Process for enhanced flavoring of beverages and product produced therefrom
OwnerO. Z. Tyler III, Edward W. Baileyinventors
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Abstract
The present invention is directed to a process for rapidly aging alcoholic beverages and to the beverages produced by the process. During the process, a consumable alcoholic feedstock is contacted with ultrasonic energy at a power of at least about 3 Watts/liter. If desired, a variety of flavorants can also be contacted with the alcohol and ultrasonic energy in order to flavor the beverage. The energy can push the maturation chemistry of the alcohol to completion quickly and produce a consumable product which is unique in characterization and can have flavor and smoothness surpassing that of consumable alcohols aged in slower, more traditional processes.
Claims62
A process for maturing alcoholic beverages comprising:
- providing a distilled consumable alcohol;
- and
- subjecting said consumable alcohol to ultrasonic energy at a power of at least about 3 Watts/liter for a time sufficient to alter the chemical properties of said alcohol.
A process for maturing a grain alcohol comprising:
- providing a grain alcohol;
- combining the grain alcohol with a catalyst to form a mixture;
- and
- subjecting the mixture to ultrasonic energy at a power of at least about 3 Watts/liter for a time sufficient to alter the chemical properties of the grain alcohol.
A process for maturing alcoholic beverages comprising:
- providing a consumable alcohol feedstock between about 20 and about 190 proof;
- recirculating the alcohol through a reaction vessel;
- and
- subjecting the alcohol to ultrasonic energy while the alcohol is in the reaction vessel, the alcohol being subjected to ultrasonic energy in an amount of at least about 5 Watts per liter for at least about one hour, said ultrasonic energy being at a frequency of between about 35,000 Hz and about 170,000 Hz.
A consumable alcohol comprising:
- a distilled consumable alcohol which has not been aged in an oaken barrel for more than about three years, said consumable alcohol comprising vanillin in an amount greater than about 4.0 mg/L and syringaldehyde in an amount greater than about 8.0 mg/L.
A consumable alcohol comprising:
- a distilled consumable alcohol which has been subjected to ultrasonic energy, said consumable alcohol comprising at least about 20% less amyl alcohols than a similar distilled consumable alcohol which has not been subjected to ultrasonic energy.
Dependencies are inferred from the claim text.