion chamber of Figure 4;

[0018] Figure 8 is an enlarged view of a supporting ledge of the infusion chamber of Figure 4;

[0019] Figure 9 is a top view of a tray or basket of the infusion chamber of Figure 4;

[0020] Figure 10 is a cross-sectional illustration of a plurality of trays or baskets of the infusion chamber of Figure 4, at least partially loaded with a variety of exemplary botanicals; and,

[0021] Figure 11 is a cross-sectional illustration of a traditional gin basket, filled with a variety of exemplary botanicals.

[0022] The drawings described herein are for illustration purposes only and are not intended to limit the scope of the present disclosure in any way.DETAILED DESCRIPTION

[0023] Figures 1-3 are front and rear views of a distillation system 100 according to the present disclosure, intended for the production of infused spirits. As shown, and in general, the operative components of the exemplary distillation system 100 include a pot still 102, an optional distillation column 104, an optional condenser 106, an infusion chamber 200, and an optional parrot 108. The pot still 102, the distillation column 104, the condenser 106, and the parrot 108 will not be described in detail herein, as those skilled in the art willunderstand and appreciate that any conventional pot sill 102, distillation column 104, condenser 106, and / or parrot 108 may be utilized in the distillation system 100.

[0024] Briefly, the pot still 102 may be filled with a fermented liquid mash or wash, which when heated, functions to produce a spirit vapor. The distillation column 104 may function to increase vapor purity and alcohol by volume (ABV) through vapor-liquid interaction, for example, via a conventional bubble-plate system. The condenser 106 may function to cool and condense spirit vapors into a liquid form, for example, via conventional heat exchanger systems. The parrot 108 may function as an output to collect and dispense condensed liquid spirits. Additionally, a plurality of conduits 110 may interconnect and enable fluid communication between the operative components, so as to convey the spirit, whether in vapor (gaseous) or condensed (liquid) forms. A plurality of valves 112 may be utilized to selectively direct the flow of spirits between the operative components, either for further processing, or final delivery to the parrot 108.

[0025] The infusion chamber 200 and associated components will now be described in detail. Notably, the infusion chamber 200 is separate from the still 201, the distillation column 104, and the condenser 106, such that the process or step of infusing a spirit vapor flowing through the infusion chamber 200 may be performed separate from the process or steps of vapor production (via the still 102), purification (via the distillation column 104), and / or condensation (via the condenser 106), and so as to more precisely control the infusion process. Specifically, spirit vapors may be selectively conveyed through the infusion chamber 200, utilizing the plurality of valves 112, only when a vapor spirit has reached a desired condition (examples described below), purity, or quality. For example, a “dry” vapor interaction with botanicals is particularly key to good extraction and / or infusion, and therefore, taste. Additionally, the plurality of valves 112 may be utilized to selective convey spirit vapors to the infusion chamber 200 for infusion, for example, during distillation of gin, or may utilized to selectively bypass the infusion chamber 200, to convey a condensed spirit directly to the parrot 108.

[0026] As seen throughout the Figures, in particular Figure 4-6, the infusion chamber 200 is a generally cylindrical chamber 200. However, those skilled in the art will appreciate that any shaped, vertically elongated chamber are within the scope of the present disclosure. The internal volume of the infusion chamber 200 may be based on a capacity of the still 102. For example, the internal volume of the infusion chamber 200 may be 5 gallons for a 150- gallon mash capacity still, 10 gallons for a 300-gallon mash capacity still, etc. The infusionchamber 200 may be constructed of any suitable food or beverage-grade production material, for example, 304 stainless steel.

[0027] In general, the infusion chamber comprises a housing 202, an inlet 204 configured for receiving a spirit vapor into the infusion chamber 200, an outlet 206 configured for conveying a spirit vapor out of the infusion chamber 200, a lid or top cover 208 for providing access to an interior volume of the infusion chamber 202, a collection basin 210 configured to collect any condensed spirit for return to the still 102 via a drain 212, and a sight glass 214 for viewing the internal volume of the housing 202 during infusion. In some embodiments, the inlet 204 is positioned in a lower portion of the infusion chamber 200, while the outlet 206 is positioned in an upper portion of the infusion chamber 206, thereby forming a, preferably vertical, vapor flow path between the inlet 204 and the outlet 206. Additionally, the collection basin 210 and the drain 212 may be positioned at a base of the infusion chamber 200, below the inlet 204.

