Abrégé

A method for expediting the production of aged whiskey. The method uses a system including a tank with a lid containing charred wood slabs and a degasser connected via a conduit to a tube having a vacuum valve, a pressure release valve, and a vacuum gauge. Distillate is delivered to the tank and cyclical steps are applied to age the distillate while regulating the amount of vacuum developed in the tank. The degasser is energized and the vacuum valve is opened, subjecting the distillate to vacuum. The vacuum valve closed and the degasser is de-energized. The pressure in the system is held for approximately one minute. The pressure release valve is slowly opened, allowing the pressure to neutralize to atmospheric pressure. The pressure release valve is closed and the system sits for at least 1.5 hours. Finally, these cyclical steps are repeated for 21 days or more.

Classes IPC  ?

• C12G 3/07 - Aromatisation avec des extraits de bois, p. ex. obtenue par le contact avec le boisPrétraitement du bois utilisé à cet effet
• C12H 6/02 - Procédés d’accroissement de la teneur en alcool des solutions fermentées ou des boissons alcoolisées par distillation
• C12H 1/22 - Vieillissement ou mûrissage par emmagasinage, p. ex. blondissement de la bière

Abrégé

A method for expediting the production of aged whiskey. The method uses a system including a tank with a lid containing charred wood slabs and a degasser connected via a conduit to a tube having a vacuum valve, a pressure release valve, and a vacuum gauge. Distillate is delivered to the tank and cyclical steps are applied to age the distillate while regulating the amount of vacuum developed in the tank. The degasser is energized and the vacuum valve is opened, subjecting the distillate to vacuum. The vacuum valve is closed and the degasser is de-energized. The pressure in the system is held for approximately one minute. The pressure release valve is slowly opened, allowing the pressure to neutralize to atmospheric pressure. The pressure release valve is closed and the system sits for at least 1.5 hours. Finally, these cyclical steps are repeated for 21 days or more.

Classes IPC  ?

• C12G 3/07 - Aromatisation avec des extraits de bois, p. ex. obtenue par le contact avec le boisPrétraitement du bois utilisé à cet effet
• C12G 3/00 - Préparation d'autres boissons alcoolisées
• C12G 3/04 - Préparation d'autres boissons alcoolisées par mélange, p. ex. pour la préparation de liqueurs
• C12G 3/06 - Préparation d'autres boissons alcoolisées par mélange, p. ex. pour la préparation de liqueurs avec des aromates
• C12H 1/22 - Vieillissement ou mûrissage par emmagasinage, p. ex. blondissement de la bière

Abrégé

A method for expediting the production of aged whiskey. The method uses a system including a tank with a lid containing charred wood slabs and a degasser connected via a conduit to a tube having a vacuum valve, a pressure release valve, and a vacuum gauge. Distillate is delivered to the tank and cyclical steps are applied to age the distillate while regulating the amount of vacuum developed in the tank. The degasser is energized and the vacuum valve is opened, subjecting the distillate to vacuum. The vacuum valve is closed and the degasser is de-energized. The pressure in the system is held for approximately one minute. The pressure release valve is slowly opened, allowing the pressure to neutralize to atmospheric pressure. The pressure release valve is closed and the system sits for at least 1.5 hours. Finally, these cyclical steps are repeated for 21 days or more.

Classes IPC  ?

• C12G 3/00 - Préparation d'autres boissons alcoolisées
• C12G 3/04 - Préparation d'autres boissons alcoolisées par mélange, p. ex. pour la préparation de liqueurs
• C12G 3/06 - Préparation d'autres boissons alcoolisées par mélange, p. ex. pour la préparation de liqueurs avec des aromates
• C12G 3/07 - Aromatisation avec des extraits de bois, p. ex. obtenue par le contact avec le boisPrétraitement du bois utilisé à cet effet
• C12H 1/22 - Vieillissement ou mûrissage par emmagasinage, p. ex. blondissement de la bière