I don't see how you can justify the expense unless you're running a bar program or are a Michelin quality kitchen (or you're Nathan Myhrvold). In either case, the fuge seems to be more useful to a general audience. Clarification and separation by density are handier processes than distillation under vacuum.
That said, I did have some delicious grenadine at Booker and Dax which had been made by rotovapping fresh pomegranate juice. (Apparently juicing pomegranates is not a fun task.) It was intensely flavorful, clean, and bright. I'm not sure what, exactly, they did, but it was amazing. That said, they didn't have anything on the menu that had been rotovapped, while most of the cocktails featured something that had been clarified in a centrifuge. It was nice being at a place where they have both behind the bar. It's also super baller to chill your glasses with liquid nitrogen. But I digress...