[0028] The infusion chamber 200 further comprises a plurality of trays or baskets 216 a, b, c, d, e, each being configured to receive one or more botanicals 240. Those skilled in the art will appreciate that the plurality of trays or baskets 216 a, b, c, d, e may take any number of suitable forms, so long as the trays or baskets 216 a, b, c, d, e are capable of supporting one or more botanicals 240 placed therein, so as to spatially distribute the botanicals 240 within and throughout the volume of the infusion chamber 200. Additionally, while Figure 6 shows the infusion chamber as including five trays or baskets 216 a, b, c, d, e, those skilled in the art will appreciate that the present disclosure is not limited to any specific number of trays or baskets 216; rather, any number of trays or baskets 216 may be utilized, and scaled, according to a particular infusion process or recipe, for example, based on the number and quantity of botanicals, and / or the volume of spirit to be infused during a given infusion process or batch. Moreover, those skilled in the art will appreciate that the plurality of trays or baskets 216 a, b, c, d, e may be sized and shaped for use in existing infusion chambers, assuming such chambers are large enough to accommodate a plurality of trays or baskets 216.

[0029] As seen in Figures 6-8, each tray or basket 216 a, b, c, d, e may comprise a plurality of perforations 218 formed in a base of the tray or basket 216, to permit a spirit vapor to flow through the tray or basket 216, as the spirit traverse the flow path from the inlet 204 to the outlet 206. In some embodiments, the perforations 218 may be formed as 2 mm diameter holes uniformly formed in and / or distributed throughout the base of the tray or basket 216; however, other perforation shapes, sizes, patters and / or distributions are alsoenvisioned. The trays or baskets 216 may be constructed of any suitable food or beveragegrade production material, for example, 304 stainless steel.

[0030] As best illustrated in Figures 6 and 10, the plurality of trays or baskets 216 a, b, c, d, e are configured to be arranged relative to one another in a tiered or stacked orientation, for example, one above the other, so that vapor traversing the flow path between the inlet 204 and the outlet 206 flows through the perforations 218 formed in the base of each tray or basket 216, as well as the volume of each tray or basket 216, so as to interact with botanicals 240 placed therein.

[0031] In order to increase spatial distribution of the one or more botanicals 240 within and throughout the volume of the infusion chamber 240, the relative dimensions of each tray or basket 216 a, b, c, d, e may be selected to both horizontally distribute the botanicals 240 on or within an individual tray or basket 216, and vertically distribute the botanicals 240 among the plurality of trays or baskets 216, a, b, c, d, e. That is, the surface area of the perforated base of each tray or basket may be enlarged, as compared to traditional gin baskets, while the vertical spacing and number of trays or baskets 216 may be selected so as to provide a sufficient head space between the top surface of the botanicals 240 in a given tray or basket 216, and the base of the vertically adjacent tray or basket stacked or tiered thereabove.

[0032] In some embodiments, the ratio of the diameter to the height of a tray or basket 216 may be at least greater than 1:1 (i.e., the diameter is greater than the height, or the tray or basket 216 is wider than it is tall), preferably at least 2:1. Alternatively, where the plurality of trays or baskets 216 are tiered, without being stacked one atop the other, the ratio of the diameter to the spacing between bottom surfaces of adjacent baskets 216 may be at least greater than 1:1, preferably at least 2:1. Alternatively, where the plurality of trays or baskets 216 are not circular (e.g., they are square, or rectangular), the exemplary ratios above may apply equally to a ratio of the largest horizontal dimension of the perforated base, relative to the height of the tray or basket 216, or spacing between the spacing between bottom surfaces of adjacent baskets 216.

