immediate and direct financial benefits

It is often quoted as being the largest cost contributor to aging an alcoholic beverage - holding your working capital in barrels for years as the product slowly matures. With this PATENTED process, all of that frozen capital becomes liquid - right now. The barrel is now a complete option on your part.

No more having to wait months or years until you can bottle it up and sell it. Literally: Make it, age it, sell it. Like right now. Cash turns in days, not years. Nice, huh?

Use the process in conjunction with traditional barrel-aging to do some pre-aging, or to develop additional unique flavor profiles that currently don't exist. Use your knowledge of the craft along with these new techniques and methods and create new products, new labels, new offerings. And, guess what? New profits.

Unexpected bills? Go and take some of your aging barrel stock, put it through the process and potentially age it to completion that day for sale tomorrow. What was frozen cash is now liquid and in your hands to immediately use for those bills or simply for additional working capital.

More new products and more new labels than you realize as you sit and read this, and that's a promise. The thing that'll hold you up the most is TTB label approval; you'll already be sitting on filled bottles that are just waiting for labels. 

Yes, all of those are made from one base, and they all taste differently. You can do the same, too.

Ridiculously fast if you stay with the process parameters given. Simple formulas? One hour. Complicated, multi-level formulas? Six to eight hours or so. You can make it longer if you wish, that's always an option and it may open up additional avenues for you.

The process system can be tailored to your specific needs - batch sizes, product types, infrastructure available at your plant, space considerations, budget constraints, etc. You can get a system that is specific to your needs.

You are in the driver's seat on the aging process. You are the one that decides which direction and how far to go (or not). Every element of the process is in your hands, you make the decisions, you make the choices.

Since you are freed of the flavor profiles inherent to charred or uncharred oak casks, feel free to create whatever new flavor profiles that appeal to you and, by extension, your customers.

And now that you don't have to use traditional charred or uncharred oak barrels, create entirely new flavor profiles. Ones that, by process definition, literally cannot exist by using traditional barrel-aging alone.

You play fair, and you'd like your competitors to respectfully do the same. In the future event that this turns out not to be the case, be able to do something about it via the legal protections a patent has to offer. Process is currently PATENTED in the U.S., with PCT National Phase entries in 50+ countries worldwide.