This is not limited to just spirits; the process can be used as-is with no additional modifications for all traditional barrel-aged products such as wines, ports, sherries, liqueurs, etc.
You won't go broke purchasing, installing, and using the hardware required, plus, you will be in complete control over your system's costs. If you want basic, then your costs will be basic. If you have deeper pockets, then have at it.
For those that want to push the chemistry and physics boundaries of the process, the PATENTED process has been written to accomodate and protect your efforts in these directions.
From laboratory-sized batches, you can translate these findings directly to a production-scale result. You have an experiment in mind? Perform the experiment to completion in hours. If you like it, start producing saleable product immediately in whatever quantities your production hardware will support. That is, after you get your next new label approval. They'll be stacking up.
Because you can produce finished product in hours or days, you can much more accurately correlate your inventories to your current sales demand; no need to consult the crystal ball and guess and end up carrying excess inventory. Or, worse yet, not have any inventory left to meet increased demand. Produce as your sales demand it. When sales spike, react quickly to meet the demand without the need for excessive inventories.
If the flavor-development and aging process represents a large portion of the final product flavor, then you currently do not have control over a large portion of that final flavor since you can't influence the product very much once it goes into the barrel. It's time to add many more tools to your repertoire and palette by use of this process! This is actually a lot of fun, you'll enjoy it. Seriously, that's a fact.
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