Kuehler was then introduced to Molly Troupe, who joined Freeland in summer 2017. Troupe, who spearheads the distilling process, decided to tinker with a Rotovap, a rotary vaporator used to infuse flavors, utilized in tandem with traditional distilling techniques to "really elevate" the gin. The Rotovap distills at a lower temperature, which makes for fresher spirits. Some Rotovap experiments were a bust: "The weirdest thing I tried was balsamic vinegar—that did not go well—and we also tried Szechuan peppercorns, which was interesting," Troupe recalls. What did make it in: cucumber, rosemary, mint, and thyme, "all used in their fresh states, which is pretty unusual." Distilling involves 12-hour days, complete with playlists featuring plenty of Beyoncé. "Molly is insistent that music plays during distillation—she sincerely believes it improves the quality," Kuehler explains. Once a batch is distilled, the bottling process becomes a friends and family affair: "I don't think Molly's parents have missed a single bottling," Kuehler says.