Abstract: A distillation system/method for distilling finished beer and beer residues into spirits or non-alcoholic concentrates employs distillation under low temperature(s) via vacuum pressure to beneficially prevent degradation of the base product to further beneficially capture volatile compounds that are distinctly “of beer” (or indicative of other base compounds) aroma and flavor in the final distilled product. The system also distills and separates valuable volatile components, such as hop oils, from beer waste without degradation or contamination of the flavors, thus allowing for their use, reclamation and repurposing. The system/process maintains the quality of beer through the entire distillation process, thus creating spirits and concentrates of higher quality that contain the distinct character of the beers (or other base compound) from which they originate.