[0033] To aid with the tired or stacked orientation, in some embodiments, each tray or basket 216 may include an upper rim 228 on which an additional tray or basket 216 may be placed. For example, as best seen in Figure 7, the tray or basket 216b may include a rim 228 formed at an upper part thereof, on which the base of the tray or basket 216c is supported. In some embodiments, the rim 228 may be formed integrally with the tray or basket 216, whilein other embodiments, the rim 228 may be formed separate from the tray or basket 216. Additionally, in some embodiments, an annular gasket or seal 236 may be positioned between the rim 228 and the vertically adjacent basket 216, so as to form a vapor-tight connection between adjacent trays or baskets 216. The gasket or seal 236 may be formed of any suitable elastic material, for example, a rubber or other elastomer. In this way, spirit vapors are unable to escape the internal volumes of the plurality of baskets a, b, c, d, e as the spirit vapor traverses the flow path from the inlet 204 to the outlet 206.

[0034] Additionally, to aid in the support of the plurality of trays or baskets 216 a, b, c, d, e, in some embodiments, the infusion chamber 200 may include a lower ledge 230 on which the lower tray or basket 216a may be supported. For example, as seen in Figure 8, an annular ledge 230 may project radially inward from the housing 202, so as to provide a structure on which the tray or basket 216a, or plurality of tiered or stacked trays or baskets 216 a, b, c, d, e may be supported. In some embodiments, an annular gasket or seal 236 may be positioned between the ledge 230 and the vertically adjacent tray or basket 216a, to form a vapor-tight connection between the ledge 230 and lower tray or basket 216a. The gasket or seal 236 may be formed of any suitable elastic material, for example, a rubber or other elastomer. In this way, spirit vapors are unable to bypass the internal volume of the lower tray or basket 216a, for example, between an outer periphery thereof and the housing 202, as the spirit vapor traverses the flow path from the inlet 204 to the outlet 206.

[0035] To further aid in the support and arrangement of the plurality of trays or baskets 216 in a tiered or stacked arrangement, each tray or basket 216 may have an opening 222 configured to receive a centering rod 220. For example, as seen in Figure 6, each tray or basket 216 a, b, c, d, e may include an opening 222 a, b, c, d, e positioned centrally therein and configured to receive the centering rod 220. In some embodiments, the lower end of the centering rod 220 may be removably or permanently fixed to the lower tray or basket 216a, such that one or more additional trays or baskets 216 b, c, d, e, may be tiered or stacked above the lower tray or basket 216a, as needed depending on the specific infusion process or recipe (e.g., the number and / or quantity of botanicals), with the centering rod extending through the respective openings 222 b, c, d, e. In some embodiments, an upper end of the rod 220 may comprise a hook 224 for raising and / or lowering the plurality of trays or baskets 216 a, b, c, d, e into and / or out of the infusion chamber 200, following removal of the lid or cover 208.

[0036] Additionally, in some embodiments, the upper end of the rod 220 may comprise a horizontal beam 226 that may be utilized to clamp together the plurality of trays or baskets 216 a, b, c, d, e, so as to strengthen the vapor-tight connection between adjacent trays or baskets 216, and / or to support the plurality of trays or baskets 216 a, b, c, d, e from above, for example, in a hanging arrangement, via a mounting structure (not shown), represented schematically in Figure 6 via dashed box 227. The mounting structure 227 may comprise, for example, a hook, ledge, slot, or other mount in which the cross beam 226 is received, to support the plurality of trays or baskets 216 a, b, c, d, e from above.

[0037] In some embodiments, the infusion chamber 200 may further include a clean- in-place port 234 configured for fluid connection to a source of pressurized fluid, for purposes of rinsing and / or cleaning the interior volume of the infusion chamber 200, and any trays or baskets 216 contained therein. The clean-in-place port 234 may be positioned in an upper portion of the infusion chamber, and may comprise a shower head, manifold, or other nozzle (not shown) for the formation of a distributed spray of the pressurized fluid into the interior of the infusion chamber 200. In turn, the fluid may be evacuated from the infusion chamber 200 via the collection basing 210 and the drain 212.

[0038] In some embodiments, the infusion chamber 200 may include one or more clamps 232 to further enclose and / or seal the interior volume of the infusion chamber 200.

