Process for enhanced flavoring of beverages and product produced therefrom
OwnerOrville 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.
Claims45
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 3 Watts/liter for at least one hour to accelerate chemical reactions in the consumable alcohol involved in maturation and flavor enhancement of said alcohol, wherein the temperature of the alcohol is maintained between 90° F. and 150° F. while the alcohol is being subjected to the ultrasonic energy during the process.
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 3 Watts/liter for at least one hour to accelerate chemical reactions involved in maturation and flavor enhancement in the grain alcohol, wherein the temperature of the mixture is maintained between 90° F. and 150° F. while the mixture is being subjected to the ultrasonic energy during the process.
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 3 Watts per liter for at least one hour, said ultrasonic energy being at a frequency of between about 35,000 Hz and about 170,000 Hz, wherein the temperature of the alcohol is maintained between 90° F. and 150° F. while the alcohol is being subjected to the ultrasonic energy during the process.
Dependencies are inferred from the claim text.