Alcoholic beverage and method of making the same
AssigneeBrain Brew Ventures 3.0, Inc.
InventorsDouglas B. Hall, Bruce Forsee, Joseph M. Girgash, James J. Beaupre
Life of this patent
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Abstract
The present invention is an alcoholic beverage having the sensory characteristics of a traditionally aged distilled spirit. The method for making the alcoholic beverage includes introducing a ratio of wood chips to a distilled spirit and applying pressure to create interaction between the wood chips and distilled spirit.
Claims29
A method for imparting the sensory characteristics of a more matured distilled spirit to a distilled spirit, the steps being comprised of:
- introducing a distilled spirit having an alcohol content of about 40% to about 57% to a container;
- adding wood chips at a ratio of about 10 to about 120 grams per 750 mL of the raw distilled spirit to the container;
- sealing the container such that the container has a fixed mass of gas;
- heating the container until an internal pressure of the container reaches a predetermined maximum pressure of 15 psi;
- cooling the container until the internal pressure reaches a predetermined lower pressure;
- and
- cycling the heating step and the cooling step from 2 to 10 times, wherein the container is sealed for a duration of the step of cycling the heating step and the cooling step, and wherein the method has a total process time of less than a day.
A method for imparting the sensory characteristics of a more matured distilled spirit to a distilled spirit, the steps being comprised of:
- introducing a distilled spirit having an alcohol content of about 40% to about 50% to a container;
- adding wood chips at a ratio of about 30 to about 60 grams per 750 ml of the raw distilled spirit to the container;
- sealing the container such that the container has a fixed mass of gas;
- heating the container until an internal pressure of the container reaches a predetermined maximum pressure of 15 psi;
- cooling the container to further modulate pressure within the container until the internal pressure is reduced back to a lower predetermined pressure;
- and
- cycling the heating step and the cooling step from 2 to 6 times, wherein the container is sealed for a duration of the step of cycling the heating step and the cooling step, wherein the method has a total process time of less than a day.
A finished distilled spirit having the sensory characteristics of a more matured distilled spirit produced by the steps comprising:
- introducing a distilled spirit having an alcohol content of about 40% to about 57% to a container;
- adding wood chips at a ratio of about 10 to about 120 grams per 750 mL of the raw distilled spirit to the container;
- sealing the container such that the container has a fixed mass of gas;
- heating the container until an internal pressure of the container reaches a predetermined maximum pressure of 15 psi,
- once the predetermined maximum pressure is reached, cooling the container until the internal pressure is reduced back to a lower predetermined pressure;
- cycling the heating step and the cooling step from 2 to 10 times over a time period of less than a day, wherein the container is sealed for a duration of the step of cycling the heating step and the cooling step;
- and
- filtering the distilled spirit from the wood chips in the container.
Dependencies are inferred from the claim text.