Methods and Devices for the Capture and Retention of Grain Aroma in a Spirit Distillate or a Rejoined Spirit Distillate

Disclosed are devices and methods that allow for the capture and retention of grain aroma that would otherwise be lost or reduced in distilled spirits production processes. Devices and methods are disclosed that allow for the capture and retention of aromas released during grain heating. Devices and methods are disclosed that allow for the capture and retention of grain aromas prior to the loss of these aromas in subsequent mashing, fermentation, and distillation processes. In one embodiment, captured and retained aromas from a particular grain are added back to the spirit distillate produced from that same grain. In one embodiment, the grain from which aroma is extracted is subsequently mashed, fermented, distilled and rejoined with the aromatized spirit to produce a rejoined spirit. Devices and methods are disclosed which utilize the grain aroma extraction process as a source of heat for the cooking of grain in subsequent or parallel mashes.