[0039] Figure 10 is a cross-sectional illustration of the plurality of trays or baskets 216, at least partially loaded with a variety of exemplary botanicals 240, while in comparison, Figure 11 is a cross-sectional illustration of a traditional gin basket 16, filled with a variety of exemplary botanicals 240. As seen in Figure 10, the plurality of trays or baskets 216 a, b, c, d, e arranged relative to one another in a tiered or stacked orientation advantageously distributes one or more botanicals 240 a, b, c, d, e within and throughout the volume of the infusion chamber 200, along the spirit vapor flow path extending from the inlet 204 to the outlet 206, to thereby increase the surface area of the botanicals 240 exposed to the spirit vapor, and minimize undesirable condensation of the spirit vapor. The increased surface area of the botanicals, as illustrated in Figure 10, means that an increased amount of extraction and / or infusion may occur, using the same amount of botanicals, and / or the same amount of extraction and / or infusion may occur, using a smaller amount of botanicals, as compared to a traditional gin basket, for example, as seen in Figure 11. This increased extraction and / or infusion may also speed up distillation and infusion processes, thereby increasing productionefficiencies. Thus, this increased extraction and / or infusion may result in a potentially significant cost savings, especially in larger scale distillation and infusion processes.

[0040] Additionally, the increased spatial distribution of botanicals 240 within the volume of the infusion chamber 200 may lead to decreased condensation of the spirit vapor, and deterioration in the flow of spirit vapor resulting from condensation, and / or undesirable interaction between any condensed spirit and the botanicals 240, thereby avoiding extraction of harsher, water-soluble compounds from the botanicals 240.

[0041] Additionally, as compared to the traditional gin basket 16 in Figure 11, where particular botanicals 240 (such as botanical 240a and 240d) may be partially or entirely blocked or “encapsulated” by other botanicals 240 (such as botanical 240b and 240e), the plurality of trays or baskets 216 a, b, c, d, e arranged relative to one another in a tiered or stacked orientation, as seen in Figure 10, ensures that each botanical 240 a, b, c, d, e has an adequate surface area exposed to the spirit vapor flowing through the trays or baskets 216 a, b, c, d, e as the spirit vapor traverses the flow path between the inlet 204 and the outlet 206. Advantageously, this arrangement may provide for greater control over the quality and consistency of specifically curated infused spirits, by removing the variability introduced by layering and / or isolation of botanicals 240 within the traditional gin basket 16.

[0042] As illustrated in Figure 10, exemplary botanicals include cardamon 240a (in tray or basket 216a), juniper berries 240b (in tray or basket 216b), ginger 240c (in tray or basket 216c), mint 240d (in tray or basket 216d), and cinnamon 240e (in tray or basket 216e). It is envisioned, however, than any number of different botanicals may be utilized in the infusion chamber 200. Moreover, while each tray or basket 216 in Figure 10 is illustrated as containing only one type of botanical 240, it is envisioned that any one or more trays or baskets 216 could have multiple different types of botanicals 240. Moreover, it is envisioned that the plurality of trays or baskets 216 may have any number of trays or baskets 216 (e.g., 2, 3, 4, 5, or more), so as to accommodate specific infusion recipes having different volumes and / or proportions of botanicals. Additionally, it is envisioned that one or more specific botanicals 240 may be placed in the lower tray or basket 216a, whereas one or more different botanicals 240 may be placed in the trays or baskets 216 b, c, d, e thereabove, so as to ensure maximum extraction and / or infusion from the botanicals 240 placed in the lower basket 216a, relative to the botanicals 240 placed in the trays or baskets 216b, c, d, e thereabove.

[0043] A method of infusing spirits utilizing the infusion chamber 200 and / or distillation system 100 above will now be described, with reference to any one or more of thefollowing steps. The method includes placing one or more botanicals 240 into a plurality of trays or baskets 216, each having a base with a plurality of perforations 218, the plurality of trays or baskets 216 being arranged in a tiered or stacked orientation, with one tray or basket 216 being positioned above another tray or basket 216, and passing a spirit vapor through the plurality of trays or baskets 216 so as to extract and infuse flavors from the one or more botanicals 240 into the spirit vapor.

