Benefits far beyond "just" rapid maturation -- quit stalling
A patented accelerated aging process that you will actually love using
Benefits far beyond "just" rapid maturation -- quit stalling
Free Yourself From Barrel-Imposed Limitations
The barrel-aging process has become your biggest single limitation on so many levels -- time spent waiting, tied-up working capital, flavor profile restrictions, continuing cost burdens, product losses, warehousing costs and logistics, to name but a few. With this process for the further development of new and alternate flavor profiles, including the rapid maturation of whiskies and the like, you can free your distillery up to work with or without the use of traditional oak casks and create a new world of possibilities and profits for yourself and your business.
Accelerate The Aging Process, If Desired
With cask- and barrel-aging, we know that you will be stuck waiting months or (usually) several years for a product to sell which, depending on how much time was spent in the barrel, may still be a bit raw. Or, up to ten years or so to be able to produce and sell a good to excellent product. Let us show you how to cut down that time considerably by using this PATENTED process for the accelerated aging of whiskey, spirits, and wines with aging on the order of an hour (or less).
Make Entirely New Products, Ones Not Previously Possible
Your product goes into the barrel.......and that barrel is now in full control of the flavor profile that develops on your precious beverage. You now have practically zero control at this stage. How about changing this around a bit and place you back at the helm the whole way through, having the ability to control the flavor-development and aging procedure by using this PATENTED process, including the accelerated aging of whiskey and other alcoholic beverages if and as desired? You have control over your musts and mashes and yeasts.....you have control over your distillation equipment and the distillation process.....so let's get you the control that you deserve over the aging and subsequent flavor profile developments versus simply looking at the barrels for years and hoping that all turns out well. A whole world of possibilities opens up, with flavor profiles that literally cannot be produced via traditional barrel aging. PERIOD.