First we create the mash. In the tropics sugar cane is used to create rum. In our colder English climate, sugar beet grows very well and so we use that for our important sugar source. We create a mash from the sugar beet and yeast turns the sugar into an alcoholic 'wash'.
The mash is ready for distillation after about 5 days and is gradually heated in a copper pot still to a temperature above the boiling point of alcohol but lower than the boiling point of water. This way the bulk of the alcohol vaporises, leaving the water behind. The distillation process gives the vodka its character and flavour and the art of distillation is in deciding where to cut the spirit into its three parts on distillation. The first part to evaporate and be collected is called the 'heads'. We don't want these as they are powerfully flavoured solvents and not great to drink. The next part is the 'hearts' and this is the precious liquid that we are after. The final part is the lower alcohol oily 'tails' that we don't want.
Using a small 200 litre pot still ensures great accuracy when separating the heads, hearts and tails, resulting in a very smooth spirit with complex flavours.