[0044] Optionally, the plurality of trays or baskets 216 are arranged in a tiered or stacked orientation within an infusion chamber 200, wherein the infusion chamber 200 has an inlet 204 positioned below the plurality of trays or baskets 216 and an outlet 206 positioned above the plurality of trays or baskets 216, with a flow path of the spirit vapor being defined between the inlet 204 and the outlet 206, through the plurality of trays or baskets 216. Optionally, the infusion chamber 200 is formed and / or positioned in a distillation system 100 separate from a still 102, a distillation column 104, and a condenser 106.

[0045] Optionally, a flow of spirit vapor is selectively conveyed into the infusion chamber 200 through the inlet 204 when the spirit vapor has reached one or more predetermined conditions, the one or more conditions comprising a predetermined temperature, a predetermined density, a predetermined humidity (or dryness), a predetermined purity, and / or a predetermined concentration (e.g., ABV).

[0046] Optionally, each tray or basket of the plurality of trays or baskets 216 may contain a plurality of botanicals 240. Optionally, each tray or basket of the plurality of trays or baskets 216 may contain a single botanical 240. Optionally, the single botanical 240 in each tray or basket may be different than the botanicals 240 in the other trays or baskets.

[0047] Optionally, the plurality of trays or baskets 216 may comprise two, three, four, five, or more trays or baskets 216.

[0048] The use of the terms “a” and “an” and “the” and similar referents in the context of describing the disclosure (especially in the context of the following claims) is to be construed to cover both the singular and the plural, unless otherwise indicated herein or clearly contradicted by context. The use of the term “and / or” is to be construed as meaning any one or more of the listed items (i.e., A and / or B, means A alone, B alone, or A and B together). The terms “comprising,” “having,” “including,” and “containing” are to be construed as open-ended terms (i.e., meaning “including, but not limited to,”) unless otherwise noted. Recitation of ranges of values herein are merely intended to serve as a shorthand method of referring individually to each separate value falling within the range,unless otherwise indicated herein, and each separate value is incorporated into the specification as if it were individually recited herein. All methods described herein can be performed in any suitable order unless otherwise indicated herein or otherwise clearly contradicted by context. The use of any and all examples, or exemplary language (e.g., “such as”) provided herein, is intended merely to better illuminate the disclosure and does not pose a limitation on the scope of the disclosure unless otherwise claimed. No language in the specification should be construed as indicating any non-claimed element as essential to the practice of the disclosure.

[0049] Exemplary embodiments of this disclosure are described herein, including the best mode known to the inventors for carrying out the disclosure. Variations of those embodiments may become apparent to those of ordinary skill in the art upon reading the foregoing description. The inventors expect skilled artisans to employ such variations as appropriate, and the inventors intend for the disclosure to be practiced otherwise than as specifically described herein. Accordingly, this disclosure includes all modifications and equivalents of the subject matter recited in the claims appended hereto as permitted by applicable law. Moreover, any combination of the above-described elements in all possible variations thereof is encompassed by the disclosure unless otherwise indicated herein or otherwise clearly contradicted by context.

Claims

CLAIMSWhat is claimed is:

1. A spirit infusion chamber, comprising: an inlet configured to receive a spirt vapor into the infusion chamber; an outlet configured to discharge a spirit vapor out of the infusion chamber; and, a plurality of trays or baskets removably arranged in the infusion chamber relative to one another in a vertically tiered orientation, each of the plurality of trays or baskets comprising a base having a plurality of perforations; wherein a spirit vapor flow path is defined between the inlet and the outlet, the spirit vapor flow path passing through the plurality of perforations in the base of each of the plurality of trays or baskets.

2. The spirit infusion chamber according to claim 1, wherein the inlet is positioned in the infusion chamber below the plurality of trays or baskets, and the outlet is positioned in the infusion chamber above the plurality of trays or baskets.

3. The spirit infusion chamber according to any of the preceding claims, wherein the plurality of trays or baskets are arranged relative to one another in a stacked orientation.

4. The spirit infusion chamber according to claim 3, wherein a gasket or seal is arranged between vertically adjacent trays or baskets of the plurality of trays or baskets.

5. The spirit infusion chamber according to any of the preceding claims, further comprising a supporting ledge positioned in a lower portion of the infusion chamber, wherein a gasket or seal is arranged between a lower tray or basket of the plurality of trays or baskets and the ledge, when the lower tray is positioned in arranged in the infusion chamber.

6. The spirit infusion chamber according to any of the preceding claims, further comprising a mounting structure positioned in an upper portion of the infusion chamber, wherein the mounting structure is configured to support the plurality of trays or baskets from above.

7. The spirit infusion chamber according to any of the preceding claims, further comprising a rod operatively connected to each tray or basket of the plurality of trays or baskets, wherein the plurality of trays or baskets are removable from the infusion tray by movement of the rod.

8. The spirit infusion chamber of claim 7, further comprising a horizontal beam, wherein the horizontal beam is configured to fix the rod and the plurality of trays or baskets together.

9. The spirit infusion chamber according to any of the preceding claims, further comprising a removable lid, wherein when the lid is removed from the infusion chamber, the plurality of trays or baskets maybe arranged in or removed from the infusion chamber.

10. The spirit infusion chamber according to any of the preceding claims, further comprising a collection basin positioned at a base of the infusion chamber, the collection basin configured to collect condensed spirits.

11. The spirit infusion chamber according to claim 10, wherein the collection basin comprises a drain to evacuate the condensed spirits from the infusion chamber.

12. The spirit infusion chamber according to any of the preceding claims, further comprising a sight glass for viewing an internal volume of the infusion chamber.

13. The spirit infusion chamber according to any of the preceding claims, further comprising a clean-in-place port position in an upper portion of the infusion chamber.

14. The spirit infusion chamber according to any of the preceding claims, wherein each tray or basket of the plurality of trays or baskets has a horizontal dimension, and a base of each tray or basket is separated from a base of a vertically adjacent tray or basket by a height, wherein the ratio of the horizontal dimension to the height is at least 1:1, preferably at least 2:1.

15. The spirit infusion chamber according to any of the preceding claims, wherein the plurality of trays or baskets comprises at least two trays or baskets, preferably three, four, five, or more trays or baskets.

16. A distillation system for the production of infused spirits, comprising: a still for heating liquid and producing a spirit vapor; and, an infusion chamber according to any of the preceding claims.

17. The distillation system according to claim 16, further comprising a distillation column.

18. The distillation system according to any of claims 16 to 17, further comprising a condenser.

19. The distillation system according to any of claims 16 to 18, further comprising a parrot.

20. The distillation system according to any of claims 16 to 19, further comprising a plurality of valves to selectively convey the spirit vapor to the inlet of the infusion chamber.

21. A method of infusing spirits, comprising:placing one or more types of botanicals into a plurality of trays or baskets arranged relative to one another in a vertically tiered orientation, each of the plurality of trays or baskets comprising a base having a plurality of perforations; passing a spirit vapor through the plurality of perforations in the base of each of the plurality of trays or baskets; and, extracting and infusing flavors from the one or more botanicals into the spirit vapor.

22. The method according to claim 21, comprising: arranging the plurality of trays or baskets in an infusion chamber having an inlet positioned below the plurality of trays or baskets and an outlet positioned above the plurality of trays or baskets, wherein a flow path of the spirit vapor is defined between the inlet an the outlet through the plurality of trays or baskets.

23. The method according to any of claims 21 to 22, wherein each tray or basket of the plurality of trays or baskets contains a single type of botanical.

24. The method according to claim 23, wherein the single botanical in each tray or basket is different than the botanicals in the other trays or basket of the plurality of trays or baskets.

25. The method according to any of claims 22 to 24, wherein a flow of spirit vapor is selectively conveyed into the infusion chamber through the inlet when the spirit vapor has reached one or more predetermined conditions, the one or more conditions comprising a predetermined temperature, a predetermined density, a predetermined humidity (or dryness), a predetermined purity, and / or a predetermined concentration (e.g., ABV).

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